This chicken and broccoli lasagna recipe combines the flavors of chicken alfredo with the ease of layered lasagna to create a rich, creamy, white lasagna recipe that's full of flavor and so easy to make.
I'm a big, big fan of easy chicken recipes. They're affordable and flavorful, which makes them the perfect option for family dinners or potlucks, especially with prices on the rise these days.
While I enjoy a variety of chicken dinner ideas, my favorites tend to be creamy dishes like my blackened chicken Alfredo. I'm an Italian girl, so I love my sauces, you know?
This chicken broccoli lasagna combines creamy Alfredo sauce with the sensibilities of lasagna to create a rich, hearty dinner everyone loves. It's so easy to make because I break up the lasagna noodles, so there's no layering at all!
For a delicious, complete meal, I recommend pairing this filling lasagna with a light salad, such as this citrus arugula salad or arugula salad with pistachios.
Why You'll Love This Recipe
- Simple Ingredients: Like most recipes on Golden Grace Kitchen, this one is made with simple ingredients that can be found in any grocery store. Even the gluten free lasagna noodles are easy to find.
- Easy: This is an easy recipe that requires only basic kitchen knowledge, so anyone can make it!
- Rich and Creamy: This white broccoli chicken lasagna recipe is super rich, creamy, and cheesy, making it perfect for feeding a hungry family.
- Flavorful: Both the chicken breasts and the sauce are seasoned to perfection, creating a classic Italian flavor profile.
- Customizable: You can easily tweak this recipe to suit your family's taste. It's also a great way to use leftover chicken from recipes like this oven-baked whole chicken.
- Versatile: This dish is perfect for weeknight dinners or potlucks.
- Great for Meal Prep: This lasagna is made with whole milk instead of cream, so you can freeze it for future meals.
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Ingredients
I prefer Springer Mountain Farms chicken breasts for their high quality, rich flavor, and commitment to using no antibiotics, hormones, or animal by-products in their feed.
I also used Costabile garlic olive oil to infuse the chicken with more flavor as it sears. Use code: 15GOLDENGK for 15% off at Amazon.
You'll find a complete list of ingredients and their exact amounts in the recipe card at the bottom of the post.
Flavor Variations
- Flour: I use gluten-free flour, but you can use regular flour in the same amount.
- Richer Chicken Flavor: Make this chicken broccoli alfredo lasagna with chicken thighs for an even richer flavor.
- Seafood: Add shrimp or lump crab meat in place of the chicken. You could even use it as a creamy, cheesy base and top it with lobster tail.
- Italian Sausage: Replace half the chicken with Italian sausage for even more flavor.
- Add Mushrooms: Mushrooms are a classic addition to creamy pasta dishes, adding more flavor and texture. They make a great addition to this recipe.
- Dairy-Free: Use plant milk, butter, and parmesan for a dairy-free version.
- Pasta Bake: Mix the sauce and chicken with penne pasta and bake it for a rich, creamy pasta casserole.
- Extra Cheesy: Add shredded mozzarella cheese to the top of the dish for an extra-special finish!
How to Make Chicken and Broccoli Lasagna
Coat both sides of the chicken breasts liberally with the chicken seasoning. Boil the lasagna, drain it, and toss it with olive oil while cooking the chicken. Then, cut the lasagna into bite-sized pieces.
Sear the chicken on both sides in the olive oil on medium-high heat. Then, cover the pan and cook, flipping every few minutes until the internal temperature registers 165°F. Transfer the chicken to a plate and shred when safe enough to handle.
Cook flour and butter in the same pan over medium heat. Whisk in the milk slowly until it is well combined. Then, add the seasonings and continue cooking until the mixture is bubbly and thickened.
Add the garlic, vegetables, and ½ of the Parmesan cheese, along with the shredded chicken, and cook until the sauce bubbles again. Then, remove the pan from the heat and stir in the lasagna.
Transfer the mixture to a 13x9-inch baking dish and top it with the remaining Parmesan cheese.
Bake at 425°F until golden brown and enjoy!
Expert Tips
- Sear the chicken on medium-high heat to get a good crust, then reduce the heat to prevent burning as the chicken continues to cook.
- Shred your chicken as soon as you can safely handle it. Hot meat shreds much more easily than cool meat.
- Be sure to whisk and cook the roux for at least a minute to maximize its thickening power.
- Whole milk is the best choice for this recipe. Reduced-fat or skim milk makes the sauce too thin.
- Be sure to whisk constantly as you cook the sauce to prevent scorching and ensure everything is properly mixed.
Chicken and Broccoli Lasagna FAQ
The key to keeping chicken juicy on the stovetop is searing the outside well. A nice golden crust on the exterior traps the juices inside the chicken as it continues to cook.
If you don't sear the outside of the chicken thoroughly, the juices will escape as it cooks, resulting in a tough, dry chicken breast.
They do! Most of the time, no one can tell the difference.
