Chicken Alfredo Lasagne

This is not a light dinner. It’s not trying to be balanced, subtle, or sensible. This is full-fat, creamy, unapologetic comfort food that leans all the way in. Chicken Alfredo Lasagne is what happens when two already indulgent dishes stop pretending they shouldn’t be together and fully commit.

Chicken Alfredo Lasagne

Some recipes exist because they make sense on paper. Others exist because someone asked, “What if we just didn’t hold back?”

This is firmly the second kind.

Chicken Alfredo Lasagne takes everything people love about a creamy Alfredo pasta, rich sauce, tender chicken, loads of parmesan, and layers it up into a baked dish that feels excessive in the best possible way. It’s comforting, filling, deeply indulgent, and completely shameless.

This isn’t the kind of thing you cook every week. It’s the kind of thing you cook when you want to feed people properly, when you want silence at the table, when you want forks scraping plates and someone asking if they can take some home.

It’s big energy food.

Why Alfredo works so well baked

Alfredo sauce is already rich, but when you bake it, something else happens.

The cream thickens further. The parmesan melts into the sauce rather than just coating pasta. The top develops that golden, bubbling crust that signals something serious is about to be eaten. And because lasagne sheets soak up some of that richness, each layer holds together instead of sliding apart.

That’s what makes this dish work structurally as well as flavour-wise.

It’s not just creamy chaos. It’s layered, sliceable, and deeply satisfying.

The chicken matters more than you think

Chicken breasts are seasoned aggressively here for a reason. Salt, pepper, garlic granules, and paprika all go on before the chicken ever hits the pan. That seasoning carries through the entire dish and stops the final result from tasting flat, which is a real risk with cream-heavy bakes.

Cooking the chicken first, then removing it, does two important things. It keeps the chicken juicy, and it leaves flavour behind in the pan that becomes part of the sauce. When the onion and garlic go in next, they’re picking up everything the chicken left behind.

That’s how you build depth in a dish like this without adding unnecessary ingredients.

This sauce is intentionally rich

There’s no half-fat workaround here.

Double cream, chicken stock, butter, parmesan. That’s the backbone. The stock keeps it savoury and stops it becoming cloying, while the parmesan adds salt and umami that cuts through the fat.

Parsley at the end isn’t just for colour. It genuinely lifts the sauce and keeps it from feeling too heavy. It’s a small detail, but it matters.

This is indulgent food, yes, but it’s indulgent food that still knows where the line is.

Why fresh lasagne sheets make a difference

Fresh lasagne sheets absorb sauce differently to dried ones. They soften faster, they mould into the layers more easily, and they give you a cleaner slice when it’s time to serve.

Because this dish is so rich, you don’t want dense, chewy pasta weighing it down. Fresh sheets keep things luxurious rather than heavy.

If dried sheets are all you have, they’ll work, but make sure they’re fully covered in sauce so they soften properly in the oven.

Layering without overthinking it

This lasagne isn’t about perfect symmetry.

You spoon sauce, lay pasta, repeat, making sure the chicken is concentrated in the middle layers and the top finishes with just sauce and cheese. That ensures the chicken stays moist and the top browns beautifully.

Cheddar on top gives you that stretchy, golden finish, while extra parmesan adds sharpness and depth. It’s not traditional, but this isn’t trying to be.

This is Alfredo lasagne. It plays by its own rules.

When to cook this dish

This is not Tuesday night “what’s in the fridge” food.

This is:

• A weekend bake

• A family dinner

• A cold evening solution

• A “people are coming over and I want to impress without stressing” recipe

It also reheats brilliantly, which makes it dangerous. A portion the next day somehow tastes even better once everything has settled.

Embracing indulgence without apology

There’s a tendency now to apologise for food like this. To explain it away. To justify it.

This dish doesn’t need justifying.

Not everything has to be light. Not everything has to be optimised. Sometimes comfort food should feel like comfort food. Rich, warm, filling, and completely satisfying.

This is that dish.

Ingredients

4 chicken breasts
1 tsp salt
1 tsp black pepper
2 tsp garlic granules
3 tsp paprika
20 g butter
1 onion, diced
5 cloves of garlic, chopped
300 ml chicken stock
600 ml double cream
100 g parmesan, grated
30 g parsley, chopped
9 fresh lasagne sheets

For the top

150 g cheddar, grated
50 g parmesan, grated

How to make Chicken Alfredo Lasagne

1. Preheat the oven to 180°C fan.

2. Cut the chicken breasts into thin strips and place them in a bowl. Add the salt, black pepper, garlic granules, and paprika, then stir to coat evenly.

3. Heat a little cooking oil with the butter in a large pan. Add the chicken and cook until browned all over.

4. Remove the chicken from the pan and set aside. Add the diced onion to the same pan and cook for about 5 minutes until softened.

5. Add the garlic and cook for another minute, then pour in the chicken stock and double cream.

6. Return the chicken to the pan and bring everything to the boil. Simmer briefly, then stir in the grated parmesan and chopped parsley.

7. Spoon a layer of sauce into an ovenproof dish (around 20 × 30 cm). Lay lasagne sheets over the top and repeat for three layers, keeping most of the chicken in the middle layers so the top layer is just sauce.

8. Scatter over the grated cheddar and parmesan.

9. Bake for 25 minutes until golden, bubbling, and slightly crisp on top.

10. Leave to stand for a few minutes before slicing and serving.

How to serve it

This doesn’t need much alongside it. A simple green salad with a sharp dressing is more than enough to cut through the richness. Garlic bread is optional but unsurprising. A glass of something cold and crisp doesn’t hurt either.

FAQs

Can I make this ahead of time?
Yes. Assemble it, cover, refrigerate, and bake when needed. Add a few extra minutes if cooking from cold.

Can I freeze it?
Yes. Freeze before baking for best results. Thaw fully before cooking.

Can I use chicken thighs instead?
Absolutely. Boneless thighs work very well and stay extra juicy.

Is this very heavy?
It’s rich, yes. That’s the point. Serve sensible portions.

Can I add vegetables?
Spinach or mushrooms work well, but don’t overload it.

This is comfort food turned all the way up. Creamy, cheesy, indulgent, and completely unbothered by restraint. Chicken Alfredo Lasagne isn’t trying to be subtle, it’s trying to make you happy. And it succeeds.