If you’re craving a hearty dish that brings together the rich flavors of creamy Alfredo sauce, tender chicken, and earthy mushrooms, this Mushroom Chicken Alfredo Lasagna Recipe is destined to become a new favorite. It’s a luscious twist on a classic Italian comfort food, boasting layers of perfectly cooked noodles enveloped in a velvety, cheesy sauce and bursting with savory mushrooms and shredded chicken. Whether it’s a family dinner or a special occasion, this dish promises warm, satisfying bites that feel like a cozy hug from the inside out.
Ingredients You’ll Need
Simple but carefully chosen ingredients create the magic in this Mushroom Chicken Alfredo Lasagna Recipe. Each one adds a unique texture or flavor that is essential to achieving that perfect balance between creamy, savory, and comforting.
- 9 lasagna noodles: Cooked and drained, these provide the perfect tender layers to hold all the delicious fillings.
- 2 tablespoons olive oil: For sautéing mushrooms to golden perfection and enhancing flavor.
- 2 cups cooked shredded chicken: Adds hearty protein with a tender bite—rotisserie chicken is a convenient shortcut here.
- 3 cups sliced mushrooms (cremini or button): Their earthy taste gives the dish a delightful depth.
- 3 cloves garlic, minced: For an aromatic kick that complements both chicken and mushrooms beautifully.
- 3 tablespoons butter: Creates a rich base for the creamy Alfredo sauce.
- 3 tablespoons all-purpose flour: Essential for thickening the sauce into that classic lasagna creaminess.
- 2 1/2 cups whole milk: Provides richness and smooth texture to the white sauce.
- 1 cup heavy cream: Elevates the sauce to decadence with its luscious fat content.
- 1 cup grated Parmesan cheese: Melts into the sauce adding salty, nutty flavor.
- 1/2 teaspoon salt: Balances and enhances overall flavors.
- 1/2 teaspoon black pepper: Adds warmth and a little bite.
- 1/4 teaspoon nutmeg (optional): Subtly enriches the sauce with warm spice notes.
- 2 cups shredded mozzarella cheese: Melts into gooey perfection, topping the lasagna with a bubbly, golden layer.
- 1/4 cup chopped fresh parsley: Brightens the finished dish with fresh, herby contrast.
How to Make Mushroom Chicken Alfredo Lasagna Recipe
Step 1: Sauté the Mushrooms
Start by heating olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook them until they release their moisture and turn a beautiful golden brown, which takes about 8 minutes. Toss in the minced garlic and cook for another minute until fragrant. This process unlocks savory, earthy flavors that form an essential foundation of the lasagna.
Step 2: Prepare the Alfredo Sauce
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook it for 1 to 2 minutes to remove the raw flour taste. Gradually whisk in the whole milk and heavy cream, making sure the sauce stays smooth. Keep stirring until the mixture thickens, about 5 to 7 minutes. Once thick, stir in the Parmesan cheese, salt, pepper, and the optional nutmeg. The sauce should be velvety, creamy, and ready to coat every layer of the lasagna.
Step 3: Assemble the Lasagna
Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Layer three cooked lasagna noodles over the sauce, then add one-third of the shredded chicken followed by one-third of the sautéed mushrooms. Spoon a generous layer of Alfredo sauce over the filling and sprinkle a portion of shredded mozzarella. Repeat this layering process two more times, finishing with a top layer of sauce and mozzarella. This ensures every slice is packed with flavor and texture from top to bottom.
Step 4: Bake Until Golden and Bubbly
Cover the baking dish with foil and bake at 375°F for 25 minutes to allow the flavors to meld and the noodles to become perfectly tender. Then remove the foil and bake for an additional 15 minutes so the top turns a gorgeous golden brown and the cheese bubbles irresistibly. Let the lasagna rest for 10 minutes before slicing—this helps it set and makes serving neater.
How to Serve Mushroom Chicken Alfredo Lasagna Recipe
Garnishes
Garnishing with freshly chopped parsley adds a lovely pop of color and a burst of fresh flavor that cuts through the richness of the dish. For an extra touch, a light sprinkle of additional grated Parmesan on each slice just before serving is absolute perfection.
Side Dishes
A bright, crisp green salad with a tangy vinaigrette pairs beautifully with this creamy Mushroom Chicken Alfredo Lasagna Recipe to balance out the richness. Roasted vegetables like asparagus or Brussels sprouts also make excellent sides, adding texture and a healthy contrast.
