Blackened Chicken Alfredo Lasagna (Print Format)
Blackened chicken, creamy alfredo, spinach, and cheese rolled in lasagna sheets for a golden, comforting dish.
# Ingredients:
→ Main Ingredients
01 -
12 lasagna noodle sheets
02 -
3 chicken breasts or thighs (cutlets or tenders also work)
03 -
4 tablespoons olive oil
04 -
2 tablespoons cajun seasoning
05 -
Garlic bread or Texas toast (optional, for serving)
→ Alfredo Sauce
06 -
6 tablespoons butter
07 -
6-8 large garlic cloves, minced
08 -
2 cups heavy whipping cream
09 -
1-2 teaspoons cajun seasoning
10 -
1 cup grated parmesan cheese
11 -
Salt and pepper to taste
→ Lasagna Filling
12 -
4 ounces cream cheese, softened (half a block)
13 -
15 ounces ricotta cheese
14 -
12 ounces frozen chopped spinach, well drained
15 -
2-3 teaspoons cajun seasoning
16 -
Prepared chicken, diced
17 -
8 ounces mozzarella cheese, shredded (divided)
18 -
8 ounces colby jack cheese, shredded (divided)
→ Blackened Cajun Seasoning
19 -
2 tablespoons smoked paprika (or regular paprika)
20 -
1 tablespoon cayenne pepper
21 -
1 tablespoon onion powder
22 -
2 teaspoons brown sugar
23 -
2 teaspoons garlic powder
24 -
1 teaspoon ground black pepper
25 -
1 teaspoon salt
26 -
1/2 teaspoon dried thyme
27 -
1/2 teaspoon dried oregano
# Steps:
01 -
Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
02 -
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 3-4 minutes on one side, then flip and cook on low for an additional 3 minutes. Let rest under tented foil for 5-10 minutes, then dice.
03 -
In the same pan over medium-low heat, melt butter. Add garlic and stir until fragrant, about 1 minute. Gradually whisk in heavy cream and simmer for 5 minutes. Add 1 teaspoon cajun seasoning, salt, and pepper to taste. Whisk in parmesan cheese until melted and thickened, about 3 minutes, then remove from heat.
04 -
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.
05 -
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.
06 -
Pour remaining alfredo sauce evenly over the rolls, spooning excess sauce back on top. Sprinkle the remaining shredded cheese evenly over the rolls. Bake uncovered for 35 minutes or until golden and bubbling.
# Tips:
01 -
Ensure the spinach is well-drained to prevent excess moisture in the filling.
02 -
Allow the chicken to rest before dicing to retain its juices.