Creamy Cajun Chicken Lasagna
Tender Cajun-seasoned chicken layered with creamy white sauce, ricotta, and melted mozzarella between lasagna noodles. Baked until golden and bubbly for a comforting dinner with a flavorful kick.
Equipment
- 1 | Large skillet | for searing chicken and sauce
- 1 | Large pot | for boiling noodles
- 1 | 9x13 baking dish |
- 1 | Spatula or tongs |
- 1 | Mixing bowl | optional
Ingredients
- 1.5 | lbs | chicken tenders or breasts |
- 2 | tbsp | Cajun seasoning | divided
- 2 | tbsp | oil | for searing
- 3 | tbsp | butter |
- 4 | cloves | garlic | minced
- 2 | cups | heavy cream |
- 12 | | lasagna noodles |
- 15 | oz | ricotta cheese |
- 3 | cups | shredded mozzarella |
- 1 | tsp | Italian seasoning |
- 1 | | salt and black pepper | to taste
- 2 | tbsp | fresh parsley | for garnish
Instructions
- Season chicken with Cajun seasoning and sear in hot oil until cooked through; set aside and chop.
- In the same pan melt butter, cook garlic, then add heavy cream.
- Season the cream sauce with Cajun seasoning, Italian herbs, salt, and pepper; simmer until slightly thickened.
- Boil lasagna noodles until al dente; drain and lay flat.
- Spread ricotta in the bottom of a baking dish, add noodles, more ricotta, chicken, sauce, and mozzarella.
- Repeat layers, ending with sauce and remaining cheese on top.
- Sprinkle extra Cajun seasoning and herbs over the top.
- Bake at 375°F until bubbly and golden, about 30-35 minutes.
- Rest 10 minutes before slicing and serving.
- Tip: Do not overcook the noodles so they hold their shape during baking.
Notes
Leftovers keep covered in the fridge up to 3 days.
Reheat individual portions in the oven or microwave with a splash of cream if needed.
Assemble ahead and refrigerate unbaked for up to 24 hours.
Adjust Cajun seasoning amount to control the heat level.
Reheat individual portions in the oven or microwave with a splash of cream if needed.
Assemble ahead and refrigerate unbaked for up to 24 hours.
Adjust Cajun seasoning amount to control the heat level.