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Home Lunch Recipes

Chicken Alfredo Lasagna

in Lunch Recipes, Dinner Recipes
Chicken Alfredo Lasagna
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I love lasagna and chicken alfredo, so why not combine both in one dish? I recently made this yummy chicken alfredo lasagna that became successful after three attempts. So now, I serve it for special occasions when my friends are over for dinner. I hope you love this recipe just as I do!

Chicken Alfredo Lasagna

Serves: 6 people
Cooking time: 90 minutes
Level: Novice
Print Recipe

Ingredients

  • 1 teaspoon of vegetable oil
  • 1 pound of chicken breasts
  • 4 tablespoons of unsalted butter
  • 8 ounces of button mushrooms, thinly sliced
  • 2 large shallots, finely chopped
  • 6 cloves of garlic, minced
  • 1/4 cup of flour
  • 3 1/2 cups of milk
  • Black pepper
  • Salt
  • 1/4 teaspoon of freshly grated nutmeg
  • 4 ounces of spinach, sliced into 1/4 in ribbons
  • 1 1/2 cup of Parmesan cheese, grated
  • 1 package of lasagna noodles (regular, not “no-boil noodles”)

Instructions

  1. Heat the oven to 450 degrees. 
  2. Heat a small oven-safe skillet over medium heat. (I used a Dutch oven). Add the oil and chicken breasts. Cook the chicken for 5 minutes on one side until browned, about 5 minutes. 
  3. Turn the chicken over. Transfer the pan to the preheated oven. Roast the chicken in the oven until the instant-read thermometer reads 160 degrees.
  4. Remove the chicken from the oven, and once the chicken has cooled, shred the chicken with your fingers or two forks.
  5. Decrease the oven temperature to 375 degrees.
  6. Melt the butter in a pan on medium heat. Then add the mushrooms and cook, often stirring, until the mushrooms are slightly browned for about 7 minutes. Add the shallots and cook for another 3 minutes. Add the garlic and cook until fragrant for about 30 seconds.
  7. Add the flour and frequently stir with a wooden spoon. Cook for a minute until it gets slightly thick.
  8. Whisking constantly, add the milk slowly, and continue to cook for about 7 minutes. The sauce should thicken slightly. Add salt, pepper, nutmeg, spinach and half of the Parmesan cheese. Cook for about 3 minutes and add the chicken. Remove from heat and tailor the seasoning to your taste.
  9. Spray an 8×11 baking pan with nonstick spray. Spread 1/4 cup of the sauce on the bottom of the dish. Try to avoid large chunks of chicken. Top with a layer of noodles (I used 3 noodles). Continue to alternate sauce and noodles until you run out of noodles. I was able to make five layers. Add the remaining sauce and Parmesan cheese.
  10. Wrap the pan with aluminium foil and bake for 20 minutes. Remove the foil and continue to bake for another 20 minutes.
  11. We ate this with a nice salad. Enjoy!
Tags: Pasta
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