If you love the creamy richness of Alfredo sauce combined with tender chicken and earthy mushrooms baked between layers of pasta, then this Mushroom Chicken Alfredo Lasagna Recipe is an absolute must-try. It’s a decadent twist on classic lasagna that brings together luscious homemade Alfredo, juicy chicken, and sautéed mushrooms for a warming meal that feels like a big, delicious hug. Whether you’re craving a comforting family dinner or looking to impress guests with something cozy yet elegant, this recipe delivers every time with its creamy texture, savory flavors, and irresistible golden cheese topping.
Ingredients You’ll Need
Gathering the right ingredients is the first step towards creating the perfect balance of flavors and textures in your lasagna. Each component brings something special, from the creamy Alfredo sauce to the tender mushrooms and hearty chicken, ensuring every bite is packed with deliciousness.
- 9 lasagna noodles: These create the perfect layered base to soak up the creamy sauce and hold everything together.
- 2 tablespoons olive oil: For sautéing mushrooms to develop their deep, earthy flavor and luscious texture.
- 2 cups cooked shredded chicken: Adds lean protein and a tender bite, ideal for balancing the rich sauce.
- 2 cups mushrooms (sliced): Their umami powers bring a savory depth that beautifully complements the chicken.
- 3 tablespoons butter: Creates a silky base for the Alfredo sauce when melted with garlic and flour.
- 3 cloves garlic (minced): Infuses a fragrant warmth that makes the sauce downright irresistible.
- 3 tablespoons all-purpose flour: Helps thicken the sauce to that perfect creamy consistency.
- 2 cups whole milk: Offers a rich, smooth texture crucial for the sauce’s creaminess.
- 1 cup heavy cream: Boosts richness and gives the Alfredo sauce its signature velvety finish.
- 1 cup grated Parmesan cheese: Delivers a nutty, salty punch that defines the Alfredo flavor.
- 2 cups shredded mozzarella cheese: Melts beautifully, creating a golden, gooey topping you’ll love.
- 1 teaspoon salt: Enhances all the flavors without overpowering them.
- 1/2 teaspoon black pepper: Adds just the right touch of heat and earthiness.
- 1/2 teaspoon Italian seasoning: A fragrant blend that lifts the dish with herbaceous hints.
- 1/4 teaspoon nutmeg (optional): A subtle warming spice that elevates the Alfredo sauce’s flavor complexity.
- 1/4 cup chopped fresh parsley (for garnish): Adds a pop of fresh color and brightness when served.
How to Make Mushroom Chicken Alfredo Lasagna Recipe
Step 1: Prepare the Pasta and Mushrooms
Start by bringing a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions until perfectly al dente, then drain and set aside to cool. Meanwhile, heat olive oil in a skillet over medium heat and sauté the sliced mushrooms until browned and tender, around 6 to 8 minutes. This step unlocks their deep, earthy flavor that forms the foundation for the sauce’s savory depth. Once done, remove the mushrooms from the pan and set them aside.
Step 2: Craft the Creamy Alfredo Sauce
In the same skillet, melt the butter and add the minced garlic, letting it cook up fragrant for about a minute. Stir in the flour and cook for one more minute to create a roux—the perfect thickening agent for your sauce. Next, slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens and coats the back of a spoon, about 4 to 5 minutes. This transformation is where the magic begins, turning liquid ingredients into a velvet-smooth Alfredo sauce that will bind all the flavors together beautifully.
Step 3: Add the Cheese and Seasonings
Once your sauce has thickened, stir in the grated Parmesan cheese, salt, pepper, Italian seasoning, and optional nutmeg. The Parmesan melts into the sauce, creating a rich, tangy layer of flavor, while the seasoning blend ensures every bite bursts with herbaceous lifts and subtle warmth. Finally, fold in the cooked shredded chicken and the sautéed mushrooms, mixing everything into a luscious, creamy filling that’s ready to be layered.
Step 4: Assemble the Lasagna
Grease a 9×13-inch baking dish and begin by spreading a thin layer of the Alfredo chicken and mushroom sauce mixture on the bottom to prevent sticking. Lay down a layer of noodles, then spoon over some sauce mixture, and sprinkle with shredded mozzarella cheese. Continue this process in layers until you use up all the ingredients, finishing with a generous layer of mozzarella on top. This layering ensures every forkful delivers creamy, cheesy bites bursting with meaty mushrooms and tender chicken.
Step 5: Bake to Perfection
Cover the assembled lasagna with foil and bake in your preheated 375°F (190°C) oven for 25 minutes, allowing the flavors to meld and the cheese to melt thoroughly. Then remove the foil and bake for an additional 15 minutes or until the cheese topping is bubbly and golden brown, giving it that irresistible crust everyone craves. Let the lasagna rest for 10 minutes before slicing—this helps it set so slices hold together beautifully when served.
How to Serve Mushroom Chicken Alfredo Lasagna Recipe
Garnishes
A sprinkle of freshly chopped parsley over the hot lasagna adds the perfect touch of green freshness and an inviting aroma. You can also consider a light dusting of extra Parmesan for a sharper cheese punch and a few cracked black pepper flakes to wake up the flavors as you dig in.
