Easy and Creamy Cheesy Chicken Alfredo Lasagna Bake Recipe
The Easy and Creamy Cheesy Chicken Alfredo Lasagna Bake is a dish that perfectly balances comforting flavors with rich textures, making it a favorite for family gatherings and cozy weeknight dinners. This recipe embraces the classic Italian lasagna but adds a creamy Alfredo twist, turning it into a delightful chicken dish that’s loaded with cheesy goodness. It’s straightforward to prepare and is sure to impress anyone who takes a bite.
Why Make This Easy and Creamy Cheesy Chicken Alfredo Lasagna Bake Recipe
This lasagna bake merges the beloved comforts of traditional lasagna with the silky textures of Alfredo sauce. It’s creamy, savory, and utterly delicious – what’s not to love? The layers of soft pasta, tender chicken, and mouthwatering cheeses make each bite both satisfying and indulgent. Plus, it can feed a crowd, making it an ideal choice for gatherings. What’s great is that it can also be customized with vegetables or different proteins, providing versatile meal choices for any dietary preference.
How to Make Easy and Creamy Cheesy Chicken Alfredo Lasagna Bake Recipe
Making this Creamy Cheesy Chicken Alfredo Lasagna Bake is straightforward, involving a few simple steps. First, you’ll prepare the chicken and the rich Alfredo sauce, then layer them with lasagna noodles and cheese. Finally, it’s baked until bubbly and golden. Follow along as we break it down step by step for a delicious entrée that’s sure to be a hit.
Ingredients:
- 12-15 lasagna noodles (oven-ready or traditional)
- 2 boneless, skinless chicken breasts (approx. 1.5 lbs)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and black pepper to taste
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk, warmed
- 1 ½ cups heavy cream
- 4 cloves garlic, minced
- 1 tsp freshly grated nutmeg
- 2 cups freshly grated Parmesan cheese (plus extra for topping)
- 1 cup shredded Fontina cheese (or Gruyere)
- 4 oz cream cheese, softened
- Salt and white pepper to taste
- 15 oz ricotta cheese
- 1 large egg
- ¼ cup fresh parsley, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups shredded mozzarella cheese
- 1 cup grated provolone cheese
- 5 oz fresh spinach, roughly chopped (optional)
- ¼ cup fresh basil, chopped (for garnish, optional)
Directions:
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Prepare Chicken: Pat chicken breasts dry. Season with garlic powder, onion powder, oregano, basil, salt, and pepper. Let rest for about 10-15 minutes. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes on each side until golden brown and cooked through (165°F/74°C). Remove the chicken and let it rest for 5-10 minutes, then dice or shred. Set aside.
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Build Alfredo Sauce: In a large saucepan, melt ½ cup of butter. Whisk in ½ cup of flour for 1-2 minutes to form a roux. Gradually whisk in 4 cups of warmed whole milk, then 1 ½ cups of heavy cream. Cook on medium-low, stirring, until the sauce thickens and coats the back of a spoon. Stir in 4 cloves of minced garlic and 1 tsp of grated nutmeg. Remove from heat and add 2 cups of Parmesan, 1 cup of Fontina, and 4 oz of softened cream cheese, stirring until melted and smooth. Season with salt and white pepper. (Optional: Stir in 5 oz of chopped spinach).
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Preheat Oven & Prep Ricotta: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. If you are using traditional noodles, cook them al dente and drain. In a medium bowl, combine the ricotta cheese, 1 large egg, chopped parsley, salt, and black pepper.
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Assemble Lasagna – First Layer: Spread 1 ½ cups of the Alfredo sauce on the bottom of the prepared baking dish. Arrange a single layer of lasagna noodles on top. Spoon half of the ricotta mixture over the noodles, then scatter half of the shredded chicken. Sprinkle with 1 ½ cups of mozzarella cheese and ½ cup of provolone cheese, then drizzle with another 1 ½ cups of Alfredo sauce.
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Assemble Lasagna – Second Layer & Top: Repeat the layering: noodles, remaining ricotta mixture, remaining chicken, 1 ½ cups of mozzarella, ½ cup of provolone, and another 1 ½ cups of Alfredo sauce. Top with a final layer of noodles, spread any remaining Alfredo sauce over, and sprinkle with the remaining 1 cup of mozzarella and ½ cup of Parmesan cheese.
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Bake Lasagna: Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 20-25 minutes, until the top is bubbly, golden brown, and absolutely irresistible.
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Rest & Serve: Let the lasagna rest for at least 15-20 minutes before slicing. Garnish with fresh chopped basil if desired, then slice into generous portions and serve.
Nutritional Information
- Calories: 540
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 145mg
- Sodium: 1000mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 36g
How to Serve Easy and Creamy Cheesy Chicken Alfredo Lasagna Bake Recipe
Serve this creamy lasagna with a fresh side salad and some garlic bread for a complete meal. It’s perfect for a family dinner or special occasions like birthdays and gatherings. Pair it with a nice glass of white wine for those adult-friendly dinners, or a sparkling soda for the kids.
