Description
This Easy Chicken Alfredo Lasagna is a creamy and comforting Italian-American classic made with tender lasagna noodles, shredded rotisserie chicken, fresh broccoli, and a rich homemade Alfredo sauce layered with ricotta and mozzarella cheeses. Perfect for family dinners or special occasions, this dish offers a luscious blend of flavors and textures baked to bubbly perfection.
Ingredients
Lasagna and Vegetables
- 16 lasagna noodles
- 3 cups chopped fresh broccoli
- 1 tablespoon olive oil + more for tossing the pasta
- 3 cups shredded rotisserie chicken
Cheese Mixture
- 15 oz ricotta cheese
- 1 egg, beaten
- 8 oz shredded whole milk mozzarella, divided
- 1 teaspoon Italian seasoning
- Kosher salt
- Fresh cracked pepper
- Fresh chopped parsley for garnish
Alfredo Sauce
- 1 stick butter, cut into 8 slices
- 6 cloves garlic, finely minced or grated
- 4 cups heavy cream
- 8 ounces freshly shredded Parmesan cheese
- ½ teaspoon Kosher salt
- ¼ teaspoon fresh cracked black pepper
Instructions
- Preheat Oven: Heat your oven to 375 degrees Fahrenheit to prepare for baking the lasagna later.
- Cook Noodles: Boil 16 lasagna noodles in generously salted water for about 2 minutes less than the package instructions indicate. After draining, toss the noodles with olive oil to prevent sticking and lay them out on a foil-lined baking sheet to cool.
- Sauté Broccoli: Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the chopped broccoli along with salt and pepper and sauté for 2-3 minutes until bright green and just slightly tender. Remove from pan and set aside.
- Melt Butter: Wipe out the sauté pan and melt 1 stick of butter in slices over low heat.
- Add Garlic and Cream: Add minced garlic to the melted butter and cook for 30-60 seconds, stirring constantly to avoid browning. Whisk in 4 cups of heavy cream and bring to a gentle simmer over medium heat.
- Simmer Sauce: Lower heat to medium-low and simmer gently without boiling, whisking often, for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
- Add Parmesan: Remove the pan from heat and stir in freshly shredded Parmesan cheese until melted. Season the Alfredo sauce with salt and pepper to taste.
- Prepare Cheese Mixture: In a large bowl, combine ricotta cheese, beaten egg, 4 ounces of shredded mozzarella, Italian seasoning, and salt and pepper. Mix thoroughly.
- Assemble Base Layer: Spread about one cup of Alfredo sauce on the bottom of a 9×13 baking dish to prevent the noodles from sticking.
- Layer Ingredients: Start layering with 3-4 noodles, then a third of the ricotta cheese mixture, followed by a third of the broccoli, a third of the shredded chicken, and about 2/3 cup of Alfredo sauce. Repeat layers until all ricotta, broccoli, and chicken are used.
- Top Layers: Add the final layer of 3-4 noodles, pour the remaining Alfredo sauce evenly over the noodles, and finish by sprinkling the remaining shredded mozzarella on top.
- Bake: Cover the baking dish with foil and bake in the preheated oven for about 45 minutes until the edges are bubbling. Remove the foil and bake for an additional 10 minutes.
- Broil and Rest: Optionally broil for 1-2 minutes to brown the top. Allow the lasagna to cool for 10-15 minutes before slicing to set properly.
- Garnish and Serve: Garnish with fresh chopped parsley and serve warm. Enjoy your delicious homemade Chicken Alfredo Lasagna!
Notes
- Be sure not to overcook the noodles during boiling to avoid mushy layers.
- Do not let the garlic brown when cooking the Alfredo sauce; it can become bitter.
- Use freshly grated Parmesan for the best melting and flavor.
- Letting the lasagna rest before slicing helps it hold together better.
- You can add extra veggies like mushrooms or spinach for variation.
- Covering the dish with foil while baking prevents the top from drying out.
- Broiling is optional but gives a lovely golden crust on top.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
