No Boil Barbecue Chicken Alfredo Lasagna
  • 3 chicken boneless, skinless chicken breasts
  • 2 cups barbecue sauce
  • 1 box Barilla No Boil Lasagna Noodles
  • 1 cup Barilla Three Cheese Pasta Sauce
  • ¼ cup butter
  • 4 oz cream cheese
  • 1 tsp garlic powder
  • 1 cup milk
  • 3 oz grated Parmesan cheese
  • 1½ cups Four Cheese Cheddar Blend shredded cheese
  • 1½ cups shredded Mozzarella cheese
  1. Preheat the oven to 350 degrees. Spray an oven safe baking dish with nonstick cooking spray. Add chicken breasts and cover with 1 cup barbecue sauce. Bake for 20-25 minutes or until done. Shred chicken. {Feel free to use shredded rotisserie chicken tossed with barbecue sauce instead.}
  2. To make the Alfredo sauce: Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic powder; stirring with whisk until smooth. Slowly add milk, whisking constantly. Stir in Parmesan and let stand for 2 minutes to thicken.
  3. Mix ¾ cup Alfredo sauce with ¾ cup Four Cheese Marinara sauce. Pour ½ cup of this mixture into the bottom of a 9x13 baking dish and spread out.
  4. Layer lasagna noodles on top of the sauce mixture. Top with ⅓ of the shredded chicken. Cover chicken with ⅓ of the shredded Cheddar cheese and ⅓ of the mozzarella cheese. Top with ⅓ cup of barbecue sauce. Repeat for a total of three layers when a set of noodles are you top layer.
  5. Cover top layer of noodles with remaining 1 cup of the Alfredo and Four Cheese sauce mixture. Cover with remaining shredded cheese Cheddar cheese. Spread remaining ¼ cup Four Cheese Pasta sauce on of top of mixture. Cover with remaining Mozzarella cheese. Bake covered with foil at 350 degrees for 30-25 minutes. Remove foil and bake an additional 5 minutes until cheese is bubbly.
Recipe by My Suburban Kitchen at