Chicken Alfredo Lasagna: The Ultimate Creamy Comfort Food

Traditional lasagna is often made with ground beef, ricotta, marinara, or Bolognese sauce. While delicious, it's fun to shake things up occasionally. Alfredo sauce, made from butter, cream, and Parmesan, creates a creamy base that pairs beautifully with chicken. This combination feels slightly more elevated and adds a different richness to the dish.

Chicken Alfredo Lasagna Rolls is especially fabulous when:

• You're looking for a white-sauce alternative to tomato-based lasagna.
• You want a decadent meal to serve at family gatherings or holidays.
• You're a fan of creamy pasta dishes and love Alfredo sauce.

The History Behind Alfredo Sauce

• Alfredo sauce originated in Italy but took on a life of its own in America. Created by Alfredo di Lelio in Rome in the early 20th century, the original version was simply pasta tossed with butter and Parmesan — known as fettuccine al burro. American versions added heavy cream for a more decadent, indulgent sauce, now a staple in U.S. Italian-American cuisine.
• When layered into lasagna, this creamy sauce adds a velvety texture that contrasts nicely with the chewy pasta and the savory chicken. It's a fusion of comfort foods that feels both homey and gourmet.

Ingredients You'll Need

Let's break down the basic ingredients for chicken Alfredo lasagna recipe:

For the Alfredo Sauce:

• ½ cup (1 stick) unsalted butter
• 2 cups heavy cream4 cloves garlic, minced
• 1½ cups freshly grated Parmesan cheese
• Salt and pepper, to taste
• Optional: a pinch of nutmeg for depth

For the Lasagna Layers:

• 9-12 lasagna noodles (regular or oven-ready)
• 3 cups cooked and shredded chicken breast or thigh
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan (extra for topping)
• Fresh parsley for garnish
• Add extra spinach, mushrooms, or bacon for more flavor and texture.

Step 1: Prepare the Alfredo Sauce

• In a saucepan, melt butter over medium heat.
• Add minced garlic and sauté for about 30 seconds until fragrant.
• Pour in the heavy cream and stir. Simmer for 5 minutes, allowing it to reduce slightly.
• Add the Parmesan cheese gradually, stirring constantly until melted and smooth.
• Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.
• Pro Tip: Use freshly grated Parmesan rather than pre-shredded for the best melt and flavor.

Step 2: Cook the Noodles (If Not Using Oven-Ready)

• Boil the lasagna noodles in salted water according to package directions. Drain and lay them flat on a parchment-lined tray to prevent sticking.

Step 3: Mix the Ricotta Layer

• Combine ricotta cheese, egg, a pinch of salt, and a handful of Parmesan in a bowl. Mix until smooth. This layer adds creaminess and structure to the lasagna.

Step 4: Assemble the Lasagna

In a greased 9x13-inch baking dish, layer as follows:

• Spread a thin layer of Alfredo sauce on the bottom.
• Add a layer of noodles.
• Spread ⅓ of the ricotta mixture.
• Add ⅓ of the shredded chicken.
• Drizzle some Alfredo sauce.
• Sprinkle mozzarella cheese.
• Repeat these layers two more times.
• Finish with a final layer of noodles, sauce, mozzarella, and Parmesan.

Step 5: Bake

• Preheat oven to 375°F (190°C).Cover the lasagna with foil (you can spray the underside with non-stick spray to avoid cheese sticking).
• Bake for 25–30 minutes covered.
• Remove the foil and bake for 15–20 minutes until bubbly and golden.
• Let it rest for 10–15 minutes before slicing. This helps it set and makes serving easier.

Variations

1. Spinach Chicken Alfredo Lasagna

   Add sautéed spinach or thawed frozen spinach (squeezed dry) to each layer for color, nutrients, and flavor.

2. Mushroom Alfredo Lasagna

   Sauté mushrooms with garlic and thyme and layer them with the chicken for a more earthy flavor profile.

3. Broccoli Chicken Alfredo Lasagna

   Add small broccoli florets (steamed or blanched) in the layers for a more wholesome version.

4. Pesto Alfredo Twist

   Mix a few tablespoons of pesto into the Alfredo sauce for a herby, nutty spin.

5. Low-Carb Option

   Use thinly sliced zucchini or eggplant instead of lasagna noodles for a gluten-free, keto-friendly version.

Tips for Success

• Use rotisserie chicken to save time and add extra flavor.
• Let it rest after baking for cleaner slices.
• Shred cheese yourself instead of buying pre-shredded; it melts more smoothly.
• Use whole milk ricotta for the creamiest texture.
• Don’t skimp on the sauce — the noodles absorb much moisture, so be generous with your Alfredo.

Storing and Reheating

Chicken Alfredo lasagna is great for meal prep and leftovers. Here’s how to store it:

• In the Fridge:

  Cool completely, then store in an airtight container for up to 4 days.

• In the Freezer:

  Wrap the whole lasagna or individual portions tightly with foil and freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.

• Reheating:

  Cover with foil and bake at 350°F (175°C) for 25–30 minutes, or until heated through. To heat individual portions evenly, use the microwave on medium power.

What to Serve with Chicken Alfredo Lasagna

This rich dish pairs well with lighter sides to balance the creaminess:

• Garlic bread or crusty baguette
• Caesar salad or a simple green salad with vinaigrette
• Steamed green beans or roasted asparagus
• Sparkling water with lemon or a crisp white soda to cleanse the palate

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