If you’re on the hunt for a dish that hugs you from the inside out, then this Cheesy Mushroom Chicken Alfredo Lasagna Recipe is your new best friend. Imagine tender layers of perfectly cooked lasagna noodles embracing a creamy, garlicky Alfredo sauce, juicy shredded chicken, and earthy mushrooms—all topped with ooey-gooey mozzarella that’s browned to cheesy perfection. This recipe combines the indulgence of classic Italian comfort food with a twist that elevates every bite, making it a guaranteed crowd-pleaser for family dinners or special occasions.

Cheesy Mushroom Chicken Alfredo Lasagna Recipe - Recipe Image

Ingredients You’ll Need

The magic of this lasagna lies in the simplicity and balance of its ingredients. Each one plays a vital role in bringing rich, comforting flavors, a luscious texture, and a beautiful golden finish to your plate. Let’s break down exactly what you’ll need:

9 lasagna noodles: These form the essential structural layers, whether you choose regular or oven-ready, ensuring every bite holds together with ease.
2 tablespoons olive oil: Adds a subtle fruitiness and is perfect for sautéing the mushrooms to deepen their flavor.
2 cups cooked chicken, shredded or diced: Provides hearty protein and a tender texture that perfectly complements the creamy sauce.
2 cups mushrooms, sliced: Button or cremini work wonderfully, bringing an earthy richness that melds beautifully with the chicken.
3 cloves garlic, minced: Infuses the dish with warm, aromatic depth that awakens the flavors.
3 tablespoons butter: The foundation for the Alfredo sauce, lending it a silky richness.
3 tablespoons all-purpose flour: Helps thicken the sauce to creamy perfection without any graininess.
2 cups whole milk: Adds a smooth base for the Alfredo, balancing the heaviness of the cream.
1 cup heavy cream: Boosts the sauce’s decadence and velvety texture.
1 1/2 cups grated Parmesan cheese: Provides sharp, salty notes that make the sauce irresistibly flavorful.
1/2 teaspoon salt: Enhances all the individual flavors and ties everything together.
1/4 teaspoon black pepper: Adds a gentle kick that brightens the dish.
1/4 teaspoon Italian seasoning: Sprinkles in classic herbaceous notes typical of traditional Italian cooking.
2 cups shredded mozzarella cheese: The star topping that creates a golden, bubbly, melty crown to this beautiful lasagna.
1/4 cup chopped fresh parsley (optional): A fresh, color-boosting garnish that adds a lively contrast at the end.

How to Make Cheesy Mushroom Chicken Alfredo Lasagna Recipe

Step 1: Prepare the Oven and Noodles

Begin by preheating your oven to 375°F (190°C) and lightly greasing your 9×13-inch baking dish so your lasagna layers won’t stick. If you’re not using oven-ready noodles, cook your lasagna noodles according to the package instructions until al dente, then drain and set aside. This step ensures your noodles will layer perfectly without becoming mushy.

Step 2: Sauté Mushrooms and Combine with Chicken

In a large skillet, warm the olive oil over medium heat. Toss in your sliced mushrooms and cook until they’re beautifully softened and have developed a golden-brown color—about 6 to 8 minutes. Add the minced garlic and cook for another minute until fragrant. Then, stir in the cooked chicken to meld the flavors before removing the pan from heat. This mixture introduces the earthy, juicy heart of our dish.

Step 3: Craft the Creamy Alfredo Sauce

In a separate saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 to 2 minutes to create a roux, which will thicken the sauce and remove any raw flour taste. Gradually whisk in the milk and heavy cream until you achieve a smooth, velvety consistency. Keep stirring frequently as it thickens, which usually takes about 5 to 6 minutes. Once thickened, stir in the Parmesan cheese, salt, black pepper, and Italian seasoning. Remove the sauce from heat and get ready to build your layers!

Step 4: Assemble the Lasagna Layers

Spread a thin layer of your Alfredo sauce across the bottom of your greased baking dish. Add three lasagna noodles on top, laying them side by side. Next, spoon a third of the chicken and mushroom mixture evenly over the noodles. Follow this with a generous layer of Alfredo sauce and sprinkle mozzarella cheese on top. Repeat this layering process two more times, finishing with a final layer of noodles, more Alfredo sauce, and the remaining mozzarella cheese. This layering ensures every piece delivers a perfect balance of flavors and textures.

Step 5: Bake to Gooey, Golden Perfection

Cover the lasagna loosely with aluminum foil to prevent the top from drying out, and bake for 25 minutes. Then remove the foil and bake for an additional 15 minutes. This final bake encourages the cheese on top to bubble and turn a gorgeous golden brown. After baking, let your lasagna rest for at least 10 minutes—it’s the secret step that helps everything set up perfectly so your lasagna slices beautifully without losing any of its creamy, cheesy loveliness.

How to Serve Cheesy Mushroom Chicken Alfredo Lasagna Recipe

Garnishes

Fresh parsley sprinkled over the top adds a vibrant pop of color and a hint of herbal brightness that complements the rich flavors of the dish. If you love a punch of flavor, a light grating of extra Parmesan cheese right before serving completes the dish beautifully.

Side Dishes

Since this lasagna is rich and hearty, pairing it with a crisp green salad dressed lightly with lemon vinaigrette or some garlicky roasted broccoli cuts through the creaminess and keeps the meal balanced. Garlic bread or simple focaccia also pairs wonderfully, soaking up any extra sauce with delicious ease.

