Chicken Alfredo Lasagna
Cord and the Kitchen cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Tara Farrar on SeeMeCook
A rich and creamy twist on lasagna featuring seasoned chicken breast, a homemade garlic-herb alfredo sauce, and a savory ricotta filling.
- Time
- 65 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 455 g
- 15 g
- 10 g
- 10 g
- 2 g
- 4 g
- 14 g
- 80 g
- 16 g
- 2 g
- 2 g
- 475 g
- 335 g
- 5 g
- 740 g
- 100 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 3.04 kg before cooking, which is about 380 g per serving.
Steps
Bring a large pot of water to a rolling boil and add a generous amount of salt.
Add the lasagna noodles to the boiling water. Stir the noodles for about 30 seconds to prevent them from sticking together.
Boil the noodles for 7 to 8 minutes until al dente. Drain and set aside.
Season the thinly sliced chicken breast with Hidden Valley Ranch seasoning, Creole seasoning, Greek seasoning, cayenne pepper, and smoked paprika. Rub the seasoning thoroughly into the meat.
In a skillet over medium-high heat, cook the chicken for about 4 to 5 minutes per side until fully cooked. Remove the chicken from the pan and dice it into small pieces.
In the same skillet with the chicken drippings, add a healthy tablespoon of butter.
Add the diced onions to the skillet and sauté for about 5 minutes until softened.
Stir in the garlic paste and re-add the seasonings used for the chicken (ranch, Creole, Greek, smoked paprika), but substitute black pepper for the cayenne and add Italian seasoning.
Pour in the heavy whipping cream and add the garlic and herb soft cheese. Stir until the cheese is melted and the sauce is smooth.
Add a handful of shredded mozzarella cheese and a few squirts of lemon juice to the sauce. Stir until thickened and combined.
In a separate bowl, combine 3 cups of ricotta cheese, 2 eggs, and garlic and herb seasoning. Mix well.
Fold the diced cooked chicken into the ricotta mixture.
To assemble, spread a thin layer of the alfredo sauce on the bottom of a baking dish.
Layer lasagna noodles over the sauce, followed by a layer of the chicken-ricotta mixture, more alfredo sauce, and a layer of shredded mozzarella.
Repeat the layers (noodles, ricotta mix, sauce, mozzarella) until you reach the top of the dish, finishing with a layer of sauce and mozzarella.
Bake in a preheated oven at 375°F (190 °C) (190°C (375 °F)) uncovered for about 30 minutes until the cheese is bubbly and golden.
Notes
The author mentions using seasonings from his 'Kitchen Culture' series. If you don't have the specific garlic and herb seasoning, a blend of dried parsley, garlic powder, and onion powder works well as a substitute.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 933
- Protein
- 57 g
- Carbs
- 51 g
- Fat
- 56 g
- Fiber
- 2 g
Where the calories come from
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