Thursday, September 18, 2014

Chicken Alfredo Lasagna

Maybe you’ve noticed that a lot of the awesome photos I use in my posts are courtesy of Sabrina Bailey from The Red Room Photography. Well, not only is Sabrina an awesome photographer, she is also a close personal friend of mine!

I had Sabrina stay the night two Saturdays ago because her birthday was the next day and I wanted to spend time with her. So we did what girls do and talked and hung out and just had a blast being together.

Sabrina and I have a tradition of making lasagna for dinner every time we hang out. If you read my Baked Fried Chicken post, you’ll find out that my family pretty much doesn’t buy ground beef anymore and all of our meals have chicken. Plus, we didn’t have any ricotta cheese. So regular lasagna was out. However, we’re way too creative to let a couple obstacles get in the way of our tradition.

Thus, the idea of chicken alfredo lasagna was born!

Mom had the chance to review a couple products from Casa Bella, and I love the cutting board we got! It has a slide out tray that is perfect for getting the chopped food out of the way while I’m still working. So obviously I used it for cutting up the chicken for our recipe.

My alfredo sauce recipe is adapted from Iowa Girl Eats. I don’t follow the recipe exactly, but if you’re curious, you can check out the recipe here.

 Once the noodles, chicken, and sauce were ready, we constructed the lasagna. First went noodles, then chicken, then sauce, then cheese. It was kind of messy, but so worth it in the end.

 Bake, then serve it up with broccoli (or whatever green you prefer) and enjoy!

Chicken Alfredo Lasagna


1.5 lbs boneless, skinless chicken breasts
Your choice of seasoning for the chicken (I used Tastefully Simple’s Seasoned Salt)
9 lasagna noodles
4 tbsp extra virgin olive oil
2 tsp garlic (I use Tastefully Simple’s Garlic Garlic)
2 tbsp flour
1 cup chicken broth (I used low sodium)
¼ cup milk (I used skim)
¼ cup plain non-fat Greek yogurt
½ cup parmesan cheese
2 cups low-fat shredded mozzarella cheese


Bring enough water for your noodles to a boil. Once water is boiling, put noodles in the water and cook for about 10 minutes.

Cut up the chicken into bite size pieces and season with your desired seasoning. Heat 2 tbsp of the oil in a skillet, then place chicken in the pan and bake for about 15-20 minutes.

Once the chicken is cooked all the way through, remove, put into a bowl, and set aside. In the same skillet that the chicken was cooked in, add the remaining oil and the garlic. Heat, then whisk in the flour.

Heat the oil, garlic, and flour for about one minute, then add the broth, milk, and yogurt. Whisk until smooth and let simmer for a couple minutes. After sauce thickens a bit, stir in the parmesan cheese.

Spray an 8 x 11 baking pan with nonstick cooking spray and spread a couple tablespoons of the alfredo sauce on the bottom of the pan. Construct the lasagna by layering 3 noodles, ½ of the chicken, 1/3 of the sauce, and 1/3 of the mozzarella cheese. Repeat for one other layer, then finish by layering the remaining 3 noodles, remaining sauce, and remaining cheese.

Bake the lasagna at 350 degrees for 20-30 minutes. Serve and enjoy!


1 comment:

  1. Yummy, cheesy goodness! I just wish that it made smaller portions since no one seems to eat the leftovers :)