If you love creamy pasta bakes that bring together hearty comfort and gourmet flavor, Mushroom Chicken Alfredo Lasagna is about to become your new favorite. This recipe layers tender chicken, earthy mushrooms, and a silky homemade Alfredo sauce between sheets of lasagna noodles, all finished with melty mozzarella and a pop of parsley. Whether you’re hosting a cozy family dinner or just treating yourself to something special, Mushroom Chicken Alfredo Lasagna is the kind of dish that always gets rave reviews — and seconds!
Ingredients You’ll Need
Gathering the ingredients for Mushroom Chicken Alfredo Lasagna is a breeze, and each one plays a starring role in building flavor and texture. From the deep umami of mushrooms to the richness of Parmesan and cream, every element works together to create a truly unforgettable casserole.
- Lasagna noodles: These classic noodles form sturdy, satisfying layers and soak up all the delicious sauce.
- Olive oil: Used to sauté mushrooms, it adds a subtle richness and helps bring out their flavor.
- Cooked chicken (shredded or diced): Rotisserie chicken is perfect for convenience, but any cooked chicken works for heartiness and protein.
- Mushrooms (sliced): Bring an earthy, savory depth that pairs beautifully with creamy sauces.
- Garlic (minced): Adds aromatic warmth and depth to the filling.
- Butter: The base for the Alfredo sauce, giving it that classic silky texture.
- All-purpose flour: Helps thicken the sauce to the perfect consistency.
- Whole milk: Provides a creamy, luscious mouthfeel for the Alfredo sauce.
- Heavy cream: Elevates the sauce with unbeatable richness.
- Grated Parmesan cheese: Delivers salty, nutty depth and classic Alfredo flavor.
- Italian seasoning: Infuses every bite with the essence of herbs like oregano and basil.
- Salt: Brightens and enhances all the other flavors.
- Black pepper: Offers gentle heat and complexity.
- Shredded mozzarella cheese: Melts to create a gooey, golden topping and luscious layers.
- Ricotta cheese: Adds a creamy, slightly tangy richness in each layer.
- Chopped parsley (optional, for garnish): A fresh, colorful finish that wakes up the whole dish.
How to Make Mushroom Chicken Alfredo Lasagna
Step 1: Prep Your Oven and Noodles
Preheat your oven to 375°F (190°C) and cook the lasagna noodles according to the package instructions. Be sure to stir occasionally so they don’t stick together. Once they’re al dente, drain and set aside on a baking sheet — a drizzle of olive oil keeps them from sticking while you prep the rest.
Step 2: Sauté the Mushrooms and Garlic
In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they’re deeply browned and their moisture has evaporated. Add the minced garlic and cook for just one more minute, until fragrant. Remove this mixture from the pan and set aside.
Step 3: Make the Alfredo Sauce
Using the same skillet (no need to wash — those leftover mushroom bits add flavor!), melt the butter over medium heat. Whisk in the flour to form a smooth roux and cook for 1 to 2 minutes. Slowly pour in the whole milk and heavy cream, whisking constantly to avoid lumps. Bring the sauce to a gentle simmer and let it thicken, about 5 minutes. Stir in the grated Parmesan, Italian seasoning, salt, and black pepper until the cheese melts and the sauce is rich and velvety.
Step 4: Combine Chicken, Mushrooms, and Sauce
Add the cooked chicken and the sautéed mushrooms and garlic back into the Alfredo sauce. Stir gently to coat everything evenly. This creamy, savory mixture is the heart of your Mushroom Chicken Alfredo Lasagna.
Step 5: Layer the Lasagna
Lightly grease a 9×13-inch baking dish and spread a thin layer of the chicken Alfredo mixture on the bottom. Lay 3 cooked noodles over the sauce, then add another generous layer of sauce, a few dollops of ricotta, and a sprinkle of mozzarella. Repeat this process two more times, finishing with the last of the sauce and a final layer of mozzarella on top.
Step 6: Bake to Golden Perfection
Cover your lasagna with foil and bake for 25 minutes. Remove the foil and continue baking for another 10 to 15 minutes, until the cheese on top is bubbly and golden brown. Rest the lasagna for at least 10 minutes to allow it to set — this makes slicing and serving much easier!
How to Serve Mushroom Chicken Alfredo Lasagna
Garnishes
A sprinkle of freshly chopped parsley over Mushroom Chicken Alfredo Lasagna adds a pop of color and a hint of freshness that balances the richness of the dish. For even more flavor, you might also grate a bit of extra Parmesan on top or add a twist of cracked black pepper just before serving.
Side Dishes
Pair Mushroom Chicken Alfredo Lasagna with a crisp green salad dressed simply with lemon and olive oil, or some roasted asparagus or broccolini for a bright, veggie-packed plate. Warm garlic bread or soft rolls are always welcome for soaking up every last drop of that dreamy Alfredo sauce.
Creative Ways to Present
For a dinner party twist, try assembling the lasagna in individual ramekins for personal-sized portions — it’s guaranteed to impress! Or cut the lasagna into small squares and serve as part of a buffet. Mushroom Chicken Alfredo Lasagna also shines as a make-ahead main for potlucks and family gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Chicken Alfredo Lasagna keeps beautifully in the refrigerator for up to 4 days. Simply cover the dish tightly with foil or transfer slices to airtight containers to keep everything moist and flavorful.
