I’ve always loved the idea of making lasagna a bit different from the usual. As much as I enjoy the classic version with ground beef and marinara, sometimes you want something that feels a little lighter but still gives you that cozy, layered pasta comfort. That’s where this chicken and broccoli lasagna comes in – it’s become my go-to when I want to switch things up in the kitchen.
This recipe started as a way to use up leftover rotisserie chicken and some broccoli that was sitting in my fridge. Now it’s one of those dishes my family actually asks for by name. The best part? It’s just as good (maybe even better) the next day, which makes it perfect for busy weeknight meals. I often make it on Sunday afternoon while I’m doing other meal prep, and then we have something tasty ready to go for Monday night dinner.
Looking for a new twist on pasta night? Need something that both kids and adults will happily dig into? This might just become your new favorite too.
Why You’ll Love This Chicken and Broccoli Lasagna
- Kid-friendly twist – This creamy white lasagna is a clever way to get your family to eat their vegetables – the broccoli blends perfectly with the cheesy sauce and tender chicken.
- Make-ahead friendly – You can assemble this lasagna ahead of time and pop it in the oven when you’re ready to eat, making it perfect for busy weeknights or meal prep.
- Simple ingredients – With just 5 main ingredients, this recipe keeps your shopping list short and sweet while delivering big on flavor.
- Comforting meal – The combination of creamy Alfredo sauce, melty mozzarella, and tender pasta creates a cozy dinner that’s perfect for family gatherings or cold evenings.
What Kind of Chicken Should I Use?
For this lasagna recipe, you’ve got several good options when it comes to chicken. Boneless, skinless chicken breasts are probably the easiest choice since they’re lean and dice up nicely, but chicken thighs can actually be a better option since they stay more moist and flavorful in the casserole. You can either cook your own chicken by boiling, baking, or pan-searing it, or take a shortcut with rotisserie chicken from the grocery store – both work great in this recipe. If you’re cooking the chicken yourself, just make sure it’s cooled enough to handle before dicing it into even, bite-sized pieces that will distribute well throughout your lasagna layers.
Options for Substitutions
This creamy lasagna recipe can be adapted with several easy swaps if you need them:
- Lasagna pasta sheets: Regular lasagna noodles work best, but you can use no-boil noodles if you’re short on time. For a low-carb option, try thinly sliced zucchini strips – just pat them dry really well before using.
- Broccoli: Not a broccoli fan? Swap it with cauliflower, spinach, or a mix of vegetables. If using spinach, make sure to cook and drain it well to remove excess moisture.
- Alfredo sauce: Store-bought Alfredo works great, but you can also use a basic white sauce (bechamel) or even a jar of creamy mushroom soup mixed with a bit of milk and garlic powder.
- Chicken: Any cooked chicken works here – rotisserie chicken, leftover grilled chicken, or even turkey. For a vegetarian version, try using sautéed mushrooms or white beans.
- Mozzarella cheese: While mozzarella gives that nice stretchy texture, you can use other mild cheeses like provolone or a mix of Italian cheeses. Just avoid strong-flavored cheeses that might overpower the other ingredients.
Watch Out for These Mistakes While Cooking
The biggest challenge when making chicken and broccoli lasagna is dealing with watery broccoli that can make your entire dish soupy – make sure to thoroughly drain your steamed broccoli and pat it dry with paper towels before layering.
Another common mistake is using raw chicken, which can release excess moisture during baking; instead, use pre-cooked chicken that’s been well-drained and cooled to prevent your lasagna from becoming too wet.
The pasta sheets need proper attention too – avoid the temptation to pre-cook them until fully soft, as they’ll continue cooking in the oven; instead, cook them just until they’re pliable but still firm, or use no-boil noodles for convenience.
For the best texture, let your lasagna rest for 15-20 minutes after baking – cutting into it too soon will result in a messy serving that falls apart, while waiting allows the layers to set properly and the cheese to firm up just enough.
What to Serve With Chicken and Broccoli Lasagna?
Since this lasagna is already packed with protein and veggies, I like to keep the sides simple and light. A fresh green salad with cherry tomatoes and a light Italian dressing makes the perfect partner – plus, the cool, crisp lettuce provides a nice contrast to the warm, creamy lasagna. If you’re feeding a crowd, some garlic bread or breadsticks are always welcome at the table (and great for soaking up any extra Alfredo sauce!). For a complete Italian-inspired meal, you might want to start with a small bowl of minestrone soup or end with a scoop of lemon sorbet to cleanse the palate.
Storage Instructions
Keep Fresh: This chicken and broccoli lasagna is perfect for leftovers! Place any remaining portions in an airtight container and keep them in the fridge for up to 4 days. The flavors actually get better as they meld together, making it a great meal prep option for busy weekdays.
Freeze: You can freeze this lasagna either whole or in individual portions. Just wrap it tightly in plastic wrap, then aluminum foil, and pop it in the freezer for up to 3 months. If you’re freezing individual portions, use freezer-safe containers – it makes grabbing a quick lunch super easy!
Reheat: To warm up your lasagna, cover it with foil and heat in a 350°F oven for about 20-25 minutes, or until heated through. For single portions, the microwave works great too – just heat in 1-minute intervals, and add a splash of water if it seems dry. The cheese will get all melty and delicious again!
| Preparation Time | 20-30 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2500-2800
- Protein: 180-200 g
- Fat: 150-170 g
- Carbohydrates: 180-220 g
Ingredients
- 9 lasagna pasta sheets
- 1 pound bag of broccoli, steam-cooked
- 3 cups creamy alfredo sauce
- 3 cups diced chicken
- 3 cups grated mozzarella cheese
Step 1: Preheat Oven and Cook Noodles
Start by preheating your oven to 400°F (200°C).
Meanwhile, bring a large pot of salted water to a boil.
Cook the lasagna noodles to al dente according to the package directions.
Once cooked, drain the noodles and set them aside.
Step 2: Prepare Broccoli
Cook the broccoli according to the package instructions.
Once the broccoli is cooked, allow it to cool slightly.
Then, dice it into small pieces, which will be added to your layers later.
Step 3: Assemble the Lasagna Layers
Add ½ cup of Alfredo sauce to the bottom of a 9×13-inch baking dish.
Place a layer of lasagna noodles over the sauce.
Next, layer additional Alfredo sauce, followed by pieces of chicken, prepared broccoli, and a sprinkle of mozzarella cheese.
Continue layering these ingredients in the same order until all have been used, ending with a layer of mozzarella cheese on top.
Step 4: Bake the Lasagna
Cover the baking dish with aluminum foil and place it in the preheated oven.
Bake for 35 minutes covered.
Then, remove the foil and bake for an additional 10 minutes or until the cheese on top is golden and bubbly.
Step 5: Cool and Serve
After removing the lasagna from the oven, allow it to cool for 10-15 minutes.
This helps the layers set and makes slicing easier.
Once cooled slightly, slice and serve your delicious chicken and broccoli Alfredo lasagna.