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Chicken Alfredo Lasagna is the ultimate comfort food for nights when you want something cozy and creamy at the dinner table. Tender chicken combines with a rich homemade alfredo sauce, gooey cheese, and perfectly cooked lasagna noodles layered together for a dish that everyone asks for seconds of. If you love the flavors of a classic lasagna but want a fun twist, this is the recipe you need.
Whenever my family craves pasta, this is the first thing they ask for. Something about the melty cheese and velvety sauce just draws everyone to the table. After a long day, this meal always gets cheers.
Ingredients
- Butter: gives the alfredo its signature silky base. Go for high quality unsalted butter for best flavor.
- Heavy whipping cream: makes the sauce extra rich and coats the pasta beautifully. Use fresh cream if possible.
- Parmesan cheese: brings a nutty depth and is essential for a classic alfredo taste. Freshly grated melts the smoothest.
- All purpose flour: thickens the sauce to help your lasagna hold its layers. Choose unbleached flour for a more natural flavor.
- Baby spinach: brightens it up with color and nutrition. Look for fresh, perky leaves without any dark spots.
- Boneless skinless chicken breasts or thighs: provide juicy bites throughout. Rotisserie chicken is a great time saver and adds tenderness.
- Olive oil: helps seasonings adhere and keeps everything moist. Use extra virgin for the best taste.
- Seasoned salt: wakes up the chicken’s flavor instantly.
- Garlic powder: adds light savoriness without overpowering.
- Onion powder: gives subtle background sweetness.
- Italian seasoning: mixes in herbs that make every bite pop.
- Black pepper: brings gentle warmth.
- Ricotta cheese: makes the filling creamy and luscious. Choose whole milk ricotta for best texture. Cottage cheese is a great backup if you need it.
- Egg: helps bind the ricotta mixture together.
- Mozzarella cheese: melts to form that perfect golden topper. Whole milk mozzarella melts best.
- Lasagna sheets: layer everything together for that signature comfort. Choose sturdy pasta that won’t fall apart during baking.
Step-by-Step Instructions
- Cook the Lasagna Sheets:
- Bring a large pot of salted water to a rolling boil. Add a touch of olive oil to prevent sticking. Drop in lasagna sheets and simmer until just al dente. Drain them gently and set aside so they do not overcook.
- Season and Cook the Chicken:
- Pat chicken dry and drizzle with olive oil. Generously sprinkle with seasoned salt, garlic powder, onion powder, Italian seasoning, and a bit of black pepper. Heat a skillet over medium high and sear chicken until golden outside and cooked through inside about 4 to 5 minutes per side.
- Chop the Chicken:
- Move cooked chicken to a cutting board and let it rest a minute. Cut into small bite size pieces so every forkful of lasagna gets some chicken.
- Make the Alfredo Sauce:
- In the same skillet used for the chicken, keep those browned bits in for flavor. Add butter and melt over low heat. Whisk in flour until it’s smooth and bubbles for about 2 minutes making a roux. Slowly pour in heavy cream, whisking nonstop. Bring it to a gentle bubble then stir in parmesan cheese until it melts. Fold in diced chicken and fresh spinach. Cook gently until spinach wilts into the sauce.
- Make the Ricotta Mixture:
- In a bowl, whisk together one egg, ricotta cheese, and about half a cup of shredded mozzarella. This creamy blend will give your lasagna a decadent layer.
- Layer the Lasagna:
- Lightly coat a large baking dish with oil or spray. Spread a thin layer of chicken alfredo sauce across the bottom. Lay down lasagna sheets to completely cover. Spread part of the ricotta mixture over noodles, then a generous spoonful of the chicken alfredo. Repeat these layers until everything is used up, ending with sauce on top.
- Top and Bake:
- Sprinkle with plenty of mozzarella cheese for a golden finish. Cover with foil and bake at 350 Fahrenheit for about 30 to 45 minutes until everything is bubbling hot. Broil uncovered for the last two minutes to brown the cheese but keep an eye so it does not burn.
- Rest and Serve:
- Once out of the oven, let the lasagna rest for about 10 to 15 minutes. Slicing too soon will make it runny so give it time to set up for perfect layers. Grab a spatula and serve up the gooey deliciousness.
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Parmesan is my favorite ingredient in this dish because it brings a flavor that ties every other element together. I remember teaching my kids to grate it fresh over the bubbling lasagna and seeing their grins as the aroma filled the kitchen.
Storage Tips
For leftovers, let the lasagna cool completely then move it into airtight containers. Refrigerate for up to four days. You can reheat individual servings in the microwave or cover and warm a larger portion in the oven at 325 Fahrenheit until heated through. Because of the creamy sauce, freezing is not the best option since it can separate and make the pasta mushy.
Ingredient Substitutions
If you are low on time, store bought Alfredo sauce and rotisserie chicken work incredibly well. Cottage cheese can stand in for ricotta. You can skip spinach if you do not have it or swap in kale or even steamed broccoli for extra color and vitamins. If using oven ready noodles, be sure to add extra cream to your sauce so it does not dry out during baking.
Serving Suggestions
Chicken Alfredo Lasagna goes perfectly with garlic bread and a fresh side salad tossed with lemon vinaigrette. I also love adding roasted asparagus or simple steamed green beans. This dish stands alone as a filling main but little touches on the side make the meal even more inviting.
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Cultural Context
Lasagna is a timeless Italian classic, but Alfredo lasagna brings in a bit of American comfort food tradition. Combining the creamy richness of Alfredo with layered pasta and hearty chicken makes it a favorite for Sunday family dinners or potluck gatherings where everyone wants something both familiar and new.
Commonly Asked Questions
- → Can I use store-bought Alfredo sauce?
Yes, using prepared Alfredo sauce is a great timesaver and works well in this dish if you're short on time.
- → Do I have to use fresh spinach?
No, spinach is optional. It adds color and nutrients, but you can omit it without affecting the final flavor or texture.
- → Are oven-ready noodles suitable?
Oven-ready lasagna sheets can be used. Add a bit more cream to the sauce to ensure they cook through and stay tender.
- → What sides complement this dish?
Garlic bread and a fresh side salad pair perfectly, rounding out the meal with minimal extra effort.
- → How can I store leftovers?
Cool leftovers completely. Store in an airtight container in the fridge up to four days. Freezing is not recommended.