Cheesy Mushroom Chicken Alfredo Lasagna Recipe
If you’re craving a cozy, indulgent meal that brings together the best of creamy Alfredo sauce, tender chicken, earthy mushrooms, and layers of gooey cheese, this Cheesy Mushroom Chicken Alfredo Lasagna Recipe is exactly what you need. It’s a luxurious twist on classic lasagna that combines rich flavors and delightful textures in every bite. Whether it’s a family dinner or a special occasion, this dish will soon become your go-to comfort food, loaded with layers of velvety sauce, juicy mushrooms, tender chicken, and plenty of melty cheese that promises pure satisfaction.
Ingredients You’ll Need
Gathering simple yet high-quality ingredients is the secret to unlocking the full potential of this recipe. Each component plays a crucial role — from the creamy Alfredo sauce’s richness to the juicy mushrooms adding earthiness, and of course, the layers of cheese that give the dish its signature gooey delight.
- Olive oil: Essential for sautéing the chicken, onion, and mushrooms to develop deep flavors.
- Boneless, skinless chicken breasts: Shredded for tender protein packed throughout the lasagna.
- Small onion: Adds subtle sweetness and depth when sautéed.
- Garlic cloves (minced): Infuses every layer with a fragrant, savory aroma.
- Mushrooms (sliced): Provide earthy texture and flavor that complements the creamy elements.
- Salt and pepper: Simple seasoning essentials to balance all ingredients.
- Unsalted butter: Forms the base of the rich Alfredo sauce.
- Heavy cream: Creates the luscious, velvety sauce that coats every noodle.
- Grated Parmesan cheese: Adds sharp, nutty flavor for complexity.
- Shredded mozzarella cheese: For melty, stretchy goodness layered inside and on top.
- Garlic powder: Amplifies the garlic flavor in the sauce for an extra punch.
- Lasagna noodles: Cooked al dente or no-boil type, providing the perfect structure for the layers.
- Ricotta cheese: Adds creamy richness and helps bind the layers together.
- Fresh parsley (chopped): For a bright, fresh garnish that balances the richness.
How to Make Cheesy Mushroom Chicken Alfredo Lasagna Recipe
Step 1: Prepare the Chicken and Vegetables
Begin by heating the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they turn translucent and fragrant. Toss in the sliced mushrooms, cooking them down until they release their moisture and turn golden brown. Finally, fold in the shredded chicken, and season with salt and pepper to taste — this creates a flavorful filling that’s the backbone of your lasagna.
Step 2: Make the Alfredo Sauce
In a separate saucepan, melt the unsalted butter over medium heat. Add minced garlic and let it cook for about a minute until fragrant, then pour in the heavy cream. Let it simmer gently, stirring to combine. Gradually whisk in grated Parmesan cheese and sprinkle in the garlic powder, salt, and pepper. Stir continuously until the sauce thickens to a creamy consistency — this sauce is what ties every component together in a rich, indulgent way.
Step 3: Assemble the Lasagna Layers
Preheat your oven to 375°F (190°C). In a baking dish, spread a thin layer of Alfredo sauce on the bottom. Next, place a layer of lasagna noodles, then a generous spread of the ricotta cheese followed by the mushroom and chicken mixture. Sprinkle with shredded mozzarella cheese, then ladle more Alfredo sauce on top. Repeat these layers until you use all ingredients, finishing with a final layer of noodles covered in Alfredo sauce, then top with the remaining mozzarella and Parmesan cheese.
Step 4: Bake to Perfection
Cover the dish with foil and bake for about 30 minutes. Then remove the foil and bake for an additional 10–15 minutes until the cheese on top is bubbly and golden. Let the lasagna rest for 10 minutes before slicing — this helps it set, making the serving easier and ensuring every piece holds its cheesy deliciousness flawlessly.
How to Serve Cheesy Mushroom Chicken Alfredo Lasagna Recipe
Garnishes
Freshly chopped parsley sprinkled over each slice adds a lovely pop of color and a fresh, slightly peppery bite that contrasts beautifully with the richness of the lasagna. You can also add a tiny drizzle of extra virgin olive oil or a few red pepper flakes for a hint of warmth.
Side Dishes
Since this lasagna is wonderfully rich, it pairs perfectly with something light and crisp. A simple green salad with a lemon vinaigrette or steamed green beans will help balance the meal. Garlic bread or a crusty baguette on the side is always a welcomed choice to mop up any extra creamy sauce.
