BBQ Chicken Alfredo Lasagna
If you’re looking for a new twist on lasagna – maybe you didn’t even know you were looking – this BBQ Chicken Alfredo Lasagna is for you! It’s easy, delicious, and makes enough to guarantee leftovers – for less than $1.00 per serving!
Lasagna is a big deal in this house. We don’t make it a lot, because it makes so much and we have a hard time eating all the leftovers before they aren’t good anymore. Luckily, Andrew takes his lunch to work every day now, so I’m confident we can eat our way through a whole lasagna.
One of my favorite lasagna is Chicken Bruschetta Lasagna, but I felt like it was time to try out something new. So I created this BBQ Chicken Alfredo Lasagna. As soon as it was done, I cut a piece and had my husband try it – immediate thumbs up! It’s goooood, y’all. Good, and easy to make.
Let’s get after it!
BBQ Chicken Alfredo Lasagna – the Ingredients
I bought all of my ingredients at Aldi, so the whole meal cost me under $6 to make. Guys, that $6 for 9 servings; that breaks down to less than $0.70 a serving. Grab some garlic bread from the freezer section or a salad kit, and you’ve got a hearty meal for under $10!
Here’s your handy grocery list:
- no-boil lasagna noodles
- 1 pound of boneless, skinless chicken breast
- bottle of barbecue sauce, any variety
- jar alfredo sauce (not garlic alfredo)
- container of sour cream
- bag of finely shredded mozzarella or mozzarella/provolone mix
Grab your ingredients and get cookin’!
Making the BBQ Chicken Alfredo Lasagna
Place the chicken in the bottom of your slow cooker. Pour 1/2 cup of bbq sauce and 1/4 cup of alfredo sauce over the chicken. Turn the crockpot to high and cook for 2-3 hours or until chicken is cooked through.
Preheat your oven to 350 degrees. Spray a 13×9 pan with cooking spray. Remove the chicken from the crockpot, but save the liquid in your pot.
Shred the chicken and pour 1/4 c. of liquid from the crockpot over the chicken.
In a medium bowl, combine the remaining bbq sauce, remaining alfredo sauce, and 1/2 cup of sour cream. Stir together.
In the bottom of your 13×9 pan, spread about 1/4 cup of the bbq sauce mixture. Lay 3 noodles lengthwise on top. Top noodles with 1 cup of sauce mixture, 1/3 of the shredded chicken and 1/2 cup of shredded mozzarella cheese.
Layer 3 more noodles, and top with another 1 cup of sauce mixture, 1/3 of the chicken and 1/2 cup of cheese. Layer the last 3 noodles, and top with the remaining sauce mixture, the rest of the chicken and another 1/2 cup of cheese.
Pour 3/4 cup of reserved chicken juices around the edge of the pan (to help the no-boil noodles cook). Alternatively, you can pour the liquid on top of the noodles as you layer them.
Cover the lasagna pan with aluminum foil and bake for 40 minutes at 350 degrees. Remove the foil and bake for 10 more minutes. Remove the lasagna from the oven and serve hot with a side salad or a side of garlic bread.
What is the Best Kind of BBQ Sauce to Use?
Actually, there is honestly no best one to use for this BBQ Chicken Alfredo Lasagna. The last time I made this, I had 4 different bottles of bbq sauce in the refrigerator, each with just a little left in the bottle. I combined all 4 of them to get the 2 cups of sauce and it was still delicious.
So, the best sauce to use is whatever you like best, or whatever is on sale. I just use up whatever happens to be in the refrigerator, or whatever I found as a good deal at the store.
Do I have to cook the chicken in the slow cooker? You can cook the chicken however you want. If you cook it another way, just shred it and then stir in the bbg and alfredo sauce. Since you won’t have the juices like you get in the slow cooker, just replace the liquid with chicken broth in the recipe!
When you make this BBQ Chicken Alfredo Lasagna, be sure to post a photo and tag me on Instagram or Facebook! Follow me there to get more great recipes, and subscribe to the blog to have new posts delivered to your inbox in an occasional digest.
a sweet and spicy saucy twist on classic comfort
- 9 no-boil lasagna noodles
- 1 lb. boneless, skinless chicken breast
- 2 c. bbq sauce
- 1 jar alfredo sauce
- 1/2 c. sour cream
- 2 c. mozzarella cheese
Place the chicken in the bottom of a slow cooker. Pour 1/2 cup bbq sauce and 1/4 c. alfredo sauce over the top. Turn crockpot to high and cook for 2-3 hours.
Preheat oven to 350 degrees. Spray a 13x9 pan with cooking spray.
Remove chicken from crock pot (SAVE LIQUID). Shred the chicken and pour 1/4 c. of liquid from crockpot over chicken.
In a medium bowl, combine 1 1/2 c. bbq sauce, remaining alfredo sauce, and 1/2 c. sour cream. Stir.
In the bottom of 13x9 pan, spread about 1/4 c. of bbq mixture. Lay 3 noodles lengthwise on top. Top noodles with 1 c. of sauce mixture, 1/3 of the chicken and 1/2 c. shredded cheese.
Layer 3 more noodles, and top with 1 c. sauce mixture, 1/3 of the chicken and 1/2 c. shredded cheese.
Layer the last 3 noodles. Top with remaining sauce mixture, remaining chicken and 1/2 c. cheese.
Pour 3/4 c. of reserved chicken juices around edge of pan (to help no-boil noodles cook). Alternatively, you can pour liquid on top of noodles as you layer.
Cover pan with foil and bake for 40 minutes. Remove foil and bake 10 more minutes.