This Creamy Chicken and Broccoli Lasagna is made entirely from scratch with fresh lasagna noodles, a lightened-up homemade alfredo sauce, and plenty of tender chicken and broccoli. Packed with flavor, this hearty homestyle meal is perfect for a fun weekend dinner project or even for a holiday party. Pair it with some garlic bread or a side salad for the ultimate comfort food meal.
Chicken and broccoli alfredo turned into a rich and creamy homemade lasagna? Yes, please!
Homemade pasta noodles come together with tender chicken, fresh broccoli, and a creamy, lightened-up alfredo sauce to make this deliciously flavorful chicken and broccoli lasagna recipe.
From start to finish, you can have this impressive, scratch-made chicken broccoli alfredo lasagna ready in just about 2 hours. Better yet, this recipe is make-ahead friendly. Just prepare all of the layers ahead of time and assemble the lasagna when ready to bake.
You and your family will love digging into this cozy comfort food dinner on a chilly fall or winter evening.
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Why You'll Love This Recipe
- Scratch-Made- Nothing is more satisfying and delicious than a meal made entirely from scratch. Fresh pasta, creamy homemade alfredo sauce, and tender broccoli come together to make this dish extra special.
- Lightened-Up- Alfredo sauce is typically made using heavy cream. I wanted this chicken broccoli lasagna to feel a little lighter so I made the sauce using chicken broth and 1% milk instead.
- Make-Ahead Friendly- Planning to make this recipe for a weeknight meal or for a dinner party? Each part of this dish can be made up to 2 days ahead of time. Make the pasta dough, the alfredo sauce, and the broccoli-chicken mixture a few days ahead of time and store in the refrigerator until you're ready to assemble and bake.
Ingredient Notes
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Fresh Lasagna Noodles- Homemade pasta immediately elevates a dish in a way that not many other ingredients do. The best part about using fresh pasta is that there's no need to cook it before baking. Make the pasta dough up to 2 days ahead of time and store it in the refrigerator until ready to assemble.
- Shredded Chicken- I like to use roasted split chicken breasts for this recipe. Typically, I'll make chicken for dinner the night before and then use the leftover cooked chicken to make this chicken and broccoli lasagne the next day. You can also use rotisserie chicken, poached chicken breast, or leftovers from a whole roasted chicken.
- Broccoli- For the best flavor and texture, fresh broccoli is a must, in my opinion. Sautéing it first with garlic ensures it tastes delicious and cooks through in the oven.
- Roux- Since we're not using heavy cream, a roux is used to help thicken the lightened-up alfredo sauce. I add garlic to the roux to add even more flavor to this lasagna. You want to cook the roux until the flour begins to turn golden brown.
- Milk- I like to use 1% milk.
- Chicken Broth- Instead of using all dairy, I like to use some chicken broth to help lighten up the alfredo sauce.
- Parmesan Cheese- An important ingredient in alfredo sauce is grated parmesan cheese. It adds flavor and helps thicken the sauce. Freshly grated cheese is always best.
- Mozzarella Cheese- Use low-moisture, part-skim mozzarella cheese that you grate yourself for best results. You'll need 8 ounces or approximately 2 ½ cups mozzarella cheese.
Step by Step Instructions
Here is how to make this lightened-up chicken and broccoli lasagna.
Make the Pasta Dough
Step 1: Create the flour nest. Preheat the oven to 375°F. Make a mound with the flour in a large mixing bowl or on a clean work surface. Then, using a cup or your hands, create a nest in the center of the flour. Add the eggs, egg yolk, olive oil, and kosher salt to the center of the nest.
Step 2: Make the pasta dough. Using a fork, gently whisk the eggs together in the center of the well, keeping the flour walls intact as best you can. Continue whisking, slowly incorporating some of the flour into the egg mixture, until a thick batter begins to form. At this point, you can use your hands to incorporate the remaining flour.
Step 3: Knead the pasta dough. Knead the dough for approximately 10 minutes or until a smooth and elastic dough ball forms. The dough will be very sticky at first, then it will feel very dry and shaggy. It might not feel like it will come together, but after kneading, all of the flour will be incorporated into a cohesive dough. Wrap the pasta dough tightly in plastic wrap and allow it to rest for 30 minutes at room temperature while you make the rest of the lasagna.
Make the Broccoli-Chicken Mixture
Step 1: Cook the broccoli. Heat olive oil over medium-low heat in a large skillet. Add the broccoli, garlic, and kosher salt to the skillet and cook the broccoli until just beginning to soften and brown, about 3-5 minutes. Scrape the broccoli into a mixing bowl and add the shredded chicken. Stir to combine and set aside.
