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Chicken and Alfredo Lasagna brings together layers of creamy spinach sauce, juicy chicken pieces, and stretchy mozzarella for an incredible twist on traditional pasta bakes. It's got everything you want for family meals or when friends come over - tons of flavor packed into each forkful.
Soul-Warming Comfort Food
I came up with this dish when I wanted something different from the usual tomato lasagna, and now my family asks for it all the time. There's something magical about how the rich Alfredo coats every bite of chicken and gets all melty with the cheese. I love that I can put it together earlier in the day when things aren't crazy, or make it special for gatherings.
What You'll Need
- Chicken Tenders: 1.5 pounds of boneless, skinless tenders with salt, pepper, cayenne, garlic powder, and Italian seasoning mixed in.
- Butter: 2 tablespoons to cook with and kick off your sauce base.
- Onion: 1 medium, chopped small to build flavor depth.
- Garlic: 3 cloves, finely chopped for that punch of taste.
- All-Purpose Flour: 2 tablespoons to make your sauce nice and thick.
- Milk and Cream: 2 cups of milk with 1 cup of cream for that silky-smooth texture.
- Parmesan Cheese: 1 cup, freshly grated works way better than pre-packaged.
- Spinach: 2 cups of fresh leaves adding color and goodness.
- Lasagna Sheets: 14-15 sheets, cooked until just firm.
- Mozzarella Cheese: 3 cups, shredded for those amazing cheese pulls.
- Seasonings: Salt, pepper, chili flakes, and Italian herbs for the perfect taste balance.
Let's Make It Together
- Get Your Chicken Ready
- Mix your seasonings all over the chicken tenders. Throw them in a hot pan with some olive oil for about 4-6 minutes each side until they're golden and fully done inside. Let them cool a bit, chop them up small, and mix them back with the pan juices.
- Whip Up the Alfredo Sauce
- Drop your butter in a non-stick pan over medium heat. Cook those onions until they're soft, then toss in your garlic until you can smell it. Stir the flour in and cook for a minute or two. Pour in your milk and cream bit by bit, stirring the whole time. Mix in your Parmesan and add spinach, letting it wilt down.
- Stack Your Lasagna
- Turn your oven to 375°F (190°C). Spread a thin layer of your sauce on the bottom of a 9x13" dish. Start layering with pasta sheets, sauce, chicken pieces, and mozzarella. Do this three times, ending with plenty of sauce and a thick layer of cheese on top.
- Cook and Enjoy
- Cover with foil but stick toothpicks in to keep it from touching the cheese. Bake for 40 minutes, then switch to broil for 2-3 minutes to get that cheese golden brown. Let it sit for 15 minutes, sprinkle with parsley, and dig in.
Making It Perfect
After making this lasagna countless times, I've picked up some tricks along the way. You'll want to wait until your sauce gets really thick before you start layering, it makes such a big difference when you cut into it later. Those toothpicks in the foil really work wonders and save your cheese topping. And definitely give it that rest time after it comes out of the oven, it'll be so much easier to slice nicely.
Keeping It Fresh
I actually think this tastes way better the day after when all the flavors have gotten friendly with each other. You can keep it in your fridge for about a week, no problem. Sometimes I'll make two at once and pop one in the freezer for a no-cook night down the road. Just don't forget to let it thaw in the fridge overnight before you heat it up, and give it a few extra minutes in the oven.
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Frequently Asked Questions
- → Why do toothpicks keep foil off the cheese?
Toothpicks work like mini poles, stopping the foil from sticking to the cheese and keeping it looking great once baked.
- → Why wait 15 minutes before slicing?
Letting it sit helps the lasagna firm up so you get clean slices. It also cools a bit, avoiding mouth burns from hot cheese.
- → Is pre-grated parmesan okay?
You can use it, but freshly grated parmesan melts smoother and tastes fresher. The pre-grated kind often has additives that can affect texture.
- → Why not overcook pasta?
Pasta that’s cooked to al dente keeps cooking in the oven. If it’s fully cooked beforehand, it’ll end up too soft in the final dish.
- → What’s the point of broiling?
Broiling gives the top a crispy, golden finish. It adds a pop of flavor and makes the dish look as good as it tastes.
Conclusion
Layers of creamy spinach sauce, seasoned chicken, pasta, and gooey cheese make this lasagna a standout. It’ll take around 100 minutes, with most of the work happening while it bakes.