Mushroom Chicken Alfredo Lasagna Recipe – Creamy Comfort Food Dinner Idea
This Mushroom Chicken Alfredo Lasagna Recipe is a rich, creamy twist on the classic Italian dish. Layers of tender chicken, earthy mushrooms, pasta sheets, and velvety Alfredo sauce are baked together with gooey melted cheese for the ultimate comfort food. Perfect for family dinners, potlucks, or cozy nights in, this lasagna delivers hearty flavor and a restaurant-quality taste right from your kitchen.
Equipment
- Large skillet
- Saucepan
- Baking dish (9x13 inch)
- Whisk
- Knife and cutting board
- Foil
Ingredients
Chicken & Mushrooms
- 2 cups cooked chicken (shredded or sliced)
- 2 cups mushrooms (sliced)
- 2 tbsp olive oil
- Salt & pepper to taste
Alfredo Sauce
- 4 tbsp butter
- 3 garlic cloves (minced)
- 3 cups heavy cream
- 1 ½ cups freshly grated Parmesan
- Pinch of nutmeg
- Salt & pepper
Lasagna Layers
- 9–12 lasagna sheets (oven-ready or pre-cooked)
- 2 cups mozzarella (shredded)
- ½ cup Parmesan (extra for topping)
Instructions
- Cook Mushrooms: Sauté mushrooms in olive oil until golden and moisture evaporates. Season lightly.
- Prepare Chicken: Shred or slice cooked chicken. Set aside.
- Make Alfredo Sauce: Melt butter, sauté garlic, add cream, and simmer. Stir in Parmesan, nutmeg, salt, and pepper until smooth.
- Assemble Lasagna: Spread sauce on the bottom of a greased baking dish. Layer pasta sheets, chicken, mushrooms, sauce, and mozzarella. Repeat layers, finishing with sauce and cheese.
- Bake: Cover with foil and bake at 375°F (190°C) for 30–35 minutes. Remove foil and bake another 10–15 minutes until golden.
- Rest & Serve: Let lasagna rest for 20 minutes before slicing for clean portions.
Notes
- Pro Tip: Always let lasagna rest before slicing to keep layers intact.
- Variations: Add spinach or broccoli, use smoked gouda for depth, or swap pasta for zucchini noodles.
- Storage: Keeps 3–4 days in fridge; freezes well for up to 2 months.
- Serving Idea: Pair with garlic bread, salad, and a crisp white wine.