Mushroom Chicken Alfredo Lasagna

Mushroom Chicken Alfredo Lasagna

Creamy, rich, and packed with savory flavor, this Mushroom Chicken Alfredo Lasagna layers tender chicken, sautéed mushrooms, and homemade Alfredo sauce between sheets of pasta and melty cheese. It’s an indulgent, crowd-pleasing twist on traditional lasagna — perfect for cozy dinners or special gatherings.

Servings: 6–8
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients:

For the Alfredo sauce:

• 4 tablespoons butter

• 3 cloves garlic, minced

• 2 cups heavy cream

• 1½ cups grated Parmesan cheese

• Salt and pepper to taste

• ¼ teaspoon nutmeg (optional)

For the filling:

• 2 tablespoons olive oil

• 1 lb (450 g) boneless chicken breast, cooked and shredded

• 8 oz (225 g) mushrooms, sliced

• 1 small onion, diced

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

For assembling:

• 9 lasagna noodles (cooked and drained or use no-boil noodles)

• 2 cups shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• Fresh parsley for garnish (optional)

Instructions:

1. Make the Alfredo sauce:

• In a saucepan, melt butter over medium heat. Sauté garlic for 1 minute.

• Stir in heavy cream and bring to a gentle simmer.

• Reduce heat and mix in Parmesan cheese, salt, pepper, and nutmeg. Stir until thickened. Remove from heat.

2. Prepare the filling:

• In a large skillet, heat olive oil. Sauté onions and mushrooms until golden and tender (about 5–7 minutes).

• Add shredded chicken, Italian seasoning, salt, and pepper. Stir and heat through. Set aside.

3. Assemble the lasagna:

• Preheat oven to 375°F (190°C).

• Spread a thin layer of Alfredo sauce on the bottom of a greased 9×13-inch baking dish.

• Layer with 3 lasagna noodles, half of the chicken-mushroom mixture, some Alfredo sauce, and a sprinkle of mozzarella.

• Repeat the layers, ending with the final noodles, remaining Alfredo sauce, and mozzarella and Parmesan on top.

4. Bake:

• Cover with foil and bake for 25 minutes.

• Uncover and bake an additional 15–20 minutes until bubbly and golden.

• Let rest for 10 minutes before slicing. Garnish with fresh parsley if desired.