This chicken pesto alfredo lasagna layers shredded pesto chicken with a rich cottage cheese and cream cheese alfredo sauce for a high-protein, one-pan comfort meal. The creamy sauce and herb-seasoned chicken make it ideal for meal prep and batch cooking.
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Preheat your oven to 425°F (220°C). Place the chicken breasts in a large roasting pan.
Add basil pesto, white miso, chicken bone broth, salt, Italian seasoning, garlic powder, onion powder, and black pepper to the pan.
Mix everything together to ensure the chicken is evenly coated.
Cover the pan tightly with aluminum foil and bake for approximately 30 minutes, or until the chicken is cooked through.
Once cooked, remove the chicken from the pan and place it in a large bowl. Reserve the cooking liquids in the pan.
Shred the chicken using two forks or by hand.
Pour all the reserved cooking liquids from the roasting pan over the shredded chicken.
To the bowl with the chicken, add the blended cottage cheese, reduced-fat cream cheese, 1.5 cups of Parmigiano Reggiano, 2 cups of mozzarella, and chopped parsley.
Stir until all ingredients are well combined into a thick, creamy sauce.
In the same roasting pan, spread a layer of the chicken alfredo sauce on the bottom.
Top with a layer of uncooked lasagna noodles.
Repeat the layering process of sauce and noodles until you have four layers of pasta and five layers of sauce, ending with a layer of sauce.
Sprinkle the remaining 2 cups of mozzarella and 1/2 cup of Parmigiano Reggiano evenly over the top.
Dollop the remaining 2 tablespoons of pesto over the cheese.
Reduce oven temperature to 400°F (200°C). Cover the pan with foil and bake for 30 minutes.
Remove the foil and switch the oven to broil. Broil for 10-15 minutes, watching carefully, until the cheese is golden brown and bubbly.
Let the lasagna rest for 20 minutes before slicing and serving. This will help it set and make it easier to cut.
Store covered in the refrigerator up to 4 days. Reheat covered at 350°F for 20–25 minutes, or microwave individual portions for 2–3 minutes until warm. Freezes well up to 3 months.
Yes. Assemble completely, wrap tightly in plastic wrap and foil, and freeze up to 3 months. Thaw overnight in the refrigerator before baking, or add 15–20 minutes to bake time if baking from frozen.
White miso adds umami depth and a subtle salty-savory note to the alfredo sauce without requiring extra salt, while also adding probiotics.
Ricotta works 1:1 as a direct swap. Greek yogurt can replace up to half the cottage cheese for tanginess, but may make the sauce slightly thinner.
Shred the thickest piece; if no pink remains and it reaches 165°F internally, it's done. Bone broth helps keep the meat moist during cooking.
As written, it contains cottage cheese, cream cheese, and parmesan. Dairy-free substitutes (cashew cream, nutritional yeast) are not recommended for this recipe's texture and flavor profile.
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