I love this recipe! It’s amazingly easy and quick to throw together plus incredibly delicious. I try adding in some mushrooms and it was a delight! I have tried shredding the chicken and I think I like it better because the lasagna is much easier to slice and eat.
4 boneless, skinless chicken breasts
4 tsp salt
4 tsp pepper
4 tsp garlic powder
4 tbsp canola oil
3 cloves garlic, minced
½ medium white onion, finely chopped
2 c. heavy cream (480 ml)
½ c. shredded Parmesan cheese (55 grams)
1 c. fresh parsley (35 grams), chopped
10 lasagna noodles, cooked
2 c. shredded mozzarella cheese (200 grams)
6 strips bacon, cooked and crumbled
How to make Chicken Alfredo Lasagna
Step 1: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 2: In half lengthwise, slice the chicken breasts and evenly season with salt, pepper, and garlic powder on both sides.
Step 3: In a large pan, heat the oil over high heat. Once the oil is hot, sear the chicken on each side for about a minute.
Step 4: In the same pan, add in the garlic and onions. Cook while constantly stirring until the mixture begins to brown. Now, pour in the cream, stir until the mixture begins to boil. Add in the Parmesan and parsley. Continue to cook for a minute more before removing from the heat.
Step 5: Spread around 1/4 of the cream mixture into the bottom of a 9 x 13-inch or 23 x 33-cm rectangular baking pan. To cover the sauce, lay enough lasagna noodles on top, then spread the rest of the cream mixture on the noodles. Add enough chicken breasts on top, then sprinkle with half of the mozzarella, bacon, and parsley. Do the same layer again, beginning with the noodles, sauce, chicken, bacon, parsley, and mozzarella.
Step 6: Place in the preheated oven and bake for about 25 minutes until the cheese is golden brown. When done, remove from the oven and let the lasagna cool for at least 15 minutes before slicing.
Calories 965 | Fat 73g | Carbs 18g | Fiber 1g | Sugar 5g | Protein 64g