As I sit down to share one of my all-time favorite recipes with you the Chicken Alfredo Broccoli Lasagna, I can't help but smile at the thought of this cheesy dish. It's not just any ordinary comfort food; it's coziness on a plate!
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Why you'll love this recipe
Picture layers of tender chicken, vibrant broccoli, and ooey-gooey cheese, all nestled between sheets of pasta!
Trust me when I say, it's a culinary masterpiece. Whether you’re hungry for a laid-back weeknight dinner or sharing a meal with friends and family.
So, grab your apron and get ready to this pasta dish that's sure to become a staple in your home too!
Ingredients/variations
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- no-boil lasagna noodles
- I like to use rotisserie chicken, but you can use any leftover cooked chicken, turkey, or even ham in this dish. You can also poach chicken breasts in boiling water for 40 minutes and dice them up.
- Alfredo sauce - I use the jarred sauce. It's just so easy!
- whole milk
- Cream cheese, whole milk ricotta cheese, mozzarella cheese and grated parmesan cheese. Some substitutions are Monterey Jack or pepper jack cheese or cheddar cheese.
- one large egg
- black pepper
- Fresh broccoli florets - you can also substitute cooked butternut squash or frozen spinach. Just make sure you thaw it first and squeeze to remove the excess water.
Instructions
This is a photo overview of the instructions. For the written instructions, scroll to the bottom. They are in the recipe card.
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Equipment
- 9x13 lasagna pan or casserole dish
- measuring and mixing tools
- cheese grater
- cutting board
- sharp knife
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FAQ's
Using no-boil noodles is the answer to avoiding soggy lasagna! Often the pasta is overcooked. This version absorbs excess fluids and really brings the flavors together.
Top Tip
I really recommend fresh mozzarella for this dish. Take the time to shred it yourself. It will make all the difference!
- After you remove the meat from the chicken, go through it carefully. Remove any bones, skin, and cartilage.
Storage
Refrigerate - Lasagna may be stored, covered, in the refrigerator for 3-4 days.
Freezer - This dish freezes well. Be sure to place in an airtight container. Freeze for 3-4 months.
Reheat - To reheat leftovers, place covered baking dish in a 350℉ oven for approximately 30 minutes, or you can reheat individual pieces in the microwave.
Related recipes
Lasagna is life! Here are three more of my favorite lasagna recipes!
- Taco Lasagna Casserole - this is SO GOOD! It's a great mix of Italian and TexMex flavors.
- Crockpot Lasagna with Ravioli - whenever I'm looking for an easy meal this is a terrific option. 5 minutes of prep and the slow cooker does all the work for me!
- Last but not least, another easy Lazy Lasagna Casserole - goodness, is it tasty. You'll really enjoy it!!!
Serve with
My recipe for Air Fryer Garlic Bread is a must. When have you ever had lasagna without garlic bread? I love how it's buttery and crispy on the outside, but the bread is still soft and tender on the inside.
What do you think? The chicken broccoli alfredo lasagna is dynamite, right? YUM! Please leave a comment below, I'd love to get YOUR feedback!
Chicken Alfredo Broccoli Lasagna
Equipment
- 1 9x13 casserole dish
Ingredients
- 1 box no-boil lasagna noodles
- 1 rotisserie chicken meat removed and diced
- 1 jar 16 ounces alfredo sauce
- ¾ cup whole milk
- 4 ounces cream cheese softened
- 15 ounces whole milk ricotta cheese
- ½ cup grated parmesan cheese
- 1 large egg
- 1 teaspoon black pepper
- 3 cups mozzarella cheese shredded and divided
- 3 cups fresh broccoli florets approximately 1 large broccoli crown
Instructions
- Preheat oven to 350℉. Spray the bottom of your 9 x 13 baker with cooking spray.
- In a large mixing bowl, combine the alfredo sauce, milk, and cream cheese. Whisk until thoroughly mixed and set aside.
- In a separate bowl, mix ricotta cheese, parmesan cheese, egg, and black pepper. Mix this until combined and set aside.
- Spread ¾ of a cup of alfredo mixture to the bottom of the baker and top with a single layer of noodles, breaking pieces to fill the pan if necessary.
- Spoon half of the ricotta mixture over the noodles and sprinkle one cup of mozzarella cheese over the ricotta.
- Place half of the diced chicken and half of the broccoli over the ricotta mixture.
- Pour half of the remaining alfredo sauce over chicken and broccoli. Repeat layers, ending with remaining alfredo sauce and remaining mozzarella cheese.
- Bake covered for 50 minutes, uncover, and bake an additional 10 minutes or until bubbly and lightly browned on top.
Lois says
This looks so good will be making it very very soon.
Debra Clark says
Wonderful, enjoy Lois!