1. Recipes

How to Make Alfredo Chicken Lasagna - A Step-by-Step Guide

When it comes to comfort food, there's nothing quite like a creamy and indulgent lasagna to satisfy your cravings. And if you're a fan of both chicken Alfredo and lasagna, then this Alfredo Chicken Lasagna recipe is sure to become a new favorite in your household. This dish takes the classic flavors of Alfredo sauce and combines it with tender chicken and layers of lasagna noodles for a truly decadent and delicious meal.

One of the best things about this Alfredo Chicken Lasagna recipe...

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Ingredients

  • 2 skinless, boneless chicken breast halves
  • 2 tablespoons seasoned salt (such as Mrs. Dash® Italian blend)
  • 2 tablespoons minced garlic, divided
  • 2 (14.5 ounce) cans chicken broth, or as needed
  • 9 lasagna noodles
  • 1 (16 ounce) container ricotta cheese
  • 1 egg
  • dried Italian seasoning, divided
  • 2 (16 ounce) jars Alfredo sauce, or more to taste
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 1 small white onion, diced
  • ¼ cup chopped baby bella mushrooms
  • 1 (6 ounce) package fresh spinach
  • 1 roma tomato, seeded and chopped
  • 1 (16 ounce) package fresh mozzarella cheese, cubed

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 20 mins
  • Total Time: 1 hr 50 mins
  • Servings: 16
  • Yield: 1 9x13-inch lasagna

  • Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
  • Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
  • Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
  • Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, about 45 minutes.

    • Nutrition

    388 cal.

    • Total Fat: 28g
    • Saturated Fat: 12g
    • Cholesterol: 71mg
    • Sodium: 1380mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 1g
    • Total Sugars: 3g
    • Protein: 20g
    • Vitamin C: 4mg
    • Calcium: 355mg
    • Iron: 1mg
    • Potassium: 204mg

    Categories

    Italian recipes
    Pasta recipes
    Chicken recipes
    Casserole recipes
    Cheese recipes