Creative Ways to Present
For a dinner party, cut the lasagna into individual squares and serve on colorful plates with a small herb garnish. Layer it in small ramekins for individual portions, which makes for a stunning presentation that’s sure to impress guests. Adding a sprinkle of extra Parmesan and fresh parsley at the table adds a personal touch that elevates the dish.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, pack any leftovers into an airtight container and keep them in the refrigerator. They’ll stay fresh for up to 3–4 days, making great next-day lunches or dinners that taste nearly as good as freshly baked.
Freezing
This Cheesy Mushroom Chicken Alfredo Lasagna Recipe freezes beautifully. Wrap the lasagna tightly in foil or plastic wrap and place it in the freezer for up to 2–3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before reheating.
Reheating
To reheat, cover the lasagna with foil and warm it in a 350°F (175°C) oven for about 20 minutes until heated through. This method preserves its creamy texture and prevents the cheese from drying out. Alternatively, microwave individual portions on medium power in short intervals, stirring gently when possible for even warmth.
FAQs
Can I use other types of mushrooms in this recipe?
Absolutely! While button mushrooms are common and affordable, shiitake, cremini, or portobello mushrooms can add wonderful depth and earthiness to your lasagna.
Is it necessary to cook the lasagna noodles beforehand?
If you use no-boil lasagna noodles, you can skip pre-cooking. However, with traditional noodles, cooking them al dente ensures the perfect texture and prevents the dish from becoming too mushy.
Can I substitute chicken with another protein?
Yes! This recipe is versatile. Turkey, cooked sausage, or even shredded beef can be great alternatives and will still pair well with the creamy Alfredo sauce and mushrooms.
How can I make this dish lighter?
To lighten it up, try using half-and-half instead of heavy cream and reduce the amount of cheese slightly. Adding plenty of veggies like spinach or zucchini can boost nutrition without sacrificing flavor.
Is this recipe suitable for freezing and reheating without losing quality?
Definitely. The Cheesy Mushroom Chicken Alfredo Lasagna Recipe holds up well in the freezer, and when reheated properly in the oven, it remains delicious with minimal texture change.
Final Thoughts
This Cheesy Mushroom Chicken Alfredo Lasagna Recipe is the kind of dish that feels like a warm hug on a plate — rich, cheesy, and wonderfully comforting. Once you try it, I’m sure it will become a cherished favorite for cozy dinners and special occasions alike. So go ahead, give this recipe a try, and get ready to enjoy every cheesy, creamy bite!
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Cheesy Mushroom Chicken Alfredo Lasagna Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
This Cheesy Mushroom Chicken Alfredo Lasagna is a rich and comforting Italian-inspired dish that layers tender shredded chicken, sautéed mushrooms, and creamy Alfredo sauce with three types of cheese and lasagna noodles. Perfect for a hearty family dinner, it combines savory flavors with a luscious, creamy texture that melts in your mouth.
Ingredients
Chicken and Vegetables
- 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 Assembly
- 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 olive oil in a large skillet over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and sliced mushrooms, cooking until the mushrooms are tender and any moisture has evaporated. Season with salt and pepper to taste. Remove from heat and set aside.
- Make the Alfredo Sauce: In a saucepan, melt the butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Slowly pour in the heavy cream, stirring continuously. Bring to a gentle simmer and cook until slightly thickened. Gradually whisk in the grated Parmesan and shredded mozzarella cheese until the sauce is smooth and creamy. Add garlic powder, salt, and pepper to taste. Remove from heat.
- Cook and Shred the Chicken: If not already cooked, cook the chicken breasts by boiling or baking until fully cooked, then shred them into bite-sized pieces.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). In a large baking dish, spread a thin layer of Alfredo sauce. Place a layer of lasagna noodles over the sauce. Spread a mixture of shredded chicken, mushrooms, ricotta cheese, and some mozzarella cheese on top of the noodles. Drizzle with more Alfredo sauce. Repeat layering with noodles, chicken mixture, and sauce until all ingredients are used, finishing with a final layer of noodles and Alfredo sauce. Top with remaining mozzarella and Parmesan cheese.
- 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 is bubbly and golden brown on top.
- Garnish and Serve: Let the lasagna rest for 10 minutes after baking. Garnish with chopped fresh parsley before slicing and serving.
Notes
- Use no-boil lasagna noodles to save prep time, but ensure the sauce is ample to cook them through.
- Shredded rotisserie chicken is a convenient shortcut.
- For a lighter version, substitute half-and-half for heavy cream and use part-skim cheeses.
- Make ahead by assembling the lasagna and refrigerating for up to 24 hours before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
