Chicken Alfredo Lasagna

Ingredients

• 2 chicken breasts (Boneless, skinless; approximately 1.5 lb total)
• 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 searing the chicken)
• 8 tbsp unsalted butter (1 stick)
• 4 cloves garlic (Minced)
• 1 cup heavy cream (For the Alfredo sauce)
• 1 cup whole milk (For the Alfredo sauce)
• 1 cup Parmigiano-Reggiano (Grated)
• salt (A pinch, for the Alfredo sauce)
• black pepper (A pinch, for the Alfredo sauce)
• 12 lasagna noodles (Approximately 12 noodles; quantity inferred from the layering instructions)
• 2 cups ricotta cheese (Basil ricotta; quantity inferred from the assembly instructions)
• 0.25 cup fresh basil (Mixed into the ricotta; amount inferred)
• 3 cups mozzarella cheese (Shredded; amount inferred from the assembly instructions)

Steps

1. 1

   Preheat the oven to 375°F (190°C). If using regular dried lasagna noodles, cook them according to the package directions until just tender, then drain. No-boil noodles may be used according to their package instructions.

2. 2

   Season the chicken breasts on all sides with the salt, garlic powder, onion powder, black pepper, paprika, and oregano. Rub the seasonings over the meat so it is evenly coated.

3. 3

   Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken and sear for about 3 to 4 minutes per side, until browned and cooked through to an internal temperature of 165°F (74°C).

4. 4

   Transfer the chicken to a plate and let it rest for several minutes so the juices redistribute.

5. 5

   In a saucepan or skillet over medium heat, melt the butter completely without allowing it to brown.

6. 6

   Add the minced garlic to the melted butter and cook briefly, stirring, until fragrant but not browned.

7. 7

   Pour in the heavy cream and milk. Stir continuously and heat until the sauce is hot and just beginning to bubble around the edges.

8. 8

   Add the grated Parmigiano-Reggiano, salt, and pepper. Stir until the cheese melts and the Alfredo sauce is smooth and creamy. Remove it from the heat if it begins to boil vigorously.

9. 9

   While the sauce is prepared, shred the rested chicken using two forks. Set the shredded chicken aside.

10. 10

    Spread a thin layer of Alfredo sauce over the bottom of a 9-by-13-inch baking dish.

11. 11

    Arrange a layer of lasagna noodles over the sauce, overlapping them slightly if necessary.

12. 12

    Spread basil ricotta over the noodles, then scatter shredded chicken over the ricotta.

13. 13

    Spoon a little more Alfredo sauce over the chicken, then add a layer of shredded mozzarella.

14. 14

    Repeat the layers of noodles, basil ricotta, shredded chicken, Alfredo sauce, and mozzarella until the dish is full. Finish with Alfredo sauce and mozzarella on top.

15. 15

    Cover the baking dish tightly with aluminum foil and bake at 375°F (190°C) for about 45 minutes, until the lasagna is hot and bubbling.

16. 16

    Remove the foil and, if desired, bake for a few additional minutes until the mozzarella is melted and lightly golden. Let the lasagna rest for 10 to 15 minutes before slicing and serving.

Notes

The post provides exact quantities for the chicken and Alfredo sauce but does not specify amounts for the noodles, basil ricotta, or mozzarella; those amounts are practical estimates. Ensure the chicken reaches 165°F before shredding. Resting the baked lasagna before slicing helps the layers set.

Nutrition per serving

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