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Chicken Alfredo Lasagna

By Britney
Prep: 45 minutes
Cook: 35 minutes
Total: 1 hour 20 minutes
Servings: 12
chicken alfredo lasagna in a pan with a slice of lasagna pulled out of the pan to show all of the layers and cheese pull.
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 Chicken Alfredo Lasagna is the ultimate comfort food, combining layers tender chicken in a creamy homemade alfredo sauce, loaded with flavor!

Equipment

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Ingredients 

  • 2 lbs Chicken Tenerloins
  • 1 tbsp Herbs de Provence
  • 1 1/2 tsp Cajun Seasoning
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Black Pepper
  • 1 tsp Kosher Salt, (if the cajun seasoning already has salt, omit adding more salt)

Alfredo Sauce

  • 1 Yellow Onion, (diced)
  • 4 cloves Garlic, (diced)
  • 2 cups Heavy Cream
  • 2 cups Whole Milk
  • 2 tsp Chicken Bouillon Paste
  • 1/2 tsp Red Pepper Flakes
  • 1 tsp Cajun Seasoning
  • 1 tsp Herbs de Provence
  • 1/2 tsp Oregano
  • 4 tbsp Salted Butter
  • 3 tbsp All Purpose Flour
  • 1 cup Parmesan Cheese
  • 3 tbsp Fresh Parsley, (chopped)
  • 1/2 tsp Black Pepper
  • 1/2 tsp Kosher Salt, (more of less as desrired)
  • 1 tbsp Lemon Juice

Lasagna

  • 1 lb Lasagna Noodles
  • 4 cups Mozzarella Cheese

Instructions 

  • Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Boil lasagna noodles and cook until al dente, according to the package instructions.
  • Drain and layer the noodles flat on a piece of parchment paper or a kitchen towel to prevent the noodles from sticking together. Set aside.
  • Add chicken to a large bowl. Season with herbs de provence, cajun seasoning, garlic powder, onion powder, kosher salt and black pepper. Toss together to ensure all of the chicken is coated. 
  • Drizzle olive oil into a large skillet over medium heat. Add chicken and cook on both sides for about 5-6 minutes per side, until cooked all the way through. Set aside while making the sauce.
  • Add a drizzle of olive oil to a large skillet over medium heat, then add onion. Cook for 3-4 minutes, until fragrant and onions are slightly softened. Add garlic, chicken bouillon paste, red pepper flakes, cajun seasoning, herbs de provence, and oregano. Continue to cook for an additional 2-3 minutes, until fragrant. Add butter. Once melted, add flour and whisk together until a thick paste begin to form.
  • Once the paste has thickened and all of the flour is incorporated, add heavy cream and whole milk and whisk together until the sauce begins to thicken, about 5-7 minutes. Then add grated parmesan, parsley, black pepper, and lemon juice. Taste for salt and add salt as needed. 
  • Chop up the chicken into bite sized pieces.
  • Add about 1/4 cup of Alfredo sauce to the bottom of a 9x13 pan and spread into an even layer. Place 3 lasagna noodles on top of the sauce (cut the noodles as needed, just make sure the entire bottom of the pan is covered in noodles). Add more sauce on top of the noodles, just enough to coat. Add a generous amount of chopped chicken on top of the sauce and a sprinkle of mozzarella cheese.
  • Place the layer of noodles on top, then add the sauce, again, just enough to coat. Place another layer of noodles on top, add sauce and chopped chicken and mozzarella. For the last layer, add all of the remaining alfredo sauce and the remaining mozzarella cheese.
  • Cover with aluminum foil and poke with a toothpick. This prevents the lasagna from steaming and the aluminum foil from sticking to the cheese. Bake for 35-40 minutes, until the cheese has melted and the lasagna is warmed throughout. Then remove the foil and continue to cook for 10 minutes. Set to broil and broil for 2-3 minutes, until the cheese becomes golden brown.

Notes

  • Cook lasagna noodles to al dente. This ensures they don't become mushy when baked in the sauce. Follow the package instructions and rinse the noodles with cold water to stop the cooking process.
  • Sauté aromatics for extra flavor. Cooking the onions, garlic, and herbs in butter before adding them to the sauce enhances their flavors. It creates a rich base for your Alfredo sauce.
  • Gradually whisk in the flour to avoid lumps. When making the sauce, slowly add the flour to the melted butter and aromatics, whisking constantly. This step ensures a smooth and creamy sauce without lumps.
  • Taste and adjust seasoning before assembling. After making the sauce, taste it and adjust the salt, pepper, and other seasonings as needed. This is your last chance to perfect the flavor before baking.
  • Let the lasagna rest before serving. Allowing it to rest for 10-15 minutes after baking helps the layers set and makes it easier to cut and serve. This step also prevents the sauce from being too runny.

Nutrition

Calories: 701kcal, Carbohydrates: 39g, Protein: 44g, Fat: 41g, Saturated Fat: 24g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 156mg, Sodium: 1275mg, Potassium: 541mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1197IU, Vitamin C: 5mg, Calcium: 266mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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