If you’re craving a dish that feels like a warm, comforting hug on a plate, then this Mushroom Chicken Alfredo Lasagna Recipe is exactly what you need. This layered masterpiece combines tender shredded chicken, earthy mushrooms, and luscious homemade Alfredo sauce, all nestled between perfectly cooked lasagna noodles. The creamy, cheesy goodness melts together into a meal that’s as satisfying as it is impressive, making it a fantastic choice for family dinners or special occasions. Trust me, once you try this Mushroom Chicken Alfredo Lasagna Recipe, it will quickly become a beloved staple in your recipe collection.
Ingredients You’ll Need
Gathering these ingredients is surprisingly straightforward, yet each plays a crucial role in delivering the rich flavors and textures you crave in a creamy lasagna. From the hearty mushrooms adding an earthy touch to the velvety Alfredo sauce made creamy with butter and cheese, every component is thoughtfully chosen to elevate this dish.
- 9 lasagna noodles: The foundation of your layers, providing structure and the perfect chewy bite when cooked al dente.
- 2 tablespoons olive oil: Used to sauté mushrooms, adding a subtle fruitiness and helping caramelize their flavor.
- 2 cups cooked chicken, shredded: Tender protein that brings heartiness and complements the creamy sauce beautifully; rotisserie chicken works perfectly here!
- 2 cups mushrooms, sliced: Adds earthiness and moisture, balancing the richness of the Alfredo sauce.
- 3 cloves garlic, minced: Infuses the dish with savory aroma and depth without overpowering the other flavors.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that enhances every bite with classic Italian essence.
- 4 tablespoons unsalted butter: Forms the rich base of the Alfredo sauce, making it silky and smooth.
- 4 tablespoons all-purpose flour: Works with butter to create the roux that thickens the sauce perfectly.
- 3 cups whole milk: Adds creaminess and body to the sauce, lending it a luscious texture.
- 1 cup heavy cream: Boosts the richness and makes the Alfredo sauce decadently smooth.
- 1 1/2 cups grated Parmesan cheese: Brings a sharp, nutty flavor that’s essential for authentic Alfredo taste.
- 1 1/2 cups shredded mozzarella cheese: Melts beautifully and creates that irresistible golden bubbly finish.
- 1/2 teaspoon salt: Enhances all the flavors without dominating the dish.
- 1/2 teaspoon black pepper: Adds just the right kick of warmth and earthiness.
- Chopped parsley for garnish (optional): Offers a fresh, vibrant touch to brighten every slice visually and in flavor.
How to Make Mushroom Chicken Alfredo Lasagna Recipe
Step 1: Prepare the Noodles and Sauté the Mushrooms
Start by bringing a large pot of water to a boil and cook your lasagna noodles according to the package instructions until al dente. Drain them well and set aside so they don’t stick together. Meanwhile, heat the olive oil in a large skillet over medium heat, toss in the sliced mushrooms, and sauté until they soften and release their delicious earthy aroma, about 5 minutes. Then add the minced garlic and Italian seasoning, cooking just long enough to wake up those flavors, around one minute. Stir in the shredded chicken to combine everything into one flavorful mixture. Take the pan off the heat and set it aside as we move to the sauce.
Step 2: Make the Creamy Alfredo Sauce
In a separate saucepan over medium heat, melt the butter until smooth and bubbly. Whisk in the flour and cook for a minute to remove that raw flour taste and create a smooth roux. Slowly pour in the whole milk and heavy cream while whisking constantly — this keeps the sauce beautifully lump-free. Keep whisking until it thickens, about 5 to 7 minutes, and then stir in the Parmesan cheese, salt, and black pepper until everything melts and blends into a rich, creamy sauce that ties all the ingredients together perfectly.
Step 3: Assemble the Layers
Grab a 9×13-inch baking dish and start by spreading a thin layer of Alfredo sauce on the bottom—this prevents sticking and adds flavor right from the first bite. Lay down three noodles side by side, then spoon on a generous portion of the chicken and mushroom mixture, followed by another layer of sauce. Sprinkle some shredded mozzarella to add that wonderful stringy cheese factor. Repeat this layering process two more times, finishing with a final layer of sauce and shredded mozzarella on top that will bake into a golden, bubbly masterpiece.
Step 4: Bake to Perfection
Cover the dish tightly with foil and place it in a preheated oven at 375 degrees Fahrenheit. Bake covered for 25 minutes to help those flavors meld and the noodles cook through fully. Then remove the foil and bake for an additional 15 to 20 minutes to let the top layer turn golden bubbly and irresistible. Once out of the oven, allow the lasagna to rest for about 10 minutes; this helps it set up so cutting neat slices is a breeze without losing any of that creamy goodness.
