Creamy, cheesy, and loaded with tender chicken, this High-Protein Alfredo Chicken Lasagna delivers all the comfort of classic lasagna without traditional pasta. Made with juicy chicken, rich Alfredo sauce, mozzarella, and Parmesan, it’s a satisfying low-carb, keto-friendly dinner designed to provide approximately 45g of protein per serving.

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4

Ingredients

For the Chicken Lasagna

• 600 g (about 1.3 lb) boneless, skinless chicken breast, cooked and shredded
• 8–10 slices deli chicken breast or thinly sliced cooked chicken, for low-carb layers
• 1 cup (100 g) shredded mozzarella cheese
• ½ cup (50 g) grated Parmesan cheese
• ½ cup (120 g) ricotta cheese
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• Salt, to taste
• 1 tablespoon olive oil, if needed

For the Creamy Alfredo Sauce

• 2 tablespoons butter
• 3 garlic cloves, minced
• ¾ cup (180 ml) heavy cream
• ½ cup (50 g) grated Parmesan cheese
• 2 tablespoons cream cheese
• ¼ teaspoon black pepper
• Pinch of nutmeg, optional

Instructions

1. Prepare the chicken

1. If the chicken is not already cooked, season it lightly with salt and pepper.
2. Cook in a skillet over medium heat until the internal temperature reaches 165°F (74°C).
3. Let it rest briefly, then shred it with two forks or chop it into small pieces.
4. Toss the chicken with garlic powder, Italian seasoning, and black pepper.

2. Make the creamy Alfredo sauce

1. Melt the butter in a saucepan over medium-low heat.
2. Add the minced garlic and cook for 30–60 seconds until fragrant.
3. Stir in the heavy cream and cream cheese.
4. Whisk gently until the cream cheese melts and the sauce becomes smooth.
5. Add the Parmesan cheese and black pepper. Stir until thickened, about 3–5 minutes.
6. Keep the heat low and avoid boiling the sauce vigorously.

3. Prepare the cheese mixture

1. In a bowl, combine the ricotta cheese with half of the mozzarella and a little Parmesan.
2. Mix until creamy and well combined.
3. Set aside for layering.

4. Assemble the lasagna

1. Preheat the oven to 375°F (190°C).
2. Lightly grease an 8-by-8-inch baking dish.
3. Spread a thin layer of Alfredo sauce across the bottom.
4. Arrange a layer of deli chicken slices over the sauce to replace traditional pasta sheets.
5. Add half of the shredded chicken, followed by some ricotta mixture and Alfredo sauce.
6. Repeat the layers with the remaining chicken, cheese mixture, and sauce.
7. Finish with the remaining mozzarella and Parmesan cheese on top.

5. Bake until golden

1. Cover the dish loosely with foil and bake for 15 minutes.
2. Remove the foil and bake for another 10–15 minutes, until the cheese is melted, golden, and bubbling.
3. Let the lasagna rest for 5–10 minutes before slicing. This helps the layers hold together.

6. Serve

Cut into four portions and serve warm. Garnish with fresh parsley and a little extra Parmesan if desired.

Estimated Nutrition Information

Per serving, based on 4 servings and the ingredients above:

Nutrient	Approximate amount
Calories	550–650
Protein	50–60 g
Total carbohydrates	5–8 g
Fiber	0–1 g
Net carbohydrates	5–7 g
Fat	35–45 g

Note: These are estimates, not guaranteed values. With 600 g chicken breast divided into four servings, this version may provide more than 45 g of protein per serving. Exact macros depend on the brands and quantities of cheese, cream, and deli chicken used.

Tips for the Best Keto Chicken Lasagna

• Choose low-carb layers: Deli chicken slices work as a simple pasta substitute. Check the label for added starches and sugar.
• Make it extra creamy: Add a little more cream cheese if you prefer a thicker Alfredo sauce.
• Keep the protein high: Use plenty of cooked chicken breast and measure the cheese and cream carefully.
• Make it meal-prep friendly: Store portions in airtight containers in the refrigerator for up to 3–4 days.
• For weight management: Serve with steamed broccoli, zucchini, or a leafy green salad, and adjust the creamy sauce portion to suit your calorie need