If you love the comforting layers of lasagna but crave a twist that’s rich, creamy, and loaded with savory flavors, this Cheesy Mushroom Chicken Alfredo Lasagna Recipe is your new best friend in the kitchen. Imagine tender shredded chicken mingling with earthy mushrooms, all enveloped in a velvety Alfredo sauce, then layered between perfectly cooked noodles and three kinds of luscious cheese. Every bite is pure indulgence, and I’m thrilled to share exactly how to bring this dreamy dish to your table.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a crucial role in creating the perfect balance of creamy, cheesy, and flavorful goodness. From the fresh mushrooms adding earthiness to the trio of cheeses giving that irresistible gooey texture, these essentials come together in harmony to make this dish shine.
- Olive oil: Used to sauté the chicken and veggies, providing a rich base for amazing flavor development.
- Chicken breasts: Cooked and shredded, they bring tender protein that soaks up the creamy sauce beautifully.
- Onion: Adds a subtle sweetness and depth when sautéed with garlic and mushrooms.
- Garlic: Used in two different steps for layers of aromatic punch that elevate every bite.
- Mushrooms: Earthy and meaty, these sliced mushrooms perfectly complement the chicken and add texture.
- Unsalted butter: Key for the rich Alfredo sauce’s silky, luscious mouthfeel.
- Heavy cream: The creamy backbone that makes the Alfredo sauce decadently smooth.
- Parmesan cheese: Grated fresh for a sharp, nutty flavor that enriches the sauce and topping.
- Mozzarella cheese: Shredded in two steps to make melty layers inside and a golden, bubbly crust on top.
- Garlic powder: Adds a hint of savory depth to the Alfredo sauce.
- Salt and pepper: Simple seasoning that’s essential to balance and enhance all the flavors.
- Lasagna noodles: Either cooked al dente or no-boil, they create the familiar layers that hold everything together.
- Ricotta cheese: Creamy and mild, perfect for layering to add richness and softness.
- Fresh parsley: Chopped for a fresh, vibrant garnish that brightens the hearty dish.
How to Make Cheesy Mushroom Chicken Alfredo Lasagna Recipe
Step 1: Prepare the Chicken and Vegetables
Start by heating olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they turn fragrant and translucent. Then toss in the sliced mushrooms, cooking until they release their moisture and begin to brown. Finally, stir in the cooked and shredded chicken, seasoning lightly with salt and pepper. This savory mixture forms the flavorful filling base for your lasagna layers.
Step 2: Make the Alfredo Sauce
In a separate saucepan, melt the unsalted butter over medium-low heat, then add minced garlic for an aromatic start. Pour in the heavy cream and gradually whisk in grated Parmesan cheese until the sauce thickens and becomes silky smooth. Season with garlic powder, salt, and pepper to taste—this velvety sauce will coat each layer, ensuring creamy indulgence throughout.
Step 3: Assemble the Lasagna
Spread a thin layer of Alfredo sauce on the bottom of your baking dish to prevent sticking. Lay down your first layer of noodles, then spoon on a portion of the chicken and mushroom mixture. Add dollops of ricotta cheese, and sprinkle a generous handful of mozzarella. Repeat these layers until all components are used, finishing with noodles topped by Alfredo sauce, shredded mozzarella, and a sprinkle of Parmesan cheese for that golden crust.
Step 4: Bake to Perfection
Cover the baking dish with foil and bake in a preheated 375°F oven for about 30 minutes. Then remove the foil and bake for an additional 10-15 minutes or until the cheese on top is bubbly and browned to perfection. Let the lasagna rest for 10 minutes before slicing to allow the layers to set and make serving easier.
How to Serve Cheesy Mushroom Chicken Alfredo Lasagna Recipe
Garnishes
Fresh parsley chopped finely is a simple yet beautiful garnish that cuts through the richness of the dish and adds a pop of vibrant green color. If you want to go the extra mile, a light sprinkle of crushed red pepper flakes adds a subtle kick to the creamy layers.
Side Dishes
Since this lasagna is rich and hearty, pair it with lighter sides like a crisp garden salad or steamed green beans tossed with lemon and olive oil. Garlic bread is a classic companion as well, perfect for mopping up any extra Alfredo sauce left on your plate.
Creative Ways to Present
Try serving individual portions in small ramekins for an elegant dinner presentation or assemble in a large cast-iron skillet to bring directly to the table—this rustic approach keeps everyone cozy and excited to dive in together.
Make Ahead and Storage
Storing Leftovers
To keep your Cheesy Mushroom Chicken Alfredo Lasagna Recipe at its best, store leftovers in an airtight container in the refrigerator. The flavors actually deepen overnight, making for an even tastier meal the next day.
