Creamy Chicken Pesto Lasagna

Ingredients

• 2 lb chicken tenders (diced or shredded after cooking)
• olive oil (for cooking chicken)
• 0.5 tbsp paprika
• 0.5 tbsp onion powder
• 0.5 tbsp garlic powder
• 0.5 tbsp chicken bouillon (powdered)
• 0.5 tbsp dried parsley (for chicken seasoning)
• 1 small onion (diced)
• 4 garlic cloves (minced)
• 2 tbsp unsalted butter (for sautéing aromatics)
• 4 oz cream cheese (softened)
• 2 cup heavy cream
• 1 cup parmesan cheese (shredded)
• 0.25 cup mozzarella cheese (for the sauce)
• 4 tbsp pesto (adjust to desired consistency)
• 12 oven ready lasagna sheets (standard box)
• 15 oz ricotta cheese (for ricotta mixture)
• 0.25 cup mozzarella cheese (for ricotta mixture)
• 1 egg (for ricotta mixture)
• fresh parsley (chopped, for ricotta mixture)

Steps

1. 1

   Season the chicken tenders with 1/2 tbsp each of paprika, onion powder, garlic powder, chicken bouillon, and dried parsley. Drizzle with olive oil and toss to coat evenly.

2. 2

   In a large skillet over medium-high heat, cook the seasoned chicken tenders until fully cooked through and slightly browned. Remove from the pan, let rest briefly, and then dice or shred into bite-sized pieces.

3. 3

   In the same skillet (or a clean one), melt the unsalted butter. Add the diced small onion and sauté until translucent. Add the 4 minced garlic cloves and cook for another minute until fragrant.

4. 4

   Lower the heat and stir in 4 oz of cream cheese until melted. Gradually pour in 2 cups of heavy cream, whisking to combine into a smooth sauce.

5. 5

   Add 1 cup of parmesan cheese and 1/4 cup of mozzarella cheese to the sauce. Stir until the cheeses are melted and the sauce has thickened slightly.

6. 6

   Stir in 4 tbsp of pesto (or more to taste) and the prepared cooked chicken pieces. Mix well to ensure the chicken is fully coated in the creamy pesto sauce.

7. 7

   In a separate medium bowl, prepare the ricotta mixture by combining 15 oz of ricotta cheese, 1/4 cup of mozzarella cheese, 1 egg, and a handful of chopped fresh parsley. Mix until well incorporated.

8. 8

   Preheat your oven to 350°F (175°C).

9. 9

   Assemble the lasagna in a baking dish: Start with a thin layer of the chicken pesto sauce on the bottom. Top with oven-ready lasagna sheets, followed by a layer of the ricotta mixture, and then more chicken pesto sauce. Repeat the layers until all ingredients are used, ending with a layer of sauce and an extra sprinkle of cheese if desired.

10. 10

    Cover the dish with foil and bake at 350°F for 40 minutes.

11. 11

    Remove the foil and switch the oven to broil. Broil the top for 2-3 minutes until the cheese is bubbly and golden brown. Let rest for 10 minutes before slicing and serving.

Notes

You can adjust the amount of pesto to reach your desired flavor intensity and sauce consistency. Ensure the oven-ready noodles are completely covered by sauce to ensure they cook through properly.

Nutrition per serving

• lasagna
• chicken
• pesto
• main dish
• dinner
• baked
• comfort food
• creamy