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Chicken Alfredo Lasagna

Rated as 3 out of 5 Stars

"My sister came up with this recipe one day and it is now my favorite meal ever! It feeds 6 hungry boys with very few leftovers!"
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Ingredients

1 h 40 m servings 629 cals
Original recipe yields 9 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat olive oil, oregano, and basil in a skillet over medium-high heat; saute chicken in hot oil until cooked through, about 10 minutes.
  3. Mix tomatoes and Alfredo sauce together in a bowl.
  4. Spread 1/3 of the sauce mixture in the bottom of a 9x13-inch baking dish; add 1/3 of the lasagna noodles. Spread 1/3 of the ricotta cheese over noodles and top with 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Repeat 1 more layer of 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/3 of the Parmesan cheese. Spread chicken mixture over cheese layer and top with remaining 1/3 of the sauce mixture, 1/3 of the noodles, 1/3 of the ricotta cheese, 1/4 of the mozzarella cheese, and 1/4 of the Parmesan cheese. Cover dish with aluminum foil.
  5. Bake in the preheated oven for 1 hour. Remove foil and sprinkle remaining 1/4 of the mozzarella cheese and 1/4 of the Parmesan cheese. Continue baking until cheeses are melted and lightly browned, about 15 minutes more.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 629 calories; 46.8 g fat; 21.4 g carbohydrates; 31.5 g protein; 102 mg cholesterol; 1706 mg sodium. Full nutrition

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Reviews

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This has an okay flavor but is lacking the flavor profile I expected. The directions didn't say to drain the tomatoes, but I didn't want a soupy mess so I drained mine. A homemade alfredo sauce ...