Chicken Alfredo lasagna is a comforting twist on the classic Italian dish that brings together the creamy richness of Alfredo sauce with the hearty satisfaction of lasagna. This dish is a beloved staple in many Midwestern homes, where the combination of tender chicken, creamy sauce, and layers of pasta sheets creates a meal that's both filling and heartwarming. It's perfect for family gatherings or a cozy Sunday dinner, evoking memories of shared meals and the comforting aroma of a home-cooked feast.
This chicken Alfredo lasagna pairs beautifully with a simple green salad dressed with a light vinaigrette, which helps to balance the richness of the dish. A side of garlic bread or a crusty baguette is perfect for sopping up any extra sauce. For a touch of freshness, consider serving with steamed asparagus or green beans. A glass of chilled white wine, such as a Chardonnay, complements the creamy flavors wonderfully.
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Oven Baked Classic Chicken Alfredo Lasagna
Servings: 8
Ingredients
9 lasagna noodles
3 cups cooked, shredded chicken
4 cups Alfredo sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
Fresh parsley, chopped, for garnish
3 cups cooked, shredded chicken
4 cups Alfredo sauce
3 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder
1 teaspoon dried Italian herbs
Fresh parsley, chopped, for garnish
Directions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the shredded chicken with garlic powder, Italian herbs, salt, and pepper.
Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.
Place three lasagna noodles over the sauce.
Spread half of the chicken mixture over the noodles, followed by a layer of Alfredo sauce and a sprinkle of mozzarella cheese.
Repeat the layers: noodles, remaining chicken, Alfredo sauce, and mozzarella cheese.
Top with the final layer of noodles, the remaining Alfredo sauce, and the rest of the mozzarella cheese.
Sprinkle the Parmesan cheese evenly over the top.
Cover the dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
Let the lasagna rest for about 10 minutes before slicing. Garnish with fresh parsley before serving.
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Variations & Tips
For a lighter version, you can use whole wheat lasagna noodles and a low-fat Alfredo sauce. If you prefer a bit of a kick, add a pinch of red pepper flakes to the chicken mixture. For a vegetarian option, substitute the chicken with sautéed mushrooms and spinach. You can also add a layer of ricotta cheese mixed with an egg for extra creaminess. If you have leftover turkey from a holiday meal, it can be used in place of chicken for a delightful twist.