Chicken Alfredo Lasagna Recipe

5 5 4
Chicken Alfredo Lasagna Recipe
Chicken Alfredo Lasagna Recipe photo by Taste of Home
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Chicken Alfredo Lasagna Recipe

Read Reviews
5 5 4
Publisher Photo
My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 45 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 35 min. Bake: 45 min. + standing

Ingredients

  • 4 ounces thinly sliced pancetta, cut into strips
  • 3 ounces thinly sliced prosciutto or deli ham, cut into strips
  • 3 cups shredded rotisserie chicken
  • 5 tablespoons unsalted butter, cubed
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups shredded Asiago cheese, divided
  • 2 tablespoons minced fresh parsley, divided
  • 1/4 teaspoon coarsely ground pepper
  • Pinch ground nutmeg
  • 9 no-cook lasagna noodles
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 1-1/2 cups shredded Parmesan cheese

Directions

In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.
Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving. Yield: 12 servings.

Test Kitchen Tips
  • Swap bacon for the pancetta if you want a little smoky action in your lasagna. Mmmmmm.
  • Rotisserie chicken keeps this dish ultra simple, but really, any leftover pulled or cubed chicken will do.
  • Make it vegetarian by subbing 3 cups of sauteed vegetables for the meat. We like a combo of mushrooms and squash. Zucchini and butternut work well, too.
  • Originally published as Easy Chicken Alfredo Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p20

    Nutritional Facts

    1 piece: 421 calories, 25g fat (13g saturated fat), 99mg cholesterol, 688mg sodium, 18g carbohydrate (5g sugars, 1g fiber), 31g protein.

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    • 4 ounces thinly sliced pancetta, cut into strips
    • 3 ounces thinly sliced prosciutto or deli ham, cut into strips
    • 3 cups shredded rotisserie chicken
    • 5 tablespoons unsalted butter, cubed
    • 1/4 cup all-purpose flour
    • 4 cups whole milk
    • 2 cups shredded Asiago cheese, divided
    • 2 tablespoons minced fresh parsley, divided
    • 1/4 teaspoon coarsely ground pepper
    • Pinch ground nutmeg
    • 9 no-cook lasagna noodles
    • 1-1/2 cups shredded part-skim mozzarella cheese
    • 1-1/2 cups shredded Parmesan cheese
    1. In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine.
    2. For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg.
    3. Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice.
    4. Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving. Yield: 12 servings.

    Test Kitchen Tips
  • Swap bacon for the pancetta if you want a little smoky action in your lasagna. Mmmmmm.
  • Rotisserie chicken keeps this dish ultra simple, but really, any leftover pulled or cubed chicken will do.
  • Make it vegetarian by subbing 3 cups of sauteed vegetables for the meat. We like a combo of mushrooms and squash. Zucchini and butternut work well, too.
  • Originally published as Easy Chicken Alfredo Lasagna in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p20

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    Reviews forChicken Alfredo Lasagna

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    MY REVIEW
    gigisjewels User ID: 3915324 286775
    Reviewed Apr. 17, 2018

    "Made for Church potluck and it was a hit! Cheesy and moist! Will make again!"

    MY REVIEW
    chameleon1257 User ID: 6314384 282836
    Reviewed Jan. 28, 2018

    "Is it possible to make an extra batch and freeze for later?"

    MY REVIEW
    lettuceleaf User ID: 6561007 280148
    Reviewed Dec. 29, 2017

    "Fabulous recipe! I used ham in place of the pancetta and prosciutto. My family loved this."

    MY REVIEW
    Queenlalisa User ID: 15400 271472
    Reviewed Aug. 7, 2017

    "Like the other review I also added extra spices. I added garlic and onion salt. It was pretty good. I couldn't really taste the nutmeg. I added a lot more pepper. I love peppery Alfredo. This is an easy recipe to make."

    MY REVIEW
    Jaime User ID: 485239 258009
    Reviewed Dec. 11, 2016

    "I had to add a lot more seasoning (salt and pepper) to the sauce and it did take awhile to thicken, but it turned out wonderful! Will definitely make this again in the future."

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