Side Dishes
For a well-rounded meal, serve your Mushroom Chicken Alfredo Lasagna with a crisp green salad tossed in a tangy vinaigrette to balance the richness. Roasted seasonal vegetables or garlic bread are also fantastic accompaniments that allow you to soak up every bit of the creamy sauce.
Creative Ways to Present
Change things up by serving individual portions in small oven-safe ramekins for a personalized dinner experience. You can also layer this recipe in a round casserole dish for a striking presentation at your next gathering. Another fun idea is to lightly broil the final cheese layer for a couple of minutes to get a bubbly, caramelized finish that’s full of texture and eye-catching appeal.
Make Ahead and Storage
Storing Leftovers
This Mushroom Chicken Alfredo Lasagna Recipe makes excellent leftovers that taste just as delicious the next day. Store any uneaten portions in an airtight container in the refrigerator for up to 3 to 4 days. The flavors continue to develop, making the meal even more comforting when reheated.
Freezing
If you want to prepare this dish in advance for busy nights, it freezes beautifully. Assemble the lasagna as usual, then cover tightly with foil and plastic wrap before freezing. It can be stored for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
Reheat leftovers covered with foil in a 350°F (175°C) oven until warmed through, usually about 20 to 25 minutes. For microwave reheating, place a slice on a microwave-safe plate and cover loosely with a damp paper towel to keep it moist, heating in 1-minute bursts until hot.
FAQs
Can I use fresh spinach in this Mushroom Chicken Alfredo Lasagna Recipe?
Absolutely! Adding fresh spinach is a fantastic way to sneak in some greens. Just sauté it briefly before layering to reduce moisture and enhance flavor.
Is it okay to substitute store-bought Alfredo sauce?
While homemade Alfredo is best for flavor and texture, you can use store-bought sauce in a pinch. Just be sure to season and thicken it properly to match the recipe’s richness.
Can I use a different type of mushroom?
Yes, feel free to experiment with cremini, portobello, or shiitake mushrooms for varying flavors and textures. Each type brings its own unique twist to the dish.
How can I make this dish vegetarian?
Simply omit the chicken and add extra mushrooms, spinach, or other vegetables like zucchini or roasted peppers. You can also add a meat substitute if preferred.
What can I do if I don’t have heavy cream?
You can substitute heavy cream with an equal part of whole milk combined with a couple of tablespoons of melted butter to maintain the creamy consistency.
Final Thoughts
There’s something truly special about a dish that combines creamy, cheesy comfort with fresh, wholesome ingredients, and this Mushroom Chicken Alfredo Lasagna Recipe does just that. From its perfectly layered pasta to the rich, flavorful sauce that ties everything together, every bite is a celebration of hearty, home-cooked goodness. I can’t wait for you to try it yourself and discover how this recipe quickly becomes a beloved staple in your dinner rotation! Enjoy every delicious moment.
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Mushroom Chicken Alfredo Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Mushroom Chicken Alfredo Lasagna combines tender shredded chicken, sautéed mushrooms, and creamy homemade Alfredo sauce layered between perfectly cooked lasagna noodles for a rich and comforting Italian-American main course.
Ingredients
Lasagna Base
- 9 lasagna noodles
Sauce & Filling
- 2 tablespoons olive oil
- 2 cups cooked shredded chicken
- 2 cups mushrooms, sliced
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon nutmeg (optional)
- 2 cups shredded mozzarella cheese
Garnish
- 1/4 cup chopped fresh parsley
Instructions
- Prepare Noodles: Preheat your oven to 375°F (190°C). Cook lasagna noodles according to the package instructions until al dente. Drain and set aside to keep them from sticking.
- Sauté Mushrooms: In a large skillet over medium heat, warm the olive oil. Add sliced mushrooms and sauté for 6–8 minutes until they become browned and tender. Remove mushrooms from the skillet and set aside.
- Make Alfredo Sauce: Using the same skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in the flour and cook for an additional minute to create a roux that will thicken the sauce.
- Add Dairy: Slowly whisk in the whole milk and heavy cream, continuing to cook and whisk for about 4–5 minutes until the sauce thickens smoothly.
- Finish Sauce: Stir in the grated Parmesan cheese, salt, black pepper, Italian seasoning, and nutmeg if using. Mix until the cheese melts and the sauce is smooth. Then fold in the cooked shredded chicken and sautéed mushrooms to combine thoroughly.
- Assemble Lasagna: Grease a 9×13-inch baking dish. Spread a thin layer of the chicken-mushroom Alfredo sauce mixture on the bottom. Lay down a layer of lasagna noodles, followed by a layer of the sauce mixture, and sprinkle with shredded mozzarella cheese. Repeat layering until all ingredients are used, finishing with a top layer of mozzarella cheese.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the lasagna is bubbly and golden on top.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set. Garnish with chopped fresh parsley before serving for a fresh and colorful finish.
Notes
- Using rotisserie chicken can save preparation time.
- Feel free to add spinach or substitute mushrooms with zucchini for variation.
- This lasagna can be assembled ahead of time and refrigerated overnight before baking.
