Mushroom Chicken Alfredo Lasagna


Looking for a mouthwatering fusion of flavors? Mushroom Chicken Alfredo Lasagna might just be the dish you’re craving. This innovative recipe blends the rich creaminess of Alfredo sauce with savory chicken, earthy mushrooms, and comforting layers of lasagna noodles. Whether you’re hosting a dinner party or simply treating your family to a special meal, this indulgent dish is sure to impress. Let’s dive into the details of how to create this culinary masterpiece.


  • 1 pound of lasagna noodles
  • 2 cups cooked chicken, shredded or diced
  • 2 cups sliced mushrooms (such as cremini or button)
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)


Preheat your oven to 350°F (175°C). While the oven is heating up, boil the lasagna noodles according to the package instructions until they’re al dente. Once cooked, drain them and set them aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are tender and any excess moisture has evaporated. Stir in the cooked chicken and season with salt and pepper to taste. Set the skillet aside while you prepare the Alfredo sauce.

Alfredo Sauce: In a separate saucepan, melt the remaining butter over medium heat. Gradually whisk in the flour to create a roux, cooking for about 1-2 minutes until it turns golden brown. Slowly pour in the heavy cream while continuously whisking to prevent lumps from forming.

Once the cream is incorporated, let the mixture simmer gently, stirring occasionally, until it begins to thicken. This should take about 5-7 minutes. Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth and creamy. Remove the saucepan from the heat.

Assembly: Now it’s time to assemble the lasagna. In a greased baking dish, spread a thin layer of the Alfredo sauce on the bottom. Arrange a layer of lasagna noodles on top, followed by a portion of the chicken and mushroom mixture. Repeat this layering process until you’ve used up all the ingredients, finishing with a layer of Alfredo sauce on top.

Baking: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes, or until the lasagna is heated through and the edges are bubbly. Remove the foil during the last 10 minutes of baking to allow the top to lightly brown.

Serving: Once the lasagna is done baking, remove it from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped parsley for a pop of color and added freshness, if desired. Slice into generous portions and serve alongside a crisp green salad or garlic bread for a complete meal.

Serving and Storage Tips for Mushroom Chicken Alfredo Lasagna:

  1. Serving Tips:
    • Allow the lasagna to cool for about 10-15 minutes after removing it from the oven before slicing. This helps the layers to set and makes it easier to serve.
    • Serve the lasagna alongside a fresh green salad dressed with a light vinaigrette to balance out the richness of the dish.
    • For a complete meal, pair the lasagna with garlic bread or a crusty baguette to soak up the delicious Alfredo sauce.
  2. Storage Tips:
    • If you have leftovers, allow the lasagna to cool completely before storing it.
    • Slice the lasagna into individual portions and transfer them to airtight containers. Alternatively, you can cover the entire baking dish tightly with plastic wrap or aluminum foil.
    • Refrigerate the leftovers promptly and consume them within 3-4 days for the best quality.
    • To reheat individual portions, you can use the microwave for quick heating. Alternatively, reheat larger portions in the oven at 350°F (175°C) until warmed through.
    • If you’re freezing the lasagna for later consumption, wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil to prevent freezer burn. Label the package with the date and contents.
    • Frozen lasagna can be stored for up to 1-2 months. To reheat from frozen, thaw it overnight in the refrigerator before reheating it in the oven until heated through.

Variations for Mushroom Chicken Alfredo Lasagna:

