Description
This Chicken Alfredo Lasagna with Boursin is a decadent and creamy layered pasta dish combining tender shredded chicken, fresh spinach, and a rich Boursin-infused Alfredo sauce. Perfectly baked to golden perfection and topped with melted mozzarella and fresh parsley, this recipe offers a comforting twist on classic lasagna with a fragrant garlic and herb cheese flavor.
Ingredients
Scale
Lasagna and Filling
- 12 uncooked lasagna noodles
- 4 cups cooked, shredded chicken
- 3 ounces fresh spinach
- 15 ounces whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- Fresh Italian parsley, for garnish
Alfredo Sauce
- 3 tablespoons unsalted butter, plus more for greasing
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 cup chicken or vegetable broth
- 1 5.3 oz container Boursin garlic and herb cheese
- Kosher salt
- Ground black pepper
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or oil and set aside to prevent sticking during baking.
- Par-cook Lasagna Noodles: Bring a large pot of salted water to a boil over high heat. Carefully add the lasagna noodles and par cook them for 4 minutes, stirring occasionally so they don’t stick together. Remove noodles with tongs and spread them out on parchment or wax paper to cool while you prepare the sauce and filling.
- Make Alfredo Sauce: In a large skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in heavy cream and broth, bringing the mixture to a simmer over medium-high heat. Cook for 5 to 7 minutes, stirring continuously as the sauce bubbles and thickens, scraping down the sides of the pan.
- Incorporate Boursin Cheese: Add the Boursin garlic and herb cheese into the thickened cream sauce, stirring until fully melted and smooth—about 2-3 minutes. Season with 1 teaspoon kosher salt and ½ teaspoon ground black pepper. Remove sauce from heat.
- Combine Chicken and Spinach: In a medium bowl, combine the cooked shredded chicken, fresh spinach, and ½ cup of the Alfredo sauce. Toss gently with tongs until well mixed. Season to taste and set aside.
- Prepare Ricotta Mixture: In a small bowl, mix the ricotta cheese with ½ teaspoon salt and ¼ teaspoon black pepper until smooth and evenly seasoned.
- Assemble the Lasagna: Spread ⅓ cup of Alfredo sauce evenly on the bottom of the prepared baking dish. Lay down 3 lasagna noodles across the dish. Spread ⅓ of the ricotta mixture over the noodles, then top with ⅓ of the chicken and spinach mixture followed by a sprinkle of ½ cup shredded mozzarella. Repeat these layers two more times, finishing with a final layer of 3 noodles. Spoon the remaining Alfredo sauce on top and sprinkle the last ½ cup mozzarella cheese evenly over the surface.
- Bake the Lasagna: Cover the dish tightly with aluminum foil and bake on the middle oven rack at 375°F for 20 minutes. Afterward, remove the foil and bake uncovered for an additional 10 minutes to brown the cheese on top.
- Rest and Serve: Remove the lasagna from the oven and allow it to cool for 10 minutes. Garnish with fresh Italian parsley before slicing and serving to enjoy warm, creamy layers packed with flavor.
Notes
- This recipe features a creamy Boursin garlic and herb cheese Alfredo sauce that enhances the classic chicken lasagna for a rich and flavorful twist.
- Par-cooking the noodles helps achieve perfectly tender layers without becoming mushy.
- Allow the lasagna to rest after baking so the layers set and slice cleanly.
- Use fresh spinach for a vibrant texture, but you can also substitute with frozen chopped spinach—just be sure to drain excess moisture.
Nutrition
- Serving Size: 1 serving
- Calories: 665 kcal
- Sugar: 2 g
- Sodium: 593 mg
- Fat: 48 g
- Saturated Fat: 29 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.2 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 190 mg
