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Chicken Alfredo Lasagne
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Chicken Alfredo Lasagne

1 h 15 minServes 6Nutri-Score D€€
from @jonwatts8819 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chicken breasts (sliced into strips)Meat4 pieces
  • saltSpices1 g
  • black pepper (ground)Spices1 g
  • garlic granulesSpices2 g
  • paprikaSpices3 g
  • butterDairy20 g
  • onion (diced)Produce1 piece
  • garlic (cloves, chopped)Produce5 pieces
  • chicken stockPantry300 ml
  • double creamDairy600 ml
  • parmesan (grated)Dairy100 g
  • parsley (chopped)Produce30 g
  • fresh lasagne sheetsGrains9 pieces
  • cheddar (grated, for the top)Dairy150 g
  • parmesan (grated, for the top)Dairy50 g

per serving

Nutrition

762kcal

Carbs
35 g
Proteins
32 g
Fat
55 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Baking dish
  • Oven

step by step

Method

  1. Season and cook the chicken

    • Slice the chicken breasts into strips and season with the salt, black pepper, garlic granules and paprika.
    • Heat a little oil in a frying pan and cook the chicken until golden and cooked through.
    • Remove the chicken from the pan and set aside.
    Step 1

  2. Make the Alfredo sauce

    • Melt the butter in the same pan and soften the diced onion.
    • Add the chopped garlic and cook until fragrant.
    • Pour in the chicken stock and let it reduce slightly, then stir in the double cream and simmer until thickened.
    • Stir in the grated parmesan and chopped parsley, then return the chicken to the sauce.
    Step 2

  3. Layer the lasagne

    • Spread a little sauce in the base of a baking dish.
    • Alternate layers of fresh lasagne sheets and chicken Alfredo sauce, finishing with a sauce layer.
    • Scatter the grated cheddar and parmesan over the top.
    Step 3

  4. Bake and rest

    • Bake in a preheated oven at 200 °C until golden and bubbling.
    • Let the lasagne rest for a few minutes before serving.
    Step 4
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