Creamy Chicken and Artichoke Lasagna Recipe

Looking for a comforting dish that brings a twist to traditional lasagna? This Chicken and Artichoke Lasagna Recipe is the answer! It’s a perfect blend of tender chicken, tangy artichokes, and creamy sauce layered between sheets of pasta. Whether you’re hosting a dinner party or just enjoying a cozy night in, this chicken recipe will surely impress your guests.

Imagine the delightful aroma wafting through your kitchen as you prepare this lasagna. With every bite, you’ll experience the richness of the cheese and the added depth from the artichokes, making it a truly memorable meal. Plus, it’s a fantastic way to incorporate more protein into your diet!

Deliciously Unique Chicken and Artichoke Lasagna

This lasagna is a delightful combination of flavors, featuring layers of savory chicken, artichoke hearts, and a creamy béchamel sauce. The dish is baked until bubbly and golden, offering a deliciously rich taste that is both satisfying and comforting.

Ingredients

9 lasagna noodles
2 cups cooked chicken, shredded
1 can (14 oz) artichoke hearts, drained and chopped
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups béchamel sauce (or store-bought)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions; drain and set aside.
In a mixing bowl, combine the shredded chicken, chopped artichoke hearts, ricotta cheese, garlic powder, Italian seasoning, salt, and pepper.
Spread a thin layer of béchamel sauce at the bottom of a 9×13 inch baking dish.
Layer 3 lasagna noodles over the sauce, followed by half of the chicken and artichoke mixture, a layer of béchamel sauce, and a sprinkle of mozzarella cheese. Repeat the layers, ending with the noodles, béchamel sauce, and remaining mozzarella and Parmesan cheese on top.
Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Allow to cool for a few minutes before slicing. Garnish with fresh parsley and serve warm.