Broccoli Chicken Alfredo Lasagna Recipe | RecipesCooker

This is lasagna built on Alfredo instead of tomato sauce, and it comes together in one saucepan plus a 9×13 pan. You simmer butter, garlic, cream, and Parmesan into a sauce, then stack noodles, chicken, broccoli, and mozzarella three times.

The whole thing goes in a 375 degree oven for 45 minutes. You get six big servings out of it, which makes it a solid weeknight dinner with leftovers for lunch the next day.

One thing to know before you start: the sauce is the only place the flavor comes from, so don't rush the simmer. It needs to thicken enough to coat a spoon, or the layers will slide and the bake will turn watery.

Step-by-Step Instructions

1. Heat the oven

Set a rack in the middle and turn the oven to 375°F. Grease a 9×13 inch baking pan lightly, though the sauce on the bottom does most of that work.

2. Start the sauce

Melt the butter in a saucepan over medium heat. Add the garlic and cook for about 30 seconds, just until it smells sweet. Don't let it brown.

3. Simmer the cream

Pour in the cream and add the pepper. Stir constantly and bring it just to a boil, then drop the heat to low. Keep it at a gentle simmer.

4. Melt in the Parmesan

Add the Parmesan a handful at a time, stirring until each addition disappears. Keep going until the sauce coats the back of a spoon, then take it off the heat.

5. Build the first layer

Spread a good ladleful of sauce across the bottom of the pan. Lay 3 noodles over it, then scatter on a third of the chicken, a third of the broccoli, a third of the mozzarella, and more sauce.

6. Repeat the layers

Make a second stack the same way: noodles, chicken, broccoli, mozzarella, sauce. Then a third stack of noodles.

7. Finish the top

Pour the rest of the sauce over the last noodle layer and cover it with the remaining mozzarella. Use it all. The top should be fully covered.

8. Bake covered

Cover the pan with foil and bake for 30 minutes. The foil traps steam so the noodles soften and the middle heats through.

9. Brown the cheese

Take off the foil and put the pan back in for 15 more minutes. The cheese should be bubbling and patchy brown at the edges.

10. Rest before cutting

Set the pan on a rack and leave it alone for 10 to 15 minutes. Cut into six squares and serve.

Variations

• Add 8 ounces of sliced mushrooms to the chicken layer. Saute them first so they don't release water in the oven.
• Swap the broccoli for chopped spinach. Squeeze it very dry and use about 10 ounces.
• Stir a teaspoon of Italian seasoning into the sauce if you want a herby version.
• Use penne or ziti instead of lasagna sheets and bake it as a pasta casserole in the same pan.

How to Store Broccoli Chicken Alfredo Lasagna

Frequently Asked Questions

Broccoli Chicken Alfredo Lasagna Recipe

A cheesy layered lasagna with shredded rotisserie chicken, chopped broccoli, and a quick homemade garlic Parmesan Alfredo sauce. Six generous servings.

15 minPrep time45 minCook time60 minTotal6Servings

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Ingredients

• 4 tablespoons butter
• 1 ½ tablespoons garlic (minced)
• 2 ½ cups heavy cream
• ½ teaspoon black pepper
• ¾ cup grated parmesan cheese
• 9 lasagna noodles (cooked)
• 1 rotisserie chicken (shredded)
• 2 cups broccoli (chopped)
• 2 cups mozzarella cheese

Instructions

1. 1Heat the oven — Set a rack in the middle and turn the oven to 375°F. Grease a 9×13 inch baking pan lightly, though the sauce on the bottom does most of that work.
2. 2Start the sauce — Melt the butter in a saucepan over medium heat. Add the garlic and cook for about 30 seconds, just until it smells sweet. Don't let it brown.
3. 3Simmer the cream — Pour in the cream and add the pepper. Stir constantly and bring it just to a boil, then drop the heat to low. Keep it at a gentle simmer.
4. 4Melt in the Parmesan — Add the Parmesan a handful at a time, stirring until each addition disappears. Keep going until the sauce coats the back of a spoon, then take it off the heat.
5. 5Build the first layer — Spread a good ladleful of sauce across the bottom of the pan. Lay 3 noodles over it, then scatter on a third of the chicken, a third of the broccoli, a third of the mozzarella, and more sauce.
6. 6Repeat the layers — Make a second stack the same way: noodles, chicken, broccoli, mozzarella, sauce. Then a third stack of noodles.
7. 7Finish the top — Pour the rest of the sauce over the last noodle layer and cover it with the remaining mozzarella. Use it all. The top should be fully covered.
8. 8Bake covered — Cover the pan with foil and bake for 30 minutes. The foil traps steam so the noodles soften and the middle heats through.
9. 9Brown the cheese — Take off the foil and put the pan back in for 15 more minutes. The cheese should be bubbling and patchy brown at the edges.
10. 10Rest before cutting — Set the pan on a rack and leave it alone for 10 to 15 minutes. Cut into six squares and serve.

Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.

Cook's note: If you're short on time, shred the chicken and chop the broccoli while the sauce simmers. Both need to be ready before you start stacking.

Servings: 6

Cuisine: American

Course: Main Course

RecipesCooker15 minutes45 minutes60 minutes

Written by Marta Kowalczyk
Muffins & quick breads are my whole kitchen philosophy: one bowl, a whisk, and a batter that goes from counter to oven before the coffee cools. I write for cooks who want banana bread and blueberry muffins that work on a Tuesday, with ingredient swaps and bake times tested in an ordinary home oven. My angle is making quick breads forgiving, so a slightly overripe fruit or a forgotten timer still ends in something worth slicing.