Chicken and Broccoli Lasagna

5 from 2 votes

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 or even for a holiday party. Pair it with some garlic bread or a side salad for the ultimate comfort food meal.

Course Main Course

Cuisine American, Italian

Prep Time 30

Cook Time 1 5

Rest Time 20

Total Time 1 55

Servings servings

Calories 459kcal

Author Ashley Petrie, RDN, LDN

Equipment

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
¼ 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
¼ teaspoon kosher salt
¼ teaspoon black pepper
⅛ 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, ¼ 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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.