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Chicken Alfredo Lasagna

This recipe guides you through creating a rich Chicken Alfredo Lasagna. It involves cooking seasoned chicken, preparing a creamy Alfredo sauce from scratch, and layering these with oven-ready noodles, mozzarella, and Parmesan. The dish is baked until golden and bubbly, then rested before serving for a comforting, decadent meal.
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Cook Time 50 minutes
Total Time 1 hour 55 minutes
Course lunch/dinner
Cuisine Italian
Servings 8 people
Calories 6245.9 kcal

Equipment

  • 1 9x13 inch Baking Pan Essential for assembling and baking the lasagna.
  • 1 Large Skillet or Pan Used for cooking the chicken and preparing the Alfredo sauce.
  • 1 Whisk Crucial for creating a smooth, lump-free Alfredo sauce.
  • 1 Meat Thermometer Ensures chicken is cooked to a safe internal temperature of 165°F (74°C).
  • 1 Cutting Board and Chef's Knife For cubing chicken and chopping fresh parsley.

Ingredients
  

Main

  • 1 large chicken breast or 2 small chicken breasts see Cook's Note
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 1/4 teaspoon grated nutmeg
  • Kosher salt and freshly ground black pepper
  • 3 cups shredded Parmesan
  • 9 oven-ready lasagna noodles
  • 1/2 cup chopped fresh parsley plus additional for garnish
  • 12 ounces shredded mozzarella

Instructions
 

  • For the chicken: Preheat the oven to 350 degrees F.
  • Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
  • For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
  • Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
  • Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

Notes

For a truly luscious Alfredo sauce, use freshly grated Parmesan cheese; pre-shredded often contains anti-caking agents that can affect melt and texture. When building the roux, ensure it remains pale to maintain the sauce's light color and richness. Incorporate the milk and cream gradually, whisking vigorously after each addition to prevent lumps and achieve a silky-smooth consistency. Do not overheat the sauce once the Parmesan is added, as it can separate. For the chicken, consider a quick brine for extra tenderness or use pre-cooked rotisserie chicken to save time. The resting period after baking is crucial for the lasagna to set, ensuring clean, intact slices. A touch of white pepper or a tiny pinch of nutmeg beyond the specified amount can further enhance the sauce's depth.