Ultimate Chicken Alfredo Lasagna

Creamy hearty and irresistibly cheesy this chicken alfredo lasagna is always requested for special family dinners in my home Rich parmesan sauce melts through layers of pasta tender rotisserie chicken and fresh herbs bringing comfort to every bite Just assembling it fills the house with anticipation and warmth

I first baked this on a rainy Sunday when friends came over and now my daughter asks for it every birthday We have declared it our ultimate cozy recipe

Ingredients

• Olive oil: Adds flavor and helps soften shallots Choose extra virgin for best taste
• Large shallots: Sweet and gentle base Opt for firm bulbs with no green shoots
• Garlic: Freshly grated for stronger aroma Plump cloves have best flavor
• Butter: Classic sauce base Use real unsalted butter for clean richness
• All-purpose flour: Thickens the alfredo sauce Sift for a smooth mix
• Heavy cream: Delivers velvety texture Local cream gives amazing body
• Whole milk: Balances richness Seek out whole for best flavor and no splitting
• Dry Italian herbs: Fragrant blend Use a mortar for a fine texture and more aroma
• Garlic powder: Enhances flavor Try pure garlic powder not blends
• Ground nutmeg: Adds warmth and depth Freshly grated for true flavor
• Black pepper: Bold contrast Freshly ground pepper packs the best punch
• Parmesan cheese: Salty nutty note Always buy block parmesan and grate yourself
• Cooked chicken: Rotisserie makes it easy Moist evenly shredded pieces are best
• Shredded Mozzarella cheese: Melts to gooey perfection Shred from a block for stretchier cheese
• Fresh thyme leaves: Bright herbal spark Use only the leaves not stems
• Dry lasagna noodles: Wide sturdy layers Choose classic dried noodles for a firm bite
• Fresh parsley: Finishes dish with color and freshness Choose flat leaf for best flavor

Instructions

Prep the Oven and Pan:

Preheat your oven to four hundred twenty five degrees Fahrenheit with the rack in the center Coat a large baking pan with oil spray so nothing sticks later

Sauté the Aromatics:

Heat olive oil in a skillet over medium Add chopped shallots then stir until soft Add garlic and gently sizzle with shallots until fully fragrant without browning

Build the Roux:

Add butter letting it melt fully before sprinkling in flour Stir constantly for several minutes to cook out any flour taste

Make the Alfredo Sauce:

Slowly pour in cream and milk while whisking These need to blend smoothly to avoid lumps Whisk in Italian herbs garlic powder and black pepper Keep on low heat stirring as it thickens slightly

Finish the Sauce:

Stir in parmesan and grate nutmeg right in Blend carefully until fully integrated and silky Cover and keep warm

Cook the Pasta:

Bring a big pot of salted water to a rolling boil Cook lasagna noodles until just al dente Drain quickly then layer noodles on a plate so they do not stick

Layer the Lasagna:

Spread a quarter of sauce on the baking dish bottom Arrange four noodles overlapping Spoon over a third of the chicken scatter thyme and spread more mozzarella Repeat for three layers finishing with sauce and reserved cheese on top

Bake the Lasagna:

Cover the lasagna with oiled foil Bake for thirty minutes Remove foil and continue baking until bubbling and beautifully golden about fifteen to twenty minutes

Rest and Serve:

Let finished lasagna cool for at least ten minutes This resting time helps layers hold together Sprinkle with chopped parsley just before serving

Pin it

I am especially partial to the parmesan cheese in this recipe because it brings everything together My kids love helping to grate it by hand and we often sneak bites while assembling the layers Making this dish always becomes a family event

Storage Tips

Keep leftovers in an airtight container in the fridge for up to four days You can also freeze individual slices wrapped well Defrost overnight then reheat in the oven for best texture Avoid using the microwave as the sauce may separate

Ingredient Substitutions

Swap rotisserie chicken for any cooked chicken you love Turkey works too Try using light cream instead of heavy for a lighter result Gluten free lasagna noodles can also be used Make it extra flavorful with a dash of red pepper flakes if you like heat

Serving Suggestions

This lasagna is perfect for feeding a group Slice and serve with a crisp green salad or garlic bread Roasted vegetables also pair beautifully and a glass of chilled white wine is my go to with this creamy dish

Cultural and Historical Context

Chicken alfredo lasagna combines the traditional Italian lasagna with the creamy American Alfredo twist Instead of the classic tomato and ricotta layers you get that velvet parmesan sauce With roots in both hearty Italian comfort meals and homestyle American casseroles it is a crowd pleaser at gatherings

Pin it

When you take your first bite of this chicken alfredo lasagna expect silence at the table It is creamy cheesy and full of comfort and you will immediately know why it is a family classic in so many homes

Frequently Asked Questions

→ What type of chicken works best for this dish?

Rotisserie or leftover cooked chicken is ideal. Tender, moist pieces hold up well through baking.

→ Can I make the sauce ahead of time?

Yes, the parmesan alfredo sauce can be made a day ahead and gently reheated before assembling layers.

→ Is it necessary to use fresh herbs?

Fresh thyme and parsley add brightness, but dried herbs can be substituted if needed, adjusting to taste.

→ How do I prevent the lasagna from drying out?

Cover with foil for the first bake stage. Ensure enough sauce covers each layer so the pasta stays moist.

→ What sides pair well with this meal?

A crisp green salad and garlic bread complement the flavors and create a balanced meal.