Sheet Pan Chicken Alfredo Lasagna
All the comfort of chicken alfredo lasagna, spread on a sheet pan for maximum crispy, cheesy edges.
Servings: 6 servings
Equipment
Ingredients
- 1 lb lasagna noodles broken into 2-inch pieces
- 2 to 2.5 cups cooked chicken shredded (rotisserie is great here)
- 3 tbsp butter divided
- 2 15 oz jars of your favorite (or homemade) Alfredo sauce
- 1 cup chicken broth
- 2 cups shredded mozzarella divided
- 2 cups grated Parmesan cheese divided
- Salt to taste if needed
Instructions
- Preheat oven to 350°F. Spray a 13x18 baking sheet with nonstick cooking spray and set aside.
- Bring a large pot of water to a boil, then salt it. Cook the noodles until al dente (about 10 minutes). Strain and transfer to a large mixing bowl with 1 tbsp butter (to prevent sticking).
- In a large deep skillet, add 2 tbsp butter, the jars of Alfredo sauce and the chicken broth. Simmer on medium-low for 10 minutes. Add the shredded cooked chicken and mix.
- Once the sauce is done simmering, pour it into the mixing bowl with the cooked pasta, 1 cup mozzarella and 1 cup parmesan. Mix.
- On the prepared baking sheet, pour all of the lasagna mixture and spread out evenly.
- Top with the remaining 1 cup mozzarella and 1 cup parmesan cheese.
- Bake for 35-40 minutes or until the cheese is golden and bubbly. NOTE: you can broil for 1-2 minutes at the end for an extra golden top.
- Let the lasagna cool for 10 minutes before serving. Top with parsley and enjoy!
Nutrition
Calories: 664kcal | Carbohydrates: 62g | Protein: 40g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 1050mg | Potassium: 374mg | Fiber: 2g | Sugar: 3g | Vitamin A: 736IU | Calcium: 508mg | Iron: 2mg