Make the Alfredo Sauce
Step 1: Make the roux. Melt the butter over medium-low heat in the same skillet you used to cook the broccoli. Once melted, add the flour and garlic and whisk together to combine. Cook the roux, whisking continuously, until golden brown and fragrant, about 5 minutes.
Step 2: Thicken the sauce. Slowly pour in the chicken broth, whisking continuously to prevent lumps. Once the chicken broth has thickened slightly, whisk in the milk. Add the kosher salt, black pepper, and nutmeg, and bring the sauce to a gentle simmer. Allow the sauce to simmer until thickened, about 5 minutes.
Step 3: Whisk in the parmesan cheese. Remove the sauce from the heat and stir in the parmesan cheese until melted. Set aside.
Make the Lasagna Noodles
Step 1: Roll out the pasta dough. Dust the pasta dough lightly with flour and cut into 6 equal parts. Working with one piece at a time, roll the pasta into lasagna sheets using either a pasta machine or a rolling pin. Each piece of pasta dough will yield two lasagna noodles. Keep the rest of the dough covered with plastic wrap to prevent it from drying out. I like to roll my lasagna noodles out as I'm assembling the lasagna.
- If Using a Pasta Machine: Run each piece of pasta dough through the widest setting (usually zero [0]) four times, folding the dough into thirds (like a letter) before each pass-through. Then, run the dough through subsequently smaller settings until you reach setting number five (5). You should be able to just see the outline of your hand if you hold it under the sheet of pasta. Keep dusting the dough lightly with flour as needed to prevent sticking. Cut each sheet in half to make two lasagna noodles.
- If Using a Rolling Pin: Lightly dust a work surface with flour and roll each piece of pasta dough out into an approximately 3-inch wide by 20-inch long rectangle. The sheet of pasta should be thin enough to just see the outline of your hand if you hold it underneath it. Cut each sheet in half to make two lasagna noodles.
Make the Lasagna
Step 1: Assemble the lasagna. Spread ½ cup of alfredo sauce on the bottom of a 9-inch by 13-inch baking dish. Add a layer of lasagna noodles, overlapping them slightly. I usually do three noodles down the length of the pan, then one noodle across the bottom (see image below). Then, add ½ of the broccoli-chicken mixture on top of the noodles, followed by ⅓ of the shredded mozzarella cheese. Top with ⅓ of the remaining alfredo sauce. Repeat the layers once more. Then, add a final layer of lasagna noodles, which should be topped with the remaining alfredo sauce and the remaining cheese.
Step 2: Bake the lasagna. Cover the baking dish with aluminum foil and bake at 375°F for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese on top is bubbly and golden brown. Allow the lasagna to rest for approximately 20 minutes before serving.
Tips and Tricks
- Make ahead. I love this recipe because of how easy it is to make all of the components ahead of time. The pasta dough, the alfredo sauce, and the broccoli-chicken mixture can be prepared up to 2 days ahead of time and stored in the refrigerator until you're ready to assemble the lasagna.
- Use freshly grated cheese. Grating your own cheese from the block is essential for the freshest flavor and the creamiest texture. Often, pre-shredded cheese is coated in anti-caking agents, which prevents the cheese from melting as well as freshly shredded cheese does.
- Let the pasta dough rest. It's important to allow the pasta dough to rest for at least 30 minutes after you finish kneading it. Resting the dough gives the flour time to fully hydrate and the gluten time to relax. If you make the pasta dough first, it should be well-rested by the time you finish preparing the other layers.
Substitutions and Variations
Here are a few ways you can customize this creamy chicken and broccoli lasagna to fit your diet and taste preferences.
Substitutions
- Lasagna Noodles- Don't have time to make fresh pasta? No worries! Use oven-ready (no boil) lasagna noodles or traditional lasagna noodles that you cook before assembling.
- Broccoli- Try zucchini, cauliflower, spinach, or kale in place of the broccoli. You can also use frozen broccoli instead of fresh if preferred. I still recommend cooking the frozen broccoli with garlic and olive oil for the best flavor and texture.
- Chicken- Ground chicken or turkey can be swapped for shredded chicken. Try using white beans, chickpeas, tofu, or artichoke hearts for a vegetarian version.
- 1% Milk- If you don't mind a little extra fat, heavy cream is traditional in alfredo sauce. Otherwise, swap the 1% milk for skim milk, half and half, dairy-free milk, or additional chicken broth.
- Chicken Broth- Use vegetable broth for a vegetarian-friendly version of this recipe. Alternatively, you can use more milk or cream in place of the chicken broth for an extra creamy sauce.
- Mozzarella Cheese- Try provolone cheese, ricotta cheese, or white cheddar cheese in place of the mozzarella.
- Parmesan Cheese- Asiago cheese or pecorino romano cheese can be swapped for parmesan cheese.
