Chicken Alfredo Lasagna

Easy Chicken Alfredo Lasagna

This easy Chicken Alfredo Lasagna is made with rotisserie chicken, Alfredo sauce, and mozzarella cheese. It’s an easy and delicious chicken lasagna recipe that your family and friends will love!

Looking for more recipes with Alfredo sauce? Try some of our other favorites, like Cajun Chicken Alfredo or Shrimp Alfredo.

Why You’ll Love This Recipe

This delicious twist on a classic lasagna recipe will have your family and friends asking for more! Made with creamy Alfredo sauce, tender chicken, and Barilla lasagna noodles, this dish is layered and baked to perfection for a cheesy, comforting dinner.

Kitchen Equipment You’ll Need

• 8-quart stockpot
• Small batter bowl
• Stainless whisk
• Chef’s knife
• Food chopper
• Garlic press
• 4-quart mixing bowl
• Rectangular or large baker
• Aluminum foil
• Large serving spatula

Ingredients

• 10 uncooked lasagna noodles
• 1 jar (16 ounces) white Alfredo pasta sauce
• 1/4 cup milk
• 1 1/2 teaspoons dried oregano leaves
• 3 cups chopped cooked chicken
• 1 can (14 ounces) artichoke hearts in water, drained and chopped
• 1/2 cup chopped red bell pepper
• 1/4 cup finely chopped onion
• 1 garlic clove, pressed
• 3 cups (12 ounces) shredded mozzarella cheese
• 1 package (4 ounces) crumbled feta cheese
• 2 cups packed fresh baby spinach leaves (about 4 ounces)

Step-by-Step Instructions

1. Preheat your oven to 375°F.
2. Cook the lasagna noodles in an 8-quart stockpot according to the package directions, using the shortest cooking time; drain.
3. In a small batter bowl, combine the Alfredo sauce, milk, and oregano. Whisk until blended; set aside.
4. Coarsely chop the chicken with a chef’s knife. Using a food chopper, chop the artichokes, bell pepper, and onion; place in a 4-quart mixing bowl.
5. Press the garlic over the bowl using a garlic press. Add mozzarella and feta cheese; mix well.
6. To assemble the lasagna, spread 2/3 cup of the Alfredo sauce mixture over the bottom of a rectangular or large baker.
7. Top with half of the noodles, overlapping to fit. Layer half of the spinach leaves over noodles; top with half of the chicken mixture.
8. Repeat layers, starting with half of the remaining sauce. After layering, pour the remaining sauce over top of the lasagna.
9. Cover the baker with aluminum foil. Bake for 45 minutes. Carefully remove the foil and continue baking for 10-15 minutes or until bubbly.
10. Remove from the oven; let stand for 15 minutes for easier serving. Cut into squares and serve using a large serving spatula.

Tips for Success

• Ensure the sauce is evenly distributed to avoid dry spots.
• Let the lasagna rest before serving to allow the layers to set.
• Use fresh spinach for the best flavor and texture.

Additional Tips or Variations

For a spicy kick, add some red pepper flakes to the sauce. You can also substitute the chicken with turkey for a different twist. Consider adding sliced mushrooms for extra flavor.

Nutritional Highlights (Per Serving)

Calories: 450 | Protein: 35g | Carbs: 30g | Fat: 20g | Fiber: 4g

Frequently Asked Questions (FAQ)

Can I make this recipe ahead of time?
Yes, you can prepare the lasagna up to 24 hours in advance. Just cover it and store it in the refrigerator until you’re ready to bake.

Can I freeze leftovers?
Absolutely! This lasagna freezes well for up to three months. Just make sure to wrap it tightly before freezing.

Conclusion

This Chicken Alfredo Lasagna is a tasty and comforting dish that’s perfect for any occasion. We hope you enjoy making and eating it as much as we do! Give it a try and share your experiences with us. Bon appétit!