Chicken Alfredo Lasagna
Chicken Alfredo Lasagna is a delightful twist on the classic Italian dish, combining layers of creamy Alfredo sauce, tender shredded chicken, and rich cheeses.
Ingredients
For the Alfredo Sauce:
- 1 cup heavy cream
- 1 ½ cups whole milk
- 1 cup grated Parmesan cheese
- 4 cloves garlic minced
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- A pinch of nutmeg optional for added flavor
- For the Lasagna:
- 9-12 lasagna noodles pre-cooked or oven-ready
- 3 cups of shredded cooked chicken: You can use any cooked chicken you prefer, including store-bought rotisserie for a quick and easy option.
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 egg
- ½ teaspoon Italian seasoning
- 2 cups spinach optional for a veggie boost
- 1 cup shredded Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Make the Alfredo Sauce
- First up is the Alfredo sauce. It’s surprisingly simple to make and adds a homemade touch that sets this lasagna apart.
- Melt the butter: Begin by melting the unsalted butter in a medium saucepan over medium heat. The butter forms the base of the sauce and will sauté the garlic.
- Sauté the garlic: Add the minced garlic and cook until it becomes fragrant, about 1-2 minutes. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the cream and milk: Slowly add the heavy cream and whole milk to the pan, whisking constantly. Bring the mixture to a gentle simmer, but avoid boiling it, as boiling can cause the cream to separate.
- Incorporate the Parmesan: Gradually add the grated Parmesan cheese while stirring. The cheese will melt into the sauce, thickening it and adding richness. Continue stirring until the sauce reaches a smooth, velvety consistency.
- Season and finish: Add salt, black pepper, and a pinch of nutmeg to taste. Let the sauce simmer for an additional 2 minutes, then remove it from the heat. Set the sauce aside while you prepare the lasagna layers.
Step 2: Prepare the Ricotta Mixture
- To create a creamy, cohesive cheese layer, you’ll need to mix the ricotta cheese with a few other ingredients.
- Combine ricotta and egg: In a medium-sized bowl, stir together the ricotta cheese, egg, Italian seasoning, salt, and pepper. The egg helps bind the ricotta, ensuring it doesn’t become too loose during baking.
- Set aside: Keep this mixture on hand, as you’ll be spreading it between the lasagna layers.
Step 3: Assemble the Lasagna Layers
- Once your sauce and ricotta are ready, it’s time to build the lasagna.
- Preheat the oven: Preheat your oven to 375°F (190°C). This gives you time to assemble the lasagna before baking.
- Layering begins:
- Base layer of sauce: Spread a thin layer of Alfredo sauce across the bottom of a 9x13-inch baking dish. This prevents the noodles from sticking and ensures even moisture throughout the lasagna.
- Noodle layer: Lay 3-4 lasagna noodles over the sauce, depending on the size of your pan. If you’re using pre-cooked noodles, make sure they slightly overlap.
- Chicken layer: Spread a portion of the shredded chicken evenly over the noodles.
- Ricotta layer: Dollop a few spoonfuls of the ricotta mixture on top of the chicken, using a spatula to spread it evenly.
- Spinach (optional): If you're adding spinach, layer it on top of the ricotta for a fresh, healthy twist.
- Sauce layer: Drizzle Alfredo sauce over the ricotta and spinach, ensuring everything is well coated.
- Repeat the layers: Continue this layering process—noodles, chicken, ricotta, spinach, and sauce—until you’ve used all your ingredients. The top layer should be noodles covered with Alfredo sauce and sprinkled generously with shredded mozzarella and Parmesan cheese.
Step 4: Bake the Lasagna
- Now that your lasagna is assembled, it’s time to bake.
- Cover with foil: Tightly cover the baking dish with aluminum foil. This helps trap heat and moisture, allowing the lasagna to bake evenly without drying out.
- Bake: Place the dish in the preheated oven and bake for 30 minutes.
- Uncover and bake again: After 30 minutes, remove the foil and continue baking for an additional 15-20 minutes. This allows the cheese on top to become golden and bubbly, adding a delicious crispy texture.
- Rest before serving: Once the lasagna is finished baking, remove it from the oven and let it rest for 10 minutes. This helps the layers set, making it easier to slice and serve.
Step 5: Garnish and Serve
- Before serving, garnish your Chicken Alfredo Lasagna with freshly chopped parsley. The parsley adds a pop of color and a burst of fresh flavor to each bite.
Notes
One of the greatest aspects of lasagna is how adaptable it can be. While this Chicken Alfredo version is delicious as-is, there are plenty of ways to customize it to fit your taste preferences.
Swap the Protein
If you’re not a fan of chicken or just want to change things up, this recipe works wonderfully with other proteins. Try it with:
Shrimp Alfredo Lasagna: Replace the chicken with sautéed shrimp for a seafood twist.
Turkey Alfredo Lasagna: Use ground or shredded turkey for a leaner alternative.
Sausage Alfredo Lasagna: Spicy Italian sausage adds a flavorful kick to the creamy sauce.
Add Vegetables
For a more balanced dish, consider incorporating more veggies. In addition to spinach, you can add:
Mushrooms: Sautéed mushrooms bring a deep, earthy flavor to the lasagna.
Broccoli: Chopped broccoli adds a healthy crunch and pairs well with the creamy Alfredo.
Zucchini: Thinly sliced zucchini can be layered in for extra moisture and nutrients.
Cheese Variations
While mozzarella and Parmesan are staples for Alfredo-based lasagnas, feel free to mix up your cheese selection. Consider adding:
Fontina: A buttery cheese that melts beautifully for a rich, creamy texture.
Provolone: Adds a sharp, tangy flavor that complements the Alfredo sauce.
Gruyère: This Swiss cheese adds a nutty, slightly sweet flavor that enhances the dish.
Storing and Reheating
Chicken Alfredo Lasagna stores and reheats beautifully, making it an excellent option for meal prep or leftovers.