This chicken lasagna recipe is one of our favorite comfort foods. Tender chicken is layered with veggies, cheese, and lasagna noodles in a rich creamy alfredo inspired sauce. Serve it alongside a caesar salad and garlic bread for a comfort meal that’s perfect for any time of the year!
Having simple dinner recipes that I can make during the week and that reheat well to make a few meals is a complete game changer. Cue, this chicken alfredo lasagna recipe!
Chicken Lasagna Alfredo
I love using leftover roast chicken for this recipe, but poached chicken, grilled chicken breasts, or even store bought rotisserie chicken work great in a pinch. If you have leftover frozen turkey, that is a great substitution too!
Making the sauce homemade alfredo style sauce adds so much flavor to this white lasagna recipe. It makes it so creamy, dreamy, and delicious!
- 9 lasagna noodles
- 4 boneless chicken breasts, cut into small cubes
- 12 oz. bag of frozen broccoli, thawed
- 8 oz. shredded mozzarella cheese
- 1 c. grated parmesan cheese
- 1 small onion chopped
- 2 cloves minced garlic
- 1/4 tsp. Plus 1 T. Salt
- 1 chicken broth
- 1 1/2 m full fat milk
- 1 tsp. dried basil
- 2 t. olive oil
- 5 T. Butter
- 5 t. Flour
How To Make Chicken and Broccoli Lasagna Recipe
Bring a large pot of water to a boil, add salt and noodles. Cook for 7-8 minutes until tender. Drain, drain cold water to prevent sticking, and set aside. On medium skillet, heat the oil and fry the chicken until fully cooked, add the broccoli, onion and garlic and cook until the onions are translucent. Removing from fire & set apart . In other saucepan, melt the butter & beat in flour. Cook for 1 minute, add chicken broth and milk and whisk until sauce begins to thicken. Cook until the sauce tightly coats the back of the spoon. Remove from heat and add basil, salt, Parmesan cheese and 1/4 C of mozzarella cheese.
Add the chicken mixture to the sauce and mix well. Assemble them… In a lightly greased 9″ x 13 pan”, place a layer of noodles, put a good layer of the sauce mixture on top and sprinkle with a quarter of the remaining cheese. Repeat for a second layer ending with a topping of noodles, then pour any remaining sauce on top and sprinkle with the remaining cheese. Bake at 375 degrees for 30 minutes or until golden brown and bubbling.
this is for the Chicken and broccoli lasagna