Freezing
This lasagna is a freezer superstar! You can assemble it ahead of time, cover it well with foil and plastic wrap, and freeze for up to 2 months. When you’re ready to enjoy, bake straight from frozen, adding an extra 20 to 30 minutes of covered bake time, then uncover and bake until bubbly.
Reheating
For best results, reheat Mushroom Chicken Alfredo Lasagna in the oven at 350°F (175°C) until hot throughout, about 20 to 25 minutes. If you’re short on time, individual slices can be microwaved in short bursts, covered, to prevent drying out.
FAQs
Can I use store-bought Alfredo sauce instead of homemade?
Absolutely! While homemade sauce gives Mushroom Chicken Alfredo Lasagna that extra special touch, store-bought Alfredo works if you’re short on time. Just use about 3 cups and warm it up with the chicken and mushrooms before assembling.
What other vegetables can I add?
Feel free to get creative! Spinach, sun-dried tomatoes, or even roasted red peppers can be layered in for extra color and flavor. Just make sure to sauté or drain any added veggies to prevent excess moisture.
Can I make this dish gluten-free?
Yes, you can! Substitute gluten-free lasagna noodles and use a gluten-free all-purpose flour blend for the Alfredo sauce. The taste and texture will be just as delicious.
Is it possible to assemble Mushroom Chicken Alfredo Lasagna ahead of time?
Definitely. Assemble the lasagna up to a day in advance, cover tightly, and refrigerate until ready to bake. Add a few extra minutes to the covered bake time if it goes straight from the fridge to the oven.
What’s the best way to portion and serve clean slices?
Let the lasagna rest for at least 10 minutes after baking. Use a sharp knife and a spatula to lift out neat slices — this short wait helps the layers set, making serving much easier and prettier.
Final Thoughts
If you’re looking for a comforting, crowd-pleasing meal with a touch of elegance, Mushroom Chicken Alfredo Lasagna is the answer. Each bite is creamy, cheesy, and packed with flavor — perfect for sharing or savoring all on your own. Give this recipe a try, and don’t be surprised if it becomes a regular request at your table!
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Mushroom Chicken Alfredo Lasagna Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This Mushroom Chicken Alfredo Lasagna is a creamy, comforting Italian-American baked pasta dish featuring layers of tender lasagna noodles, rich Alfredo sauce with shredded chicken, sautéed mushrooms, and a blend of cheeses. It’s perfect for a hearty family dinner or special occasion, combining the savory flavors of garlic, Parmesan, and Italian seasoning for a deliciously satisfying meal.
Ingredients
Lasagna Components
- 9 lasagna noodles
- 2 cups cooked chicken (shredded or diced)
- 2 cups mushrooms (sliced)
- 3 cloves garlic (minced)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1/4 cup chopped parsley (optional, for garnish)
Alfredo Sauce
- 2 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat Oven and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package directions until al dente. Drain and set aside to prevent sticking.
- Sauté Mushrooms and Garlic: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and cook for 6–8 minutes until they are browned and their moisture has evaporated. Add the minced garlic and cook for an additional minute until fragrant. Remove the mushroom mixture from the pan and set aside.
- Make Alfredo Sauce: Using the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1–2 minutes to form a roux, ensuring it doesn’t brown. Gradually whisk in the whole milk and heavy cream, continuing to whisk until the sauce thickens and comes to a simmer, about 5 minutes.
- Add Cheese and Seasonings: Stir the grated Parmesan cheese, Italian seasoning, salt, and black pepper into the thickened sauce. Then add the cooked chicken and sautéed mushrooms, stirring to thoroughly combine all ingredients into a creamy Alfredo mixture.
- Assemble Lasagna: Lightly grease a 9×13-inch baking dish. Spread a thin layer of the chicken Alfredo sauce on the bottom. Layer 3 cooked lasagna noodles over the sauce. Spread more Alfredo sauce on the noodles, add a few dollops of ricotta cheese, and sprinkle some shredded mozzarella. Repeat these layers two more times, ending with a final layer of sauce and a generous sprinkle of mozzarella cheese on top.
- Bake Covered: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes to allow flavors to meld and the cheese to melt evenly.
- Bake Uncovered: Remove the foil and bake for an additional 10–15 minutes until the top is bubbly, golden, and slightly browned.
- Rest and Serve: Let the lasagna rest for 10 minutes after baking to set up for clean slicing. Garnish with chopped parsley if desired before serving.
Notes
- You can use rotisserie chicken for convenience and added flavor.
- If you prefer, swap ricotta cheese with cottage cheese for a lighter texture.
- Add fresh spinach or sun-dried tomatoes to the sauce for extra color and taste.
- This lasagna freezes well; assemble it ahead of time and bake directly from frozen, adding extra baking time as needed.
- Ensure noodles are well drained and separated to prevent sticking before layering.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 490
- Sugar: 4g
- Sodium: 610mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 95mg
