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Easy Chicken Alfredo Lasagna

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This chicken alfredo lasagna combines your favorite flavors of classic alfredo in layers of al dente noodles with plenty of melty cheese and shredded rotisserie chicken. It’s a twist on a family favorite that will have your kids asking for seconds!

Ingredients

Units Scale

Lasagna Ingredients

  • 16 lasagna noodles
  • 3 cups chopped fresh broccoli
  • 1 tablespoon olive oil + more for tossing the pasta
  • 3 cups shredded rotisserie chicken
  • 15 oz. ricotta cheese
  • 1 egg, beaten
  • 8 oz. shredded whole milk mozzarella, divided
  • 1 teaspoon Italian seasoning
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Alfredo Sauce Ingredients

  • 1 stick butter, cut into 8 slices
  • 6 cloves garlic, finely minced or grated
  • 4 cups heavy cream
  • 8 ounces freshly shredded Parmesan cheese
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon fresh cracked black pepper

Instructions

  1. Heat oven to 375 degrees.
  2. Boil 16 lasagna noodles for about 2 minutes less than the package directions. Don’t forget to moderately salt your pasta water with 2-4 tablespoons Kosher salt before adding the pasta! Toss in olive oil and lay them out on a foil-lined baking sheet to cool. 
  3. Heat 1 tablespoon olive oil in a large saute pan over medium-high heat. Add broccoli along with a couple pinches of salt and pepper. Cook for 2-3 minutes or until bright green and slightly cooked. Set aside.
  4. Wipe out large saute pan. Melt 1 stick of butter cut into slices in the pan over low heat.
  5. Add garlic and cook for 30-60 seconds, stirring frequently. Do not allow garlic to brown! Whisk in 4 cups heavy cream and bring to a gentle simmer over medium heat.
  6. Reduce heat to low or medium-low and simmer gently (do not boil!), whisking frequently, for about 3-4 minutes or until it thickens slightly. It should easily coat the back of a spoon.
  7. Remove the pan from heat and stir in 8 ounces Parmesan cheese until it melts. Season to taste with salt and pepper. 
  8. Combine 15 ounces ricotta cheese, 1 beaten egg, 4 ounces shredded mozzarella, 1 teaspoon Italian seasoning, and a few large pinches of salt and pepper in a large bowl. 
  9. Spread about a cup of Alfredo sauce in the bottom of a 9×13 baking dish so the noodles don’t stick.
  10. Layer the ingredients starting with 3-4 noodles, 1/3 of the ricotta cheese mixture, 1/3 of the broccoli, 1/3 of the shredded chicken, and about 2/3 cup of the creamy alfredo sauce.
  11. Continue layering until the ricotta, broccoli, and chicken are gone. Top with remaining  3-4 noodles. Pour remaining alfredo sauce over the noodles and sprinkle with remaining mozzarella. So you’ll have 4 layers of noodles with 3 layers of ricotta, broccoli, and then sauce and cheese on top. 
  12. Cover with foil and bake for about 45 minutes or until the edges are bubbling. Remove foil and bake for another 10 minutes. Broil for 1-2 minutes if desired. Allow to cool for 10-15 minutes before slicing. Garnish with fresh chopped parsley and enjoy!
  13. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

  • You may need to use more or less noodles depending on the size of your pan. All brands of lasagna noodles are slightly different in shape and size. Baking dishes can vary as well. Compare the size of your noodles with your baking dish and see how many it will take to make a single layer of noodles, then multiply that by 4. You may also need to cut the noodles in half after they’re cooked to help them fit and make a single layer.
  • While waiting for the pasta water to boil, prep the remaining ingredients. It’s true what they say – a watched pot never boils! Use that time to shred your chicken, grate the cheese, mince the garlic, and measure the other ingredients.
  • Salt your pasta water! Add 2-4 tablespoons of Kosher salt to the pot of boiling water before adding the pasta. This is your first chance to season the pasta and it makes a huge difference in the overall flavor of the dish.
  • Boil the lasagna noodles for just a couple minutes less than what the package directions call for. So if the package recommends 10-12 minutes, boil them for 8 minutes. This makes the noodles a bit more sturdy and easier to work with. It will also ensure they don’t get mushy and still have a toothsome bite.
  • The alfredo sauce might have a looser consistency than what you’re used to for a creamy alfredo sauce that goes on fettuccine. That’s okay! We want the sauce to be a bit loose so it’s nice and saucy after it’s baked!
  • Spray aluminum foil with olive oil cooking spray before covering the lasagna so the cheese doesn’t stick to it. That way when it bakes and the cheese melts, it won’t stick to the foil.
  • Let the lasagna rest for 10-15 minutes after it comes out of the oven. This will allow the liquids from the lasagna to be reabsorbed and ensure that the lasagna holds together after being sliced. 

Nutrition

Find it online: https://midwestfoodieblog.com/chicken-alfredo-lasagna/