Here's a recipe for Easy Chicken Alfredo Lasagna that serves 6-8 people:
Ingredients:
**For the chicken:**
* 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
* 1 tablespoon olive oil
* 1 teaspoon garlic powder
* Salt and pepper to taste
**For the Alfredo sauce:**
* 1 cup (2 sticks) unsalted butter
* 1 cup heavy cream
* 1 cup grated Parmesan cheese (freshly shredded is best)
* 1/2 cup all-purpose flour
* Salt and pepper to taste
* 2 cloves garlic, minced (optional)
**For the lasagna assembly:**
* 8-10 lasagna noodles
* 2 cups shredded mozzarella cheese
* 1 cup grated cheddar cheese
* 1/4 cup chopped fresh parsley
**For the additional ingredients (optional):**
* 1 cup sautéed mushrooms, chopped
* 1 cup diced bell peppers
* 1 cup diced onions
* 1 cup diced zucchini
* 1 cup diced cooked ham or cooked bacon, crumbled
**Tips for making the dish tastier:**
1. **Use high-quality ingredients:** Freshly shredded Parmesan cheese and heavy cream make a big difference in the flavor of the Alfredo sauce.
2. **Don't overcook the chicken:** Cook the chicken until it reaches an internal temperature of 165°F (74°C), but not longer, to prevent drying out.
3. **Use a flavorful oil:** Use olive oil or avocado oil to add depth of flavor to the dish.
4. **Don't over-sauce:** Keep the sauce layer thin to prevent sogginess.
5. **Bake evenly:** Use a baking sheet or silicone mat to ensure the lasagna cooks evenly and without hot spots.
**Cooking steps:**
1. **Preheat the oven:** Preheat the oven to 375°F (190°C).
2. **Cook the lasagna noodles:** Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. **Prepare the chicken:** In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.
4. **Make the Alfredo sauce:** In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together to make a roux, cooking for 1-2 minutes. Gradually add the heavy cream, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook until it thickens, about 2-3 minutes. Remove from heat and stir in the Parmesan cheese until melted. Season with salt, pepper, and garlic powder (if using).
5. **Assemble the lasagna:** In a 9×13-inch baking dish, spread a thin layer of the Alfredo sauce on the bottom. Arrange 4 lasagna noodles on top. Spread half of the chicken over the noodles, followed by half of the mozzarella cheese and half of the cheddar cheese. Repeat the layers, starting with the noodles, then the remaining chicken, and finally the remaining mozzarella and cheddar cheese.
6. **Top with parsley and cheese:** Sprinkle the chopped parsley over the top of the lasagna and cover with aluminum foil.
7. **Bake:** Bake for 30 minutes, then remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
8. **Let it rest:** Let the lasagna rest for 10-15 minutes before slicing and serving.
**Variations:**
* **Mushroom option:** Add the sautéed mushrooms to the chicken layer for added flavor and texture.
* **Veggie option:** Add the diced bell peppers, onions, and zucchini to the chicken layer for a vegetable-packed twist.
* **Ham or bacon option:** Add the diced cooked ham or crumbled cooked bacon to the chicken layer for a smoky flavor.
* **Spinach option:** Add 1 cup of chopped fresh spinach to the chicken layer for a pop of color and nutrients.
* **Basil option:** Add 1/4 cup of chopped fresh basil to the Alfredo sauce for a bright, herby flavor.
I hope you enjoy this recipe for Easy Chicken Alfredo Lasagna!
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