Creamy Alfredo, smoky sausage, Cajun chicken, and cheesy layers make this Homemade Cajun Chicken Lasagna an unforgettable comfort food twist.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
So here’s what happened.
It was a rainy Saturday, one of those days where you’re wearing socks but still cold, and the house smells like wet dog even though you don’t own a dog. I was supposed to make something simple — chicken Alfredo maybe, or just heat up that frozen pizza from the back of the freezer. But of course, I got sidetracked. As usual.
I’d just cleaned out the fridge (half-heartedly), and I had this pack of andouille sausage that was flirting with its expiration date. Next to it? A couple chicken breasts. Also some Alfredo sauce, a sad bell pepper, and — plot twist — a box of lasagna noodles. That’s when it hit me: what if lasagna, but make it spicy?
Listen, I didn’t know what I was doing. I literally googled “Cajun Alfredo chicken pasta” and then panicked and made my own thing instead. But somehow… somehow, this Homemade Cajun Chicken Lasagna turned out to be one of the best comfort meals I’ve ever thrown together on a whim.
Even my teenager — who claims to hate “weird lasagna” — went back for thirds. So, yeah. Worth it.
Why You’ll Love This Homemade Cajun Chicken Lasagna Recipe?
Here’s the thing about this dish: it’s not fancy. I didn’t hand-roll fresh noodles or make Alfredo from scratch with imported parmesan and cream from a sacred cow. It’s just good food that feels like a warm hug with a little Louisiana sass.
-
It’s spicy, creamy, and totally loaded with bold flavor.
-
The Alfredo sauce cools down the Cajun spice just enough to make it balanced (but you can always turn up the heat).
-
Leftovers are even better, which is wild because it’s already ridiculously good out of the oven.
-
You don’t need a culinary degree — if you can layer things in a pan, you’re in.
-
And yeah, it’s not the prettiest dish ever. But it makes up for it with flavor and vibes. And cheese.
Ingredient Notes:
If you’re a “check-the-ingredient-list-before-I-commit” kind of cook (same), here’s the real talk version:
-
Lasagna noodles – I used the regular kind you boil. I’ve used oven-ready in a rush. They worked. Kind of. Needed more sauce.
-
Chicken breast – Cubed up so it cooks fast. I’ve also used leftover rotisserie. Slightly lazy. No regrets.
-
Andouille sausage – This is non-negotiable in my book. Spicy, smoky, kind of the backbone of this recipe.
-
Cajun seasoning – Any brand you like. Or make your own. I’ve done both depending on my spice rack’s mood.
-
Sage – Optional. I used it because I saw it in another Cajun recipe once. It added a cool herby layer though.
-
Onion, celery, bell pepper, garlic – The classic “holy trinity” plus garlic. Because garlic.
-
Alfredo sauce – Jarred. Let’s be honest. No shame. Just get a good one.
-
Mozzarella and Parmesan – The usual suspects. Don’t skimp on the cheese, whatever you do.
How To Make Homemade Cajun Chicken Lasagna?
Step 1: The Setup
I started by greasing a 9×13 dish and preheating the oven to 325°F. Nothing fancy. Just basic lasagna protocol.
Step 2: Noodles First
Boiled the noodles until they were just bendy. Not floppy. There’s a sweet spot and you’ll know it when you get there. I laid them flat on parchment so they wouldn’t glue themselves together. (Been there.)
Step 3: Meaty Goodness
In a big skillet, I threw in the cubed chicken, the andouille, Cajun seasoning, and sage. Cooked it until the sausage started to brown and the chicken wasn’t pink anymore. Took all my willpower not to start eating it straight from the pan.
Step 4: Veggie Time
Same skillet, because dishes are already out of control. I sautéed the onion, celery, pepper, and garlic until soft and fragrant, then tossed the meat back in. Poured in half the Alfredo. Stirred. Snuck a bite. Smiled.
Want To Save This Recipe?
Step 5: The Build
I did two layers: noodles, half the meat sauce, repeat. Then topped it with the rest of the Alfredo, mozzarella, and Parmesan. Looked like a mess. Smelled like heaven.
Step 6: Bake It Up
Baked it uncovered for about an hour. It was bubbling, the cheese on top was golden, and my kitchen smelled like a Cajun Italian diner (in the best way). Let it rest 15 minutes because molten lava filling is no joke.
Storage Options:
This lasagna holds up like a champ. Store leftovers in the fridge for up to 4 days. Reheat slices in the microwave or pop them in the oven covered with foil so they don’t dry out.
You can also freeze it. I’ve done individual portions in foil and just microwaved them whenever I needed a carb-filled hug. Zero regrets.
Variations and Substitutions:
Look, I love to experiment. Here’s what’s worked:
-
Shrimp instead of chicken – super good. More delicate, but still packed with flavor.
-
Add spinach – just throw it in with the veggies. Makes you feel slightly healthier.
-
Different cheeses – tried a smoked gouda once. WHOA.
-
Roasted red peppers – gives it a little sweet-and-spicy twist.
-
Gluten-free noodles – didn’t fall apart. I was impressed.
What to Serve with Homemade Cajun Chicken Lasagna?
This dish is rich, so you don’t need much on the side. But if you want to go big:
-
Garlic bread – buttery, crisp, and totally over the top.
-
Simple salad – something vinegary and light to cut through the cream.
-
Sweet tea or a beer – depending on the vibe. Honestly, both work.
-
Key lime pie for dessert? Just putting it out there.
Frequently Asked Questions:
Do I really need to rest it after baking?
Yes. Otherwise, it’s Cajun soup. Tasty, but hard to plate.
Can I make it ahead?
Absolutely. Assemble it the night before and bake the next day. Add 10–15 mins if it’s coming straight from the fridge.
Can I use a different sauce?
Sure. I mean, I haven’t tried it, but if you’re feeling wild, go for it. A creamy tomato might work?
I honestly didn’t expect this Homemade Cajun Chicken Lasagna to become a staple in our house — but it totally did. It’s bold, creamy, and comforting without being boring. And yeah, it’s kind of messy and imperfect, but so am I. That’s part of the charm, right?
So, what do you think? Gonna try it? Change it up? Burn the edges a little and pretend you meant to? I wanna hear all about it. Let’s trade stories in the comments — or just tell me how much cheese you used.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade Cajun Chicken Lasagna
Ingredients
- 1 16 oz package lasagna noodles
- 1 lb andouille sausage quartered lengthwise and sliced
- 1 lb skinless boneless chicken breasts, cubed
- 2 tsps Cajun seasoning
- 1 tsp dried sage
- ½ c chopped onion
- ½ c chopped celery
- ¼ c chopped red bell pepper
- 1 tbsp minced garlic
- 2 10 oz containers Alfredo sauce, divided
- 1 ½ c shredded mozzarella cheese
- ½ c grated Parmesan cheese
Instructions
- Preheat and Prep: Preheat oven to 325°F (165°C). Grease a 9x13-inch baking dish.
- Cook Noodles: Boil lasagna noodles until al dente, about 8 minutes. Drain.
- Cook Meat: In a large skillet, cook sausage, chicken, Cajun seasoning, and sage until chicken is done. Set aside.
- Sauté Veggies: In the same skillet, sauté onion, celery, bell pepper, and garlic until tender. Mix in the meat and half of the Alfredo sauce.
- Assemble Lasagna: Layer 4 noodles in the baking dish. Spread half of the meat mixture over noodles. Repeat layers. Top with remaining Alfredo sauce, mozzarella, and Parmesan.
- Bake: Bake for 1 hour. Let stand for 15 minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
