Blackened Chicken Alfredo Lasagna
A delightful twist on traditional lasagna featuring Cajun-seasoned chicken and creamy Alfredo sauce wrapped in tender noodles, perfect for gatherings.
Ingredients
Main Ingredients
- 12 sheets lasagna noodle sheets Cook according to package instructions
- 3 pieces chicken breasts or thighs Cutlets or tenders also work
- 4 tablespoons olive oil Divided in the recipe
- 2 tablespoons cajun seasoning For seasoning the chicken
- 6 tablespoons butter For the sauce
- 6-8 cloves garlic Minced
- 2 cups heavy whipping cream
- 2 cups grated parmesan cheese Adds flavor and creaminess
- 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
Seasonings and Spices
- 2-3 teaspoons cajun seasoning For the filling
- 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
Optional Serving
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.
Cooking Chicken
- 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.
Preparing 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.
Assembling the Lasagna
- 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 for perfect cooking. Let the chicken rest after cooking to keep it juicy. Mix different cheeses for added flavor and texture in your filling. Check noodles for doneness before assembling the lasagna.