If you’re craving a soul-warming dish that brings together creamy richness, tender chicken, and earthy mushrooms all layered between perfectly cooked pasta, then this Mushroom Chicken Alfredo Lasagna Recipe is going to be your new obsession. It combines the velvety smoothness of homemade Alfredo sauce with savory chicken and mushrooms, creating an irresistible comfort food classic that somehow feels special every time you make it. Whether it’s a cozy weekend dinner or a dish for welcoming friends, this lasagna brilliantly balances flavors and textures in every bite.
Ingredients You’ll Need
Gathering your ingredients for this Mushroom Chicken Alfredo Lasagna Recipe couldn’t be simpler. Each component plays an important role: from the tender chicken adding hearty protein, to the mushrooms delivering a rich, earthy flavor, and the creamy sauce binding it all together. Let’s jump into what you’ll need to bring this dish to life.
- 9 lasagna noodles: These form the perfect savory layers to stack your delicious filling on.
- 2 tablespoons olive oil: Helps sauté mushrooms to a golden, tender perfection.
- 2 cups cooked chicken (shredded): Adds a comforting protein element—rotisserie chicken works wonderfully here.
- 2 cups mushrooms (sliced): Brings earthiness and depth to the filling.
- 3 cloves garlic (minced): Infuses the dish with a fragrant, savory kick.
- 1 teaspoon Italian seasoning: A perfect blend of herbs to elevate the flavor complexity.
- 4 tablespoons unsalted butter: Essential for creating your creamy roux base.
- 4 tablespoons all-purpose flour: Thickens the Alfredo sauce into its signature silky texture.
- 3 cups whole milk: Adds richness and creaminess to the sauce.
- 1 cup heavy cream: Makes the sauce luxuriously smooth and indulgent.
- 1½ cups grated Parmesan cheese: Delivers salty, nutty depth to the sauce.
- 1½ cups shredded mozzarella cheese: Melts beautifully for that luscious cheese pull we all love.
- ½ teaspoon salt: Enhances all the wonderful flavors.
- ½ teaspoon black pepper: Adds a gentle hint of spice and warmth.
- Chopped parsley (optional): A fresh, colorful garnish to brighten the final presentation.
How to Make Mushroom Chicken Alfredo Lasagna Recipe
Step 1: Prepare the Noodles and Sauté the Vegetables
Start by preheating your oven to 375°F. Cook the lasagna noodles according to the package instructions until they’re al dente—just tender enough to hold their shape but soft enough to roll easily. Drain and set them aside. Next, in a large skillet over medium heat, heat the olive oil and add your sliced mushrooms. Sauté for about 5 minutes until they soften and start releasing their lovely earthy aroma. Add the minced garlic and Italian seasoning, stirring for another minute to build a fragrant base. Then stir in the shredded chicken, warming everything together before removing the skillet from the heat.
Step 2: Make the Creamy Alfredo Sauce
In a separate saucepan, melt the butter over medium heat, creating the base for your Alfredo sauce. Whisk in the flour and cook for 1 minute to form a roux—this thickens the sauce without lumps. Slowly add the whole milk and heavy cream while whisking constantly, which helps keep the mixture silky smooth. Let it cook for 5 to 7 minutes as it thickens into luscious creaminess. Once thickened, stir in the grated Parmesan cheese, salt, and pepper until the cheese melts and the sauce becomes perfectly rich.
Step 3: Assemble the Layers
Grab a 9×13-inch baking dish and begin by spreading a thin layer of Alfredo sauce on the bottom—this prevents sticking and adds flavor from the very first bite. Layer three cooked lasagna noodles on top, followed by a generous portion of the chicken and mushroom mixture. Spoon over a layer of Alfredo sauce and sprinkle with shredded mozzarella cheese. Repeat this layering process two more times, finishing with a top layer of sauce and mozzarella cheese to get that gorgeous golden crust when baked.
Step 4: Bake and Rest
Cover the lasagna tightly with aluminum foil and bake in your preheated oven for 25 minutes. After that, remove the foil and bake uncovered for another 15 to 20 minutes until the sauce bubbles and the cheese on top turns a beautiful golden brown. When done, let the lasagna rest for about 10 minutes—this waiting time helps the layers set, so it slices neatly and holds all that creamy goodness beautifully.
How to Serve Mushroom Chicken Alfredo Lasagna Recipe
Garnishes
Before serving, sprinkle freshly chopped parsley over the top to add a pop of green color and a fresh herbal note that cuts through the richness of the dish. For an extra touch, you could grate a bit more Parmesan over each slice, enhancing that cheesy aroma we adore.
