This chicken lasagna recipe is one of our favourite comfort foods. Tender chicken is topped with vegetables, cheese and lasagna in a rich, creamy sauce inspired by Alfredo sauce. Serve it with a Caesar salad and garlic bread for a comforting meal that’s perfect any time of year!
Having simple dinner recipes that I can make during the week that reheat well to make a few meals is a complete game changer. Cue, this chicken lasagna alfredo 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!
WHY YOU’LL LOVE THIS RECIPE
- An easy and comforting treat!
- This recipe uses only FIVE ingredients, making it very easy to prepare!
- It reheats very well, making it perfect for lunches and prepared meals.
Can I use frozen broccoli?
If I prefer not to use frozen broccoli because it makes the lasagna too watery….this is my ONE pet peeve about lasagna! They can’t be watery !!
What can I serve with this chicken lasagna?
This could honestly stand on its own because it has everything – protein, veggies, carbs! But if you want to throw a quick arugula salad, that perfect mixed salad or a perfect garlic bread together while this is cooking, I doubt you’ll have many complaints.
HOW TO STORE LEFTOVERS:
Lasagna will also keep in the refrigerator for about a week, making it a perfect dish for lunch or dinner leftovers.
- 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
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.
When assembling your layers, try to completely cover the previous layer so that you get nice thick layers!
Baking the dish covered (without the last layer of cheese) for the first 40 minutes speeds up the cooking process and prevents the cheese from over-browning.
To get the cheese to brown nicely, put it under the broiler for the last 2 or 3 minutes (watch it!).