Quick Description
This Chicken Broccoli Alfredo Lasagna takes everything you love about creamy Alfredo pasta and layers it into a golden, bubbly baked lasagna. With tender chicken, fresh broccoli, creamy ricotta, and a silky white sauce, this dish is comforting, filling, and the perfect balance of indulgence and protein-packed goodness.
Servings & Timing
- Servings: 8–10
- Prep Time: 25 minutes
- Cook Time: 45–50 minutes
- Resting Time: 10 minutes
- Total Time: ~1 hour 20 minutes
Ingredients List
For the White Sauce (Alfredo Layer)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 4 cups whole milk (or half-and-half for richer sauce)
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt & black pepper, to taste
For the Filling
- 3 cups cooked chicken (shredded or diced)
- 3 cups fresh broccoli florets (steamed or lightly blanched)
- 2 cups ricotta cheese (or cottage cheese for lighter option)
- 1 large egg (to bind ricotta layer)
- ½ teaspoon nutmeg (optional, classic in white sauce)
For the Lasagna
- 12 lasagna noodles (cooked and drained, or oven-ready)
- 2 cups shredded mozzarella cheese
- ½ cup extra Parmesan for topping
Instructions
-
Prepare the White Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour to make a roux, cooking 1–2 minutes until golden.
- Slowly whisk in milk until smooth. Add Parmesan, garlic powder, Italian seasoning, salt, and pepper. Simmer until thickened, 5–7 minutes. Remove from heat.
-
Prepare Ricotta Mixture:
- In a bowl, mix ricotta, egg, nutmeg (if using), salt, and pepper.
-
Cook Broccoli:
- Steam or blanch broccoli until just tender (about 3 minutes). Drain well.
-
Assemble Lasagna:
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Spread thin layer of white sauce on bottom.
- Layer 3 lasagna noodles, then half the ricotta mixture, 1 cup chicken, 1 ½ cups broccoli, a drizzle of white sauce, and sprinkle mozzarella.
- Repeat with second layer.
- Finish with noodles, remaining sauce, mozzarella, and Parmesan.
-
Bake:
- Cover with foil and bake 25 minutes. Remove foil and bake another 20–25 minutes until golden and bubbly.
-
Rest & Serve:
- Let sit 10 minutes before slicing to set layers.
Additional Notes
- Use rotisserie chicken to save time.
- Broccoli should be slightly undercooked before baking (it will soften more in oven).
- Sauce can be made ahead and refrigerated up to 3 days.
Dietary Info
- High-Protein
- Family-Friendly
- Can Be Made Gluten-Free (use GF noodles + flour)
- Vegetarian Option (omit chicken, add spinach + mushrooms)
Brief Introduction
Lasagna is a universal comfort food, but the Alfredo version offers a creamy, rich twist on the tomato-based classic. This version combines lean chicken for protein, broccoli for freshness, and a silky Parmesan white sauce for that indulgent factor.
It’s a perfect casserole dish for potlucks, holidays, or Sunday dinners, and it reheats beautifully — making it excellent for meal prep.
Step-by-Step Cooking Guide (Narrative Expansion)
Step 1: The White Sauce (Alfredo Base)
This sauce is the soul of the dish — buttery, garlicky, and creamy with Parmesan flavor. Smooth consistency is key (whisk constantly!).
Step 2: Ricotta Cream Layer
The ricotta + egg layer adds creaminess and structure. Nutmeg is optional but adds depth, a classic in Italian béchamel.
Step 3: Broccoli & Chicken Balance
Broccoli cuts the richness with freshness and texture. Chicken bulks up the protein, making it satisfying.
Step 4: Building Layers
Think of it like painting: sauce → noodles → filling → cheese. Repeat for structure and even flavor distribution.
Step 5: The Golden Top
Removing foil lets cheese caramelize into that irresistible bubbly crust.
Ingredient Details & Substitutions
- Chicken: Use leftover roast chicken, turkey, or even shrimp for a twist.
- Broccoli: Swap with spinach, asparagus, or zucchini.
- Ricotta: Cottage cheese works for lighter option. Cream cheese can be added for extra richness.
- Parmesan: Pecorino Romano for sharper flavor.
- Noodles: Use oven-ready or pre-cook traditional ones. Keto version: use zucchini or Palmini sheets.
Recipe Variations & Serving Suggestions
- Chicken Spinach Alfredo Lasagna – Swap broccoli for spinach.
- Shrimp Alfredo Lasagna – Seafood twist with shrimp and a splash of lemon zest.
- Low-Carb Keto Alfredo Lasagna – Use zucchini or eggplant slices instead of noodles.
- Four-Cheese Alfredo Lasagna – Add provolone, asiago, or fontina.
- Buffalo Chicken Alfredo Lasagna – Mix buffalo sauce into chicken layer for spice.
Storage & Make-Ahead
- Refrigerate up to 4 days in airtight container.
- Freeze before baking (assembled) for up to 2 months. Bake straight from frozen (add 20 minutes).
- Leftovers reheat best in oven at 325°F.
FAQs
Q1: Can I make this without ricotta?
Yes — use cottage cheese or a mix of cream cheese + Parmesan.
Q2: Can I make this ahead of time?
Yes — assemble up to 24 hours ahead, cover, and refrigerate. Bake fresh.
Q3: Do I have to cook broccoli first?
Yes, briefly — otherwise it releases water and makes lasagna watery.
Q4: Can I use jarred Alfredo sauce?
Yes, shortcut-friendly. Use 2 jars (about 24 oz).
Optional Personal Story
The first time I made white lasagna was for a family dinner when my mom asked for “something creamy but not tomato-y.” I layered chicken, broccoli, and Alfredo sauce into lasagna noodles, and the dish disappeared in minutes. Ever since, this has been my go-to when I want to impress guests with minimal fuss.
Call-to-Action
If you loved this Chicken Broccoli Alfredo Lasagna, share it with your family and friends. Try a variation — shrimp, spinach, or low-carb zucchini sheets — and tag your version.
