Chicken Alfredo Lasagna


Total Time: 1 hour 50 MinuteFullSizeRender (2)s

Yields: 8 – 9 servings

Level: Intermediate



Now I think we all can agree that Italian food is the greatest thing ever. Now when you think of alfredo the first think that probably comes to your head is fettuccine alfredo. That is made with fettuccine pasta, alfredo sauce and customarily chicken. But this is not the ordinary alfredo dish. It is combining the taste of the fettuccine alfredo with the look of lasagna.

Now this recipe has a lot of highlights. The most important of which is the alfredo sauce. It’s creamy, buttery and cheesy. Chicken Alfredo Lasagna is the best thing I have ever made and since I am the only one in my house that eats it  I will be enjoying it for days.


1 1/2 cups heavy cream

1 1/2 cups Parmesan

2 teaspoons white pepper

3 teaspoons garlic powder

3 tablespoons butter

1/2 cup Mozzarella

1 teaspoon salt

1 teaspoon nutmeg

3 large baked chicken breast

10 – 15 pieces of lasagna pasta


Boil your pasta until they become limp. Shred your three chicken breasts on a cutting board and place in a bowl. In a large sauce pan, melt your butter and then add in all of your spices.  When everything is fully incorporated, pour in your heavy cream. On medium heat, heat the cream until it comes to a boil. Sprinkle your parmesan cheese in and with a whisk, whisk until all the cheese has melted. In a small baking pan it is time to assemble your lasagna. First add 1 layer of your pasta, then your chicken and lastly your Alfredo sauce. Repeat these steps until you reach the top of your baking pan. To get a nice brown top, sprinkle some mozzarella on top. Bake this for twenty minutes on 350 degrees or until the mozzarella browns. When taking out of the oven make sure not to let it get cold. If you re-heat your sauce it will turn to oil.



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