This truly is a chicken dish from heaven! Let’s have a look at what our friends over at The Ramblings of an Aspiring Small Town Girl said about this recipe:
After a few bites, you will find yourself overcome with the pure ecstacy of this dish. It’s that good. Chicken fettuccine Alfredo times 10! If you want to rock on your feet and practically pass out from creamy, garlicky, cheesy goodness, give it a whirl. You’re hips may regret it, but your taste buds will not!
Sauce
- 1 container shredded 3 cheese blend (asagio, romano, parm) or just parm if you can’t find that.
- 16 oz container whipping cream (heavy if you want to go super rich)
- 1/2 cup cream cheese
- 1/2 stick unsalted butter
- 2 cloves minced garlic
- 2 tbsp Italian seasoning
- garlic salt
- pepper
Everything Else
- 12 lasagna noodles
- 3-4 Chicken breasts
- Garlic salt
- Italian herb seasonings
- Pepper
- 15 oz ricotta cheese
- 1/2 cup pesto sauce, divided
- 1 egg
- 3 garlic cloves minced
- 1 cup shredded parmesan
- 4 cups shredded mozzarella or Italian blend cheeses
- 2 cups mushrooms (optional)
- 2/3 cup diced sun dried tomatoes (optional)
Instructions:
Cook and rinse lasagna according to box directions. Season the chicken, then grill and dice it.
Slice the mushrooms finely, add 3 tbsp of pesto, and toss in a medium bowl.
In another bowl, add ricotta, egg, 3 tbsp of pesto, garlic, sun dried tomatoes, and parmesan. Toss and set aside.
Make alfredo sauce
Melt butter in a large sauce pan, add garlic. Pour in whipping cream and bring to a simmer. Add 1/2 shredded cheese and all the cream cheese into liquid and whisk consistently until the cheese is fully integrated. Taste and add more cheese until it is to your liking.
Turn heat down to low and let it sit for 10 mins to thicken up. Season to taste.
Assemble and Bake
Preheat oven to 350.
Add a thin layer of alfredo sauce in the bottom of the pan. Next add a layer noodles. Spread about 2/3rd’s of the ricotta mixture over noodles. Sprinkle ricotta layer with mozzarella.
Cover with the second layer of noodles. Sprinkle about 2/3rd’s of the chicken and mushrooms over the noodles. Pour Alfredo sauce over meat and mushrooms. Sprinkle mozzarella cheese over sauce.
Add the third layer of noodles. Spread the rest of the ricotta mixture and cover with the remaining chicken and mushrooms. Pour the rest of the alfredo sauce over the top… Do NOT put the last cheese layer on yet!
Cover with foil, cut a few vents, and bake for 30 minutes. Take the pan out and remove the foil.
Now add the last layer of mozzerella cheese and bake for another 20-30 minutes until cheese is browned and bubbly.
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Quick Tip: You can leave out the mushrooms if you don’t like them.
Thanks to The Ramblings of an Aspiring Small Town Girl for this delicious lasagna makeover!
