Chicken Alfredo Lasagna
Chicken Alfredo lasagna is a modern twist on traditional Italian lasagna, incorporating creamy Alfredo sauce and chicken instead of the classic meat and marinara sauce. Its origins can be traced back to the popularization of Alfredo sauce in the early 20th century, particularly through the dish “Fettuccine Alfredo,” which was created by Alfredo di Lelio in Rome. As Italian-American cuisine evolved, chefs began experimenting with different ingredients and preparations, leading to variations like chicken Alfredo lasagna. This dish combines layers of pasta, chicken, cheese, and Alfredo sauce, often appealing to those looking for a comforting, creamy alternative to the traditional lasagna. While it’s not a classic Italian dish, it reflects the adaptation and innovation within Italian-American cooking.
Ingredients
For the Alfredo Sauce
1 cup heavy cream
1/2 cup unsalted butter
2 cups grated Parmesan cheese
3 cloves garlic, minced
Sea salt and pepper to taste
A pinch of nutmeg
For the Lasagna
9-12 lasagna noodles (no-boil or regular)
2 cups cooked chicken, shredded (rotisserie chicken works well)
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup fresh spinach (optional)
Fresh parsley for garnish
Instructions
Preheat your oven to 375°F (190°C).
In a saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream, and bring to a gentle simmer. Gradually stir in the Parmesan cheese until melted and smooth.
Season with salt, pepper, and nutmeg (if using). Remove from heat.
In a 9×13 inch baking dish, spread a thin layer of Alfredo sauce on the bottom.
Place a layer of lasagna noodles over the sauce.
Spread half of the ricotta cheese over the noodles.
Add half of the shredded chicken, followed by half of the spinach (if using).
Drizzle some Alfredo sauce on top and sprinkle with mozzarella cheese.
Repeat the layers: noodles, ricotta, chicken, spinach, sauce, and mozzarella.
Top with a final layer of noodles, remaining Alfredo sauce, and mozzarella cheese.
Cover the lasagna with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna cool for about 10 minutes before slicing. Garnish with fresh parsley before serving.
Enjoy your Chicken Alfredo Lasagna!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good pasta and chicken pages.
Chicken Alfredo Lasagna