Chicken Alfredo Lasagne

By amberwherley

Ingredients

• For the Alfredo Sauce:
• 2 TBSP Olive Oil
• 2 large whole boneless chicken breasts cut in half
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• 2 tsp Italian seasoning
• salt and pepper to taste
• 1 box gluten-free Lasagne noodles (I use De Boles)
• 2 cups mozzarella
• 1/2 cup butter
• 1 TBSP Gluten Free Flour
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 2 cups heavy whipping cream
• 2 cups shredded parmesan

Details

Adapted from pinterest.com

Preparation

Step 1

Preheat your oven to 375 degrees.

Prepare a lasagne pan by lining it with parchment paper.
Bring a large pot of water to a boil and cook your pasta according to the instructions. Drain and set aside.
Wash your chicken breasts and blot dry. Add Salt, Pepper, and italian seasoning to both sides.

Heat a skillet over medium high heat. Add oil, and then your seasoned chicken.
You just want to lightly brown the chicken on both sides to sear it, not cook it through.
Place your chicken in an oven safe dish and add to your preheated oven. Cook for 20 minutes.
For the sauce: Start by heating your garlic, butter, salt and pepper in a large saucepan.
Next add your flour and whisk until smooth. Cook until bubbly and then add your whipping cream.
Stir constantly until it comes to a boil.
Then add your Parmesan and stir continually until thick and creamy.
Now cut up your chicken into bite sized pieces.
Next place a small amount of the sauce into prepared lasagne pan.
Now place a layer of noodles on top of the sauce.
Next add a layer of sauce.
Then a layer of your cut up Chicken.
Top with Mozzarella.
Repeat all layers again.
Then place in your heated oven for 30 minutes.
Let sit for 5 minutes, and then cut up and serve.