Ever walk through the door at the end of the day, seriously hungry, and the last thing you wanna do is spend hours in the kitchen? High Protein Chicken Alfredo Lasagna is my answer to a filling dinner that actually feels special, even when you’ve barely got time or energy. We’re talking juicy chicken, loads of cheese, and that creamy Alfredo sauce (yep, it’s simple, I promise). If you’re already eyeing other easy cheesy dinners, my cheesy chicken pasta and these high protein low calorie cheesy buffalo chicken burritos are slam dunks, too. Anyway, let’s dive in and solve this weeknight dinner dilemna together.
Table of Contents
What is High Protein Chicken Alfredo Lasagna?
So, not everyone’s heard of chicken Alfredo lasagna. Imagine a classic Italian lasagna but swap the beef and red sauce for shredded chicken and that rich, cheesy Alfredo sauce. It’s kinda like the best of both worlds. And here’s the wild part: with all the extra chicken and cottage cheese, it packs a real protein punch. If you’re into meal prepping (honestly, I wish I was more on top of that), this recipe checks all the boxes. It keeps well, tastes even better the next day, and people gobble it up, no matter how picky. Win-win.
Why You’ll Love This High Protein Chicken Alfredo Lasagna
Here’s the deal. Why do folks keep requesting this one?
It feels like pure comfort food, but it’s, you know, secretly better for you than it tastes.
High Protein Chicken Alfredo Lasagna
Ingredients
- Cooked chicken shredded, ~3 cups
- Lasagna noodles regular or oven-ready
- Alfredo sauce ~24 oz
- Cottage cheese or ricotta 1–1½ cups
- Mozzarella cheese 2 cups shredded
- Parmesan cheese ½ cup shredded
- Garlic powder or Italian seasoning optional
- Salt & pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set it aside.
- Cook your lasagna noodles according to the package instructions if you're not using oven-ready noodles. Once cooked, drain and lay them flat on parchment or a clean towel to prevent sticking.
- Prepare the chicken filling: In a large bowl, combine the shredded cooked chicken with about half of the Alfredo sauce, cottage cheese or ricotta, 1 cup of shredded mozzarella, and a bit of garlic powder or Italian seasoning if using. Mix until well combined. This mixture should be creamy but still thick enough to layer.
- Start layering: Spoon a thin layer of Alfredo sauce across the bottom of your prepared baking dish. This helps prevent the noodles from sticking and adds flavor from the first bite.
- Layer 1: Place 3–4 lasagna noodles across the sauce, overlapping slightly if needed. Spread about ⅓ of the chicken-cheese mixture over the noodles. Drizzle with a bit more Alfredo sauce. Sprinkle a handful of mozzarella and a bit of parmesan.
- Repeat the layers: Add another layer of noodles, followed by more chicken mixture, more sauce, and more cheese. Continue layering until all your filling is used, ending with a final layer of noodles topped generously with Alfredo sauce and all the remaining cheese (mozzarella + parmesan).
- Cover and bake: Cover the baking dish with foil (nonstick side down if it’s not already nonstick) and bake in the preheated oven for 25–30 minutes.
- Uncover and finish baking: Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese on top is melted, bubbly, and starting to brown around the edges.
- Rest before slicing: Once out of the oven, let the lasagna rest for at least 10 minutes before slicing. This helps it set and makes for cleaner portions (plus, it prevents burned mouths!).
- Serve & enjoy: Garnish with fresh basil or parsley if you’d like, and serve with garlic bread or a crisp green salad.
Notes
Pros
- High in protein
- Great for leftovers and meal prep
- Family-friendly comfort food
- Simple ingredients and shortcuts
- Easy to assemble ahead of time
Cons
- Can be rich/heavy for some diets
- Not low in calories
- Requires oven and baking time
- Can be messy if not layered properly
Serving this at a potluck? Guaranteed the pan comes back scraped clean (trust me, my family is relentless with this one).
Eating more protein is easier when it’s actually delicious.
It’s just as good for leftovers as when it’s fresh—maybe even a smidge better.
Better still, it uses supermarket shortcuts, so you don’t spend your whole evening cooking.
