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Alfredo Chicken Lasagna

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


  • 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 large egg, lightly beaten
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried parsley flakes
  • 4 lasagna noodles, cooked and drained
  • 1-1/2 cups shredded part-skim mozzarella cheese


  • 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.
  • In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley.
  • Spread 1/2 cup Alfredo mixture in an 8x4-in. loaf pan coated with cooking spray. Layer with 2 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.
  • Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 621 calories, 30g fat (16g saturated fat), 173mg cholesterol, 1014mg sodium, 40g carbohydrate (9g sugars, 2g fiber), 48g protein.

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  • cbenne12
    Jun 11, 2018

    We added broccoli for a little extra green. We also substituted ricotta in place of cottage cheese. Delicious!

  • Emalanych
    Apr 4, 2017

    Excellent! I doubled it, added a can of green chilies to the chicken mixture, added a bit of franks buffalo sauce to the ricotta mixture as well as a tub of spreadable cream cheese. I used 2 jars of alfredo sauce. It was perfect.

  • AmyE007
    Nov 22, 2015

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

  • hollym23
    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
    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!

  • myjm2day
    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
    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
    Jan 5, 2015

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

  • myziggygirl
    Dec 21, 2014

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

  • dvierzen
    Jan 8, 2014

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