Chicken Alfredo Lasagna

In a large pan or Dutch oven, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and bring to a simmer.

Add garlic powder, onion powder, seasoning blend, smoked paprika, and chicken bouillon base. Whisk until well combined.

Gradually whisk in 1 cup of grated Parmesan cheese until the sauce is smooth and slightly thickened.

Stir in the shredded cooked chicken until it's fully coated in the alfredo sauce. Remove from heat and set aside.

Cook lasagna noodles in a large pot of salted boiling water according to package directions. Drain and set aside.

In a separate bowl, mix together the ricotta cheese, 1/2 cup of Parmesan cheese, and chopped fresh parsley.

Preheat your oven. To assemble the lasagna, spread a thin layer of the chicken alfredo sauce in the bottom of a 9x13-inch baking dish.

Arrange a single layer of 3 cooked lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles.

Top with about one-third of the remaining chicken alfredo sauce and sprinkle with about half of the shredded mozzarella cheese.

Repeat the layers: 3 noodles, the rest of the ricotta mixture, another third of the chicken alfredo sauce, and the remaining mozzarella.

Add the final layer of 3 noodles, top with the remaining chicken alfredo sauce, and sprinkle generously with more grated Parmesan cheese.

Bake until the top is golden brown and the sauce is bubbly.

Let it rest for a few minutes before garnishing with fresh parsley and more Parmesan cheese. Slice and serve.