Wednesday, January 10, 2018

Chicken Alfredo Lasagna #ComfortFood

Oh My guys are going to be so happy when you try this fabulous Lasagna recipe that I'm sharing with you today!!

This recipe was served up on Saturday at my last dinner gathering of the Christmas Season.  We celebrate the 12 Days of Christmas so the parties continue right up to Epiphany or, what we like to call, Little Christmas.

My friend, Cindy of Cindy's Recipes and Writing, invited the members of our Festive Foodies group to share Comfort Food recipes today.  This recipe is PERFECT!  If you are a fan of Fettuccine Alfredo you are going to be doing a happy dance.

It is perfect for a crowd or a dinner party on a cold winter's night. It can be made ahead of time and kept in the refrigerator until you are ready to put it in the oven.

I used oven ready lasagna but you can use regular lasagna noodles or homemade lasagna noodles if that is more your thing.  I adapted this recipe quite a bit but the original idea came from my Cuisine at Home Magazine published in 2004.

I served it up with a bottle of Sauvignon Blanc from Sonoma. You can read more about that and join in the efforts to help those suffering from the devastation of the wildfires next Saturday.

I sautéed up some chicken breasts that I had thinly sliced into strips but this would also be a great way to use leftover chicken.

It is a little disconcerting when you assemble using oven ready lasagna sheets because there is so much empty space in your baking pan. 

Not to worry. Once it is baked, everything expands and melts together to make a perfect lasagna.  Look at all those layers of cheesy, comforting goodness.

Chicken Alfredo Lasagna
inspired by Cuisine at Home, Issue #43

1 lg. chicken breast (about 2 lbs) sliced into thin strips
salt and pepper, to taste
2 T. olive oil
1 lg. leek, white and light green, well cleaned and sliced
1 (12 oz) pkg mushrooms, thinly sliced
2 T. garlic paste
2 t. dried basil
1 t. oregano
1 t. thyme
dash of crushed red pepper flakes
1/2 c. dry white wine
1/2 c. chicken broth
juice of 1/2 lemon
1 small onion, diced
pinch cayenne pepper
pinch nutmeg
1/3 c. flour
3 cups milk
1 pkg (5 oz) Boursin Cheese
3 oz. Neufchatel Cheese
1 bunch baby spinach leaves
1 egg, beaten
1 lb. fresh mozzarella, sliced
Parmesan cheese, grated
1 pkg. oven ready lasagna sheets

Season the chicken and saute in a large skillet over med. high heat, until no longer pink on the outside.  Remove to a plate and set aside.  Add the leeks and mushrooms to the same skillet, adding more oil if necessary, and cook until softened.  Stir in the garlic, basil, oregano, red pepper flakes and thyme.  Cook and stir for about 30 seconds, until fragrant.  Add the white wine and stir, scraping up any browned bits on the bottom of the pan.  Stir in the chicken broth and lemon and cook until slightly reduced, about 5 minutes.  Return chicken to pan, remove from heat and set aside.

 In a large saucepan, melt the butter over med high heat.  Add the onions and cook for a few minutes until softened and translucent.  Add the flour and cook for a couple of minutes, stirring constantly.  Gradually whisk in the milk until smooth and cook until thickened.  Add the Boursin and Neufchatel cheeses, a little at a time, whisking until melted.  Add the spinach leaves, in batches, stirring after each until wilted.  Return the chicken to the mixture, remove from heat and let cool for 10 minutes.  Whisk in the beaten egg.  Reserve 1 cup of the sauce for the top layer.

Spray a 9x13x3 baking pan with cooking spray.  Spread 1/3 cup of the béchamel (white) sauce onto the bottom of the baking pan.  Lay 3 pasta sheets across the bottom of the pan and cover with another 1/3 cup of the béchamel.  Spread 1 cup of the chicken mixture over the pasta, add some of the mozzarella slices and sprinkle with parmesan.  Add 3 more pasta sheets, 1/3 c. of the béchamel, 1 c. of the chicken, mozzarella and parmesan.  Repeat until all pasta is used.  Top the final layer of pasta with the reserved béchamel and sprinkle with parmesan cheese.

Cover with aluminum foil and bake in a preheated 400* oven for 30 minutes.  Remove foil and bake for another 20-30 minutes, until hot and bubbly and top is browned in spots.  Let stand for 15 minutes before cutting and serving.  Print Recipe

More Comfort Foods


  1. I'm all over this! It looks so rich and creamy!

    1. It was really good, Cindy, an indulgence for sure.

  2. Ooey gooey cheese heaven with a couple of noodles thrown in! Yes, yes, yes!!! Now that's some serious comfort food!!!

  3. I love creamy pasta and sauce! And that oven ready pasta can be a great thing if half your noodles when boiled try to rip up. And true, great for company- it is an easy way to feed a crown and everyone loves lasagna.

    1. I have pieced together many noodles in my life. Thankfully nobody can tell the difference in the finished project.

  4. Creamy sauce, chicken and pasta is definitely such a comforting dish - yum!

  5. YUM!!!! This is the ultimate comfort food!!

  6. That looks super good. It's raining so hard here right now and all I want to comfort food.

    1. It doesn't get much more comforting than this Tina.

  7. This is the epitome of comfort food! Looks yummy. Thanks for linking up at Friday Frenzy Link Party. PINNED!

    1. Thanks Kelly and thanks for allowing me to join in the fun.

  8. Looks great, Wendy! Thanks for the great recipe! Pinned. P~

  9. My daughter is a marathon runner and I make her a very light pasta the night before and she always wants a hearty and comforting pasta meal after the race....she is going to love this and so will my family. You have such great flavors in the sauce...yummy!

    1. I'm sure she will love this and all that running means she can enjoy it without concern of the calorie count. Let me know how she enjoys it Eileen.


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