Serves 6
60 min
Buffalo Chicken Alfredo Lasagna
Recipe GLPRcd0cfc349c6550
A bold and creamy baked pasta dish combining spicy buffalo sauce with rich Alfredo and layers of tender chicken, ricotta, and melted cheeses. This sophisticated comfort food features aromatic spices and a perfect balance of heat and creaminess.
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Ingredients
6 lasagna noodles
½ cup butter
1 cup heavy cream
2 cloves garlic, minced
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 grated parmesan cheese, divided
2 cups shredded cooked chicken
1 lb ricotta cheese
2 cups shredded mozzarella cheese
Directions
Preheat your oven to 350°F. Bring a large pot of salted water to a rolling boil, then add the lasagna noodles. Cook according to package directions until al dente, then drain and lay flat on a clean kitchen towel to cool.
Pour the heavy cream into a saucepan and place over medium heat. Let it warm for 2–3 minutes, stirring occasionally.
Add the butter to the warm cream and stir until it melts completely.
Add the minced garlic, red pepper flakes, black pepper, kosher salt, onion powder, paprika, and cayenne pepper. Whisk well to combine all the spices.
Stir in the buffalo sauce until fully incorporated into the cream mixture.
Add 1½ cups of the grated parmesan cheese and whisk until smooth. Reduce the heat to low and allow the sauce to gently simmer for 5 minutes, stirring occasionally.
Fold the shredded chicken into the sauce, stirring gently. Continue to simmer over low heat for 10 minutes, stirring occasionally to ensure even coating and heating. The chicken is already fully cooked; this step is to infuse the flavors.
Remove the sauce from the heat and allow it to cool slightly.
Pour half of the buffalo chicken alfredo sauce evenly into the bottom of a 9 × 13-inch baking dish. Layer 3 lasagna noodles over the sauce, breaking them as needed to fit.
Spread half of the ricotta cheese evenly over the noodle layer.
Pour the remaining buffalo chicken alfredo sauce over the ricotta layer.
Top with the remaining 3 lasagna noodles, then spread the remaining ricotta cheese over them.
Sprinkle the shredded mozzarella cheese over the ricotta, then finish with the remaining ½ cup of parmesan cheese.
Bake uncovered in the preheated 350°F oven for 30–35 minutes, until the cheese topping is melted, lightly golden, and bubbling around the edges. If the top begins to brown too quickly, loosely tent with foil.
Remove from the oven and let rest for 5 minutes before serving. This allows the layers to set slightly and makes serving easier.
