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Chicken Alfredo Lasagna

Creamy Chicken Alfredo Lasagna That Will Wow Your Taste Buds

This Chicken Alfredo Lasagna is a decadent twist on a classic, featuring creamy Alfredo sauce, tender chicken, and savory pancetta for a comfort food delight.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: PASTA
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat Mixture
  • 4 ounces Pancetta Adds savory depth and texture; substitute with bacon for an equally enjoyable flavor.
  • 3 ounces Prosciutto or Deli Ham Provides a hint of sweetness; any deli meat works as a good replacement.
  • 3 cups Shredded Rotisserie Chicken A convenient base for the dish; you can use any pre-cooked chicken as a quick alternative.
For the Alfredo Sauce
  • 5 tablespoons Unsalted Butter Forms the base of the rich sauce; olive oil can make it a healthier option.
  • 1/4 cup All-Purpose Flour Thickens the Alfredo sauce beautifully; gluten-free flour is a great substitute here.
  • 4 cups Whole Milk Creates that signature creamy sauce; half-and-half will give a richer flavor if desired.
  • 2 cups Shredded Asiago Cheese Imparts a nutty, buttery flavor; mix with Parmesan and mozzarella for a unique twist.
  • 2 tablespoons Minced Fresh Parsley Adds a touch of freshness; basil or chives are perfect alternatives if you prefer.
  • 1/4 teaspoon Coarse Ground Pepper Adds a dash of seasoning; regular black pepper works just as well.
  • Pinch Ground Nutmeg Complements the creamy flavors; feel free to omit if not your favorite.
For Layering
  • 9 pieces No-Cook Lasagna Noodles Simplifies the process; you can use regular noodles if you boil them first.
  • 1-1/2 cups Shredded Part-Skim Mozzarella Cheese Melts beautifully for that classic cheese pull; low-fat mozzarella is a good option, too.
  • 1-1/2 cups Shredded Parmesan Cheese Adds a sharp, bold flavor; Pecorino Romano is a delicious alternative.

Equipment

  • skillet
  • saucepan
  • baking dish
  • mixing bowl

Method
 

Cooking Steps
  1. In a skillet, brown the pancetta and prosciutto over medium heat until crispy, about 4-5 minutes. Drain on paper towels and mix with the shredded rotisserie chicken in a bowl.
  2. Melt the unsalted butter in a saucepan over medium heat. Stir in the all-purpose flour until smooth and gradually whisk in the whole milk. Cook until thickened, about 1-2 minutes. Then, stir in half of the shredded Asiago, minced parsley, coarse ground pepper, and a pinch of ground nutmeg. Remove from heat.
  3. Preheat your oven to 375°F. In a greased 13x9-inch baking dish, spread 1/2 cup of the Alfredo sauce on the bottom. Layer with three no-cook lasagna noodles, one-third of the remaining sauce, half of the meat mixture, and 1/2 cup each of shredded Asiago, mozzarella, and Parmesan. Repeat the layering two more times.
  4. Cover the dish with foil to prevent drying out and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes until bubbly and golden brown on top.
  5. Allow the lasagna to rest for 10 minutes before slicing. This helps the layers hold their shape when serving.

Nutrition

Serving: 1sliceCalories: 520kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 2mgCalcium: 400mgIron: 2mg

Notes

Optional: Garnish with extra minced parsley for a fresh touch before serving.

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