Sinful Chicken Alfredo Lasagna

The most decadent lasagna you will ever have. Stuffed with chicken, mushrooms, sun dried tomatoes, pesto, and a ton of cheese! Swoon worthy! Small Town Girl Blog.

Bless me health gods, for I have sinned. It’s been a few days since my last confession. I’ve had impure thoughts about chicken, swimming in cheese sauce with carb filled pasta and more cheese. I tried to repent by adding tomatoes and mushrooms, but oh the pesto. I know it may be a sin to swoon over such wanton combinations of delectable savory flavor, but how can I deny such exquisite divinity?

Oh yeah, I went there! This is so rich and decadent I will only make it twice a year at max! After a few bites, you will find yourself overcome with the pure ecstacy of this dish. It’s that good. Chicken fettuccine Alfredo times 10! If you want to rock on your feet and practically pass out from creamy, garlicky, cheesy goodness, give it a whirl. You’re hips may regret it, but your taste buds will not!

 

Instructions

I like to get the fillers done first so I can focus all my attention on the sauce right before the assembling.

IMG_6792

 

To see how to make my awesome Alfredo sauce, click here!

How to assemble:

The most decadent lasagna you will ever have. Stuffed with chicken, mushrooms, sun dried tomatoes, pesto, and a ton of cheese! Swoon worthy! Small Town Girl Blog.

Add a thin layer of alfredo sauce in the bottom of the pan.

The most decadent lasagna you will ever have. Stuffed with chicken, mushrooms, sun dried tomatoes, pesto, and a ton of cheese! Swoon worthy! Small Town Girl Blog.

Next add a layer noodles.

Spread about 2/3rd’s of the ricotta mixture.

The most decadent lasagna you will ever have. Stuffed with chicken, mushrooms, sun dried tomatoes, pesto, and a ton of cheese! Swoon worthy! Small Town Girl Blog.

Sprinkle layer with mozzerella.

Cover with the second layer of noodles.

Sprinkle about 2/3rd’s of the chicken and mushrooms over the noodles.

The most decadent lasagna you will ever have. Stuffed with chicken, mushrooms, sun dried tomatoes, pesto, and a ton of cheese! Swoon worthy! Small Town Girl Blog.

Pour Alfredo sauce over meat and mushrooms.

Sprinkle mozzarella cheese over sauce.

Add the third layer of noodles.

Spread the rest of the ricotta mixture and cover with the remaining chicken and mushrooms.

The most decadent lasagna you will ever have. Stuffed with chicken, mushrooms, sun dried tomatoes, pesto, and a ton of cheese! Swoon worthy! Small Town Girl Blog.

Pour the rest of the alfredo sauce over the top… and don’t put the last cheese layer on yet! You heard me! You are going to cook the lasagna without the epic top cheese layer first!! Cover it with foil, cut a few vents and bake for 30 minutes.

Take the pan out and remove the foil.

Now put on that epic last layer of mozzerella cheese! I like to add a little garlic salt and parmesan to the top for extra flavor.

Bake for another 20-30 minutes until cheese is browned and bubbly.

The most decadent lasagna you will ever have. Stuffed with chicken, mushrooms, sun dried tomatoes, pesto, and a ton of cheese! Swoon worthy! Small Town Girl Blog.

Slice into sumptuous squares of awesomeness and enjoy!!

The most decadent lasagna you will ever have. Stuffed with chicken, mushrooms, sun dried tomatoes, pesto, and a ton of cheese! Swoon worthy! Small Town Girl Blog.

Check out these fabulous recipes:

Baked Chicken Parmesan

Baked Chicken Parmesan

Chicken Antipasti

Chicken Antipasti. Baked chicken smothered in pesto topped with salami and mozzarella. This delicious entree is also complimented with a cherry tomato and artichoke sauce! Yum! Small Town Girl Blog.

