Chicken Alfredo Ravioli Lasagna Recipe By Tasty

Steps:

• Preheat oven to 375˚F (190˚C).
• In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
• Add Parmesan cheese and keep stirring until sauce has thickened.
• Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
• Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
• Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
• Enjoy!

Steps:

• Preheat oven to 350°F (180°C).
• Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
• Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
• In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
• Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
• Cook for 1 additional minute, then remove from heat.
• In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
• Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
• Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
• Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
• Bake for about 25 minutes, until the cheese is golden brown.
• Cool for about 15 minutes, slice, and serve!
• Enjoy!

Steps:

• In a pan over medium-high heat, melt butter, then add the chicken breast.
• Season with salt, pepper, oregano, and basil. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
• In the same pan over medium heat, melt butter and add the garlic. Cook until the garlic begins to soften.
• Add half of the flour to the garlic and butter, stirring until incorporated. Then add the rest of the flour and stir.
• Pour in the milk a little bit at a time, stirring well in between, until fully incorporated and sauce begins to thicken.
• Season with salt, pepper, oregano, and basil, and stir well to incorporate.
• Add parmesan cheese and stir until melted.
• Pour the sauce over cooked penne pasta, add the chicken and mix well.
• Add parsley and extra parmesan. Mix well.
• Enjoy!

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a large sauté pan, melt the butter over medium heat. Add the garlic and sauté for 2-3 minutes, until softened.
• Add the heavy cream and Parmesan and stir to incorporate. Once the mixture comes to a low boil, reduce the heat to low and simmer for 10-15 minutes, until the sauce coats the back of a spoon. Season with salt, pepper, and nutmeg. Remove the sauce from the heat.
• Pour a thin layer of sauce in a the bottom of a 9x13-inch (23x33 cm) glass baking dish. Arrange 1 package of spinach ricotta ravioli over the sauce. Top with 1 cup of shredded chicken and ½ cup (50 g) of mozzarella cheese. Cover with more sauce.
• Arrange another package of ravioli over the first layer, and top with the remaining cup of shredded chicken and another ½ cup (50 g) of mozzarella. Top with more sauce. Add the last package of ravioli and cover with remaining sauce, making sure all the ravioli are covered. Top with the remaining cup of shredded mozzarella cheese.
• Cover the ravioli lasagna with foil and bake for 20 minutes. Uncover and cook for another 20 minutes, until the cheese is golden brown. Let cool for 10 minutes.
• Sprinkle with chopped parsley, then serve.
• Enjoy!

Steps:

• Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done.
• Stir in mushrooms and olives. (I use about a half a can of olives.).
• In lightly greased 13x9 pan layer:.
• 1/2 cheese raviolis.
• 1/2 chicken mixture.
• 1/2 of the ricotta or cottage cheese.
• Sprinkle with parmesan cheese.
• 1/2 of the alfredo sauce.
• 1/2 of the shredded cheese.
• Repeat.
• Bake in 350º oven, covered, for 30 minutes.
• Uncover and bake 5-10 minutes longer.