Creamy, cheesy, and utterly irresistible – get ready to elevate your dinner game with this unbelievably delicious Creamy Chicken Alfredo Lasagna! It’s the ultimate comfort food mashup, combining the rich flavors of Alfredo with the comforting layers of a classic lasagna. Prepare for a standing ovation at your dinner table!
Ingredients
For the Alfredo Sauce:
* 1/2 cup unsalted butter
* 1 1/2 cups heavy cream
* 2 cloves garlic, minced
* 1 1/2 cups freshly grated Parmesan cheese
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Pinch of nutmeg (optional, but highly recommended!)
For the Chicken:
* 2 cups cooked chicken, shredded or diced (rotisserie chicken works perfectly!)
* 1 tablespoon olive oil
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Salt and pepper to taste
For the Lasagna:
* 12 no-boil lasagna noodles
* 1 (15-ounce) container ricotta cheese
* 1 large egg
* 1/4 cup chopped fresh parsley
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 4 cups shredded mozzarella cheese, divided
* 1/2 cup grated Parmesan cheese (for sprinkling)
Step-by-Step Instructions :
Prepare the Alfredo Sauce: In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring frequently. Reduce heat to low and gradually stir in the Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg (if using). Remove from heat and set aside.
Prepare the Chicken: In a large skillet over medium heat, add olive oil. Add the cooked chicken and season with garlic powder, onion powder, salt, and pepper. Sauté for 3-5 minutes until heated through and lightly browned.
Prepare the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, fresh parsley, salt, and pepper. Mix until well combined.
Assemble the Lasagna: Preheat your oven to 375°F (190°C). Spread about 1/2 cup of Alfredo sauce on the bottom of a 9×13 inch baking dish. Lay 3 no-boil lasagna noodles over the sauce.
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