Creamy Chicken Alfredo Pasta Bake (Print-Friendly Version)
# What You'll Need:
→ Pasta Base
01 -
9 lasagna sheets, boiled and ready to use
→ Cheesy Blend
02 -
2 cups of creamy ricotta
03 -
1 egg, large
04 -
1/2 teaspoon of garlic seasoning
05 -
1 teaspoon of mixed Italian herbs
→ Filling & Extras
06 -
2 cups of cooked chicken, shredded
07 -
2 cups of Alfredo sauce
08 -
2 cups of mozzarella cheese, shredded
09 -
1 cup of freshly grated Parmesan
10 -
2 tablespoons of chopped parsley for garnish
# Step-by-Step Directions:
01 -
Set the oven to 375°F (190°C) and grease a 9×13 dish lightly with butter or spray.
02 -
In a bowl, stir together ricotta, egg, garlic seasoning, and Italian herbs until smooth. Put it aside.
03 -
Pour 1/3 cup of Alfredo sauce evenly across the bottom of the dish.
04 -
Place 3 lasagna sheets over the Alfredo sauce. Spread 1/3 of the ricotta mix on top, add 1/3 of the shredded chicken, then pour another 1/3 of Alfredo sauce. Finish with 1/3 of the mozzarella.
05 -
Repeat the layering process two more times (pasta, ricotta, chicken, Alfredo, mozzarella). Top it all with Parmesan cheese for a crispy finish.
06 -
Wrap the dish in foil, but keep it away from the cheese. Bake for 25 minutes.
07 -
Take off the foil and bake another 15 minutes until the cheese is bubbling and golden.
08 -
Let the lasagna sit for 10 minutes before serving. Sprinkle fresh chopped parsley on top.
# Helpful Notes:
01 -
Adding spinach or mushrooms will make it even tastier.
02 -
Rotisserie chicken works great for this dish.
03 -
If you’ve got the time, make Alfredo sauce yourself before starting.
04 -
Makes awesome leftovers and reheats just fine.