Creative Ways to Present
For a fun twist, serve individual portions in oven-safe ramekins for a personal lasagna experience. You can also add a drizzle of infused olive oil or a sprinkle of crushed red pepper flakes for a touch of heat. Sharing this dish family-style straight from the baking dish brings a cozy and welcoming vibe to your table.
Make Ahead and Storage
Storing Leftovers
Place leftovers in an airtight container and refrigerate for up to 3 days. The flavors continue to develop overnight, making the next-day serving just as delicious, if not better. Simply reheat gently in the oven or microwave.
Freezing
This Mushroom Chicken Alfredo Lasagna Recipe freezes wonderfully. Cover the assembled lasagna tightly with plastic wrap and then foil before freezing for up to 3 months. Thaw overnight in the fridge before baking as directed.
Reheating
To reheat, bake leftovers covered with foil at 350°F until warmed through, about 20 minutes. Removing the foil in the last 5 minutes will help restore the top’s golden, bubbly texture. Alternatively, microwave individual portions, though the oven method keeps the texture intact best.
FAQs
Can I use a different type of mushroom?
Absolutely! While cremini or button mushrooms are classic choices, you can experiment with shiitake, portobello, or even wild mushrooms to add different flavors and textures to the dish.
Is it possible to make this recipe vegetarian?
Yes, you can skip the chicken and add extra mushrooms or vegetables like spinach, zucchini, or artichokes for a hearty vegetarian version that still captures the amazing creaminess of the sauce.
Can I prepare this lasagna ahead of time?
Definitely. You can assemble the entire dish the day before, keep it covered in the fridge, and bake it fresh when you’re ready to enjoy. This makes it a perfect make-ahead meal for busy days or entertaining.
What can I substitute for heavy cream?
If you want a lighter option, you can use additional whole milk or half-and-half, but keep in mind the sauce will be less rich and creamy. To maintain creaminess without heavy cream, some use a mixture of milk and cream cheese or sour cream.
How do I prevent the lasagna from becoming soggy?
Ensure you cook the noodles properly but not too soft, drain mushrooms well, and do not overload with sauce. A slight resting time after baking also helps the layers set, preventing sogginess when slicing.
Final Thoughts
This Mushroom Chicken Alfredo Lasagna Recipe is a rich, comforting, and absolutely delicious take on a classic that will brighten any dinner table. Its creamy layers, savory mushrooms, and tender chicken come together to create a dish that feels special but is surprisingly easy to make. Give it a try—you’re going to love sharing it with people you care about.
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Mushroom Chicken Alfredo Lasagna Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Nut-Free
Description
This Mushroom Chicken Alfredo Lasagna is a creamy, comforting Italian-American dish featuring layers of tender lasagna noodles, succulent shredded chicken, sautéed mushrooms, and a rich homemade Alfredo sauce. Topped with melted mozzarella and Parmesan cheeses, it bakes to golden perfection and is garnished with fresh parsley for a delightful finish.
Ingredients
Lasagna
- 9 lasagna noodles, cooked and drained
- 2 tablespoons olive oil
- 2 cups cooked shredded chicken
- 3 cups sliced mushrooms (such as cremini or button)
- 3 cloves garlic, minced
- 2 cups shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Alfredo Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for baking the lasagna.
- Sauté Mushrooms and Garlic: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook for about 8 minutes until they release moisture and turn golden. Stir in the minced garlic and cook for an additional minute. Remove from heat and set aside.
- Make the Alfredo Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 to 2 minutes to create a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly until the sauce is smooth and thickened, about 5 to 7 minutes. Add Parmesan cheese, salt, black pepper, and nutmeg if using, stirring until the cheese melts and the sauce is creamy.
- Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Place 3 cooked lasagna noodles over the sauce. Layer one-third of the shredded chicken, sautéed mushrooms, Alfredo sauce, and shredded mozzarella cheese. Repeat this layering two more times, finishing with a top layer of Alfredo sauce and mozzarella.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 25 minutes, allowing the flavors to meld and the lasagna to heat through.
- Bake Uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is bubbly and golden brown.
- Rest and Garnish: Let the lasagna rest for 10 minutes after baking to set. Garnish with chopped fresh parsley before serving to add a burst of color and fresh flavor.
Notes
- For convenience, use rotisserie chicken to save preparation time.
- Add fresh spinach or kale between layers for added greens and nutrition.
- This dish can be assembled the day before; refrigerate overnight and bake when ready.
