Blackened Chicken Alfredo Lasagna
A rich and comforting twist on the classic lasagna, this Blackened Chicken Alfredo Lasagna combines tender Cajun spiced chicken, creamy garlic Alfredo sauce, spinach, and layers of melty cheese. Perfect for cozy nights, family gatherings, and anyone who loves bold, comforting flavors.
Calories:
Ingredients
- For the chicken & pasta
- 12 lasagna noodle sheets
- 3 chicken breasts or thighs cutlets or tenders also work
- 4 tablespoons olive oil
- 2 tablespoons Cajun seasoning
- Garlic bread or Texas toast optional, for serving
- For the Alfredo sauce
- 6 tablespoons butter
- 6 –8 large garlic cloves minced
- 2 cups heavy whipping cream
- 1 –2 teaspoons Cajun seasoning
- 1 cup grated parmesan cheese
- Salt and pepper to taste
- 4 ounces cream cheese softened (half a block)
- For the ricotta spinach layer
- 15 ounces ricotta cheese
- 12 ounces frozen chopped spinach well drained
- 2 –3 teaspoons Cajun seasoning
- For the cheese topping
- 8 ounces mozzarella cheese shredded (divided)
- 8 ounces colby jack cheese shredded (divided)
- For the blackened spice blend
- 2 tablespoons smoked paprika or regular paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 2 teaspoons brown sugar
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Cook lasagna noodles until al dente, drain, and lay flat on parchment paper to prevent sticking.
- Season and sear chicken with Cajun + blackened spice blend, cook until golden, rest, then slice.
- Make Alfredo sauce with butter, garlic, heavy cream, seasoning, parmesan, and cream cheese until smooth and thick.
- Mix ricotta–spinach filling with Cajun seasoning.
- Assemble lasagna: sauce, noodles, ricotta–spinach, chicken, cheese; repeat and finish with sauce + cheese.
- Bake at 375°F: 25 minutes covered with foil, then uncover and bake 15–20 minutes until golden and bubbly.
- Rest for 10–15 minutes before slicing; serve with garlic bread.