This recipe is the ultimate comfort dish! It features juicy tender chicken, creamy alfredo sauce and gooey cheese combined between layers of tender lasagna sheets. When I first made this recipe, I was shocked at how delicious it actually is. It quickly became a favorite in my house and a dish that I like to throw into our dinner rotation when we are looking for something easy to make without skimping out on deliciousness.
So, to make this recipe you will start by doing a little prep work just to make it easier to prepare the dish. Start by preheating your oven to 350 degrees and bringing a large pot of water to boil. Go ahead and cook the lasagna sheets per the package instructions and make sure to add a splash of olive oil to the pot so that they don’t stick together. Next, dice the chicken breast into small bite-size pieces and season with Italian seasoning, garlic powder, onion powder, salt & pepper. Lastly, you can go ahead and shred all the cheese you will be using if you are not using pre-shredded cheese.
Now with all the prep work aside, in a skillet over medium-high heat add olive oil and your chicken pieces. Pan sear until they are cooked thoroughly, and the internal temp reaches 165 degrees. (this should take around 7-8 minutes depending on the size of the chicken) Remove the chicken from the skillet and set aside for now.
For the sauce, in a skillet over medium-high heat, you will need to melt the butter and add the chopped onions. Let the onions sauté until they start to soften (this will take around 3-5 minutes). Then, add minced garlic and cook for an additional 1-2 minutes until it starts to become fragrant. Now, turn the heat to the lowest setting and add heavy whipping cream, stir to combine everything, and then add the parmesan cheese. Make sure to constantly stir the mixture, it starts to thicken up and develops a smooth creamy consistency. Turn off the heat and give it a taste. If it tastes like it needs some salt & pepper, then season to your preference.
Next, to construct the lasagna, spread a thin layer of sauce on the bottom of your casserole dish, then add a single layer of lasagna sheets. Next, add a layer of chicken, sprinkle some mozzarella cheese on top, and add a thin layer of alfredo sauce. Repeat this step to make an additional layer. For the final layer, cover it with a single layer of lasagna sheets and top with a little more sauce and mozzarella cheese. You can also sprinkle some parsley flakes on top if you desire. Cover the dish with tin foil and bake for 45 minutes. When it is finished baking, remove the cover and broil on high for 2-3 minutes or until the lasagna forms a nice golden-brown crust.
Remove from the oven, and let it rest for 15 minutes before you dig into this awesome Chicken Alfredo Lasagna!
Ingredients
- 4 boneless chicken breast
- ½ tablespoon Italian seasoning
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon olive oil
- ½ cup butter 1 stick
- 1 teaspoon minced garlic
- ½ medium yellow onion diced
- 1 ½ cup heavy whipping cream
- 2 cups shredded parmesan cheese
- 6-8 Lasagna sheets
- 3 cups shredded mozzarella cheese
- Chopped parsley
Instructions
- Prep work- Start by pre heating your oven to 350 degrees and bringing a large pot of water to boil. Cook the lasagna sheets per the package instructions, make sure to add a splash of olive oil so the pasta doesn't stick together. Dice the chicken breast into small bite size pieces and season with Italian seasoning, garlic powder, onion powder, salt & pepper. Shred the cheese if you are not using pre shredded.
- In a skillet over medium-high heat add olive oil and chicken pieces. Pan sear until they are cooked thoroughly, and the internal temp reaches 165 degrees. (should take around 7-8 minutes) Remove chicken from skillet and set aside.
- For the sauce, in a skillet over medium-high heat, melt the butter and add chopped onions. Sauté the onions until they start to soften (3-5 minutes), add the minced garlic and cook for an additional 1-2 minutes. Turn heat to lowest setting and add heavy whipping cream, stir to combine and then add the parmesan cheese. Make sure to constantly stir until it thickens up and develops a smooth creamy consistency. Turn off the heat and give it a taste it. If it needs salt & pepper, season to your preference.
- Spread a thin layer of sauce to the bottom of your 7x11 casserole dish, then add a single layer of lasagna sheets and then evenly spread half the amount of chicken on top. Sprinkle a layer of mozzarella cheese and top with some of the alfredo sauce. Repeat this step for the additional layer. For the final layer, cover with a single layer of lasagna sheets and top with alittle more alfredo sauce and mozzarella cheese, sprinkle some parsley flakes on top if desired. Cover with foil and bake for 45 minutes. Remove cover and broil for 2-3 minutes or until the lasagna forms a nice golden-brown crust.
- Remove from oven and let rest for 15 minutes and enjoy!
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