You may have seen a ton of Alfredo Lasagna recipes online trust me this is the most Easy Chicken Alfredo Lasagna recipe you will ever find. The combination of tender juicy chicken and the creamy Alfredo sauce will leave your taste buds wanting for more. Whether you’re hosting a cozy dinner party or simply craving some serious comfort food, this Chicken Alfredo Lasagna recipe is sure to hit the spot. Now let’s dive in and give this classic comfort food a complete makeover!
SEASONING AND COOKING THE CHICKEN
I used boneless chicken thighs because they are more juicy, but you can use breast as well. Season the chicken with paprika, red chilli powder, ginger and garlic, onion powder, dried parsley, oregano, lemon juice and some oil. Heat up the pan or a wok and cook the chicken until it gets some colour and is tender. Once done set the chicken aside.
MAKING THE CREAMY ALFREDO SAUCE
In the same pan heat up some butter. Toast the flour until it turns slightly golden in colour. Slowly add whipping cream or heavy cream by continuously stirring to avoid any lumps. Add milk and the seasoning( paprika, salt, garlic powder and pepper) and mix well until combined. Remove some of the sauce before adding the chicken, we need it during assembling. Add back the cooked chicken, add some cheddar cheese, mix and cook until the sauce turns thick. Turn off the flame and squeeze half lemon juice. Mix and set the sauce aside, we will use it while assembling.
BOILING THE LASAGNA SHEETS
Boil the lasagna sheets as per the instructions on the packet. To make this recipe you will need 8 to 10 lasagna sheets. Add some salt and oil while boiling, once done separate them and set them aside. This is to avoid them sticking to each other.
ASSEMBLING THE CHICKEN ALFREDO LASAGNA
Take an oven proof dish and pour half of the sauce that we kept aside to the bottom of the dish. Now arrange 4 lasagna sheets next to one another. Look at the images below for the process. I have also embedded a video, so you can watch it to understand the process better. On top of the lasagna sheets , we add all of the chicken Alfredo sauce and then arrange rest of the lasagna sheets on top of it. Pour the remaining sauce we kept aside earlier, on top of the lasagna sheets. Add a combination of mozzarella and cheddar cheese on top, as much as your heart desires.
BAKING THE CHICKEN ALFREDO LASAGNA
Pre-heat the oven to 175 degree celsius.
Cover the baking dish with aluminium foil, and bake in the oven for about 20 to 25 minutes. Uncover and broil (at the highest temperature) for 3 to 5 minutes until the lasagna starts to bubble and you see a golden colour on top. Let the lasagna cool down for 10 to 15 minutes before you serve and enjoy!
THE PROCESS :
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EASY CHICKEN ALFREDO LASAGNA
Equipment
- Oven
Ingredients
THE CHICKEN
- 500 gram Boneless chicken thighs or breast
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Ginger powder
- 1 tsp Onion powder
- 1/2 tsp Dried parsley
- 1/2 tsp Oregano
- 1/2 tsp red chilli powder
- Salt To taste
- 2 tsp Oil
- 1 tbsp Lemon juice
THE ALFREDO SAUCE
- 1 tbsp Butter
- 1 tbsp Minced garlic
- 2 tbsp All purpose flour
- 1.5 Cups Heavy cream or whipping cream
- 1.5 Cups Milk
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Pepper powder
- 1 tbsp Lemon juice
- 1/2 Cup Cheddar cheese
OTHER INGREDIENTS
- 8 Boiled lasagna sheets
- 1.5 Cups Mozzarella
- 1 tbsp Dried parsley to garnish
Instructions
- Season the boneless chicken thighs or breast( cut into small bite size peices) with paprika, ginger, garlic, onion powder, red chilli powder, salt, dried parsley, oregano, lemon juice and oil.
- Heat up a pan and cook the seasoned chicken until it is tender. Set the chicken aside.
- In the same pan heat butter, sauté minced garlic and then toast some all purpose flour until it slightly turns golden in colour.
- Slowly start adding the heavy cream or whipping cream little by little while continuously stirring to avoid any lumps.
- Add milk, seasoning (paprika, garlic powder, salt and pepper powder) and cheese and cook until the sauce starts to bubble. Make sure to keep stirring to prevent burning.
- Remove some of the sauce and set that aside. We will use it while assembling the lasagna.
- Add the chicken back into the pan, mix and cook for 2 to 3 minutes. Turn off the flame and squeeze the lemon juice.
- Boil the lasagna sheets as per the packet instructions. You will need 8 to 10 lasagna sheets.
- Pre-heat the oven 175 degree celsius.
- Take oven proof dish and pour half of the sauce we had kept aside.
- Arrange 4 lasagna sheets next to each other. Add all of the chicken Alfredo sauce on top of it. Arrange 4 more lasagna sheets on top of the chicken Alfredo sauce.
- Pour the remaining sauce on top. Drizzle grated cheese on top ( as much as your heart desires).
- Cover with aluminium foil and bake in a pre-heated oven for 20 to 25 minutes. Uncover and broil (at highest temperature) for 3 to 5 minutes or until you see a golden colour on top.
- Allow it to cool down for 10 to 15 minutes, garnish with some dried parsley and enjoy!