  1. Vegetarian Option:
    • Replace the chicken with a medley of roasted vegetables such as zucchini, bell peppers, spinach, and cherry tomatoes. Sauté the vegetables with garlic and herbs for extra flavor.
    • For added protein, incorporate cooked lentils or chickpeas into the vegetable mixture.
  2. Seafood Twist:
    • Substitute the chicken with cooked shrimp, crab meat, or a combination of both for a luxurious seafood Alfredo lasagna.
    • Enhance the seafood flavor by adding a splash of white wine to the Alfredo sauce and incorporating seafood-friendly herbs like dill or parsley.
  3. Spinach and Artichoke Variation:
    • Incorporate chopped spinach and marinated artichoke hearts into the Alfredo sauce for a creamy and vibrant twist.
    • Layer the lasagna with the spinach-artichoke mixture along with the mushrooms for a flavorful and nutritious option.
  4. Tex-Mex Fusion:
    • Infuse the lasagna with Tex-Mex flavors by substituting the Alfredo sauce with a creamy chipotle sauce.
    • Replace the mushrooms with sautéed onions, bell peppers, and corn, and add a layer of black beans or refried beans for extra protein and flavor.
    • Top the lasagna with shredded Mexican cheese blend and garnish with fresh cilantro and sliced jalapeños for a spicy kick.
  5. Pesto and Sun-Dried Tomato Variation:
    • Swap the Alfredo sauce with a homemade or store-bought basil pesto for a vibrant and herbaceous flavor profile.
    • Layer the lasagna with sun-dried tomatoes, roasted garlic, and shredded rotisserie chicken for a Mediterranean-inspired twist.
    • Finish the lasagna with a sprinkle of pine nuts and grated Parmesan cheese before baking for added texture and nuttiness.
  6. Gluten-Free Option:
    • Use gluten-free lasagna noodles or substitute them with thinly sliced zucchini or eggplant for a low-carb alternative.
    • Ensure all other ingredients, including the Alfredo sauce and seasonings, are gluten-free certified to accommodate dietary preferences or restrictions.
  7. Dairy-Free and Vegan Variation:
    • Prepare a dairy-free Alfredo sauce using ingredients like coconut milk, nutritional yeast, and arrowroot starch for thickening.
    • Substitute the chicken with plant-based protein sources such as tofu, tempeh, or seitan, marinated in herbs and spices for flavor.
    • Opt for dairy-free cheese alternatives or omit the cheese altogether for a vegan-friendly option.


Mushroom Chicken Alfredo Lasagna is a delightful twist on the classic Italian dish, combining the flavors of creamy Alfredo sauce with tender chicken and earthy mushrooms. Whether you’re cooking for a special occasion or simply craving comfort food, this recipe is sure to satisfy. Give it a try and watch as it becomes a new favorite in your recipe repertoire.

FAQ’s for Mushroom Chicken Alfredo Lasagna:

  1. **Can I use pre-cooked or rotisserie chicken for this recipe?
    • Absolutely! Pre-cooked or rotisserie chicken works perfectly in this recipe. Simply shred or dice the chicken and incorporate it into the Alfredo sauce as directed.
  2. **Can I prepare the lasagna ahead of time?
    • Yes, you can assemble the lasagna ahead of time and refrigerate it until you’re ready to bake. Just be sure to cover it tightly with plastic wrap or aluminum foil to prevent drying out.
  3. **Can I use different types of mushrooms?
    • Of course! You can experiment with various types of mushrooms such as portobello, shiitake, or oyster mushrooms to add different textures and flavors to the lasagna.
  4. **Can I make this recipe without mushrooms?
    • Yes, you can omit the mushrooms if you prefer or if you have dietary restrictions. Simply adjust the quantity of chicken or add additional vegetables to compensate.
  5. **Can I freeze Mushroom Chicken Alfredo Lasagna?
    • Yes, you can freeze the lasagna either before or after baking. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before reheating.
  6. **What can I serve with Mushroom Chicken Alfredo Lasagna?
    • This lasagna pairs well with a variety of side dishes such as garlic bread, salad, steamed vegetables, or a crusty baguette.
  7. **Can I use store-bought Alfredo sauce instead of making it from scratch?
    • Absolutely! If you’re short on time, you can use store-bought Alfredo sauce instead of making it from scratch. Just be sure to choose a high-quality sauce for the best flavor.
  8. **Can I make this recipe gluten-free?
    • Yes, you can use gluten-free lasagna noodles or substitute them with thinly sliced zucchini or eggplant for a gluten-free option.
  9. **Can I make Mushroom Chicken Alfredo Lasagna without dairy?
    • Yes, you can make a dairy-free version of this recipe by using dairy-free Alfredo sauce and cheese alternatives such as nutritional yeast or vegan cheese.
  10. **How long will leftovers last in the refrigerator?
    • Leftover lasagna can be stored in the refrigerator for 3-4 days. Be sure to cover it tightly to maintain freshness. Reheat individual portions as needed.

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