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Buffalo Chicken Alfredo Lasagna
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This recipe for buffalo chicken alfredo lasagna is a deliciously spicy & cheesy twist on the classic pasta dish made in only an hour!
Course
Main Course
Cuisine
Italian
Prep Time
30
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Servings
6
people
Calories
825
Author
Whitney Bond
Ingredients
6
lasagna noodles
1
cup
heavy cream
½
cup
butter
2
cloves
garlic
crushed
1
tsp
red pepper flakes
1
tsp
black pepper
1
tsp
kosher salt
½
tsp
onion powder
1
tsp
paprika
1
tsp
cayenne pepper
¼
cup
buffalo sauce
2
cups
parmesan cheese
grated - divided
2
cups
cooked and shredded chicken
1
lb
ricotta cheese
2
cups
mozzarella cheese
shredded
Instructions
Preheat oven to 350°F.
Boil the lasagna noodles, drain and set aside.
Add the cream to a saucepan over medium heat.
Cook for 2-3 minutes, then add the butter.
Once the butter has melted, whisk in the garlic, red pepper flakes, black pepper, salt, onion powder, paprika, cayenne pepper and buffalo sauce.
Add 1 ½ cups parmesan cheese.
Turn heat to low and simmer for 5 minutes.
Add the shredded chicken and simmer for 10 minutes, stirring occasionally.
Remove from the heat.
Place half of the buffalo chicken alfredo sauce in the bottom of a 9 x 13 baking dish.
Top with three lasagna noodles, then spread ½ of the ricotta cheese on the noodles.
Cover with the remaining chicken alfredo sauce.
Top with three lasagna noodles and the remaining ricotta cheese, then sprinkle the mozzarella cheese and remaining ½ cup of parmesan cheese on top.
Bake for 30-35 minutes.
Nutrition
Serving:
6
g
|
Calories:
825
kcal
|
Carbohydrates:
27
g
|
Protein:
43
g
|
Fat:
60
g
|
Saturated Fat:
36
g
|
Cholesterol:
221
mg
|
Sodium:
1814
mg
|
Potassium:
360
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
2335
mg
|
Vitamin C:
0.7
mg
|
Calcium:
783
mg
|
Iron:
1.5
mg