Ultimate Chicken Alfredo Lasagna with Creamy Parmesan Sauce (Print version)

A rich chicken Alfredo lasagna with homemade creamy Parmesan sauce, tender pasta layers, mozzarella, and a golden baked top.

# Ingredients:

For the noodles and chicken

01 - 12 lasagna noodles, about 12 oz (340 g)
02 - 4 cups (about 600 g) cooked shredded chicken
03 - 1 tablespoon olive oil, for the baking dish

For the creamy Parmesan sauce

04 - 2 tablespoons olive oil
05 - 2 large shallots, finely chopped
06 - 4 garlic cloves, minced or grated
07 - 6 tablespoons (85 g) unsalted butter
08 - 1/4 cup (30 g) all-purpose flour
09 - 2 cups (480 ml) heavy cream
10 - 2 cups (480 ml) whole milk
11 - 1 teaspoon dried Italian seasoning
12 - 1/2 teaspoon garlic powder
13 - 1/4 teaspoon freshly grated nutmeg
14 - 1 teaspoon kosher salt, plus more for pasta water
15 - 1/2 teaspoon black pepper
16 - 2 cups (200 g) freshly grated Parmesan cheese

For layering and topping

17 - 3 1/2 cups (395 g) shredded mozzarella cheese, divided
18 - 1 tablespoon fresh thyme leaves
19 - 2 tablespoons chopped fresh parsley

# Instructions:

01 - Preheat the oven to 375 degrees F. Lightly grease a 9x13-inch baking dish. Boil the lasagna noodles in salted water until al dente, then drain and lay them flat.
02 - Warm olive oil in a large skillet or saucepan over medium heat. Add shallots and cook for 4-5 minutes until softened. Add garlic and cook for 30 seconds.
03 - Add butter and let it melt. Whisk in flour and cook for 2 minutes, stirring constantly, until the mixture looks smooth and lightly golden.
04 - Slowly whisk in heavy cream and whole milk. Add Italian seasoning, garlic powder, nutmeg, salt, and pepper. Simmer for 4-6 minutes until lightly thickened.
05 - Lower the heat and stir in Parmesan a handful at a time until melted and smooth. Remove from heat. Taste and adjust salt if needed.
06 - Spread a thin layer of sauce in the baking dish. Add noodles, chicken, mozzarella, thyme, and more sauce. Repeat the layers, ending with noodles, sauce, and the reserved mozzarella on top.
07 - Cover with lightly oiled foil and bake for 30 minutes. Uncover and bake 15-20 minutes more, until the top is golden and the edges bubble.
08 - Let the lasagna rest for 15 minutes before slicing. Sprinkle with parsley and serve warm.

# Good to know:

01 - Freshly grated Parmesan gives the smoothest sauce.
02 - Resting the lasagna before slicing helps the layers hold.
03 - Add 10-15 minutes of covered bake time if assembled straight from the refrigerator.

Back