Creative Ways to Present

For a fun twist, consider serving individual portions of the Cheesy Mushroom Chicken Alfredo Lasagna Recipe in small ramekins or mini casserole dishes. This personalized presentation delights guests visually and ensures everyone gets a perfect portion brimming with cheesy layers. For gatherings, placing fresh herbs or edible flowers around the platter adds an elegant, inviting touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, cover any leftover Cheesy Mushroom Chicken Alfredo Lasagna tightly with plastic wrap or transfer to an airtight container. Stored in the refrigerator, it will stay fresh for up to 4 days—perfect for quick lunches or easy dinners during the week.

Freezing

This lasagna freezes beautifully. Assemble the dish as usual but hold off on baking. Wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn. When you’re ready, thaw it overnight in the refrigerator and bake as directed, adding extra baking time if needed. You can also freeze cooked leftovers in airtight containers for up to 3 months.

Reheating

To reheat portions, cover the lasagna with foil and warm in a 350°F (175°C) oven for 20-25 minutes or until heated through. For microwaves, cover loosely and heat in short intervals to keep the sauce creamy and prevent drying.

FAQs

Can I use different types of mushrooms for this recipe?

Absolutely! While button or cremini mushrooms are recommended for their mild, earthy flavor, you can experiment with shiitake, portobello, or even oyster mushrooms. Just adjust the cooking time slightly for thicker or more robust mushrooms to ensure they soften perfectly.

Is it okay to substitute the chicken with another protein?

Yes! You can swap cooked chicken for turkey, shredded rotisserie chicken, or even cooked sausage. For a vegetarian twist, replace the chicken with extra mushrooms, spinach, or roasted vegetables, making sure to adjust seasoning accordingly.

Do I have to use both milk and heavy cream in the Alfredo sauce?

Using both milk and heavy cream strikes a great balance between richness and lightness. The milk keeps the sauce from being too heavy, while the cream gives it that luscious velvety texture. You can use all cream for a richer sauce or substitute with half-and-half, but it might alter the thickness slightly.

Can I make this recipe gluten-free?

Definitely! Use gluten-free lasagna noodles and substitute the all-purpose flour with a gluten-free flour blend or cornstarch in the sauce. Just whisk it in carefully to avoid lumps and ensure smoothness.

How long does the lasagna need to rest after baking?

Letting the lasagna rest for about 10 minutes after baking is key. It helps the layers set and the sauce thicken slightly, which makes slicing easier and prevents it from falling apart when served. This short wait is well worth it!

Final Thoughts

There’s something truly special about the Cheesy Mushroom Chicken Alfredo Lasagna Recipe that makes it a standout on any dinner table. From the rich, creamy layers to the savory mushroom and chicken combo, every bite feels like a cozy celebration. I can’t wait for you to try making this at home and discover just how beautifully comforting and irresistible it is. Trust me—it’s one of those recipes you’ll want to keep coming back to time and time again!

Cheesy Mushroom Chicken Alfredo Lasagna Recipe

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4.2 from 57 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 8 servings 1x

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Description

A rich and creamy Cheesy Mushroom Chicken Alfredo Lasagna combining tender chicken, sautéed mushrooms, and a luscious Alfredo sauce layered between tender lasagna noodles, topped with gooey mozzarella and baked to golden perfection. Perfect as a comforting main course for family dinners.

Ingredients

Scale

Pasta

9 lasagna noodles (regular or oven-ready)

Chicken and Mushroom Filling

2 tablespoons olive oil
2 cups cooked chicken, shredded or diced
2 cups mushrooms, sliced (button or cremini)
3 cloves garlic, minced

Alfredo Sauce

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 1/2 cups grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon Italian seasoning

Topping

2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley (optional, for garnish)

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Instructions

Preheat and Prepare Dish: Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. If using regular lasagna noodles, cook them according to package directions, then drain and set aside.
Sauté Mushrooms and Chicken: In a large skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until softened and browned, about 6 to 8 minutes. Add minced garlic and cook for an additional 1 minute. Stir in the cooked chicken, then remove the skillet from heat.
Make Alfredo Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes to form a roux. Gradually whisk in the whole milk and heavy cream until mixture is smooth. Cook while stirring frequently until the sauce slightly thickens, about 5 to 6 minutes. Stir in grated Parmesan cheese, salt, black pepper, and Italian seasoning. Remove from heat.
Assemble Lasagna: Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Lay down 3 lasagna noodles over the sauce. Top with one-third of the chicken and mushroom mixture, followed by a layer of Alfredo sauce and a sprinkle of shredded mozzarella cheese. Repeat the layering two more times, finishing with noodles, sauce, and the remaining mozzarella cheese on top.
Bake the Lasagna: Cover the dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil carefully and bake for an additional 15 minutes until the top is bubbly and golden brown.
Rest and Garnish: Allow the lasagna to rest for 10 minutes before slicing to serve. Garnish with chopped fresh parsley, if desired, and enjoy.

Notes

Use rotisserie chicken for convenience and to save time.
Add fresh spinach or sun-dried tomatoes to the chicken and mushroom mixture for extra flavor and texture.
Use oven-ready noodles to skip the boiling step.
If desired, substitute part of the whole milk with half-and-half for an even richer sauce.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American