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Classic Creamy Chicken Alfredo Lasagna

A generous slice of chicken alfredo lasagna showing layers of shredded chicken and creamy sauce, topped with browned cheese.
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A rich, layered lasagna featuring tender chicken and a homemade Alfredo sauce, baked until golden and bubbly.

Ingredients

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  • 12 lasagna noodles
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup chopped fresh parsley
  • Salt and black pepper to taste
  • For the Alfredo Sauce:
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 1/2 cups grated Parmesan cheese
  • 1/4 teaspoon nutmeg

Instructions

  1. Cook lasagna noodles according to package directions until al dente. Drain and set aside.
  2. Prepare the Alfredo sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 1 minute until fragrant.
  3. Pour in heavy cream and milk. Bring the mixture to a gentle simmer, stirring often. Reduce heat to low.
  4. Whisk in 1 1/2 cups of Parmesan cheese and nutmeg until the sauce is smooth. Season with salt and pepper. Remove from heat.
  5. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
  6. In a large bowl, combine the shredded chicken, frozen peas, 1/2 cup Parmesan cheese, and parsley. Mix well.
  7. Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish.
  8. Arrange four cooked lasagna noodles over the sauce.
  9. Spread half of the chicken mixture evenly over the noodles. Top with one-third of the remaining Alfredo sauce.
  10. Repeat the layering: four noodles, the remaining chicken mixture, and another third of the Alfredo sauce.
  11. Top with the final four noodles and pour the remaining Alfredo sauce over the top layer. Sprinkle generously with extra Parmesan cheese.
  12. Bake for 25 to 30 minutes, or until the sauce is bubbly and the top is lightly browned.
  13. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

  • You can substitute rotisserie chicken for cooked chicken breasts to save time.
  • For a thicker sauce, simmer the Alfredo for a few extra minutes before adding the cheese.
  • If you prefer a firmer lasagna, cover the dish with foil for the first 20 minutes of baking.

Nutrition

Find it online: https://afripaket.com/chicken-alfredo-lasagna-recipe/