Cheesy Chicken Alfredo Lasagna

This luxurious twist on traditional lasagna combines tender chicken with a homemade Alfredo sauce for an indulgent dinner that never fails to impress guests. I created this recipe after searching for something special to serve at holiday gatherings that wasn't the typical red sauce lasagna.

I first made this lasagna when my Italian mother-in-law was visiting and was nervous she would compare it unfavorably to her traditional version. To my surprise, she asked for the recipe before leaving and now makes it for her church potlucks.

Ingredients

• Boneless skinless chicken breasts: Two pounds provides the perfect amount of protein without overwhelming the creamy elements
• Lasagna noodles: No-boil noodles save time but regular work beautifully if you cook them al dente
• Heavy cream: The foundation of authentic Alfredo sauce looking for a high-fat content variety
• Cream cheese: Adds unmatched creaminess and helps the sauce cling to every bite
• Three cheeses: Parmesan, Mozzarella, and Ricotta create distinct layers of flavor and texture
• Nutmeg: This secret ingredient enhances the cream sauce with subtle warmth
• Fresh parsley: Brightens the rich flavors and adds visual appeal

Step-by-Step Instructions

Prepare the chicken:

Season chicken breasts thoroughly with Italian herbs, garlic powder, and a generous pinch of salt and pepper. Bake until just cooked through around 165°F taking care not to overcook as the chicken will continue cooking in the lasagna. Allow to cool enough to handle then shred into bite-sized pieces using two forks. The texture should be chunky enough to provide substantial bites throughout the lasagna.

Create the Alfredo sauce:

Melt butter slowly in a heavy-bottomed pan until foamy but not browned. Add minced garlic and cook just until fragrant, about 60 seconds—any longer risks bitter flavor. Pour in cream and bring to a gentle simmer, never letting it boil. Whisk in softened cream cheese until completely incorporated with no lumps. Add Parmesan gradually, allowing each addition to melt before adding more. The sauce should coat the back of a spoon when done.

Mix the cheese filling:

Combine ricotta, mozzarella, and Parmesan with fresh parsley and egg until smooth and evenly mixed. This binding mixture creates distinct creamy pockets throughout the lasagna that contrast beautifully with the sauce and chicken. Make sure the egg is fully incorporated as it helps the filling set during baking.

Layer with precision:

Start with sauce on the bottom to prevent sticking. Create distinct layers maintaining even distribution of ingredients. Each component should be clearly visible in the final slice. Press gently on noodles when assembling to ensure they contact the sauce for proper cooking.

Bake to bubbly perfection:

Cover tightly with foil for the first portion of baking to trap steam and cook ingredients evenly. Removing the foil allows the top to brown beautifully. Let the lasagna rest the full 15 minutes after baking—this rest time is crucial for settling the layers and making clean slices possible.

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Nutmeg is actually my secret weapon in this recipe. My grandmother always added it to her cream sauces and I continue the tradition. The first time I made this for my husband, he kept trying to identify that subtle flavor that made it taste so special. I held onto my secret for years before finally revealing it was simply a pinch of freshly grated nutmeg.

Make-Ahead Instructions

This lasagna actually improves with time as the flavors meld together. You can assemble the entire dish up to a day ahead then cover tightly with plastic wrap followed by foil and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking to take the chill off then add about 10-15 minutes to the covered baking time. The completed lasagna also freezes beautifully for up to three months just thaw overnight in the refrigerator before baking.

Perfect Sides to Serve

Balance the richness of this lasagna with lighter sides. A crisp arugula salad dressed simply with lemon juice, olive oil, and shaved Parmesan complements without competing. Garlic bread might seem excessive with such a rich main dish but somehow it works perfectly especially when entertaining. For a more elegant presentation, roasted asparagus or broccolini offers a vibrant green contrast both visually and flavor-wise.

Transforming Leftovers

Leftover slices reheat beautifully in the microwave covered with a damp paper towel to prevent drying. For something different, cut cold leftover lasagna into bite-sized squares, coat in egg wash and breadcrumbs, then pan-fry for extraordinary appetizers. You can also layer small pieces in a buttered ramekin, add a splash of cream and an extra sprinkle of cheese, then bake until bubbly for an indulgent single-serving variation.

Frequently Asked Questions

→ Can I use store-bought Alfredo sauce?

Yes, store-bought Alfredo sauce can save time, but homemade gives a fresher, richer flavor.

→ Can I make this dish ahead of time?

Yes, assemble the lasagna, cover it tightly, and refrigerate for up to 24 hours before baking.

→ What can I substitute for ricotta cheese?

You can use cottage cheese or mascarpone as substitutes for ricotta in this recipe.

→ Can I freeze Chicken Alfredo Lasagna?

Yes, assemble the lasagna, wrap it tightly, and freeze it for up to 2 months. Thaw before baking.

→ Can I add vegetables to this recipe?

Absolutely! Spinach, mushrooms, or zucchini are great additions to enhance the dish.