How to Store Easy and Creamy Cheesy Chicken Alfredo Lasagna Bake Recipe
Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze it for longer storage; wrap it tightly in plastic wrap and aluminum foil to avoid freezer burn. When stored properly, it can last in the freezer for up to 2 months.
Expert Tips for Perfect Easy and Creamy Cheesy Chicken Alfredo Lasagna Bake Recipe
- Use oven-ready noodles for an easier assembly; they save time and effort.
- You can substitute the heavy cream with half-and-half for a lighter sauce, though the flavor will be slightly different.
- Experiment with different cheeses like Gouda or Mozzarella for added flavor variations.
- For a spicier kick, add a pinch of red pepper flakes to your Alfredo sauce.
Delicious Variations
- Vegetable Lasagna: Swap chicken for a medley of your favorite vegetables like zucchini, mushrooms, and bell peppers for a hearty vegetarian option.
- Substituting Meat: Use ground turkey or Italian sausage for different flavor profiles.
- Herbed Cream Sauce: Add a blend of fresh herbs like thyme and rosemary into your sauce for an aromatic touch.
Frequently Asked Questions
1. Can I make this lasagna ahead of time?
Yes! You can prepare the lasagna up to the baking step and store it in the refrigerator overnight. When ready to bake, just add an extra few minutes to the cooking time as it will be cold.
2. What if I don’t have ricotta cheese?
You can substitute ricotta with cottage cheese or a mix of cream cheese and Greek yogurt for a similar creamy texture.
3. Can I use low-fat dairy products?
Absolutely! You can use low-fat or skim milk in the Alfredo sauce, and part-skim cheese varieties can be used to lighten the dish without compromising flavor.
Conclusion
This Easy and Creamy Cheesy Chicken Alfredo Lasagna Bake is an indulgent, comforting, and satisfying dish that your family will love. It’s simple enough for any home cook to tackle and perfect for occasions when you want to impress without spending all day in the kitchen. Give it a try—once you do, it might just become your go-to dish for gatherings and cozy nights in. We hope you enjoy making this delightful lasagna; share your experience and any fun adaptations in the comments below! Happy cooking!
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Easy and Creamy Cheesy Chicken Alfredo Lasagna Bake
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
A comforting lasagna dish that combines classic Italian flavors with creamy Alfredo sauce and tender chicken for a delightful family meal.
Ingredients
- 12–15 lasagna noodles (oven-ready or traditional)
- 2 boneless, skinless chicken breasts (approx. 1.5 lbs)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried oregano
- ½ tsp dried basil
- Salt and black pepper to taste
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 4 cups whole milk, warmed
- 1 ½ cups heavy cream
- 4 cloves garlic, minced
- 1 tsp freshly grated nutmeg
- 2 cups freshly grated Parmesan cheese (plus extra for topping)
- 1 cup shredded Fontina cheese (or Gruyere)
- 4 oz cream cheese, softened
- Salt and white pepper to taste
- 15 oz ricotta cheese
- 1 large egg
- ¼ cup fresh parsley, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 4 cups shredded mozzarella cheese
- 1 cup grated provolone cheese
- 5 oz fresh spinach, roughly chopped (optional)
- ¼ cup fresh basil, chopped (for garnish, optional)
Instructions
- Prepare Chicken: Pat chicken breasts dry. Season with garlic powder, onion powder, oregano, basil, salt, and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for 5-7 minutes per side until cooked through. Remove and let rest before dicing or shredding.
- Build Alfredo Sauce: In a saucepan, melt butter, then whisk in flour to form a roux. Gradually whisk in warmed milk and then heavy cream. Cook on medium-low, stirring, until thick. Stir in minced garlic and nutmeg, then remove from heat. Mix in Parmesan, Fontina, and cream cheese until smooth. Season with salt and white pepper.
- Preheat Oven & Prep Ricotta: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. In a bowl, mix ricotta cheese with a large egg, parsley, salt, and black pepper.
- Assemble Lasagna – First Layer: Spread 1 ½ cups Alfredo sauce on the bottom of the baking dish. Layer with noodles, half of the ricotta mixture, half of the chicken, mozzarella, provolone, and another 1 ½ cups of Alfredo sauce.
- Assemble Lasagna – Second Layer & Top: Repeat layering with remaining noodles, ricotta, chicken, mozzarella, provolone, and Alfredo sauce. Top with remaining noodles and Alfredo sauce, then sprinkle with mozzarella and Parmesan.
- Bake Lasagna: Cover with foil and bake for 30 minutes, then uncover and bake for an additional 20-25 minutes until bubbly and golden brown.
- Rest & Serve: Let the lasagna rest for 15-20 minutes, garnish with basil if desired, then slice and serve.
Notes
For a spicier kick, add red pepper flakes to the Alfredo sauce. This dish can be made ahead of time and stored in the refrigerator overnight.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 1000mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
Keywords: lasagna, chicken alfredo, creamy pasta, comfort food, Italian recipe
