Ultimate Chicken Alfredo Lasagna (Print version)
Tender chicken, creamy Parmesan Alfredo, ricotta, mozzarella, and lasagna noodles baked until bubbling and golden.
# Ingredients:
For the noodles
01 -
12 lasagna noodles, about 12 oz (340 g)
02 -
1 tablespoon kosher salt, for pasta water
03 -
1 teaspoon olive oil, for holding noodles
For the chicken Alfredo sauce
04 -
6 tablespoons (85 g) unsalted butter
05 -
5 cloves garlic, minced
06 -
1/4 cup (30 g) all-purpose flour
07 -
3 cups (720 ml) heavy cream
08 -
1 1/2 cups (360 ml) whole milk
09 -
4 oz (115 g) cream cheese, cubed
10 -
1 1/2 cups (150 g) freshly grated Parmesan cheese
11 -
1/2 teaspoon kosher salt, plus more to taste
12 -
1 teaspoon black pepper
13 -
1/8 teaspoon ground nutmeg
14 -
4 cups (560 g) cooked shredded chicken
For layering
15 -
15 oz (425 g) whole-milk ricotta cheese
16 -
1 large egg
17 -
2 tablespoons chopped fresh parsley, plus more for serving
18 -
3 cups (340 g) shredded whole-milk mozzarella cheese, divided
19 -
1/2 cup (50 g) grated Parmesan cheese, for topping
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the lasagna noodles 1-2 minutes shy of al dente, then drain. Toss lightly with olive oil and lay flat until ready to layer.
02 -
Heat the oven to 375°F. In a large saucepan, melt the butter over medium heat. Add the garlic and cook for 30-60 seconds until fragrant, without browning.
03 -
Whisk in the flour and cook for 1 minute. Slowly whisk in the heavy cream and milk. Simmer for 4-6 minutes, whisking often, until the sauce lightly coats a spoon.
04 -
Remove the pan from the heat. Stir in the cream cheese until smooth, then add Parmesan, salt, pepper, and nutmeg. Fold in the shredded chicken and taste for seasoning.
05 -
In a bowl, stir together ricotta, egg, parsley, 1 cup mozzarella, and a small pinch of salt until evenly combined.
06 -
Spread a thin layer of chicken Alfredo sauce in a 9 by 13-inch baking dish. Add 3 noodles, then ricotta, chicken Alfredo sauce, and mozzarella. Repeat layers, ending with sauce, remaining mozzarella, and 1/2 cup Parmesan on top.
07 -
Cover loosely with foil and bake for 25 minutes. Uncover and bake 15-20 minutes more, until the top is golden and the edges are bubbling.
08 -
Let the lasagna rest for 15-20 minutes before slicing. Sprinkle with more parsley and serve warm.
# Good to know:
01 -
Resting after baking is essential for clean slices.
02 -
Use freshly grated Parmesan for the smoothest sauce.
03 -
Assemble up to 24 hours ahead and refrigerate before baking.