CHICKEN ALFREDO LASAGNA
Provided by Molly Yeh
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the chicken: Preheat the oven to 350 degrees F.
- Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
- For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
- Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
- Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.
CHICKEN ALFREDO LASAGNA
My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. -Caitlin MacNeilly, Uncasville, Connecticut
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.
Nutrition Facts : Calories 421 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 688mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.
CHICKEN ALFREDO LASAGNA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, canola oil, garlic, medium white onion, heavy cream, shredded parmesan cheese, fresh parsley, lasagna noodles, shredded mozzarella cheese, bacon
Provided by Alvin Zhou
Categories Dinner
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (180°C).
- Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
- Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
- In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
- Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
- Cook for 1 additional minute, then remove from heat.
- In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
- Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
- Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
- Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
- Bake for about 25 minutes, until the cheese is golden brown.
- Cool for about 15 minutes, slice, and serve!
- Enjoy!
Nutrition Facts : Calories 965 calories, Carbohydrate 18 grams, Fat 73 grams, Fiber 1 gram, Protein 64 grams, Sugar 5 grams
CHICKEN & VEGETABLE ALFREDO
This hearty pasta dish from Linda Morten of Katy, Texas offers great garlic-basil flavor in a fraction of the time. Just think of how pretty this colorful dish will look on your table tonight! Tip: If you can't find basil and garlic goat cheese, buy plain goat cheese and add 1 teaspoon dried basil leaves to chicken and toss before cooking in butter.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according package directions. Meanwhile, in a large skillet, saute chicken and peas in butter until chicken is no longer pink. Add tomatoes and garlic; cook 2 minutes longer. , Combine the flour, salt, pepper and cream; stir into chicken mixture. Bring to a boil. Cook and stir for 1-2 minutes or until thickened., Stir in goat cheese and parsley; cook and stir until cheese is melted. Drain fettuccine; toss with chicken mixture.
Nutrition Facts : Calories 438 calories, Fat 16g fat (10g saturated fat), Cholesterol 97mg cholesterol, Sodium 403mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 35g protein.
CHICKEN & VEGGIE ALFREDO LASAGNA
So I have to say THANKS to Stouffers for giving me this idea. I absolutely love their vegetable lasagna. So I thought to myself, how hard can it be to make my own? Turns out, its not hard at all! This lasagna is very easy to make and can be a great vegetarian dish. ENJOY!
Provided by FARRAH MCKOY
Categories Pasta
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Cut chicken breast into bite sized pieces. Cook until no longer pink. ( I use Pam so it doesn't stick) Set aside. In same pan, cook chopped veggies until tender but not soft. (Veggies will continue to cook in the oven) Return chicken to pan with veggies and season to taste
- 2. Add 2 jars 15oz jars of alfredo sauce to the veggie/chicken mixture. I use Classico's roasted red pepper alfredo sauce. Use your favorite sauce Simmer until heated through.
- 3. Using a 13x9 pan ( I used a disposable lasagna pan) place about 1 cup of sauce on bottom of the pan. (just enough to cover the bottom) Layer 4 NO BOIL lasagna noodles Top noodles with about 1/2 of remaining sauce Top sauce with shredded cheese ( I used Italian blend and Parmesan cheese) Repeat layers Ending with Cheese on top ***** It will seem like there is not enough sauce when putting this together but somehow it works out perfectly
- 4. Cover tightly with foil and bake at 400 degrees for 35-40 mins (or until noodles are cooked to your liking) Remove foil and bake another 5 mins (just until cheese is golden) Remove from oven and let it cool for 10 mins before cutting
ALFREDO CHICKEN LASAGNA
Alfredo chicken and spinach come together to make this different spin on lasagna.
Provided by Hollinhead77
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 16
Number Of Ingredients 17
Steps:
- Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
- Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
- Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
- Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
- Preheat the oven to 350 degrees F (175 degrees C).
- Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 388.2 calories, Carbohydrate 17 g, Cholesterol 70.7 mg, Fat 27.6 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 11.7 g, Sodium 1380.2 mg, Sugar 3.3 g
CHICKEN VEGGIE ALFREDO BAKE
Pasta, chicken and vegetables come together in this tasty dinner - perfect for your family.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven 350°F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package, using minimum cook time.
- In large bowl, mix cooked pasta and remaining ingredients Spoon into casserole.
- Cover; bake 20 minutes or until hot and bubbly.
Nutrition Facts : Calories 480, Carbohydrate 49 g, Fat 2, Fiber 7 g, Protein 32 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1460 mg
LASAGNA ALFREDO
Lasagna Alfredo with chicken, ricotta and spinach. So good that my family requests it at least once a week. Serve with diced tomato as a garnish.
Provided by Sybil Gregory
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
- In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
- In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
- Bake 50 to 60 minutes, until top is brown and bubbly.
