Chicken Alfredo Lasagne
This takes comfort food to a whole new level. Creamy chicken alfredo sauce meets lasagne.
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Servings: 6
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 Lasagne sheets fresh
For the top:
- 150 g Cheddar grated
- 50 g Parmesan grated
Instructions
- Preheat the oven to 180C Fan.
- Cut the chicken breasts into thin strips, pop them into a bowl and add the salt, pepper, garlic granules, and paprika. Stir to coat.
- Melt the butter in a large pan with some cooking oil. Cook the chicken until it’s browned all over.
- Remove it from the pan and set aside for now. Add the diced onion into the same pan and cook for about 5 minutes, until it softens.
- Chuck in the garlic and cook for a further minute, before pouring in the chicken stock, and double cream
- Get the chicken back into the pan and bring it to the boil. Simmer for a minute or so before adding in the grated parmesan and chopped parsley. Stir well.
- Spoon some sauce into an oven proof dish. Mine was 20x30cm. Lay lasagne sheets over the top, then repeat for 3 layers. Use all the chicken up in the middle of the lasagne so that the final layer is just sauce.
- Scatter the grated cheddar and parmesan over the top, then bake it for 25 minutes.
- Leave to stand for a few minutes before cutting into portions, and enjoy.