Chicken Alfredo Lasagna

Ingredients

• 2 chicken breasts
• 2 tsp salt (For seasoning the chicken)
• 2 tsp garlic powder (For seasoning the chicken)
• 1 tsp onion powder (For seasoning the chicken)
• 1 tsp black pepper (For seasoning the chicken)
• 1 tsp paprika (For seasoning the chicken)
• 1 tsp dried oregano (For seasoning the chicken)
• 2 tbsp olive oil (For cooking the chicken)
• 8 tbsp unsalted butter (1 stick; for the Alfredo sauce)
• 4 garlic cloves (For the Alfredo sauce)
• 1 cup heavy cream (For the Alfredo sauce)
• 1 cup milk (For the Alfredo sauce)
• 1 cup parmigiano reggiano (Grated; for the Alfredo sauce)
• salt (A pinch, for the Alfredo sauce)
• black pepper (A pinch, for the Alfredo sauce)
• 8 oz lasagna noodles (The source gives a range of 8–10 oz; quantity uses the lower end of that range. Amount may be adjusted up to 10 oz.)
• basil ricotta (Used as a layer during assembly; no quantity is provided in the source)
• 0.333 cup mozzarella cheese (For layering during assembly)

Steps

1. 1

   Season the chicken breasts with the salt, garlic powder, onion powder, black pepper, paprika, and oregano.

2. 2

   Heat the olive oil in a hot pan. Add the seasoned chicken breasts and cook for 3–4 minutes per side.

3. 3

   Remove the chicken from the pan and set it aside to rest.

4. 4

   In a saucepan or the same pan, melt the butter for the Alfredo sauce.

5. 5

   Add the garlic to the melted butter and cook until incorporated and fragrant; the source does not specify an exact cooking time or temperature.

6. 6

   Add the heavy cream and milk to the butter and garlic mixture.

7. 7

   As soon as bubbles appear in the sauce, add the grated Parmigiano Reggiano, along with a pinch of salt and a pinch of pepper.

8. 8

   Shred the rested chicken using two forks.

9. 9

   Begin assembling the lasagna in a baking dish with a layer of Alfredo sauce.

10. 10

    Add a layer of lasagna noodles, followed by basil ricotta and shredded chicken.

11. 11

    Add a little more Alfredo sauce and some mozzarella cheese.

12. 12

    Repeat the layers until the dish is full.

13. 13

    Cover the assembled lasagna with foil.

14. 14

    Bake the covered lasagna at 375°F for about 45 minutes.

Notes

The transcript names basil ricotta as a building ingredient, but the description provides no amount. The source does not specify whether the lasagna noodles should be boiled before assembly, the baking-dish size, or whether the foil should be removed during baking; these details are therefore left unspecified.

Nutrition per serving

• main
• Italian
• baked
• pasta
• chicken
• comfort food
• family dinner