Cheesy Chicken and Broccoli Lasagna

Layers of shredded chicken, chopped broccoli, and lasagna noodles are covered in a rich and savory Alfredo sauce and melty mozzarella cheese. This hearty Chicken and Broccoli Lasagna recipe is an indulgent dinner your entire family will devour in minutes!

When winter arrives, and you're craving warm and hearty comfort food, be sure to remember this recipe.

This spin on the classic red sauce lasagna is made with a creamy parmesan alfredo sauce, chicken instead of beef, and broccoli instead of tomatoes. It's baked until hot and bubbly and is outrageously delicious!

For more ooey, gooey, cheesy recipes, try my Ground Turkey Pasta with Broccoli, Penne al Salmone (creamy salmon pasta) and Meatball Stuffed Shells!

Ingredient Notes

• Lasagna noodles: I recommend using high-quality lasagna noodles that must be boiled before they're added to the broccoli and chicken lasagna. I tested this recipe several times with no-boil lasagna noodles, and the noodles remained hard and did not expand to fit the lasagna pan.
• Chicken: Boneless, skinless chicken breast is best for this recipe. I include instructions for poaching the chicken breast in the recipe card. However, rotisserie chicken (without skin) would also work.
• Broccoli: Frozen broccoli is used to save time. Let the broccoli sit at room temperature while boiling your lasagna noodles and making the alfredo sauce. This will allow the broccoli to thaw slightly before it's added to the chicken broccoli alfredo lasagna.
• Parmesan cheese: Freshly grated parmesan cheese is the main ingredient needed for the alfredo sauce. Freshly grated is best because it will incorporate better into the alfredo sauce.
• Mozzarella cheese: Again, freshly shredded is best. However, pre-shredded is fine if you want to save some time.
• Whole milk forms the base of the alfredo sauce. You cannot substitute skim milk or 2% milk. Whole milk is needed for the sauce's ultimate creamy texture and thickness.
• Butter: Another crucial ingredient for the homemade alfredo. Salted butter is my preference, as the salt adds so much flavor to the sauce.
• Flour: All-purpose flour is added to the melted butter to form a roux. The roux thickens the sauce as it cooks on the stove.
• Seasonings: Garlic powder, dried oregano, kosher salt, and ground black pepper are added to enhance the overall flavor of the lasagna and add classic Italian flavor.

Equipment Notes

• You'll need a 9"x 13" lasagna pan or casserole dish. This is the ideal size for lasagna. Anything smaller, and you will need more room to properly layer the lasagna.
• A large stock pot is necessary for boiling the lasagna noodles.
• Use a standing box grater to grate the parmesan cheese and mozzarella cheese.

How to Make Chicken and Broccoli Lasagna

Recipe Rundown

1. Boil the noodles.
2. Poach the chicken breast.
3. Shred the chicken breast.
4. Make the alfredo sauce.
5. Prepare the lasagna.
6. Bake, serve, and enjoy!

Step-by-Step Instructions

1. Boil the Lasagna Noodles

• Boil a large pot of water over high heat.
• Add the lasagna noodles and cook according to package instructions, just until al dente.
• Drain the noodles from the boiling water and rinse with cold water to stop them from continuing to cook.

2. Poach the Chicken Breast

• Place the chicken breast in the bottom of a large saucepan.
• Cover with cold water, filling the water to within 1 inch from the top of the pot.
• Bring to a gentle boil over high heat.
• As soon as the water comes to a boil, reduce the heat to a simmer and let the chicken cook for about 15 minutes. Until the chicken has reached an internal temperature of 165°F.

3. Shred the Chicken Breast

• Transfer the cooked chicken to a large mixing bowl.
• Shred the chicken using two forks, meat claws, or a handheld electric mixer. I prefer the electric mixer method!

5. Assemble the Lasagna

• Pour ½ cup of alfredo sauce into the bottom of your lasagna pan. Use a spoon to spread the sauce in an even layer.
• Lay three lasagna noodles on top of the sauce.

• Sprinkle 1 cup of shredded chicken and 1 cup of chopped broccoli florets onto the noodles.

• Layer the sauce, noodles, chicken, and broccoli onto the lasagna two more times.
• Add a final layer of lasagna noodles to the top of the dish. Cover the noodles with the remaining alfredo sauce and 2 cups of shredded mozzarella cheese.

• Cover the lasagna with foil, and transfer it to your preheated oven.
• Bake the lasagna at 375°F for 25 minutes. Uncover and continue baking for 5 minutes, until the cheese is melted and bubbly.
• Let the lasagna rest for about 10 minutes before serving.
• Serve and enjoy!

How to Cook Chicken for Lasagna

Cooking chicken for lasagna is easy and can be done using a few different methods.

• Poaching method: I prefer to poach the chicken breast for this recipe. Follow the recipe instructions as directed for poaching chicken.
• Dutch oven method: Dutch oven chicken breast is moist, juicy, and can be cooked in about 90 minutes. Simply cook the chicken along with 1 cup of stock, covered in a Dutch oven, for 90 minutes at 350°F.
• Slow cooker method: Slow cooker pulled chicken is made similarly to Dutch oven pulled chicken. Instead of using a Dutch oven, place the chicken in the bottom of a slow cooker, along with stock or water, and cook on low for 6-8 hours.

Expert Tips

• Start with a layer of sauce at the bottom of the lasagna pan. This prevents the noodles from sticking to the bottom of the pan and eliminates the need to grease the dish.
• Let the milk thicken when making the alfredo sauce. You'll know the milk has thickened when it starts to coat the sides of the saucepan and has some resistance when you're whisking it.
• Continuously stir the milk to prevent it from burning. If you think your milk is starting to burn, use your best judgment to adjust the heat.
• Season the lasagna to taste. The alfredo sauce is heavily seasoned because this is where we are adding flavor to the lasagna. Add more herbs and spices if you'd like!
• Use quality cheese for the best flavor and texture. Remember, freshly grated will melt better.
• Let the lasagna rest for about 10 minutes before serving. This allows the pasta to settle, making it easier to slice and serve.
• Add garnishes just before serving. I like to top my chicken broccoli lasagna with fresh basil or fresh parsley.

Recipe Variations

• Veggies: Instead of broccoli, try adding other veggies, such as spinach or cauliflower.
• Chicken: In place of shredded chicken, you could use ground chicken, ground turkey, crumbly chicken sausage, or shredded turkey breast.
• Cheese: For an even cheesier broccoli alfredo lasagna, add a layer of mozzarella cheese into the middle of the lasagna. Some chicken and broccoli lasagna recipes call for sharp cheddar cheese, cream cheese, and ricotta cheese.

How to Store, Freeze, and Reheat

• How to store: Let the lasagna cool to room temperature, then wrap it tightly in plastic wrap. Refrigerate leftovers for 3-5 days.
• How to freeze: Let the lasagna cool completely, then wrap it tightly in plastic wrap or aluminum foil. Freeze lasagna for up to 3 months.
• How to reheat: Reheat leftover lasagna in the microwave for one-minute intervals, until warmed through. Alternatively, leftover lasagna can be warmed in the oven at 350°F.

Serving Ideas

Lasagna can be a meal in itself or served with a variety of delicious side dishes.

• Common sides for lasagna include salads, garlic bread, dinner rolls, and steamed vegetables.
• My Marinated Vegetable Salad and Dutch Oven Bread would be perfect!

Frequently Asked Questions

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