Baked Creamy Chicken Alfredo Lasagna with Ricotta

Chicken Preparation

1. Season the 2 chicken breasts with 2 tsp salt, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp pepper, 1 tsp paprika, and 1 tsp oregano.
2. Heat 2 tbsp of olive oil in a pan and sear the chicken for about 3-4 minutes per side. Set aside to rest.
3. Once rested, shred the chicken using two forks.

Alfredo Sauce Preparation

1. Melt 1 stick of unsalted butter in a pan.
2. Add 4 minced garlic cloves.
3. Pour in 1 cup heavy cream and 1 cup milk.
4. Once it bubbles, whisk in 1 cup of grated parmigiano reggiano.
5. Season with a pinch of salt and a pinch of pepper.

Assembly and Baking

1. In a baking dish, spread a layer of Alfredo sauce at the bottom.
2. Add a layer of lasagna noodles.
3. Spread a layer of basil ricotta.
4. Add a layer of the shredded chicken.
5. Drizzle with more Alfredo sauce and top with a layer of mozzarella cheese.
6. Repeat these layers until the dish is full.
7. Cover with foil and bake at 375°F for about 45 minutes.