Smoked Cajun Chicken Alfredo Lasagna

This isn’t your traditional lasagna—but it’s absolutely bursting with flavor! We’ve fused classic Italian techniques with bold Cajun spices and the rich, smoky flavors of backyard BBQ to create a truly unforgettable dish: Smoked Cajun Chicken Alfredo Lasagna. At the heart of this recipe is The Bearded Butcher Cajun Seasoning Blend—a dynamic mix of black, red, and white pepper, along with a variety of aromatic spices. It delivers just the right amount of heat and depth to complement the creamy richness of the dish. 

We layer this flavor-packed lasagna with a homemade Parmesan garlic Alfredo sauce that’s so good, you’ll find yourself craving more with every bite. But the real secret? Grilling or smoking the chicken breast before assembling the lasagna. This step adds an irresistible smoky depth that roasting alone just can’t replicate. While oven-roasting works in a pinch, you’ll be missing out on that signature BBQ character. 

| 9x13" Casserole dish | 

| Prep Time: 1.5 Hours | Cook Time: 2 Hours | Total Time: 3.5 Hours | 

This homemade Cajun Garlic Parmesan Alfredo Sauce is a must-try! It’s quick, easy, and takes your dish to the next level. Store-bought Alfredo just doesn't compare — making it from scratch adds so much more flavor and richness. Trust me, the extra effort is totally worth it. 

Ingredients Needed for the Garlic Parmesan Alfredo Sauce:

• Butter, 2 Tbsp
• Minced Garlic, 4 Cloves
• The Bearded Butcher Cajun Blend, 2 tsp
• Heavy Cream, 3 Cups
• Parmesan Cheese, 1/2 Cup
• Whole Milk, 1/2 Cup

Ingredients Needed for the Smoked Cajun Chicken Alfredo Lasagna: 

• Skinless Chicken Breast, 2 lbs.
• Bacon Up, 2 Tbsp
• The Bearded Butchers Cajun Blend, 2 Tbsp
• Lasagna Noodles, 9-10 noodles 
• Shredded Mozzarella Cheese, 2 Cups
• Grated Parmesan Cheese, 1 Cup
• Garlic Parmesan Alfredo Sauce, 4 Cups
• Fresh Basil, As Needed

Instructions for Making the Garlic Parmesan Alfredo Sauce: 

1. Melt the Butter:

   Place a skillet over medium heat. Add the unsalted butter and let it melt completely, swirling the pan gently or stirring with a spatula to prevent it from browning. You want it fully melted and gently bubbling, not sizzling or browning.

2. Sauté the Garlic: 

   Once the butter is melted, add the minced garlic. Sauté for about 1 minute, stirring constantly. The goal is to release the garlic’s aroma and flavor into the butter without letting it brown or burn, which can create a bitter taste.

3. Add the Heavy Cream: 

   Slowly pour in the heavy cream, stirring as you pour to combine it with the butter and garlic. Increase the heat slightly if needed and bring the mixture to a gentle simmer—not a full boil. Simmer for 2–3 minutes, stirring frequently to prevent scorching and to allow the cream to start thickening slightly.

4. Incorporate the Parmesan Cheese:

   Gradually sprinkle in the freshly grated Parmesan cheese, a little at a time, whisking constantly after each addition. This helps the cheese melt evenly and prevents clumping. Continue whisking until the sauce is smooth, creamy, and fully combined. Using freshly grated Parmesan is key here—it melts better and gives a superior flavor compared to pre-shredded cheese. 

5. Season the Sauce:

   Taste the sauce, then season with The Bearded Butcher Cajun Blend to your liking. Then, let the sauce simmer gently for another 2–3 minutes, stirring often. It should thicken slightly as it cooks. The final consistency should be smooth and creamy—thick enough to coat the back of a spoon, but still pourable. If it becomes too thick, you can thin it with a splash of milk or pasta water. 

Instructions for Making the Smoked Cajun Chicken Alfredo Lasagna: 

1. Preheat your smoker to 285°F. While it heats up, pat dry the raw chicken breasts and brush them lightly with Bacon Up Bacon Grease to prevent sticking and boost flavor. Generously coat the chicken with The Bearded Butchers Cool Smokey Peppery Cajun Blend. 
2. Place the seasoned chicken directly on the smoker grates and smoke for about 45 minutes, or until the internal temp reaches 165°F. Once done, remove the chicken and let it rest for 10–15 minutes before slicing thin or chopping. 
3. While the chicken is smoking, boil lasagna noodles in salted water for about 6 minutes, or until al dente—soft and bendable but still firm. Drain and lay them flat to cool. 
4. Preheat your smoker (or oven) to 325°F. In a 9x13” casserole dish, spread a layer of Garlic Parmesan Alfredo Sauce on the bottom. Add 3 noodles, more sauce, a layer of sliced smoked chicken, and a mix of shredded mozzarella and grated Parmesan. 
5. Repeat the layers—sauce, noodles, chicken, cheese—until the dish is full. Finish with a final layer of sauce, a sprinkle of Cajun seasoning, and a generous topping of the cheese blend.
6. Smoke (or bake) the lasagna at 325°F for 1 to 1.5 hours, until the top is golden, bubbly, and the center is hot.
7. Remove from heat and let the lasagna rest for 20 minutes before slicing. This allows it to set and hold its shape. Garnish with fresh chiffonade basil, slice, and serve! 

This Smoked Cajun Chicken Alfredo Lasagna is the ultimate comfort food with a bold, smoky twist. The creamy homemade Alfredo sauce, tender smoked chicken, and layers of melted cheese come together for a dish that’s rich, flavorful, and unforgettable. Whether you’re serving it at a family gathering, a weekend cookout, or just treating yourself to something next-level, this lasagna delivers every time.