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Blackened Chicken Alfredo Lasagna

This delightful twist on traditional lasagna combines Cajun-seasoned chicken with creamy Alfredo sauce and tender lasagna noodles, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Cajun
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 sheets lasagna noodle sheets
  • 3 pieces chicken breasts or thighs Cutlets or tenders also work
  • 4 tablespoons olive oil
  • 2 tablespoons cajun seasoning
  • 6 tablespoons butter
  • 6-8 large garlic cloves, minced
  • 2 cups heavy whipping cream
  • 1-2 teaspoons cajun seasoning
  • 1 cup grated parmesan cheese
  • 4 ounces cream cheese, softened Half a block
  • 15 ounces ricotta cheese
  • 12 ounces frozen chopped spinach, well drained
  • 8 ounces mozzarella cheese, shredded Divided
  • 8 ounces colby jack cheese, shredded Divided
  • 2 tablespoons smoked paprika Or regular paprika
  • 1 tablespoon cayenne pepper
  • 1 tablespoon onion powder
  • 2 teaspoons brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano

Method
 

Preparation
  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Pound chicken breasts to an even 1/4-inch thickness. Rub chicken with olive oil and season liberally with cajun seasoning.
  3. Heat a skillet over medium heat, add 2 tablespoons olive oil, and cook chicken for 3-4 minutes on one side. Flip and cook on low for an additional 3 minutes. Let it rest under tented foil for 5-10 minutes, then dice.
Making the Sauce
  1. In the same pan over medium-low heat, melt butter. Add minced garlic and stir until fragrant, about 1 minute.
  2. Gradually whisk in heavy cream and simmer for 5 minutes. Add 1 teaspoon of cajun seasoning, salt, and pepper to taste.
  3. Whisk in parmesan cheese until melted and thickened, about 3 minutes, then remove from heat.
Assembly
  1. Cook lasagna noodles according to package instructions to al dente.
  2. In a large bowl, mix cream cheese, ricotta, cajun seasoning, spinach, diced chicken, and half of the shredded cheeses to create the filling.
  3. Drain noodles and separate them to prevent sticking. Spread 1 cup of alfredo sauce in the bottom of the greased baking dish.
  4. Lay noodles flat and add about 1/2 cup of filling to one end of each sheet. Roll tightly and place seam-side down into the dish.
  5. Pour remaining alfredo sauce evenly over the rolls, spooning excess sauce back on top. Sprinkle the remaining shredded cheese evenly over the rolls.
Baking
  1. Bake uncovered for 35 minutes or until golden and bubbling.

Notes

Ensure your chicken is pounded evenly to cook perfectly. Don't skip letting the chicken rest after cooking; this helps keep it juicy. Mix different cheeses for added flavor and texture in your filling. Check noodles for doneness before assembling the lasagna.