Chicken & Broccoli Lasagna is a delicious combination of tender chicken, crispy broccoli, and creamy alfredo sauce, all layered between pasta and melted cheese. It’s a hearty dinner and comforting meal that the whole family will love.
There’s just something about chicken, broccoli, and cheese that’s delicious. That’s why my Ranch Chicken Casserole recipe is so popular. This Chicken & Broccoli Lasagna is just as delicious!
We all love the classic lasagna, but this Chicken Broccoli Alfredo Lasagna is a delicious twist. This delicious recipe is easy to make and a perfect meal for a family dinner, potluck, or special occasion.
Why you will love this recipe
- Simple ingredients: All you need are 6 simple ingredients to make this recipe!
- Yummy: This cozy chicken and broccoli lasagna is a delicious, creamy, cheesy comfort food.
- Simply: You can use a roast chicken or leftover chicken. Fresh broccoli, alfredo sauce in a jar, and oven-ready lasagna pasta make this great recipe even easier.
- Meal Prep-Friendly: Make this Broccoli Chicken Lasagna ahead of time and portion out for meal prep. It warms up perfectly and is just as delicious the next day.
Notes on ingredients
- Chicken: You can use store-bought rotisserie chicken or leftover cooked chicken. Or you can use the air fryer or oven to cook boneless, skinless chicken breasts and shred them. You can even make this recipe with leftover turkey.
- Broccoli: I use fresh broccoli for this recipe. I tested this recipe with frozen broccoli and the lasagna came out a bit too watery. If you’re using frozen broccoli, be sure to thaw it completely, drain the broccoli, and pat dry with kitchen paper before adding it to the bowl.
- Alfredo Sauce: For a creamy chicken lasagna, use your favorite brand of store-bought alfredo sauce, or make homemade alfredo sauce if you prefer. Check out my Salmon Alfredo Recipe to see how to make an authentic Alfredo Sauce. (Note: there’s no heavy cream, sour cream, or cream cheese.)
- Mozzarella cheese: Mozzarella is a perfect melty cheese for this Chicken Broccoli Lasagna. You can purchase pre-shredded mozzarella cheese to make this chicken lasagna recipe even easier. Or use a different type of cheese. Sometimes I also use an Italian cheese mix. I tested this recipe with ricotta cheese because I love using it in my classic meat lasagna, but the end result was very rich.
- Parmesan cheese: Freshly grated is best, you can also use Pecorino or Grana Padano.
- Lasagna Sheets: Because I want this chicken and broccoli lasagna to be quick and easy, I like to use no-cook lasagna sheets. However, you can cook regular lasagne sheets and use these if you prefer. If necessary, use gluten-free pasta.
How to make broccoli and chicken lasagna
- Spread a few spoonfuls of alfredo sauce on the bottom of a casserole dish. Place four lasagna noodles over the sauce.
- Add half the chicken and spread evenly over the pasta.
- Layer half of the broccoli over the chicken
- Add a layer of cheese with half the mozzarella
- Pour half of the alfredo sauce evenly over the layers. Repeat with another layer of pasta, then chicken, broccoli, cheese and gravy.
- Scatter the Parmesan cheese evenly on top.
- Cover with foil and bake for 30 minutes
- Remove foil and bake an additional 10 minutes, until cheese is browned and bubbling.
- Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving.
Helpful tips:
- Use broccoli florets, not stalks. Trim the florets to a fairly uniform size for even cooking.
- As you layer the ingredients, be sure to spread the alfredo sauce evenly over the chicken and broccoli to ensure every bite is creamy and delicious.
- Cover the casserole dish with foil to speed up the baking process. You can bake the lasagna uncovered but will need to add some baking time.
- If you want the cheese topping to crisp, place the lasagne uncovered under the grill for a few minutes at the end of the baking time.
- After baking, let the lasagna rest for 10 minutes before slicing. This allows the dish to firm up so you can cut it into squares
Variations & Substitutions:
- Change vegetables: You can replace the broccoli with other vegetables like zucchini, spinach, or kale.
- Change the protein: This recipe is a great way to use up leftover turkey or ham.
- Change cheese: Instead of mozzarella, use Monterey Jack, ricotta, cottage cheese, Swiss cheese, or even cheddar cheese.
- Add spice: Sprinkle some red pepper flakes over one or both layers.
- Vegetarian: Use fresh mushrooms instead of chicken.
serving suggestions
This Broccoli Chicken Lasagna is a hearty meal on its own, but it’s great to serve with some garlic bread or maybe a green salad.
If you want an extra veg, try a side dish like roasted zucchini or green beans.
Often asked
Yes, you can assemble the lasagna ahead of time, cover with foil, and refrigerate until ready to bake. If you let it come to room temperature, use the baking time in the directions. Baking the dish straight from the fridge will increase the baking time.
Yes, first boil the pasta in a large pot of water until just al dente. You don’t want to overcook them. Drain well and assemble according to recipe instructions.
Yes, to make the lasagna gluten-free, use gluten-free lasagna pasta.
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Recipe
Chicken Broccoli Lasagna Alfredo
Chicken & Broccoli Lasagna is a delicious combination of tender chicken, crispy broccoli, and creamy alfredo sauce, all layered between pasta and melted cheese. It’s a hearty dinner and comforting meal that the whole family will love.
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Servings: 6
Calories: 538kcal
instructions
Preheat the oven to 350°
Lightly spray an 8×8 baking pan with nonstick cooking spray or lightly brush with olive oil.
Pour just enough alfredo sauce into the casserole dish to cover the bottom.
Place four lasagna noodles over the sauce.
Add half the chicken and spread evenly over the pasta.
Layer half of the broccoli over the chicken
Add a layer of cheese with half the mozzarella
Pour half of the alfredo sauce evenly over the layers.
Repeat with another layer of pasta, then chicken, broccoli, cheese and gravy.
Scatter the Parmesan cheese evenly on top.
Cover with foil and bake for 30 minutes
Remove foil and bake an additional 10 minutes, until cheese is browned and bubbling.
Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving.
Remarks
- Use broccoli florets, not stalks. Trim the florets to a fairly uniform size for even cooking.
- As you layer the ingredients, be sure to spread the alfredo sauce evenly over the chicken and broccoli to ensure every bite is creamy and delicious.
- Cover the casserole dish with foil to speed up the baking process. You can bake the lasagna uncovered but will need to add some baking time.
- If you want the cheese topping to crisp, place the lasagne uncovered under the grill for a few minutes at the end of the baking time.
- After baking, let the lasagna rest for 10 minutes before slicing. This allows the dish to firm up so you can cut it into squares
Nourishment
Calories: 538kcal | Carbohydrates: 33G | Protein: 37G | Fat: 27G | Saturated Fatty Acids: 13G | Polyunsaturated fat: 5G | Monounsaturated fatty acids: 8thG | Cholesterol: 134mg | Sodium: 909mg | Potassium: 375mg | Fiber: 2G | Sugar: 3G | Vitamin A: 535ie | Vitamin C: 27mg | Calcium: 318mg | Iron: 2mg
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