Side Dishes
Pair this Mushroom Chicken Alfredo Lasagna Recipe with simple, crisp side dishes like a lightly dressed arugula salad or steamed green beans. The fresh, slightly peppery greens offer a lovely contrast to the creamy, hearty lasagna. Garlic bread or focaccia also make fantastic companions, perfect for mopping up any leftover sauce on your plate.
Creative Ways to Present
For a cozy family dinner, serve the lasagna straight from the baking dish with a wide, hearty spatula for rustic appeal. If you’re entertaining guests, arrange individual portions on pretty plates with a drizzle of extra Alfredo sauce and a few fresh mushroom slices sautéed with garlic on the side, making it both elegant and inviting.
Make Ahead and Storage
Storing Leftovers
This Mushroom Chicken Alfredo Lasagna Recipe is even better the next day! Store leftovers tightly covered in the refrigerator for up to 3 days. The flavors meld beautifully overnight, so when you reheat, it tastes just like freshly baked comfort food.
Freezing
If you want to prepare this dish ahead of time, feel free to assemble the lasagna and freeze it before baking. Wrap the dish well with plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking as directed.
Reheating
To reheat, cover the lasagna loosely with foil and warm it in the oven at 350°F for about 20 to 25 minutes. You can also microwave individual slices on medium power, making sure to cover them to keep moisture locked in.
FAQs
Can I use store-bought Alfredo sauce instead of making my own?
Absolutely! While homemade Alfredo sauce really elevates the dish with its freshness and tailored seasoning, using a quality store-bought version is a great shortcut that still delivers creamy indulgence.
What type of mushrooms works best for this recipe?
Button or cremini mushrooms are ideal because they have a mild flavor that complements the creamy sauce. However, you can experiment with shiitake or portobello if you want a deeper, earthier taste.
Is it possible to make this vegetarian?
Yes! Simply omit the chicken and consider adding extra mushrooms or spinach to keep the filling hearty and satisfying without meat.
How long does it take to assemble the lasagna?
Once the noodles and filling ingredients are prepared, assembly usually takes around 10 to 15 minutes. The key is layering evenly for balanced flavor in every slice.
Can I prepare this dish without noodles for a low-carb option?
You certainly can. Using thinly sliced zucchini or eggplant as “noodles” offers a lighter, low-carb alternative that still works wonderfully with the rich Alfredo sauce and chicken.
Final Thoughts
This Mushroom Chicken Alfredo Lasagna Recipe is truly one of those dishes that brings warmth and joy with every forkful. It’s creamy, comforting, and surprisingly easy to pull together, making it a must-try for anyone who loves Italian-American classics. Trust me, once you make this lasagna, it will become a favorite in your home just like it is in mine—so don’t hesitate to dive in and savor every cheesy, mushroomy bite!
Print
Mushroom Chicken Alfredo Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Mushroom Chicken Alfredo Lasagna is a creamy, comforting Italian-American classic featuring layers of tender lasagna noodles, sautéed mushrooms, shredded chicken, and a rich homemade Alfredo sauce. Baked to golden perfection, it’s an ideal meal for family dinners or entertaining guests.
Ingredients
Lasagna
- 9 lasagna noodles
- 2 tablespoons olive oil
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
Alfredo Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese
- 1 1/2 cups shredded mozzarella cheese
Garnish
- Chopped parsley (optional)
Instructions
- Preheat Oven and Prepare Noodles: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside to prevent sticking.
- Sauté Mushrooms and Chicken: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté until softened, about 5 minutes. Add minced garlic and Italian seasoning, cooking for another minute until fragrant. Stir in the shredded cooked chicken and remove the skillet from heat.
- Make the Alfredo Sauce: In a separate saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 4 tablespoons of all-purpose flour and cook for 1 minute to form a roux. Gradually add 3 cups of whole milk and 1 cup of heavy cream while whisking constantly to avoid lumps. Continue whisking and cook for 5–7 minutes until the sauce thickens. Stir in grated Parmesan cheese, salt, and black pepper until fully melted and smooth.
- Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish. Place 3 lasagna noodles over the sauce. Layer with a portion of the chicken and mushroom mixture, then add another layer of Alfredo sauce and a sprinkle of shredded mozzarella cheese. Repeat this layering process three times, finishing with a final layer of sauce and mozzarella on top.
- Bake: Cover the assembled lasagna with foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15–20 minutes until the sauce is bubbly and the top is golden brown.
- Rest and Serve: Allow the lasagna to rest for 10 minutes before slicing to let it set. Garnish with chopped parsley if desired and serve warm.
Notes
- Use rotisserie chicken for an easy shortcut.
- Add spinach or substitute mushrooms with other vegetables like zucchini or bell peppers for variety.
- You can assemble the lasagna a day ahead, cover it, and refrigerate until ready to bake.
- For a vegetarian version, omit the chicken and add extra mushrooms or vegetables.
