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close up view of chicken alfredo lasagna in a baking dish with a spatula inserted
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Creamy and Cheesy Chicken Alfredo Lasagna

Chicken Alfredo Lasagna is a cheesy layered dish made with tender chunks of chicken and creamy alfredo sauce. This recipe is easy, delicious, and ready in less than 1 hour.
Course Italian Inspired
Cuisine Italian
Keyword alfredo lasagna, chicken, chicken alfredo
Cook Time 45 minutes
Total Time 45 minutes
Servings 8 servings
Calories 703kcal
Author Tamara J.

Equipment

Ingredients

Alfredo Sauce:

  • 1 tablespoon Butter unsalted
  • ½ cup Onion diced
  • 3 cloves Garlic minced
  • 2 cups Heavy whipping cream
  • 1 cup grated Parmesan cheese
  • 1 tablespoon Cajun seasoning adjust to taste
  • 2 teaspoon Garlic powder
  • 1 teaspoon Black pepper

For the lasagna layers:

  • 2 cups Ricotta cheese
  • 3 cups shredded Mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Chopped fresh parsley for garnish (optional)

Instructions

  • Preheat your oven to 350ºF. Begin by cooking your lasagna noodles according to the package instructions until they are al dente (about 10 minutes). Drain the noodles and set them to the side.
  • While the noodles are cooking, season your chicken liberally on both sides with the cajun seasonings, garlic powder, black pepper, and paprika. 
  • Add your olive oil into a large skillet and heat it up over medium high for about 2 minutes. Gently place the seasoned chicken into the skillet and sear on each side for about 7 minutes, or until cooked through. 
  • Once the chicken is cooked, remove it from the skillet and place it on a cutting board to rest while you prepare the alfredo sauce.
  • Prepare the alfredo sauce: add the butter to the same skillet you cooked the chicken in. Once the butter melts, add the diced onions and saute for about 2 minutes so they can soften up. Next add the minced garlic and saute it for about one minute- stirring continuously so it does not burn.
  • Once the onion and garlic are softened, gradually add the heavy cream into the skillet and stir it in with the garlic. Now add the parmesan cheese and mix it into the cream until it is melted. Sprinkle in your seasonings, including the cajun seasoning, garlic powder, and black pepper. 
  • Remove the alfredo sauce from the stove and set it aside.
  • Layer the lasagna: Use a sharp knife to chop your chicken into small bite size pieces. Spray a 13x9 baking dish or casserole dish with cooking spray. 
  • Add a thin layer of alfredo sauce to the bottom of the dish, then lay 3 cooked lasagna noodles over the sauce in one single layer. Now scoop about 1 tablespoon of the ricotta cheese over each noodle and spread it out into one even layer. Add a handful of your chopped chicken and spread it out evenly, then top it with some of the shredded mozzarella cheese. 
  • Continue by adding another layer of lasagna noodles, top with some of the alfredo sauce, and the same layers as mentioned above. On the final layer, top with a heavy serving of mozzarella and parmesan cheese.
  • Cover the dish with aluminum foil and place it in the oven and bake for 30 minutes. Uncover and bake for an additional 10 minutes, or place it under the broiler for 5 minutes.
  • Let the lasagna rest for at least 5-7 minutes before serving; and enjoy!

Notes

Use oven ready lasagna to skip having to cook the lasagna noodles.

Nutrition

Serving: 1serving | Calories: 703kcal | Carbohydrates: 35g | Protein: 37g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1586mg | Fiber: 2g | Sugar: 4g