Cheesy Mushroom Chicken Alfredo Lasagna Recipe

This cheesy mushroom chicken Alfredo lasagna is the kind of dish that makes your taste buds tango. Picture layers of tender noodles blanketed in a luscious creamy sauce, crowned with golden cheese that stretches like a gooey dream. The aroma wafts through the kitchen like an inviting hug from Grandma herself. As you dive into this dish, expect flavors to explode in your mouth with every forkful.

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I can still hear my family’s cheers as they devoured this lasagna during our Sunday dinners. It’s like a warm embrace on a chilly day or an unexpected nap after lunch—pure comfort. Perfect for cozy evenings or when you want to impress at a potluck without breaking a sweat!

I remember the first time I served this dish; my friends were fighting over the last piece!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Lasagna Noodles: Choose wide noodles for better layering; no-boil varieties save time in prep.
• Boneless Skinless Chicken Breasts: About 2-3 breasts work well; shred them for easier mixing later.
• Mushrooms: Fresh cremini mushrooms add depth; sauté until they’re golden brown for maximum flavor.
• Alfredo Sauce: Use store-bought or homemade; creamy and rich is the name of the game here!
• Ricotta Cheese: This adds creaminess and structure; mix it with egg for extra richness.
• Shredded Mozzarella Cheese: The star of the show; use whole milk mozzarella for stretchy cheesiness.
• Parmesan Cheese: Freshly grated is best; sprinkle it generously for added flavor.
• Fresh Basil or Parsley: These herbs brighten up the dish; chop finely before adding.
• Garlic Powder and Onion Powder: Essential seasonings that enhance the overall flavor profile beautifully.
• Salt and Pepper: Adjust these to taste; don’t be shy!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 375°F (190°C). While it’s heating up, grab a large pot and fill it with water to boil those lasagna noodles—this is where we start our adventure.

Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and lay them flat on parchment paper so they don’t stick together.

Prepare the Chicken: In a skillet over medium heat, add some olive oil and cook the shredded chicken until golden brown, about 5-7 minutes. Add garlic powder and onion powder for extra flavor while stirring.

Sauté the Mushrooms: Using the same skillet, toss in sliced mushrooms and cook them until browned and fragrant—your kitchen will smell heavenly!

Mix Together the Cheese Filling: In a bowl, combine ricotta cheese with an egg, salt, pepper, fresh herbs, and half of your Parmesan cheese. This mixture is going to be divine!

Layering Time: In a baking dish, spread some Alfredo sauce on the bottom. Layer three noodles over it followed by half of your chicken mixture, half of your mushroom mixture, half of your cheese filling, and then more sauce. Repeat layers!

Top It Off: Finish with another layer of noodles topped with remaining sauce and cover with shredded mozzarella cheese along with more Parmesan cheese.

Cover your baking dish loosely with foil to prevent burning and bake for about 25 minutes. Remove foil afterward for another 15-20 minutes until bubbly and golden brown.

Let it cool slightly before slicing—that’s if you can resist! The longer you wait, the easier it’ll be to serve but good luck not diving in immediately!

Enjoy every cheesy bite of this mushroom chicken Alfredo lasagna that brings everyone together at the table!

Perfecting the Cooking Process

Sear the chicken first until golden, then cook the pasta while preparing the creamy Alfredo sauce for optimal flavor and texture.

Add Your Touch

Feel free to swap in spinach or zucchini for extra veggies or use different cheeses like mozzarella or gouda to customize the flavor profile.

Storing & Reheating

Store leftovers in an airtight container for up to three days. Reheat in the oven at 350°F until heated through, ensuring it stays creamy.

Sharing this cheesy mushroom chicken Alfredo lasagna with friends turned into a delightful evening filled with laughter, compliments, and a few culinary secrets exchanged!

FAQ

Can I use other types of cheese in my lasagna?

Absolutely! Feel free to experiment with mozzarella, gouda, or even ricotta for a unique twist.

How do I prevent the lasagna from being watery?

Drain excess liquid from cooked mushrooms and avoid over-saucing layers for better texture.

Can I make this lasagna ahead of time?

Yes! Assemble and refrigerate overnight; bake it fresh when ready to serve.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Cheesy Mushroom Chicken Alfredo Lasagna

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• Author: Emma Taylor
• Total Time: 1 hour 15 minutes
• Yield: Serves 8

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Description

Indulge in this creamy and cheesy mushroom chicken Alfredo lasagna, layered with tender noodles and bursting with flavor. Perfect for family gatherings or cozy nights at home!

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Ingredients

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• 9 lasagna noodles (no-boil or regular)
• 2 cups shredded cooked chicken (about 2–3 boneless skinless chicken breasts)
• 2 cups fresh cremini mushrooms, sliced
• 2 cups Alfredo sauce (store-bought or homemade)
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese (whole milk preferred)
• ½ cup freshly grated Parmesan cheese
• 1 large egg
• 1 tablespoon olive oil
• 1 tablespoon fresh basil or parsley, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. Boil the lasagna noodles according to package instructions until al dente, then drain and lay flat on parchment paper.
3. In a skillet, heat olive oil over medium heat and cook shredded chicken until golden brown, about 5-7 minutes. Stir in garlic powder and onion powder.
4. Add sliced mushrooms to the skillet and sauté until browned.
5. In a bowl, combine ricotta cheese, egg, salt, pepper, fresh herbs, and half of the Parmesan cheese.
6. In a baking dish, spread some Alfredo sauce on the bottom. Layer three noodles followed by half of the chicken mixture, half of the mushroom mixture, half of the cheese filling, and more sauce. Repeat layers.
7. Top with remaining noodles, sauce, mozzarella cheese, and remaining Parmesan cheese.
8. Cover loosely with foil and bake for about 25 minutes; remove foil and bake for an additional 15-20 minutes until bubbly and golden brown.
9. Let cool slightly before slicing and serve.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (approx. 200g)
• Calories: 400
• Sugar: 4g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 85mg