Variations
- Vegetarian- Replace the chicken with white beans, tofu, or artichoke hearts and swap out the chicken broth for vegetable broth.
- Gluten-Free- Use your favorite gluten-free lasagna noodles such as these Jovial Gluten-Free Lasagna Noodles. For the roux, replace the all-purpose flour with an all-purpose or one-to-one gluten-free flour. And don't forget to double check all ingredient labels to ensure each ingredient is gluten-free.
- Bacon- Cook up some bacon, crumble it, and mix it in with the broccoli-chicken mixture. Even better, make the roux using bacon fat instead of butter. Yum!
- Fresh Herbs- Try adding fresh chopped parsley, basil, and oregano to the broccoli-chicken mixture for a boost of fresh flavor.
- Spicy- Add red pepper flakes to the broccoli-chicken mixture or sprinkle some in between each layer.
What to Serve with Chicken and Broccoli Lasagna
- Garlic Bread or Breadsticks
- Bruschetta
- Sautéed or Steamed Vegetables
- Roasted Vegetables (such as these Crispy Roasted Brussel Sprouts, Oven-Roasted Carrots and Green Beans, or 10-Minute Air Fryer Roasted Cherry Tomatoes)
- Stuffed Portobello Mushrooms
- Caesar Salad, Wedge Salad, or Garden Salad
- Antipasto
- Meatballs in Tomato Sauce
Storage and Reheating
How to Store
- Refrigerator- Cover leftover chicken and broccoli alfredo lasagna tightly with plastic wrap or store in an airtight container and keep in the refrigerator for 3-5 days.
- Freezer- Wrap individual pieces of cooled lasagna tightly in plastic wrap, then wrap them again in aluminum foil. Store the wrapped pieces of lasagna in a freezer-safe bag in the freezer for up to 3 months.
How to Reheat
If reheating frozen lasagna, it's best to allow it to defrost overnight in the refrigerator. Then, allow the lasagna to come to room temperature for about 30 minutes before reheating.
- Oven or Toaster Oven- Preheat the oven to 350°F or the toaster oven to 325°F and place the leftover lasagna in a baking dish. Cover the baking dish with aluminum foil and reheat the lasagna for approximately 30 minutes or until heated through. If the lasagna seems dry before reheating, sprinkle a few teaspoons of water over it.
- Microwave- Place an individual slice of lasagna on a microwave-safe plate and cover with a damp paper towel. Reheat on half-power for 2 minutes. Then, heat on high in 30-second intervals until fully warmed through.
- Air Fryer- Preheat the air fryer to 375°F. Place a slice of lasagna on a piece of aluminum foil inside of the air fryer basket and cover with another piece of aluminum foil. Reheat for 5-10 minutes or until the lasagna is warmed through.
Frequently Asked Questions
In this version, I've lightened up the alfredo sauce by using chicken broth and 1% milk instead of heavy cream. The best part about this chicken and broccoli lasagna is that it's a complete and balanced meal all on its own.
Lasagna is typically three or four layers of pasta. For this chicken and broccoli lasagna, I used three layers of noodles with two layers of broccoli and chicken in between. As long as you use the correct size pan, you can really make lasagna using as many layers as you'd like.
Since we're using fresh pasta in this recipe, there's no need to boil the pasta before adding it to the lasagna. The pasta will cook up perfectly as it bakes in the oven. If you opt for traditional, dry lasagna noodles, you will need to boil them before assembling the lasagna.
This chicken and broccoli lasagna should be baked covered for the first 30 minutes. Then, uncover the lasagna and bake for an additional 15 minutes to allow the cheese on top to get crispy and golden brown.
Yes, you can assemble the lasagna up to 24 hours ahead of time and keep it in the refrigerator until ready to bake. If using fresh pasta noodles, boiling them before assembling for storage is necessary to prevent them from turning mushy. When baking straight from the refrigerator, you'll need to bake the lasagna for an additional 15 minutes.
More Recipes You May Enjoy
Chicken and Broccoli Lasagna
Equipment
- Cheese grater optional
- Pasta machine optional
Ingredients
For the Pasta
- 2 cups (240 grams) all-purpose flour
- 3 large eggs
- 1 egg yolk
- ½ tablespoon olive oil
- ½ teaspoon kosher salt
For the Broccoli-Chicken Mixture
- 1 tablespoon olive oil
- 3 cups broccoli chopped
- 3 cloves garlic minced
- ÂĽ teaspoon kosher salt
- 2 cups shredded cooked chicken
For the Alfredo Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cloves garlic minced
- 1 ½ cups chicken broth
- 1 ½ cups 1% milk
- ÂĽ teaspoon kosher salt
- ÂĽ teaspoon black pepper
- â…› teaspoon nutmeg
- 1 cup parmesan cheese grated
For the Lasagna
- 8 ounces (about 2 ½ cups) mozzarella cheese shredded
Instructions
For the Pasta
- Preheat the oven to 375°F. Make a mound with the flour in a large mixing bowl or on a clean work surface. Then, using a cup or your hands, create a nest in the center of the flour. Add the eggs, egg yolk, olive oil, and kosher salt to the center of the nest.2 cups (240 grams) all-purpose flour, 3 large eggs, 1 egg yolk, ½ tablespoon olive oil, ½ teaspoon kosher salt
- Using a fork, gently whisk the eggs together in the center of the well, keeping the flour walls intact as best you can. Continue whisking, slowly incorporating some of the flour into the egg mixture, until a thick batter begins to form. At this point, you can use your hands to incorporate the remaining flour.
