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Delicious layers of pasta, ricotta cheese, alfredo sauce, chicken and broccoli make this Chicken Broccoli Alfredo Lasagna a delicious meal! This recipe is sure to be enjoyed by all and will make enough for a crowd or to be had for leftovers. This is a hearty dinner the whole family will love.
How to Make Chicken Broccoli Alfredo Lasagna
- Bring a large pot of water to a boil and cook the lasagna noodles according to package until al dente.
- While the lasagna noodles are cooking, chop and steam fresh broccoli in the microwave until tender. Set aside for later.
- Chop pre-cooked chicken breast. Set aside.
- In a small mixing bowl, combine the ricotta cheese with garlic salt and pepper. Set aside.
- In a casserole dish or 9 x 13 inch baking dish add the olive oil and spread to coat bottom and sides of pan. THis will help the lasagna easily come out of the pan after cooking.
- Next, add 1 layer of noodles to the bottom of the pan. It should take about 4 noodles.
- Add 1/2 of ricotta cheese mixture and spread on noodles. Top with 1/2 of the broccoli and 1/2 of the chicken. Pour 1/3 of the alfredo sauce over chicken and broccoli.
- Repeat again with the noodles, broccoli, chicken and sauce for the second layer. Top with remaining noodles.
- Pour remainder of the sauce on top of the last noodle layer and cover with shredded mozzarella cheese.
- Bake at 350 degrees for 30 minutes. To brown the top broil for 2 minutes.
- Let lasagna sit for 10 minutes before cutting and serving. If desired, sprinkle with parmesan cheese before serving.
Serving Suggestions
We recommend serving this Chicken Broccoli Alfredo Lasagna with a simple salad and garlic bread. Adults can also add a glass of white wine to this meal.
Frequently Asked Questions
This recipe can be made ahead of time and then stored in the refrigerator until ready to bake it whether that is in an hour or in a day or two! Simply cover with plastic wrap and store in the refrigerator. Add a few extra minutes to the bake time to ensure it is heated thoroughly.
The lasagna will stay good in the refrigerator for about a week making it perfect to have as leftovers for lunch or dinner.
If you plan to freeze the lasagna, cover in plastic wrap tightly and do not prebake it. Once you plan to cook the lasagna, partially defrost it and bake it for approximately one hour. Be sure that it is heated through.
Yes! I prefer to cook large batches of chicken in the crock pot to have for easy to make meals during the week. Don’t have any leftover chicken on hand? Go ahead and use a rotisserie chicken from the grocery store that is precooked. Remove all of the chicken from the bones and shred it up.
Definitely! Shredded zucchini is delicious in this recipe as well. Take any green vegetables you like and steam them or sauté them before adding to this lasagna. This lasagna only cooks for 30 minutes in the oven so be sure your vegetables are tender before adding them.
Yes, the oven ready lasagna noodles are one of the best short cuts when it comes to making lasagna. While they do have a different texture from regular noodles they will cut the prep time down by about 20 minutes!
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Looking for more pasta dishes? Be sure to take a look at our One Pot Cheesy Chicken Pasta, Easy Chicken Taco Pasta, Easy Homemade Pasta Carbonara, Lemon Butter Shrimp and Pasta, Easy Homemade Meat Sauce, Simple Mediterranean Orzo Salad, Healthy Cauliflower Alfredo Sauce, Citrus Chicken Pasta, Italian Pasta Salad, Spinach Lasagna, Sausage Casserole, Chili Mac and Cheese, Healthy Lemon Chicken Orzo Soup and Homemade Macaroni and Cheese.
Chicken Broccoli Alfredo Lasagna
This Chicken Broccoli Alfredo Lasagna is so delicious! It can be prepped ahead of time and baked when ready to eat. Everyone is sure to love this dish!
Ingredients
- 12 lasagna noodles
- 3 cups broccoli, chopped and steamed
- 1 pound chicken breast, cooked and chopped
- 15 oz ricotta
- 1 tablespoon garlic salt
- dash pepper
- 15 oz alfredo sauce
- 2 cups mozzarella cheese, shredded
- 2 tablespoons olive oil
Instructions
- Cook lasagna noodles according to package.
- Chop and steam broccoli until tender. Set aside.
- Chop cooked chicken breast. Set aside.
- Combine ricotta cheese with garlic salt and pepper. Set aside.
- In a casserole dish or 9 x 13 pan add olive oil and spread to coat bottom and sides of pan.
- Add 1 layer of noodles to the bottom of the pan. It should take 4 noodles.
- Add 1/2 of ricotta cheese and spread on noodles.
- Top with 1/2 of the broccoli and 1/2 of the chicken.
- Pour 1/3 of the alfredo sauce over chicken and broccoli.
- Repeat steps 6-9 for the second layer.
- Top with remaining noodles.
- Pour remaining sauce on top and cover with shredded mozzarella cheese.
- Bake at 350 degrees for 30 minutes. To brown the top broil for 2 minutes.
- Let lasagna sit for 10 minutes before cutting and serving. If desired, sprinkle with parmesan cheese before serving.
Notes
Lasagna can be covered and stored in the refrigerator once it is put together to be baked at a later time. Add about 15 minutes to bake time to ensure it is cooked through.
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Nutrition Information:
Yield: 8 Serving Size: 1/8th panAmount Per Serving: Calories: 671Total Fat: 39gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 148mgSodium: 1230mgCarbohydrates: 39gFiber: 4gSugar: 3gProtein: 42g