How to Serve Mushroom Chicken Alfredo Lasagna Recipe
Garnishes
Adding chopped fresh parsley on top of your Mushroom Chicken Alfredo Lasagna Recipe brightens the plate with a burst of color and adds a subtle fresh note that balances the creamy richness wonderfully. Sprinkle sparingly so it complements but never overpowers.
Side Dishes
This lasagna pairs beautifully with simple greens like a crisp Caesar salad or garlic-roasted broccoli. The freshness and crunch from vegetables help cut through the creamy layers, creating a well-rounded meal that delights the palate from start to finish.
Creative Ways to Present
For a special occasion, consider serving this lasagna in individual ramekins layered carefully for a personalized touch. Alternatively, cut into squares and top each piece with a sprinkle of extra Parmesan and a drizzle of truffle oil for some added gourmet flair that friends and family won’t forget.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making reheated slices even more delicious the next day.
Freezing
This Mushroom Chicken Alfredo Lasagna Recipe freezes beautifully. Assemble the dish completely, cover it tightly with foil and plastic wrap, and freeze for up to 2 months. To enjoy later, thaw overnight in the fridge before baking as directed.
Reheating
Reheat single portions in the microwave on medium power to avoid drying out. For larger portions or the whole dish, reheat covered in the oven at 350 degrees Fahrenheit until warmed through, about 20 minutes. Adding a splash of milk before reheating can help keep the lasagna creamy and moist.
FAQs
Can I use pre-cooked rotisserie chicken in this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that enhances flavor while saving prep time. Just shred it up and add it to the mushroom mixture as instructed.
Is it possible to make this Mushroom Chicken Alfredo Lasagna Recipe vegetarian?
Yes! Simply omit the chicken and add extra mushrooms, spinach, or your favorite vegetables instead to create a delicious vegetarian version full of depth and creaminess.
What can I substitute for whole milk and heavy cream?
For a lighter version, you can try half-and-half or a combination of milk and Greek yogurt, but keep in mind that this may affect the richness and texture of the Alfredo sauce slightly.
Can this lasagna be assembled the day before baking?
Definitely! Assemble the entire dish, cover it tightly, and keep it refrigerated until you’re ready to bake. This makes it perfect for planning ahead and busy weeknight dinners.
How do I prevent the lasagna from becoming soggy?
Make sure to cook the noodles al dente and let excess moisture from mushrooms drain well before layering. Also, allowing the lasagna to rest after baking helps it set nicely so it holds together when sliced.
Final Thoughts
There’s nothing quite like the comforting warmth of a well-made lasagna, and this Mushroom Chicken Alfredo Lasagna Recipe truly hits all the marks with its creamy sauce, tender chicken, and earthy mushrooms. It’s one of those recipes that invites you to gather around the table, share stories, and savor every bite. Don’t wait for a special occasion to try it — make this dish your next kitchen adventure and experience the magic firsthand!
Print
Mushroom Chicken Alfredo Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Mushroom Chicken Alfredo Lasagna is a rich and creamy twist on traditional lasagna, featuring layers of tender lasagna noodles, a savory mushroom and shredded chicken mixture, and a luscious Alfredo sauce made from butter, flour, whole milk, cream, and Parmesan cheese. It’s baked until bubbly and golden, making it a comforting main course perfect for family dinners or special occasions.
Ingredients
Lasagna Components
- 9 lasagna noodles
- 2 cups cooked chicken (shredded)
- 2 cups mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 1/2 cups shredded mozzarella cheese
- chopped parsley for garnish (optional)
Alfredo Sauce
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 375°F to prepare for baking your lasagna later.
- Cook Noodles: Cook the lasagna noodles according to the package directions until al dente, then drain and set aside to cool.
- Sauté Mushrooms and Chicken: In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook until softened, about 5 minutes. Stir in the minced garlic and Italian seasoning, cooking for an additional minute. Add the shredded cooked chicken, combine well, and remove from heat.
- Make Alfredo Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the whole milk and heavy cream continuously until the sauce thickens and becomes smooth, about 5 to 7 minutes. Stir in the Parmesan cheese, salt, and black pepper until melted and blended.
- Assemble Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Arrange 3 lasagna noodles over the sauce, then spread a portion of the chicken and mushroom mixture on top, followed by another layer of Alfredo sauce and a sprinkle of shredded mozzarella. Repeat these layers two more times, finishing with a final layer of sauce and mozzarella on top.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 to 20 minutes until the sauce is bubbly and the cheese is golden brown.
- Rest and Garnish: Let the lasagna rest for 10 minutes after removing it from the oven to set before slicing. Garnish with chopped parsley if desired and serve warm.
Notes
- Use rotisserie chicken to save time and add extra flavor.
- Add fresh spinach or substitute mushrooms with your favorite vegetables for variety.
- You can assemble the lasagna a day in advance and bake it when ready to serve.