- Knead the dough for approximately 10 minutes or until a smooth and elastic dough ball forms. The dough will be very sticky at first, then it will feel very dry and shaggy. It might not feel like it will come together, but after kneading, all of the flour will be incorporated into a cohesive dough. Wrap the pasta dough tightly in plastic wrap and allow it to rest for 30 minutes at room temperature while you make the rest of the lasagna.
For the Broccoli-Chicken Mixture
- Heat olive oil over medium-low heat in a large skillet. Add the broccoli, garlic, and kosher salt to the skillet and cook the broccoli until just beginning to soften and brown, about 3-5 minutes. Scrape the broccoli into a mixing bowl and add the shredded chicken. Stir to combine and set aside.1 tablespoon olive oil, 3 cups broccoli, 3 cloves garlic, ÂĽ teaspoon kosher salt, 2 cups shredded cooked chicken
For the Alfredo Sauce
- Melt the butter over medium-low heat in the same skillet you used to cook the broccoli. Once melted, add the flour and garlic and whisk together to combine. Cook the roux, whisking continuously, until golden brown and fragrant, about 5 minutes.4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 2 cloves garlic
- Slowly pour in the chicken broth, whisking continuously to prevent lumps. Once the chicken broth has thickened slightly, whisk in the milk. Add the kosher salt, black pepper, and nutmeg, and bring the sauce to a gentle simmer. Allow the sauce to simmer until thickened, about 5 minutes.1 ½ cups chicken broth, 1 ½ cups 1% milk, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ⅛ teaspoon nutmeg
- Remove the sauce from the heat and stir in the parmesan cheese until melted. Set aside.1 cup parmesan cheese
For the Lasagna
- Dust the pasta dough lightly with flour and cut into 6 equal parts. Working with one piece at a time, roll the pasta into lasagna sheets using either a pasta machine or a rolling pin. Each piece of pasta dough will yield two lasagna noodles. Keep the rest of the dough covered with plastic wrap to prevent it from drying out. I like to roll my lasagna noodles out as I'm assembling the lasagna.
- If Using a Pasta Machine: Run each piece of pasta dough through the widest setting (usually zero [0]) four times, folding the dough into thirds (like a letter) before each pass-through. Then, run the dough through subsequently smaller settings until you reach setting number five (5). You should be able to just see the outline of your hand if you hold it under the sheet of pasta. Keep dusting the dough lightly with flour as needed to prevent sticking. Cut each sheet in half to make two lasagna noodles.
- If Using a Rolling Pin: Lightly dust a work surface with flour and roll each piece of pasta dough out into an approximately 3-inch wide by 20-inch long rectangle. The sheet of pasta should be thin enough to just see the outline of your hand if you hold it underneath it. Cut each sheet in half to make two lasagna noodles.
- Spread ½ cup of alfredo sauce on the bottom of a 9-inch by 13-inch baking dish. Add a layer of lasagna noodles, overlapping them slightly. I usually do three noodles down the length of the pan, then one noodle across the bottom. Then, add ½ of the broccoli-chicken mixture on top of the noodles, followed by ⅓ of the shredded mozzarella cheese. Top with ⅓ of the remaining alfredo sauce. Repeat the layers once more. Then, add a final layer of lasagna noodles, which should be topped with the remaining alfredo sauce and mozzarella cheese.8 ounces (about 2 ½ cups) mozzarella cheese
- Cover the baking dish with aluminum foil and bake at 375°F for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese on top is bubbly and golden brown. Allow the lasagna to rest for approximately 20 minutes before serving.
Notes
- Storage: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Paul Petrie says
Tried this recipe today and OMG, absolutely delicious!!! Plus a guys perfect meal all in one.
Ashley Petrie says
Thank you so much! 🙂
James Avdelis says
Can you use regular store-bought lasagne noodles for this recipe?
Ashley Petrie says
Hi James! You can absolutely use store-bought noodles in this recipe. Both the "no boil" noodles and traditional noodles that you boil prior to assembling the lasagna will work. Hope that helps! 🙂