Nutrition Facts : Calories 954.2 calories, Carbohydrate 56.5 g, Cholesterol 157 mg, Fat 57.7 g, Fiber 2.7 g, Protein 55.2 g, SaturatedFat 26.7 g, Sodium 1763.8 mg, Sugar 6.8 g
CHICKEN AND SPINACH ALFREDO LASAGNA
This is a wonderful variation on the traditional lasagna with the added healthy benefits of spinach. I like to use whole wheat pasta and grilled chicken breast. When you can't get them to eat their spinach just serve up some of this great lasagna!
Provided by Texaspollock
Categories One Dish Meal
Time 1h30m
Yield 9-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Cook noodles.
- Mix diced chicken, spinach, alfredo sauce(all but 1 cup), salt, pepper, & garlic powder in a large bowl.
- In separate bowl, combine eggs, parsley, 1 C mozzarella cheese, 1 C cheddar cheese, all cottage cheese & parmesan cheese.
- Spray a deep 13"X 9" lasagna pan with cooking spray.
- Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, and top with 1 cup reserved alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses.
- Cover with foil and bake for 1 hour.
- Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 331.4, Fat 20.9, SaturatedFat 10.4, Cholesterol 124.1, Sodium 749.5, Carbohydrate 4.5, Fiber 1.1, Sugar 2, Protein 30.9
VEGETABLE LASAGNA ALFREDO
A delicious, creamy lasagna with alfredo sauce. I made it for a fundraiser dinner and had to fight to keep the carnivores from eating it so the vegetarians who had signed up for the vegetarion dinner could have it! It's delicious!
Provided by Divinemom5
Categories Vegetable
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Preaheat oven to 350.
- Heat oil in large skillet. Saute garlic, sliced vegetables, thyme, and pepper, until vegetables are crisp/tender(about 7 minutes).
- Remove from heat and add drained tomatoes, set aside.
- Combine ricotta cheese, egg and parmesan in separate bowl.
- In another bowl, mix alfredo sauce and milk until smooth.
- To assemble;spread 3/4 cup of alfredo sauce mixture in bottom of 9x13 pan. Top with half of the uncooked noodles, pressing noodles into sauce. Spread with half of the ricotta mixture, top that with half of the vegetable mixture, then half of the mozzarella cheese. Repeat layers beginning with 3/4 cup of sauce.
- Pour remaining sauce over final layer. Cover with foil.
- Bake 50 minutes, uncover and continue baking for 10 minutes.
- Remove from oven, let stand for 15 minutes before serving.
More about "chicken veggie alfredo lasagna food"
VEGGIE ALFREDO LASAGNA RECIPE - PINCH OF YUM
From pinchofyum.com
4.7/5 Estimated Reading Time 6 mins
- Saute the garlic with the butter in a large nonstick skillet over low heat until the garlic is soft and fragrant. Bring the cauliflower in the water or broth for 7-10 minutes or until cauliflower is fork tender. Do not drain. Use a slotted spoon to transfer the cauliflower pieces to a blender or food processor. Add 1 cup vegetable broth or cooking liquid, sauteed garlic/butter, salt, pepper, and milk. Blend or puree for several minutes or until very smooth.
- Preheat oven to 375 degrees. Boil the lasagna noodles for a few minutes until they are just starting to soften but still stiff and cool enough to handle.
- Spread a spoonful of cauliflower sauce on the bottom of a 9 inch square glass baking dish with a drizzle of olive oil to prevent sticking. Layer lasagna noodles, 1/2 cup sauce, one fourth of the veggies, a good sprinkle of salt, 1/2 cup cheese, and 1/4 cup sauce (I put sauce in each layer twice – once under the veggies and once on top). Repeat layers 4 times, ending with noodles. Cover the top noodle layer with 1/2 cup sauce and the remaining 1 cup of cheese.
- Cover with greased foil and bake for 25 minutes. The liquid should be bubbling along the sides of the dish. Remove the foil and bake uncovered for another 10-20 minutes or until the cheese is golden brown to your liking. Cool for a few minutes before cutting and serving.
CHICKEN ALFREDO LASAGNA RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
4.9/5 (33)Category Main CourseCuisine ItalianCalories 672 per serving
- Heat a large skillet to medium-high and add 2 tablespoons of butter along with 2 minced garlic cloves and 1 cup of chopped onion. Cook the onion until it becomes translucent.
- Then add in 4 cups of heavy cream, 1 1/2 cup of grated Parmesan, 15 ounces ricotta cheese, 1/4 tsp black pepper, 1 1/2 tsp salt, and 3 cups of shredded rotisserie chicken.
- In a 9 x 13 inch deep baking dish add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in your cooked lasagna sheets. I was able to squeeze about 5 noddles.
CREAMY CHICKEN ALFREDO LASAGNA - OH SO DELICIOSO
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Estimated Reading Time 8 mins
- In small pan add butter and garlic. Melt on low until butter is melted. Let Garlic and butter sit on low for about 2 minutes so butter is infused with garlic flavors.
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