Chicken Alfredo Lasagna Recipe

Name: Chicken Alfredo Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 large boneless skinless chicken breasts; 1 (15 ounce) jar alfredo sauce; 1 (1 lb) package lasagna noodle; 1 (16 ounce) container ricotta cheese; 4 cups mozzarella cheese; ½ cup parmesan cheese; provolone cheese, sliced; ½ teaspoon parsley flakes; 2 eggs; olive oil; oregano; ¼ teaspoon black pepper; 1 small yellow onion

Servings: persons

3 -4 large boneless skinless chicken breasts
1 (15 ounce) jar alfredo sauce
1 (1 lb) package lasagna noodle
1 (16 ounce) container ricotta cheese
4 cups mozzarella cheese
½ cup parmesan cheese
provolone cheese, sliced
½ teaspoon parsley flakes
2 eggs
olive oil
oregano
¼ teaspoon black pepper
1 small yellow onion

1
1.
2
Season the breasts with pepper, oregano, and whatever Italian seasoning you like.
3
2.
4
Cook the breasts in a crock pot with a little chicken broth 6 hours or till done.
5
3.
6
Shred chicken apart with a fork and set aside.
7
4.
8
Boil noodles with the olive oil.
9
Drain.
10
Set aside.
11
(Leaving them a slightly under cooked.
12
).
13
5.
14
Mix the Mozzarella, Ricotta and Parmesan cheese with the egg and oregano & pepper.
15
I like to add a little minced garlic to the mix.
16
But you can use powdered also.
17
6.
18
In a frying pan, heat up some olive oil.
19
When hot, add 1 1/2 tablespoons minced garlic and 1/2 a yellow onion diced.
20
Sautee.
21
Mix in with shredded chicken.
22
7.
23
Preheat oven to 350.
24
8.
25
In a 8 1/2 X 11 baking dish, scoop a heaping ladle of sauce and spread on the bottom of the dish.
26
Lay 3 lasagna pieces across the bottom.
27
Cover with cheese mixture and shredded chicken.
28
Place a layer of provolone and then ladle more sauce over the cheese.
29
Repeat this until the last layer.
30
Use any remaining sauce on the top layer and cover entire top with mozzarella or provolone cheese.
31
Cover with aluminum foil.
32
9.
33
Place in the oven for 25 minutes.
34
Remove foil and continue to cook until the top layer of cheese is melted and the pasta is tender.
35
Remove from the oven and allow to stand for about 10 minutes.
36
Serve with salad and your favorite garlic bread or rolls.

615

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 -4 large boneless skinless chicken breasts, 1 (15 ounce) jar alfredo sauce, 1 (1 lb) package lasagna noodle, 1 (16 ounce) container ricotta cheese, and more.

Yes, Chicken Alfredo Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Alfredo Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions