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chicken alfredo lasagna

Chicken Alfredo Lasagna

5 from 1 vote
Layers of lasagna noodles, creamy alfredo sauce, seasoned chicken, ricotta cheese, and mozzarella baked until bubbly. Richer than red sauce lasagna with chicken making it hearty enough for a main dish.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: dinner
Cuisine: Italian
Calories: 445
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 lasagna noodles Regular or oven ready
  • 3 cups cooked chicken breast, diced or shredded About 1 lb cooked
  • 1 teaspoon garlic powder For seasoning chicken
  • 1 teaspoon Italian seasoning For seasoning chicken
  • ½ teaspoon salt For seasoning chicken
  • ¼ teaspoon black pepper For seasoning chicken
  • 4 cups alfredo sauce Homemade or jarred, about 32 oz
  • 15 oz ricotta cheese One container
  • 1 large egg For ricotta mixture
  • 1 cup grated parmesan cheese, divided Half for ricotta, half for topping
  • 4 cups shredded mozzarella cheese About 16 oz
  • 2 tablespoons fresh parsley, chopped For garnish, optional

Equipment

  • 1 9x13 baking dish For assembling lasagna
  • 1 Large pot For cooking noodles if using regular
  • 2 Mixing bowls For ricotta and chicken
  • 1 Aluminum foil For covering while baking

Method
 

  1. Preheat oven to 375°F and cook lasagna noodles according to package directions if using regular noodles, then drain and lay flat on oiled surface.
  2. Toss cooked chicken with garlic powder, Italian seasoning, salt, and pepper until evenly coated.
  3. Mix ricotta cheese with egg, half the parmesan, and a pinch of salt until well combined.
  4. Spread a thin layer of alfredo sauce on the bottom of a 9x13 baking dish to prevent sticking.
  5. Layer 4 noodles slightly overlapping, spread a third of remaining alfredo sauce, dollop half the ricotta mixture and spread gently, sprinkle half the chicken, and top with a third of mozzarella.
  6. Add 4 more noodles, spread half the remaining alfredo, add rest of ricotta mixture, sprinkle rest of chicken, and add another third of mozzarella.
  7. Top with final 4 noodles, spread remaining alfredo sauce all over, and sprinkle with rest of mozzarella and remaining parmesan.
  8. Cover pan tightly with foil, tenting it slightly so foil does not touch the cheese.
  9. Bake covered for 30 minutes.
  10. Remove foil and bake another 15 minutes until cheese is golden and bubbly and edges are browning.
  11. Let rest for 15 minutes before cutting so layers set and slices hold together.
  12. Garnish with fresh parsley if desired and serve hot.
    baking chicken alfredo lasagna

Nutrition

Serving: 280gCalories: 445kcalCarbohydrates: 28gProtein: 32gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 780mgPotassium: 320mgFiber: 1gSugar: 3gVitamin A: 680IUVitamin C: 2mgCalcium: 420mgIron: 1.8mg

Notes

Season the chicken with garlic powder, Italian seasoning, salt, and pepper before layering. I used unseasoned chicken once and it tasted bland against all the cream and cheese. That seasoning makes every bite flavorful instead of just rich.

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