Whip it out for family dinner or, heck, save it just for yourself after a really long week. We don’t judge here.
How to Make High Protein Chicken Alfredo Lasagna
Alright, let’s keep this practical. Want to know the basics before you even start? First off, get your ingredients prepped—don’t skip that, or you’ll regret it. Cook your chicken or grab a rotisserie from the store (takes the edge off your stress, honestly). Shred it. Next, it’s all about layering: noodles, chicken, cheesy sauce, more sauce, repeat. Bake until bubbly and golden. If you’re speedy, you could throw it all together in under an hour, or assemble ahead and bake when you’re ready. There’s hardly any fancy skills needed, really. If you can stir and stack, you’re in business.
Key Ingredients for High Protein Chicken Alfredo Lasagna
You only need a handful of things here. Start with cooked chicken—breast or thigh meat both work (if you’re curious how to cook ’em, my how long to boil chicken thighs guide is super handy). Pick up lasagna noodles from the store—regular or the oven-ready kind. Grab cottage cheese or ricotta, a heap of mozzarella, and a tub of Alfredo sauce (homemade is awesome, but store-bought is totally fine, honestly). Parmesan is a must for that golden crust, and don’t forget a pinch of garlic powder or Italian seasoning if you love a little zip.
Step-by-Step Instructions
Here’s the rundown (promise it’s straightforward). First, preheat your oven and cook your noodles if you aren’t using the so-called “no boil” ones. While those cool off, mix your chicken with a scoop of the Alfredo and some cheeses. Grab your baking dish, spread a bit of sauce on the bottom (saves you from sticky lasagna messes), then start layering: noodles, chicken mixture, sauce, more cheese. Repeat until you’re out of stuff or the dish looks full to the brim. Pile on extra cheese for good measure, then bake until the top is bubbling and golden brown. Oh, and let it rest a tad before you dive in—slicing is loads easier that way.
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What to Serve High Protein Chicken Alfredo Lasagna With
Got a steaming dish on the table, but… now what? These combos are my absolute favorites:
- Garlic bread, obviously, for that extra cheesy carb fix.
- A tangy green salad (or something snappy like arugula) to cut the richness.
- Steamed broccoli or even roasted carrots—makes it feel a tiny bit more virtuous.
- A sprinkle of fresh basil if you’re feeling extra.
It goes with almost anything. Really. Don’t overthink it.
Top Tips for Perfecting High Protein Chicken Alfredo Lasagna
Gotta be honest, I’ve messed up lasagna plenty before. Too dry, noodles overcooked—yikes. A few life lessons, though, go a long way. Always add enough sauce between layers; dry lasagna is nobody’s friend. Don’t overload with cheese on the bottom or it’ll stick to the pan. Letting the lasagna rest after baking (even if you’re starving) helps everything hold together better—plus, you won’t burn your mouth (which I do, every time). Freeze leftovers in individually wrapped slices for lunches that are actually exciting. And, seriously, taste as you go. Sauces need salt. Chicken needs checking. Your tastebuds will thank you.
Storing and Reheating Tips
If you end up with leftovers (which is rare, at my house), keep them in an airtight container in the fridge. They’ll stay good for up to four days. To reheat, microwave individual squares or warm the whole thing in a low oven covered with foil so it doesn’t dry out. The cheese gets gooey all over again. You can also freeze slices, just wrap them well. Thaw overnight for best results. Nothing fancy, just practical.
FAQ – Common Questions
Can I use store-bought Alfredo sauce?
Totally. Saves heaps of time. Homemade is “fancy restaurant” level, but nobody will judge.
Is this recipe okay with gluten-free noodles?
Yep, just follow the package instructions for your noodles. You might need extra sauce so it’s not dry.
Can I make this ahead?
Oh yeah, it’s even better assembled a day early. Refrigerate and bake when you’re ready.
What kind of chicken is best?
Rotisserie, leftover, grilled—it all works. I sometimes use honey garlic chicken thighs for more flavor.
Does it freeze well?
Absolutely. Slice first, freeze, then pop a piece in the microwave when those cravings hit.