Yes, you can. This version is made with whole milk, rather than cream. That means the sauce won't break as you defrost and reheat it the way a cream-based sauce would.
📖 Recipe
Chicken and Broccoli Lasagna
Video
Equipment
- Large pan
Ingredients
Chicken
- 2 chicken breasts
- 1 tablespoon garlic olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon thyme
- 1 teaspoon salt
Lasagna
- 16 oz gluten-free lasagna noodles
- olive oil to toss the noodles
- 6 tablespoon butter
- 6 tablespoon 1:1 gluten-free flour
- 6 cups whole milk
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon dry basil
- 2 tablespoon minced garlic
- 12 oz broccoli chopped
- 6 oz spinach chopped
- 1 cup parmesan cheese divided
Instructions
Chicken
- Wash the chicken and pat it dry with paper towels.
- Coat both sides of the chicken with the smoked paprika, Italian seasoning, thyme, and salt.
- Preheat the garlic olive oil in a large pan over medium-high heat.
- Sear the chicken breasts for 3 minutes on each side.
- Lower the temperature to medium, cover the pan with a lid, and cook the chicken for 10 to 13 minutes, flipping every few minutes until the internal temperature registers 165 degrees.
- Cool the chicken until safe enough to handle. Then, shred it and set it aside.
Lasagna
- Preheat the oven to 425 degrees.
- Boil the lasagna according to the package directions for al dente. Then, drain and toss with olive oil.
- When the lasagna noodles are cool, cut them up into small pieces.
- Melt the butter in a pan over medium heat. Then, whisk in the flour and cook for a minute.
- Whisk in the milk 1 cup at a time, whisking as you go, until all the milk is added.
- Add the black pepper, salt, Italian seasoning, and dried basil. Then, continue cooking and whisking until the sauce begins to bubble and thicken.
- Add the garlic, broccoli, spinach, ½ cup of parmesan cheese, and the shredded chicken. Continue cooking for another 2 to 3 minutes until the sauce begins to bubble again. Remove the pan from the heat and stir in the lasagna noodles.
- Transfer the mixture to a 13x9 baking dish and top it with the remaining parmesan. Then, bake uncovered for 30 minutes until the top is golden brown.
Notes
- Refrigerate for up to 3 days in an airtight container.Â
- Freeze for up to 3 months in an airtight, freezer-safe container.Â
- Defrost if frozen, then reheat the entire dish over medium-low heat or microwave individual portions at 1-minute intervals.Â
- Sear the chicken on medium-high heat to get a good crust, then reduce the heat to prevent burning as the chicken continues to cook.
- Shred your chicken as soon as you can safely handle it. Hot meat shreds much more easily than cool meat.
- Be sure to whisk and cook the roux for at least a minute to maximize its thickening power.
- Whole milk is the best choice for this recipe. Reduced-fat or skim milk makes the sauce too thin.
- Be sure to whisk constantly as you cook the sauce to prevent scorching and ensure everything is properly mixed.
Kim says
Hi Nicole, is gluten free pasta and flour a must?
Nicole Kendrick says
Hello, absolutely not. Any flour will do!
QPbmCRVM says
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Donna says
Creamy ,tasty, lasagna was a hit with my husband
Criss says
I made this chicken and broccoli lasagna, and it was so good! Creamy, cheesy, and packed with flavor—perfect for a cozy meal. Definitely adding it to my regular rotation!
NKendrick says
So much flavor! I appreciate you sharing!
Lathiya says
This was our dinner last night. Everyone loved it and asked for second serve. Bookmarking this recipe for future.
Juyali says
So creamy and delicious! The chicken and broccoli go so well together, and the sauce is just perfect. Will definitely make this again!
Tisha says
Chicken alfredo is one of my favorite meals, this recipe is a great way to change up dinner!
Nora says
I made this Chicken and Broccoli Lasagna, and it was absolutely delicious! The creamy Alfredo-style sauce, tender chicken, and perfectly layered noodles made for the ultimate comfort food. Such a flavorful and satisfying dish—I’ll definitely be making it again!
Swathi says
Chicken and broccoli lasagna is delicious and enjoyed as my dinner.
Anonymous says
This worked exactly as written, thanks!
Marie-Pierre says
My family loved this! The perfect winter meal for the family, thanks!
Juyali says
This was so creamy and flavorful! The chicken was perfectly seasoned, and the broccoli added a nice texture. So delicious!
Elizabeth says
A great twist on a classic! Plus the broccoli made me feel like I was being healthy. 🙂
Liz says
Such a delicious, comforting lasagna! It was a tasty alternative to the classic version and we all enjoyed it!
Nora says
I made this Chicken and Broccoli Lasagna, and it was pure comfort food! The creamy Alfredo-style sauce, tender chicken, and perfectly layered goodness made every bite so satisfying. Definitely a new favorite for cozy dinners!