Creamy Chicken Lasagna
This Creamy Chicken Lasagna is a comforting, cheesy twist on a classic Italian dish. Layers of tender pasta, shredded chicken, and rich creamy sauce come together to create a flavorful, hearty meal perfect for family dinners or special occasions.
Ingredients
- 9 –12 lasagna noodles
- 2 cups cooked shredded chicken
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 small onion diced
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Preheat the oven: Set oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Cook noodles: Boil lasagna noodles according to package instructions until al dente. Drain and set aside.
- Prepare chicken mixture: In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant. Stir in shredded chicken, season with Italian seasoning, salt, and pepper. Set aside.
- Make creamy sauce: In a saucepan over medium heat, warm heavy cream. Stir in half of the mozzarella and Parmesan until melted and smooth. Remove from heat.
- Assemble lasagna: Spread a thin layer of creamy sauce on the bottom of the baking dish. Layer noodles, chicken mixture, ricotta, and more sauce. Repeat layers until all ingredients are used, finishing with sauce and remaining mozzarella and Parmesan on top.
- Bake: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes, until the top is golden and bubbly.
- Rest and serve: Let lasagna rest for 10 minutes before slicing. Garnish with chopped parsley.
Notes
- Use rotisserie chicken for a quicker version.
- You can add sautéed spinach or mushrooms for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.