Freezing
This lasagna freezes beautifully—wrap it tightly with foil and plastic wrap, then freeze for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge to ensure even reheating.
Reheating
Warm leftovers in the oven at 350°F, covered with foil, for about 20-25 minutes until heated through. You can also microwave individual portions, but the oven method keeps the texture and cheese perfect.
FAQs
Can I use different types of mushrooms in this recipe?
Absolutely! While button mushrooms work well, feel free to mix in cremini or shiitake mushrooms for more depth and texture.
Is it possible to make this dish vegetarian?
Yes, simply omit the chicken and increase the mushrooms or add spinach for extra greens. The creamy Alfredo and cheeses keep it satisfying.
Do I need to cook the lasagna noodles before assembling?
You can either cook them until al dente or use no-boil noodles. Just be sure to add enough sauce so the noodles soften during baking.
Can I prepare this lasagna ahead of time?
Definitely! Assemble the lasagna a day ahead, keep it covered in the fridge, and bake right before serving—it actually enhances the flavors.
What’s the best cheese to use for the topping?
Mozzarella is ideal for its melting quality, while a sprinkle of Parmesan adds nice sharpness and helps achieve that golden-brown crust.
Final Thoughts
This Cheesy Mushroom Chicken Alfredo Lasagna Recipe is a total showstopper that you’ll want to make again and again. It’s comfort food elevated with creamy Alfredo sauce, tender chicken, and the perfect mushroom touch. Give it a try for your next family dinner or special occasion—you’ll be amazed at how fast it disappears from the table!
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Cheesy Mushroom Chicken Alfredo Lasagna Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Cheesy Mushroom Chicken Alfredo Lasagna is a rich and creamy Italian-inspired dish combining tender shredded chicken, sautéed mushrooms, and layers of gooey cheeses and Alfredo sauce all baked to golden perfection. Perfect for comforting family dinners or special occasions, this lasagna offers a delicious twist on traditional recipes with its velvety mushroom Alfredo and multiple cheesy layers.
Ingredients
Chicken and Mushroom Mixture
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts (cooked and shredded)
- 1 small onion (chopped)
- 2 cloves garlic (minced)
- 8 oz mushrooms (sliced)
- Salt and pepper to taste
Alfredo Sauce
- 1/2 cup unsalted butter
- 4 cloves garlic (minced)
- 2 cups heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Lasagna Layers
- 12 lasagna noodles (cooked al dente or no-boil)
- 1 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese (for layering and topping)
- 1/4 cup grated Parmesan cheese (for topping)
- Fresh parsley (chopped, for garnish)
Instructions
- Prepare the chicken and mushrooms: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 2-3 minutes. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes. Stir in the cooked, shredded chicken. Season with salt and pepper to taste. Remove from heat and set aside.
- Make the Alfredo sauce: In a medium saucepan, melt the unsalted butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Slowly pour in the heavy cream, stirring constantly, and bring the mixture to a gentle simmer. Reduce the heat to low and whisk in the grated Parmesan cheese, shredded mozzarella cheese, garlic powder, salt, and pepper. Continue stirring until the cheese has melted and the sauce is smooth and creamy. Remove from heat.
- Preheat the oven and prepare noodles: Preheat your oven to 375°F (190°C). If using regular lasagna noodles, cook them in boiling salted water according to package instructions until al dente. Drain and set aside. If using no-boil noodles, they can be used directly.
- Assemble the lasagna: In a 9×13 inch baking dish, spread a thin layer of Alfredo sauce on the bottom. Place a layer of lasagna noodles over the sauce. Spread half of the ricotta cheese evenly over the noodles, then layer half of the chicken and mushroom mixture. Spoon and spread a third of the Alfredo sauce over the top, then sprinkle with a third of the shredded mozzarella cheese. Repeat layering noodles, ricotta, chicken mixture, Alfredo sauce, and mozzarella cheese. Finish with a final layer of noodles, the remaining Alfredo sauce, and the remaining mozzarella cheese. Sprinkle the 1/4 cup grated Parmesan cheese evenly on top.
- Bake the lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese on top is bubbly and golden brown.
- Rest and garnish: Remove the baked lasagna from the oven and let it rest for 10-15 minutes to set. Garnish with freshly chopped parsley before slicing and serving.
Notes
- For a lighter version, substitute half-and-half for heavy cream, but the sauce will be less rich.
- You can cook the chicken breasts fresh or use leftover cooked chicken for convenience.
- If you prefer, mushrooms can be replaced or combined with spinach or zucchini for a vegetable variation.
- Make ahead option: Assemble the lasagna a day before and refrigerate; bake the next day, adding 5-10 extra minutes to baking time if chilled.
- Letting the lasagna rest before cutting helps it firm up and prevents it from falling apart when serving.
