Chicken Alfredo Lasagna
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Added 2024-09-27
Updated 2024-09-27
Ingredients
| 4 | Chicken breasts |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
| 2 tsp | Garlic granules |
| 3 tsp | Paprika |
| 20g | Butter |
| 2 | Onion diced |
| 2 | Bell peppers diced |
| 5 | Cloves of garlic chopped |
| 300 ml | Chicken stock |
| 600 ml | Double cream |
| 100 g | Parmesan grated |
| 30 g | Parsley chopped |
| 9 | Lasagne sheets fresh |
For the top: | |
| 150g | Cheddar grated |
| 50g | Parmesan grated |
Instructions
Cooking mode
- Preheat the oven to 180C Fan.
- Cut the chicken breasts into thin strips, pop them into a bowl and add the salt, pepper, garlic granules, and paprika. Stir to coat.
- Melt the butter in a large pan with some cooking oil.
- Cook the chicken until it’s browned all over.
- Remove it from the pan and set aside for now. Add the diced onion into the same pan and cook for about 5 minutes, until it softens.
- Chuck in the garlic and bell pepper and cook for a further minute, before pouring in the chicken stock, and double cream.
- Get the chicken back into the pan and bring it to the boil. Simmer for a minute or so before adding in the grated parmesan and chopped parsley. Stir well.
- Spoon some sauce into an oven proof dish. Mine was 20x30cm. Lay lasagne sheets over the top, then repeat for 3 layers. Use all the chicken up in the middle of the lasagne so that the final layer is just sauce.
- Scatter the grated cheddar and parmesan over the top, then bake it for 25 minutes.
- Leave to stand for a few minutes before cutting into portions, and enjoy.