Chicken Veggie Alfredo Lasagna Recipes

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CHICKEN ALFREDO LASAGNA



Chicken Alfredo Lasagna image

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. -Caitlin MacNeilly, Uncasville, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese

Steps:

  • In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Nutrition Facts : Calories 421 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 688mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.

ALFREDO CHICKEN LASAGNA



Alfredo Chicken Lasagna image

Alfredo chicken and spinach come together to make this different spin on lasagna.

Provided by Hollinhead77

Categories     World Cuisine Recipes     European     Italian

Time 1h50m

Yield 16

Number Of Ingredients 17

2 skinless, boneless chicken breast halves
2 tablespoons seasoned salt (such as Mrs. Dash® Italian blend)
2 tablespoons minced garlic, divided
2 (14.5 ounce) cans chicken broth, or as needed
9 lasagna noodles
1 (16 ounce) container ricotta cheese
1 egg
dried Italian seasoning, divided
2 (16 ounce) jars Alfredo sauce, or more to taste
½ cup grated Parmesan cheese
¼ teaspoon ground black pepper
3 tablespoons olive oil
1 small white onion, diced
¼ cup chopped baby bella mushrooms
1 (6 ounce) package fresh spinach
1 roma tomato, seeded and chopped
1 (16 ounce) package fresh mozzarella cheese, cubed

Steps:

  • Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
  • Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
  • Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
  • Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
  • Bake in the preheated oven until hot and bubbly, about 45 minutes.

Nutrition Facts : Calories 388.2 calories, Carbohydrate 17 g, Cholesterol 70.7 mg, Fat 27.6 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 11.7 g, Sodium 1380.2 mg, Sugar 3.3 g

CHICKEN ALFREDO LASAGNA



Chicken Alfredo Lasagna image

Provided by Molly Yeh

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 16

1 large chicken breast or 2 small chicken breasts (see Cook's Note)
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
6 tablespoons unsalted butter
6 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1/4 teaspoon grated nutmeg
Kosher salt and freshly ground black pepper
3 cups shredded Parmesan
9 oven-ready lasagna noodles
1/2 cup chopped fresh parsley, plus additional for garnish
12 ounces shredded mozzarella

Steps:

  • For the chicken: Preheat the oven to 350 degrees F.
  • Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
  • For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
  • Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
  • Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY



Broccoli Chicken Alfredo Lasagna Recipe by Tasty image

Here's what you need: butter, garlic, heavy cream, black pepper, grated parmesan cheese, lasagna noodles, rotisserie chicken, broccoli, mozzarella cheese

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 9

4 tablespoons butter
1 ½ tablespoons garlic, minced
2 ½ cups heavy cream
½ teaspoon black pepper
¾ cup grated parmesan cheese
9 lasagna noodles, cooked
1 rotisserie chicken, shredded
2 cups broccoli, chopped
2 cups mozzarella cheese

Steps:

  • Preheat oven to 375˚F (190˚C).
  • In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
  • Add Parmesan cheese and keep stirring until sauce has thickened.
  • Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
  • Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
  • Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
  • Enjoy!

Nutrition Facts : Calories 707 calories, Carbohydrate 17 grams, Fat 59 grams, Fiber 2 grams, Protein 35 grams, Sugar 5 grams

CHICKEN ALFREDO LASAGNA RECIPE BY TASTY



Chicken Alfredo Lasagna Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, canola oil, garlic, medium white onion, heavy cream, shredded parmesan cheese, fresh parsley, lasagna noodles, shredded mozzarella cheese, bacon

Provided by Alvin Zhou

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts
4 teaspoons salt
4 teaspoons pepper
4 teaspoons garlic powder
4 tablespoons canola oil
3 cloves garlic, minced
½ medium white onion, finely chopped
2 cups heavy cream
½ cup shredded parmesan cheese
1 cup fresh parsley, chopped
10 lasagna noodles, cooked
2 cups shredded mozzarella cheese
6 strips bacon, cooked and crumbled

Steps:

  • Preheat oven to 350°F (180°C).
  • Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
  • Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
  • In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
  • Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
  • Cook for 1 additional minute, then remove from heat.
  • In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
  • Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
  • Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
  • Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
  • Bake for about 25 minutes, until the cheese is golden brown.
  • Cool for about 15 minutes, slice, and serve!
  • Enjoy!

Nutrition Facts : Calories 965 calories, Carbohydrate 18 grams, Fat 73 grams, Fiber 1 gram, Protein 64 grams, Sugar 5 grams

LASAGNA ALFREDO



Lasagna Alfredo image

Lasagna Alfredo with chicken, ricotta and spinach. So good that my family requests it at least once a week. Serve with diced tomato as a garnish.

Provided by Sybil Gregory

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
  • In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
  • In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
  • Bake 50 to 60 minutes, until top is brown and bubbly.

Nutrition Facts : Calories 954.2 calories, Carbohydrate 56.5 g, Cholesterol 157 mg, Fat 57.7 g, Fiber 2.7 g, Protein 55.2 g, SaturatedFat 26.7 g, Sodium 1763.8 mg, Sugar 6.8 g

CHICKEN VEGGIE ALFREDO



Chicken Veggie Alfredo image

My family loves this dinner—it's easy to make and a great way to save time after a busy day. If you'd like, add other veggies to suit your family's tastes. —Jennifer Jordan, Hubbard, Ohio

Provided by Taste of Home

Categories     Dinner

Time 6h10m

Yield 4 servings.

Number Of Ingredients 11

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 jar (16 ounces) Alfredo sauce
1 can (15-1/4 ounces) whole kernel corn, drained
1 cup frozen peas, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup chopped onion
1/2 cup water
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Hot cooked linguine

Steps:

  • In a large skillet, brown chicken in oil. Transfer to a 3-qt. slow cooker. In a large bowl, combine the Alfredo sauce, corn, peas, mushrooms, onion, water, garlic salt and pepper. , Pour over chicken. Cover and cook on low for 6-8 hours or until a thermometer reads 165°. Serve with linguine.

Nutrition Facts : Calories 435 calories, Fat 19g fat (9g saturated fat), Cholesterol 94mg cholesterol, Sodium 1202mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 5g fiber), Protein 33g protein.

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CHICKEN MEATBALLS ALFREDO - THERESCIPES.INFO
https://www.thespruceeats.com › chicken-meatball-alfredo-481960. All information about healthy recipes and cooking tips
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VEGETABLE LASAGNA WITH ALFREDO SAUCE RECIPE - THE SPRUCE EATS
2022-03-21  · Featured Video. Alfredo Sauce - Heat water to a boil in the bottom of a double boiler. Add butter, cream, and pepper to the top pan and place over the simmering water until butter is completely melted; stir in Parmesan until melted and blended in. Turn off heat and remove top pan; set aside to cool. Measure 1 1/4 cups of the sauce; set aside.
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Top Asked Questions

What is the best way to make chicken lasagna?
The process of assembling a chicken lasagna is simple. We found it’s easiest to spread the thicker ricotta sauce over the noodles and ladling the spinach sauce ensures the chicken layer is moist and juicy. For best results, follow this order. Remaining 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
How to cook chicken Alfredo Pasta in the oven?
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
What is the best way to make Alfredo lasagna?
Directions. In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly.
How long to bake chicken alfredo lasagna (and why)?
If your chicken alfredo lasagna is frozen then you want to bake it in the oven at 375 degrees Fahrenheit for 50 minutes. Don’t forget to remove the foil for the last few minutes of baking. Rich, creamy, and delicious Chicken Alfredo Lasagna recipe that is made with a homemade alfredo sauce that is loaded with parmesan.

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