Description
Buffalo Chicken Alfredo Lasagna 
Ingredients
For the Chicken:
2 cups cooked chicken, shredded (about 2-3 chicken breasts) 
1/2 cup buffalo sauce
1 tablespoon olive oil
For the Alfredo Sauce:
1/2 cup unsalted butter
4 cloves garlic, minced
2 cups heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
For the Lasagna:
12 lasagna noodles (cooked and drained)
2 cups shredded mozzarella cheese
1/4 cup chopped green onions (optional for garnish)
Instructions
Cook the Chicken:
In a pan, heat olive oil over medium heat. Add shredded chicken and buffalo sauce. Stir to coat the chicken and let it simmer for 5-7 minutes, until heated through and well coated. Set aside.
Make the Alfredo Sauce:
In a separate saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute, until fragrant.
Add heavy cream, bring to a simmer, and cook for 3-5 minutes, stirring occasionally, until it thickens.
Stir in Parmesan cheese, salt, and pepper. Continue stirring until smooth.
Assemble the Lasagna:
Preheat the oven to 375°F (190°C).
Spread a thin layer of the Alfredo sauce at the bottom of a 9×13 inch baking dish.
Place a layer of lasagna noodles on top of the sauce.
Add half of the buffalo chicken mixture, followed by a layer of mozzarella cheese and more Alfredo sauce.
Repeat the layers: noodles, chicken, mozzarella, and sauce. Finish with a final layer of noodles, sauce, and the remaining mozzarella.
Bake:
Cover the dish with aluminum foil and bake for 25-30 minutes.
Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.
Serve:
Let the lasagna sit for 10 minutes before slicing.
Garnish with chopped green onions for extra flavor.
Enjoy your spicy, cheesy Buffalo Chicken Alfredo Lasagna!
