This easy chicken lasagna recipe has a creamy alfredo base with chicken strips. It’s a decadent main dish that everyone will be dying to have seconds of.
Chicken Alfredo LasagnaThere are few foods I love more than my mom’s easy lasagna recipe. But I think chicken alfredo might be one of them. I don’t know what it is about a creamy, alfredo sauce drenched atop noodles and chicken, but it’s just so good. I’ve been trying to eat a lot less red meat, which doesn’t go so well with my love of lasagna. So the other day, I thought that maybe I should make a chicken lasagna recipe.While my gut feeling told me it should have a white sauce base, I decided to poll my Instagram followers.Not surprisingly, the majority of them said they felt that a chicken lasagna would have a white sauce – rather than a red sauce – so I decided that would be the winning ticket for this recipe.If you don’t want to read all my gibberish (though I think it’s helpful gibberish ;-), feel free to skip to the bottom of the post where the recipe is!However, I want to make it really simple as well. I know some people run at the thought of making alfredo sauce, but the sauce I made came together in just a few minutes.It has:
- Half and Half (you can use heavy cream if you like)
- Parmesan cheese
Tips for Cooking LasagnaI think a lot of people get intimidated by lasagna unnecessarily. Honestly, there are some complicated recipes! However, it really doesn’t have to be that difficult.This chicken lasagna is simpler than a traditional ground beef based lasagna would be, but there are definitely some similarities between the prep. Hopefully, these tips will help you feel a little more prepared for making lasagna in the future:
- Oven ready lasagna noodles – these are great for cutting down on the prep work for lasagna. There are tons of different brands – ones that look like traditional, flat lasagna noodles, and also ones that have the crimped edges (that’s what I usually use). Make sure they are completely covered in some kind of liquid, though, because that’s what cooks them in the oven!
- Double the recipe! I always do this when I make casseroles, especially lasagnas. I just double the recipe and put one in the freezer for later. That way, I only have to go to the trouble of making it once, but I get two dinners out of it.
- Cook it with tin foil on top for the majority of the time, and then take it off for the last 10 minutes or so.
- Use a good quality baking dish – I’ll admit, a lot of the time I just use a pyrex glass baking dish…which gets the job done. However, I prefer a deeper one that is meant for lasagnas or casseroles. My mom has a Rachel Ray Lasagna Pan that I just love.
- Buy blocks of cheese and shred it if you can – this works a lot better than pre-shredded cheese, and it tends to melt better (but it will still taste great regardless!)
Good Sides for LasagnaEvery good lasagna has some delicious sides to go along with it! Because a lasagna can be somewhat heavy in the calories, you don’t need anything too crazy. But it’s nice to have something to go with it. Here are a few good lasagna sides:
- Green salad (we love buying the Olive Garden dressing – it’s available at most stores)
- Breadsticks – this easy breadstick recipe is a family favorite
- Jello or Jello Salad
- Green Beans
Chicken Lasagna RecipeI really loved this chicken alfredo lasagna recipe – it turned out delicious, and dare I say it, it even tasted better the next day.Here are a few suggestions:
- Broil it for a minute or two after it’s done with cooking. This helps to sop up some of the extra juiciness
- Let it cool for about 10-15 minutes before serving. Cover with tin foil to keep it warm, but this will help it settle a little bit more
- Although I loved it as is, I think it would have been nice to incorporate some kind of vegetable into it. Cooked broccoli or spinach would have been an easy addition
- I used grilled chicken strips just for simplicities sake. I always like the kind in deli section at Costco. However, you can definitely cook some chicken breasts and dice them up before throwing them in with the alfredo sauce. It’s up to you!
White Chicken Lasagna
- lasagna noodles, I use oven ready noodles
- grilled chicken strips, chopped into bite-size pieces
- 1/4 cup butter
- 1/4 cup flour
- 2 cup half and half
- 1 teaspoon minced garlic
- parsley flakes
- 1/2 cup grated parmesan cheese
- 2 cup shredded mozzarella cheese
- If you are not using oven ready lasagna noodles, cook them according to the package, drain, and set aside.
- Melt butter in a saucepan over medium-high heat. After melted, whisk in the flour.
- Slowly add in the half and half and whisk quickly to get rid of the flour/butter clumps
- Stir in cheese and mix until smooth. Add in seasonings.
- Add in chopped chicken and stir.
- Put a small layer of alfredo sauce (no chicken) on the bottom of a 9x13 baking dish.
- Add 3-4 lasagna noodles
- Put a layer of the alfredo sauce and chicken and top with parmesan, and then mozzarella. Repeat for as many layers as you have sauce and chicken, ending with a layer of mozzarella.
- Cook at 350 for 30 minutes with tin foil. Remove tin foil and cook for an additional 10 minutes; broil for a minute if you need it to brown the cheese more.
- Let sit (with tin foil) for about 15 minutes before serving.
- If you really want to simplify things and you don't mind the taste, you can use jarred alfredo sauce instead of making your own. Just warm it up over the stove and add in the chicken strips.
- You may also make your own chicken strips using chicken breasts. I personally just used store bought, pre-cooked chicken strips for simplicities sake.
- You can add cooked broccoli or spinach to the dish to make it a little less heavy