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.
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
Instructions
Preparation
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Pound chicken breasts to an even 1/4-inch thickness. Rub chicken with olive oil and season liberally with cajun seasoning.
- 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
- In the same pan over medium-low heat, melt butter. Add minced garlic and stir until fragrant, about 1 minute.
- Gradually whisk in heavy cream and simmer for 5 minutes. Add 1 teaspoon of cajun seasoning, salt, and pepper to taste.
- Whisk in parmesan cheese until melted and thickened, about 3 minutes, then remove from heat.
Assembly
- Cook lasagna noodles according to package instructions to al dente.
- In a large bowl, mix cream cheese, ricotta, cajun seasoning, spinach, diced chicken, and half of the shredded cheeses to create the filling.
- Drain noodles and separate them to prevent sticking. Spread 1 cup of alfredo sauce in the bottom of the greased baking dish.
- 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.
- Pour remaining alfredo sauce evenly over the rolls, spooning excess sauce back on top. Sprinkle the remaining shredded cheese evenly over the rolls.
Baking
- 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.