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

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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: 621 calories, 30g fat (16g saturated fat), 173mg cholesterol, 1014mg sodium, 40g carbohydrate (9g sugars, 2g fiber), 48g 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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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AmyE007 237832
Reviewed Nov. 22, 2015

"My family liked this, not my favorite. I am sure the "right" sauce makes a difference"

hollym23 232769
Reviewed Sep. 12, 2015

"Sooo Tasty!! Made it for the first time for my boyfriend and I and we both loved it. Would definitely make it again!"

tlong26 220174
Reviewed Feb. 10, 2015

"Absolutely delicious. I used Bertolli garlic alfredo and mushroom alfredo. I did not use minced garlic due to garlic sauce. I made my own Italian seasoning. I doubled the ingredients for a bigger serving. My family loved it. This will be on the favorite list!"

MY REVIEW 218769
Reviewed Jan. 25, 2015

"Delicious recipe. I usually double it for my family and omit the mushrooms as my boys won't eat them. It's a great change from the traditional lasagna."

bernerlover 217237
Reviewed Jan. 8, 2015

"I loved it, although I did make my own alfredo sauce. I doubled the recipe. I've made quite a few times and my husband also loves it"

Grace1018 217023
Reviewed Jan. 5, 2015

"This was okay, but not great. We all ate it, but would not make again."

myziggygirl 215538
Reviewed Dec. 21, 2014

"Great taste, only changes I made were I left out the egg, added some extra garlic"

dvierzen 134214
Reviewed Jan. 8, 2014

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

mamamarie 112690
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."

lsbrown71 99646
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."

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