# Chicken Pesto Alfredo Lasagna

This chicken pesto alfredo lasagna packs 63 grams of protein for only 630 calories and it's pure comfort food, made entirely in one pan.

- Servings: 10 servings
- Total time: 75 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 1120 g chicken breast
- 60 g basil pesto
- 30 g white miso
- 240 g chicken bone broth
- 2 Tbsp salt
- 2 Tbsp Italian seasoning
- 1 Tbsp garlic powder
- 2 tsp onion powder
- 1 tsp black pepper
- 900 g blended cottage cheese
- 120 g reduced fat cream cheese
- 100 g fresh grated parmigiano reggiano
- 225 g reduced fat mozzarella
- 2 Tbsp chopped parsley
- 455 g no-boil lasagna noodles
- 225 g reduced fat mozzarella
- 20 g parmigiano reggiano
- 30 g pesto

## Instructions

1. Preheat oven to 425°F.
2. In a roasting pan, add all Pesto Chicken ingredients: chicken breast, basil pesto, white miso, chicken bone broth, salt, Italian seasoning, garlic powder, onion powder, and black pepper.
3. Mix, then cover with foil.
4. Bake for 30 mins, or until chicken is fully cooked.
5. Move chicken to a large bowl and shred or finely chop.
6. Pour rendered juices from the roasting pan into the bowl.
7. Add Alfredo Sauce ingredients: blended cottage cheese, reduced fat cream cheese, parmigiano reggiano, reduced fat mozzarella, and chopped parsley, and mix until combined.
8. Place the foil roasting rack on top of a sheet pan.
9. Add a thin layer of sauce on the bottom of the pan.
10. Layer 6 no-boil lasagna sheets.
11. Add a layer of sauce.
12. Repeat with 6 sheets and sauce, for a total of 4 layers of pasta and 5 layers of sauce, ensuring enough sauce is reserved for the top layer.
13. Top with mozzarella, parmesan, and small dollops of pesto.
14. Cover with foil and bake at 400°F for 30 mins.
15. Remove foil and broil for 10–15 mins, or until the top is browned and bubbling.
16. Let lasagna rest for at least 20 mins before slicing.
17. Slice into 10 equal portions and enjoy.

## Equipment

- foil roasting rack
- oven
- large bowl
- sheet pan

## Tips

- Let lasagna rest for at least 20 mins before slicing to allow the sauce to thicken and set.
- Store frozen.
- The parmigiano reggiano needs to be fresh grated/shredded from the block for best results.
- Adjust salt to taste, as 2 tablespoons for the chicken might be too salty for some.

## Source

- Original video: https://www.instagram.com/reel/DQ2LML-AcQv/?igsh=MTI1N2Foa3Y4cG42bg==
- Recipe page: https://www.cliprecipe.com/recipe/5cf2901f-27bb-454a-ad91-10c04e6a32e9
- Extracted: 2026-05-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt