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Garlic Butter Chicken Alfredo Lasagna

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This creamy, garlicky chicken Alfredo lasagna combines the best of Italian comfort food with layers of garlic butter, tender shredded chicken, and silky Alfredo sauce. It’s a crowd-pleasing, hearty dish perfect for family dinners or gatherings, and reheats beautifully for leftovers.

Ingredients

Scale
  • 1/2 cup unsalted butter (softened)
  • 6 large garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper, to taste
  • 3 cups cooked chicken breast or thighs, shredded (about 1 lb)
  • 1 tablespoon olive oil (if cooking chicken fresh)
  • 1 teaspoon Italian seasoning (optional)
  • 2 cups heavy cream
  • 1 cup Parmesan cheese, freshly grated
  • 4 ounces cream cheese, softened
  • Pinch of nutmeg (optional)
  • 12 lasagna noodles (regular or no-boil)
  • 2 cups mozzarella cheese, shredded
  • 1 cup ricotta cheese
  • 1 cup spinach, fresh or frozen (optional)
  • Red pepper flakes, to taste (optional)
  • 1 cup mushrooms, sautéed (optional)

Instructions

  1. Prepare the garlic butter: In a small bowl, mix together butter, minced garlic, parsley, salt, and pepper until smooth and fragrant. Let sit for 10 minutes for deeper flavor.
  2. Cook the chicken (if not using pre-cooked): Heat olive oil in a skillet over medium heat. Add chicken, Italian seasoning, salt, and pepper. Cook until golden and cooked through (8-10 minutes). Let cool slightly, then shred.
  3. Boil the lasagna noodles: Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions (8-10 minutes for regular noodles). Drain and lay flat on a towel. Skip if using no-boil noodles.
  4. Make the Alfredo sauce: In a large skillet, melt 2 tablespoons of the garlic butter over medium heat. Add heavy cream, then cream cheese; whisk until melted and smooth (2-3 minutes). Stir in Parmesan and nutmeg. Simmer until thickened (about 5 minutes). Add a splash of milk if too thick.
  5. Prep the chicken filling: In a mixing bowl, toss shredded chicken with remaining garlic butter. Add spinach or mushrooms if using. Adjust seasoning.
  6. Assemble the lasagna: Preheat oven to 375°F (190°C). Spread a thin layer of Alfredo sauce in a 9×13-inch baking dish. Add a layer of noodles (about 3 sheets). Top with half the chicken mixture, dollop 1/2 cup ricotta, sprinkle 2/3 cup mozzarella, and drizzle more Alfredo sauce. Repeat layers, ending with noodles, Alfredo, and mozzarella.
  7. Bake: Cover dish tightly with foil (oil the underside to prevent sticking). Bake for 25 minutes. Uncover and bake another 15 minutes until golden and bubbly. Tent with foil if edges brown too fast.
  8. Rest and serve: Let lasagna rest at least 15 minutes before slicing. Top with extra parsley and black pepper if desired.

Notes

Slightly undercook noodles before baking for best texture. Use fresh garlic for maximum flavor. Let lasagna rest before slicing for clean layers. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months. For gluten-free, use GF noodles; for dairy-free, use vegan cheese and butter alternatives. Add spinach or mushrooms for extra veggies.

Nutrition

Keywords: garlic butter chicken Alfredo lasagna, chicken Alfredo lasagna, Italian lasagna, creamy lasagna, family dinner, comfort food, easy lasagna, rotisserie chicken recipe

Find it online: https://bitefuljoy.com/garlic-butter-chicken-alfredo-lasagna-recipe-easy-italian-dinner/