Chicken Cordon Bleu Pot Pie

 

Sinful Chicken Alfredo Lasagna
Serves 6
Write a review
Print
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Prep Time
1 hr
Cook Time
1 hr
Total Time
2 hr
Sauce
  1. 1 container shredded 3 cheese blend (asagio, romano, parm) or just parm if you can't find that.
  2. 16 oz container whipping cream (heavy if you want to go super rich)
  3. 1/2 cup cream cheese
  4. 1/2 stick unsalted butter
  5. 2 cloves minced garlic
  6. 2 tbsp Italian seasoning
  7. garlic salt
  8. pepper
Everything Else
  1. 12 lasagna noodles
  2. 3-4 Chicken breasts
  3. Garlic salt
  4. Italian herb seasonings
  5. Pepper
  6. 15 oz ricotta cheese
  7. 1/2 cup pesto sauce, divided
  8. 1 egg
  9. 3 garlic cloves minced
  10. 1 cup shredded parmesan
  11. 4 cups shredded mozzarella or Italian blend cheeses
  12. 2 cups mushrooms (optional)
  13. 2/3 cup diced sun dried tomatoes (optional)
Instructions
  1. Cook and rinse lasagna according to box directions.
  2. Season the chicken with garlic salt, pepper, and Italian herb seasonings.
  3. Grill and dice chicken.
  4. If you choose to use mushrooms - slice finely, add 3 tbsp of pesto, and toss in a medium bowl.
  5. In another bowl, add ricotta, egg, 3 tbsp of pesto, garlic, sun dried tomatoes, and parmesan. Toss and set aside.
Make alfredo sauce
  1. In a large sauce pan add garlic and melt butter.
  2. Pour in whipping cream and bring to a simmer.
  3. Add 1/2 shredded cheese and all the cream cheese into liquid and whisk consistently until the cheese is fully integrated.
  4. Taste and add more cheese until it is to your liking (I usually use the whole container)
  5. Turn heat down to low and let it sit for 10 mins to thicken up.
  6. Add garlic salt and pepper to taste.
Assemble and Bake
  1. Preheat oven to 350.
  2. Add a thin layer of alfredo sauce in the bottom of the pan.
  3. Next add a layer noodles.
  4. Spread about 2/3rd's of the ricotta mixture over noodles.
  5. Sprinkle ricotta layer with mozzarella.
  6. Cover with the second layer of noodles.
  7. Sprinkle about 2/3rd's of the chicken and mushrooms over the noodles.
  8. Pour Alfredo sauce over meat and mushrooms.
  9. Sprinkle mozzarella cheese over sauce.
  10. Add the third layer of noodles.
  11. Spread the rest of the ricotta mixture and cover with the remaining chicken and mushrooms.
  12. Pour the rest of the alfredo sauce over the top... and don’t put the last cheese layer on yet! You heard me! You are going to cook the lasagna without the epic top cheese layer first!!
  13. Cover with foil, cut a few vents, and bake for 30 minutes.
  14. Take the pan out and remove the foil.
  15. Now put on that epic last layer of mozzerella cheese! I like to add a little garlic salt and parmesan to the top for extra flavor.
  16. Bake for another 20-30 minutes until cheese is browned and bubbly.
The Ramblings of an Aspiring Small Town Girl http://www.aspiringsmalltowngirl.com/
(Visited 2,807 times, 7 visits today)

About Malia

Hi There! My name is Malia. I love to cook, garden, fish, and live in a small town in the Pacific Northwest. Come join in my silly adventures as I tromp through the garden, cook up a storm, and try to live every day to its fullest!

5 Comments

  1. My kids would love this. Thanks for sharing with us at Throwback Thursday. Can’t wait to see what you bring to the party this Thursday at 7:00.

  2. Your post made me laugh but that lasagna’s no joke! I love it and can’t wait to try it! Thanks for bringing this by Throwback Thursday!

    Mollie
    Frugal Hausfrau recently posted…Shrimp & Grits with a Cajun GastriqueMy Profile

  3. Pingback: Meatball and Tortellini Bake - The Ramblings of an Aspiring Small Town Girl

  4. I’m trying this tomorrow. Are the mushrooms cooked before assembling?

Comments are closed