If you’re looking to wow your family or friends with a dish that’s the very definition of comfort food, look no further than Mushroom Chicken Alfredo Lasagna. This irresistible casserole layers tender chicken, hearty mushrooms, velvety Alfredo sauce, and melty cheese between ribbons of pasta for a meal that tastes like a warm hug. It’s creamy, savory, and packed with flavor, making it an absolute crowd-pleaser and a little bit of a showstopper, whether it’s a weeknight dinner or a special gathering.
Ingredients You’ll Need
Great food starts with great ingredients, and Mushroom Chicken Alfredo Lasagna is no exception. Each item here pulls its weight, whether offering creaminess, structure, or those comforting, familiar Italian flavors that just make you smile. Gather these staples, and you’re well on your way to the ultimate layered pasta bake!
- Lasagna noodles: Go for traditional or no-boil—perfect pasta layers to soak up all that luscious sauce.
- Olive oil: Adds depth and a hint of fruitiness while sautéing the vegetables.
- Boneless skinless chicken breasts: Tender, protein-packed, and perfect for shredding into those creamy layers.
- Mushrooms: Earthy umami flavor that’s the secret backbone of this Mushroom Chicken Alfredo Lasagna.
- Garlic: Essential for that classic Italian aroma and warmth.
- Onion: Builds a savory, sweet flavor base right from the start.
- Butter: The key to rich, silky Alfredo sauce.
- All-purpose flour: Thickens the sauce into something worth swooning over.
- Milk: Gives the Alfredo sauce its luxurious creaminess without being too heavy.
- Parmesan cheese: Intensifies the savory notes with that signature Alfredo tang.
- Italian seasoning: Brings those classic herbal aromas and flavors we all crave.
- Salt: Enhances every other tasty bite in the lasagna layers.
- Black pepper: Provides gentle heat and depth.
- Ground nutmeg (optional): Just a pinch, but it takes creamy sauces to new heights.
- Ricotta cheese: Makes each bite rich, creamy, and oh-so-satisfying.
- Mozzarella cheese: Melts beautifully for that gooey, golden top everyone fights over.
- Fresh parsley (optional): Adds fresh color and a pretty finishing touch.
How to Make Mushroom Chicken Alfredo Lasagna
Step 1: Prep and Sauté the Veggies
Begin by firing up your oven to 375°F so it’s ready when you are. In a large skillet, heat the olive oil over medium heat. Toss in the mushrooms and let them cook, undisturbed, until they’re browned and deeply fragrant—about 5 to 7 minutes. Add the diced onion and garlic, and cook a few minutes more until softened and aromatic. The kitchen will already smell amazing! Now, stir in your shredded chicken, sprinkle everything with salt, pepper, and Italian seasoning, and turn off the heat. Your flavorful filling is ready to layer.
Step 2: Make the Creamy Alfredo Sauce
In a separate saucepan, melt the butter over medium heat, then sprinkle in the flour. Whisk it well and let it bubble for about a minute, forming a smooth roux. Gradually whisk in the milk, making sure there are no lumps. Keep stirring until the sauce thickens to the consistency of a light gravy—about 4 to 5 minutes. Take it off the heat, then stir in the Parmesan cheese (and a sprinkle of nutmeg if you love a little extra warmth). Season to taste. This sauce is what makes Mushroom Chicken Alfredo Lasagna irresistibly rich!
Step 3: Layer the Lasagna
Grab your favorite 9×13-inch baking dish. Spread a thin layer of Alfredo sauce on the bottom to prevent sticking. Lay down 3 cooked lasagna noodles, followed by half the ricotta cheese (dollop and spread!), then half the chicken and mushroom mixture, and a generous handful of mozzarella. Drizzle a layer of sauce over everything. Repeat these layers so you have two hearty stacks. Finish with your last noodles, the remaining Alfredo sauce, and a final smattering of mozzarella cheese on top.
Step 4: Bake Until Golden and Bubbly
Cover the dish snugly with foil and bake in your preheated oven for 25 minutes. Then, remove the foil so the top can get golden and the cheese has a chance to turn irresistibly bubbly and caramelized—about 15 minutes more. Let your Mushroom Chicken Alfredo Lasagna rest for 10 minutes before slicing. This gives everything time to set, so each piece holds together beautifully.
How to Serve Mushroom Chicken Alfredo Lasagna
Garnishes
For a fresh contrast to all that creamy richness, sprinkle chopped parsley on top just before serving. It brings a burst of color and makes the Mushroom Chicken Alfredo Lasagna look restaurant-worthy. A dusting of extra Parmesan never hurts either!
Side Dishes
This hearty lasagna truly shines when paired with crisp green salads dressed in a zingy vinaigrette. A side of roasted broccoli or sautéed spinach offers extra veg. Of course, you can never go wrong with warm, crusty garlic bread to mop up every last bit of sauce.
Creative Ways to Present
For a dinner party, serve individual squares on white plates and top each with a parsley sprig. Or, bake the Mushroom Chicken Alfredo Lasagna in smaller, personal ramekins for a fun, fancy touch. Stack slices with a little extra sauce on the side for ultimate comfort food vibes.
Make Ahead and Storage
Storing Leftovers
Store leftover Mushroom Chicken Alfredo Lasagna tightly covered in the refrigerator for up to 3 days. The flavors only get better as they meld together—making next-day leftovers a serious treat.
Freezing
To freeze, wrap the completely cooled lasagna in several layers of plastic wrap and aluminum foil. It will keep in the freezer for up to two months. For best results, you can even freeze the unbaked assembled dish, so you have a ready-made meal when you need it.
Reheating
Reheat refrigerated slices in the oven at 350°F, covered loosely with foil, until heated through. If reheating from frozen, let thaw overnight in the fridge before baking. You can microwave individual servings for lunch-friendly convenience, just add a splash of milk to keep it creamy.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Rotisserie chicken is a fantastic shortcut for Mushroom Chicken Alfredo Lasagna; just shred it up and fold it into your mushroom and onion mixture. It adds extra flavor and makes prep even easier.
What other vegetables work well in this recipe?
Feel free to add spinach, chopped broccoli, or even roasted red peppers for more color and nutrients. Just be sure to sauté any extra veggies first, so they mix well into the layers.
Do I have to use ricotta cheese?
If ricotta isn’t your favorite, try cottage cheese for a lighter texture or use a béchamel layer. But ricotta truly makes Mushroom Chicken Alfredo Lasagna especially creamy and decadent.
Can I make this gluten-free?
You can! Replace the regular lasagna noodles with gluten-free noodles and swap the all-purpose flour for a gluten-free blend—everything else stays deliciously the same.
How do I avoid dry lasagna?
Be generous with your Alfredo sauce when layering, and covering the dish for the first round of baking keeps things moist. Letting the Mushroom Chicken Alfredo Lasagna rest before slicing also prevents the sauce from running out.
Final Thoughts
There’s just something magical about bubbling cheese, a creamy Alfredo sauce, and layers of savory mushroom and chicken in every forkful. If you’ve never made Mushroom Chicken Alfredo Lasagna before, you’re in for a real treat—this recipe brings comfort, flavor, and a bit of Italian-American flair to your table. Don’t be surprised if it becomes a most-requested favorite!
Print
Mushroom Chicken Alfredo Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in a comforting twist on classic lasagna with this Mushroom Chicken Alfredo Lasagna. Layers of tender chicken, savory mushrooms, and creamy Alfredo sauce make this dish a family favorite.
Ingredients
Lasagna Noodles:
- 9 lasagna noodles, cooked and drained
Chicken Mixture:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts, cooked and shredded
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 small onion, diced
Alfredo Sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
Assembly:
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat oven to 375°F. Cook mushrooms in olive oil, then add onion, garlic, and chicken. Season and set aside.
- Make Sauce: Melt butter, whisk in flour, then gradually add milk. Stir in Parmesan and nutmeg.
- Layer: Spread sauce in dish, layer noodles, ricotta, chicken mixture, mozzarella, and sauce. Repeat layers. Bake covered, then uncovered until golden.
- Rest and Serve: Let lasagna rest before serving. Garnish with parsley if desired.
Notes
- Shortcut: Use store-bought Alfredo sauce or rotisserie chicken for convenience.
- Enhancements: Add spinach or broccoli for extra nutrition.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 5g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
