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This chicken and Alfredo lasagna brings together rich flavors in a filling dish that's great for both family meals and special occasions. Layers of spinach-infused cream sauce, juicy chicken, and stretchy mozzarella come together for a truly satisfying dinner option.
Ultimate Comfort Dish
I whipped up this dish when I wanted something different from regular tomato lasagna, and now everyone asks for it. The way the velvety Alfredo mixes with chunks of chicken and gooey cheese creates amazing flavor depth. I love how flexible it is too - I can prep it earlier for busy nights or bring it out when company's coming over.
Ingredients List
- Chicken Tenders: 1.5 pounds of boneless, skinless tenders with salt, pepper, cayenne, garlic powder, and Italian herbs for flavor.
- Butter: 2 tablespoons for cooking and building the base of your Alfredo.
- Onion: 1 medium, chopped small to build the flavor foundation.
- Garlic: 3 cloves, finely diced for that aromatic kick.
- All-Purpose Flour: 2 tablespoons to help the sauce get nice and thick.
- Milk and Cream: 2 cups milk and 1 cup cream for that smooth, silky sauce texture.
- Parmesan Cheese: 1 cup, freshly shredded for the best taste.
- Spinach: 2 cups fresh leaves to add color and good-for-you greens.
- Lasagna Sheets: 14-15 sheets, cooked just firm enough.
- Mozzarella Cheese: 3 cups, shredded for those stretchy, melty layers.
- Seasonings: Salt, pepper, chili flakes, and Italian herbs for depth.
Step By Step Guide
- Cook Your Chicken
- Mix seasonings with chicken tenders and fry them in hot olive oil for 4-6 minutes each side until they're golden and cooked through. Let them cool a bit, chop them up small, and toss them in their own cooking juices.
- Whip Up The Sauce
- Heat butter in a non-stick pan over medium. Cook the onion until soft, then drop in the garlic until you can smell its aroma. Add flour and stir for 1-2 minutes. Pour in milk and cream bit by bit, whisking constantly for smoothness. Mix in Parmesan and add spinach, cooking until it wilts down.
- Build Your Lasagna
- Set your oven to 375°F (190°C). Smear some sauce across the bottom of a 9x13" dish. Stack layers of pasta, sauce, chicken chunks, and mozzarella. Do this three times, finishing with sauce and loads of mozzarella on top.
- Cook And Enjoy
- Cover with foil using toothpicks to keep it from touching the cheese. Bake for 40 minutes, then switch to broil for 2-3 minutes to get that golden top. Rest it for 15 minutes before cutting. Sprinkle with parsley before serving.
Extra Success Tips
After making this dish many times, I've picked up some key tricks. Don't rush the sauce thickening stage as it really affects how the final dish turns out. Those little toothpicks holding up the foil save you from losing half your cheese topping. And that waiting period after it comes out of the oven isn't just for show - it helps everything firm up so you can cut neat slices.
Storage Solutions
The flavors in this lasagna actually get better overnight as everything mingles together. You can keep leftover portions in your fridge for up to a week with no problem. When I'm planning ahead, I often make two batches and pop one in the freezer for later. Just don't forget to move it to the fridge the night before you want to eat it, and add about 10 minutes to your cooking time.
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Wrap-Up
A lasagna that stands out with rich spinach alfredo sauce, tender chicken pieces, and cheesy layers. Most of the 100 minutes is easy baking time.
Frequently Asked Questions About the Recipe
- → What's the point of using toothpicks with the foil?
Toothpicks keep the foil off the cheese, so it doesn’t get stuck and mess up the melted topping when you pull the foil away.
- → Why wait 15 minutes before cutting?
It helps everything settle so slices hold together better. Plus, nobody burns their mouth on lava-hot cheese!
- → Can I skip fresh parmesan and use the pre-grated stuff?
You can, but freshly grated melts better and tastes way nicer. Packaged ones often have additives that mess with the texture.
- → What’s so important about cooking pasta to al dente?
If the pasta’s too soft to begin with, baking it will turn it mushy. Al dente is perfect since it softens just enough in the oven.
- → Why bother with the broil step?
Broiling gives you that golden, bubbly cheese top that’s both crunchy and super tasty. It also looks awesome!