Alfredo Chicken Lasagna Recipe
Alfredo Chicken Lasagna Recipe photo by Taste of Home

Alfredo Chicken Lasagna Recipe

Publisher Photo
This easy recipe is elegant enough for company, writes Bridgette Monaghan from Masonville, Iowa. “I've served it often, and everyone comments on its rich flavor. I love the fact that it can be made ahead.”
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES:3 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + standing
MAKES: 3 servings


  • 6 ounces boneless skinless chicken breast, cut into bite-size pieces
  • 1 cup sliced fresh mushrooms
  • 2 tablespoons chopped onion
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon all-purpose flour
  • 1 cup Alfredo sauce
  • 3/4 cup 2% cottage cheese
  • 1/4 cup plus 2 tablespoons shredded Parmesan cheese, divided
  • 1 egg, lightly beaten
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried parsley flakes
  • 4 lasagna noodles, cooked and drained
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Nutritional Facts

1 piece equals 621 calories, 30 g fat (16 g saturated fat), 173 mg cholesterol, 1,014 mg sodium, 40 g carbohydrate, 2 g fiber, 48 g protein.


  1. In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened.
  2. In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
  3. Spread 1/2 cup Alfredo mixture in an 8-in. x 4-in. loaf pan coated with cooking spray. Layer with two noodles (trimmed to fit pan), half of the cottage cheese mixture, half of the remaining Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers.
  4. Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 3 servings.
Originally published as Alfredo Chicken Lasagna in Cooking for 2 Fall 2005, p39

Nutritional Facts

1 piece equals 621 calories, 30 g fat (16 g saturated fat), 173 mg cholesterol, 1,014 mg sodium, 40 g carbohydrate, 2 g fiber, 48 g protein.

This recipe pairs well with a full-bodied white wine.

Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now

Reviews for Alfredo Chicken Lasagna

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 8, 2014

Delicious! I made my own alfredo sauce and added spinach, broccoli and zucchini to the dish. My fiance loved it!

Reviewed Dec. 23, 2013

Good recipe. I, too, added spinach. I also added more garlic. We like garlic. I also substituted mozzarella cheese for th cottage cheese.

Reviewed Jul. 24, 2013

I thought this was a really great recipe. It got rave reviews from my friends and I would definitely make it again. I did add spinach and sun dried tomatoes at the end before I put it into the oven.

Reviewed Jul. 19, 2013

This is wonderful. I doubled it and used a 9 x 13 pan.

Reviewed Jul. 15, 2013

My husband was in happyland after eating this chicken lasagna! The only thing I added was spinach. Delish!

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT