Broccoli, basil, olive oil, garlic, Parmesan cheese, butter, flour, ricotta, milk, broth, rotisserie chicken, mozzarella, and lasagna noodles.

There are some dinners that just feel like they’re giving you a hug, and this Chicken and Broccoli Lasagna Recipe is one of them. It’s creamy, cheesy, cozy, and layered with all the good stuff, but it still feels a little lighter than the usual extra-heavy Alfredo lasagna. I’m not saying it’s “light” like a salad. Let’s be honest, it’s still lasagna. But it has a fresher, softer feel thanks to the broccoli pesto, homemade ricotta white sauce, and shredded chicken. Comfort food with a little green tucked in? I’ll take it.

This Chicken and Broccoli Lasagna Recipe is layered with no-boil lasagna noodles, rotisserie chicken, mozzarella, Parmesan, a creamy ricotta Alfredo-style sauce, and a bright broccoli basil pesto. The pesto is my favorite little surprise here. Instead of plain broccoli pieces sitting in the layers like they’re trying too hard to be healthy, the broccoli gets blended with basil, garlic, olive oil, and Parmesan into a flavorful green sauce. It sneaks into the lasagna in the best way. Not sneaky like “please don’t tell the kids,” more like “wow, this tastes fresh and I’m not mad about the vegetables.” Sound familiar?

What makes this chicken and broccoli lasagna so useful is that it feels homemade without turning into an all-day kitchen project. You’re not boiling noodles. You’re not making a heavy cream sauce. You’re not starting from raw chicken unless you really want to. The rotisserie chicken does a lot of the work for you, and I fully support that. Some nights, the grocery store rotisserie chicken is basically a tiny roasted superhero in a plastic container.

The white sauce is made with butter, garlic, flour, ricotta, milk, broth, dried basil, salt, and pepper. It’s creamy and smooth, but not as heavy as a classic Alfredo sauce made with lots of cream. I like that middle ground. It still feels rich and comforting, but you don’t finish dinner feeling like you need to cancel the rest of your evening. Well, maybe you’ll still want to sit down. It is lasagna, after all.

This creamy chicken and broccoli lasagna Alfredo is also great for feeding people. It makes 10 servings, which means it works for family dinner, meal prep, leftovers, Sunday supper, or those nights when someone says, “I’ll just have a small piece,” and then somehow ends up back at the pan with a fork. No judgment. Lasagna has that effect on people.

And honestly, there’s something very satisfying about pulling a bubbling 9×13-inch pan of lasagna from the oven. The cheese is melted, the edges are a little crisp, the layers smell like garlic and basil, and for a brief shining moment, dinner feels completely handled. That’s a beautiful feeling. Maybe not life-changing, but close enough on a busy evening.

I started making this Chicken and Broccoli Lasagna Recipe during one of those “what can I make that feels cozy but not ridiculous?” phases. You know the kind. It’s chilly outside, or maybe you’re just tired, and a cold salad sounds personally offensive. But at the same time, a super-heavy pasta dish sounds like it might knock you out before the dishes are done. I wanted something warm, creamy, cheesy, and comforting, but with a little freshness. This recipe landed right in that sweet spot.

The first time I made a version of this creamy chicken broccoli lasagna, I had leftover rotisserie chicken in the fridge and broccoli that was starting to look a little too dramatic. You know when broccoli gets that “use me today or regret everything tomorrow” energy? That was happening. I could have steamed it, sure, but plain chicken and steamed broccoli felt a little too weekday-sad for my mood. I wanted something baked. Something cozy. Something with cheese doing important emotional work.

So I turned the broccoli into pesto, and honestly, that changed the whole dish.

The broccoli pesto surprised me. I expected it to be decent, but it turned out bright, garlicky, herby, and really good layered into the lasagna. The basil brings that fresh, almost garden-like flavor, while the Parmesan and olive oil make it rich enough to feel like part of the comfort food party. It doesn’t taste like you’re hiding vegetables. It tastes like the vegetables got invited properly and dressed for the occasion.

I also love how this Chicken and Broccoli Lasagna Recipe uses rotisserie chicken. I know some people love cooking every single part of a recipe from scratch, and I respect that. Truly. But on a regular weeknight? I’m very happy to let rotisserie chicken help. It saves time, adds flavor, and keeps this lasagna from becoming the kind of project that requires a podcast, three mixing bowls, and a small emotional recovery period.

There’s something calming about assembling lasagna too, even if the kitchen is a bit messy. Sauce, noodles, pesto, chicken, cheese. Repeat. It has a rhythm. Maybe your mozzarella spills onto the counter. Maybe one noodle cracks and you patch it together like edible tile work. It’s fine. Lasagna forgives. That’s one of its better qualities.

This chicken broccoli Alfredo lasagna reminds me of family dinners, chilly Sundays, potluck tables, and those evenings when everyone is hungry but nobody wants anything too complicated. It’s not a traditional red-sauce lasagna, and it’s not pretending to be. It’s more like a creamy Italian-American comfort bake with a fresh green twist. And I think that’s exactly why it works. Ever tried something similar?

Why you’ll Love this Chicken and Broccoli Lasagna Recipe?

You’ll love this Chicken and Broccoli Lasagna Recipe because it gives you the creamy, cheesy comfort of lasagna without using heavy cream or jarred Alfredo sauce. The homemade ricotta white sauce feels rich and cozy, but it’s made with milk, broth, garlic, butter, flour, and ricotta. So it has that Alfredo-style comfort without being quite as heavy. I wouldn’t call it diet food, no. But I would call it a smarter, fresher take on creamy lasagna.

One of the best parts of this chicken and broccoli lasagna is the broccoli pesto. Instead of layering in plain broccoli, you blend the broccoli with fresh basil, garlic, olive oil, Parmesan, salt, and pepper. The result is bright, savory, and fresh. It adds flavor and color without making the lasagna taste like a vegetable casserole. Not that I’m against vegetable casseroles, but let’s be honest, some of them do feel like they came from a school cafeteria with good intentions.

This recipe is also nicely filling because it has shredded rotisserie chicken, ricotta, mozzarella, and Parmesan. That means it’s high in protein and hearty enough for a full dinner. Since it makes 10 servings, it’s great for meal prep or leftovers. And leftover lasagna? It has its own magic. Somehow the layers settle, the sauce gets cozier, and the next-day slice feels like a small reward for being a person who planned ahead. Even accidentally.

Another thing I appreciate is that this creamy chicken and broccoli lasagna Alfredo is practical. The prep time is short if your chicken is already cooked, and the no-boil noodles mean you don’t have to deal with floppy pasta sheets sliding around the kitchen like wet blankets. I’ve boiled lasagna noodles before, and honestly, it never feels as graceful as recipes make it sound. No-boil noodles are a gift.

The white sauce is worth talking about too. It starts with butter, garlic, and flour, then turns creamy with milk, broth, and ricotta cheese. It thickens as it simmers and coats the noodles beautifully. The sauce isn’t quite traditional Alfredo, but it gives that creamy, garlicky, comforting flavor people love. I like that it feels homemade without being overly fussy.

And then there’s the texture. Tender noodles, creamy sauce, savory chicken, melty mozzarella, fresh pesto, and those crispy cheesy edges. Do you agree that lasagna edges are basically the prize pieces? I know some people fight for the center slice, but those golden corners have my heart.

Most of all, this Chicken and Broccoli Lasagna Recipe feels like real-life comfort food. It’s cozy enough for Sunday dinner, simple enough for a weeknight, and flexible enough for whatever your fridge is currently offering. That’s the kind of recipe I come back to.

Ingredient Notes

The ingredients in this Chicken and Broccoli Lasagna Recipe are simple, but each one helps build those creamy, herby, cheesy layers. The broccoli pesto adds freshness, the ricotta white sauce brings creaminess, the rotisserie chicken makes it hearty, and the mozzarella gives you that bubbly baked top. It’s not complicated, which I love, because lasagna already looks impressive enough without making the ingredient list feel like homework.

• Fresh broccoli florets: Use the tops of the broccoli florets, not the thick stems, for the pesto. The tops blend more easily and give the pesto a fresher, softer texture. This is such a good way to add broccoli to chicken broccoli lasagna without leaving big chunks in the layers. If your broccoli is wet after rinsing, pat it dry first. Too much water can make the pesto loose, and then the lasagna might get a little runny. Not a disaster, just not ideal.
• Fresh basil leaves: Fresh basil gives the broccoli pesto its bright, herby flavor. Pack the leaves into the measuring cup so you get enough flavor in the pesto. Basil makes the whole dish feel fresher and keeps the creamy sauce from feeling too heavy. It’s one of those ingredients that instantly makes dinner smell a little more like you have your life together.
• Extra-virgin olive oil: Olive oil helps the pesto blend into a spoonable sauce and carries the flavors of the basil, garlic, Parmesan, and broccoli. Use an olive oil you like because the flavor comes through. It doesn’t need to be fancy-fancy, but it should taste good.
• Garlic: Garlic is used in both the broccoli pesto and the ricotta white sauce, and honestly, that’s the right call. It gives this Chicken and Broccoli Lasagna Recipe a warm, savory flavor all the way through. The pesto uses whole garlic cloves, while the sauce uses minced garlic cooked in butter until fragrant. Is it garlicky? Yes. Is that a complaint? Absolutely not.
• Parmesan cheese: Parmesan adds salty, nutty flavor to the pesto and gives the lasagna more depth. Freshly grated Parmesan is best if you have it because it blends and melts more smoothly. Pre-grated Parmesan can work too, especially on a busy night. We are not here to judge cheese choices too harshly.
• Butter: Unsalted butter starts the white sauce and lets you control the salt level. That matters because Parmesan and broth already bring saltiness. The butter also helps cook the garlic and flour into a smooth base for the sauce.
• Flour: Flour thickens the Alfredo-style ricotta sauce. You can use all-purpose flour, whole wheat flour, white whole wheat flour, or gluten-free flour. Cooking the flour briefly with butter and garlic helps remove that raw flour taste. It’s a small step, but it makes the sauce smoother and better.
• Ricotta cheese: Ricotta is what makes the white sauce creamy without needing heavy cream. Skim ricotta keeps things lighter, while whole milk ricotta makes the sauce richer. Both work. I usually think whole milk ricotta tastes a little smoother, but if you’re trying to keep it lighter, skim is totally fine.
• Milk: Milk helps loosen the ricotta and turns the sauce into something smooth and pourable. Skim, 2%, whole milk, or plain unsweetened dairy-free milk can work. Whole milk makes the sauce richer, while skim keeps it lighter. Choose what fits your kitchen and your mood.
• Chicken or vegetable broth: Broth adds savory flavor and helps create the right sauce consistency. Low-sodium chicken broth is a smart choice because the cheese already adds salt. Vegetable broth works too if that’s what you have or if you’re adapting the recipe.
• Dried basil: Dried basil adds warm herb flavor to the white sauce and connects nicely with the fresh basil in the pesto. It’s not the loudest ingredient, but it helps the sauce feel more rounded. A quiet little helper.
• Rotisserie chicken: Rotisserie chicken makes this Chicken and Broccoli Lasagna Recipe faster and easier. It’s already cooked, already seasoned, and ready to shred. You can also use baked chicken, grilled chicken, poached chicken, or leftover roasted chicken. But if you’re tired and grabbing rotisserie chicken from the store? I fully support you.
• Mozzarella cheese: Mozzarella gives the lasagna its melty layers and bubbly top. You can use low-fat or regular mozzarella. Regular mozzarella melts a little richer, while low-fat keeps the dish lighter. Either way, you get that cheesy baked finish we’re all here for.
• No-boil lasagna noodles: No-boil noodles make this recipe much easier because they soften as the lasagna bakes. Make sure they are fully covered with sauce, especially on top, so they cook properly. Crispy cheese edges are wonderful. Dry noodle edges? Not the same thing.

How to Make Chicken and Broccoli Lasagna Recipe?

Making this Chicken and Broccoli Lasagna Recipe is easier when you break it into three parts: make the broccoli pesto, make the creamy ricotta white sauce, and layer everything in the baking dish. Once the lasagna goes into the oven, most of the work is done. It sounds like a lot at first, but really it’s just a cozy little assembly line. Sauce, noodles, pesto, chicken, cheese. Repeat. Very soothing, once you get into it.

Step 1: Prepare the Baking Dish

Preheat your oven to 375°F and grease a 9×13-inch casserole dish. This helps keep the lasagna from sticking and makes serving easier later. It’s one of those small steps that doesn’t feel exciting now, but you’ll appreciate it when you’re trying to lift out a clean slice instead of wrestling with the corner.

Step 2: Make the Broccoli Pesto

Add the broccoli florets, fresh basil, olive oil, garlic cloves, salt, pepper, and Parmesan cheese to a food processor. Pulse until the mixture comes together into a pesto-like texture. It doesn’t have to be perfectly smooth. A little texture is actually nice. Taste it and adjust the salt and pepper if needed. This broccoli pesto adds bright flavor and hidden veggies to the Chicken and Broccoli Lasagna Recipe, and it keeps the creamy layers from feeling too heavy.

Step 3: Start the Ricotta White Sauce

Melt the unsalted butter in a medium saucepan over medium heat. Add the minced garlic and cook for 30 to 60 seconds, just until it smells fragrant. Don’t let it burn, because burnt garlic gets bitter fast and then tries to ruin everyone’s evening. Whisk in the flour and cook for about 1 minute, until the mixture looks lightly golden. This gives the sauce a smooth base.

Step 4: Add the Milk, Broth, and Ricotta

Slowly pour in the milk while whisking, then add the chicken or vegetable broth and ricotta cheese. Keep whisking until the sauce becomes smooth and creamy. Adding the liquid slowly helps prevent lumps. If you’ve ever chased lumps around a saucepan with a whisk, you know this step matters more than it sounds.

Step 5: Season and Simmer the Sauce

Stir in the dried basil, salt, and pepper. Let the sauce simmer over medium-low heat for 5 to 8 minutes, stirring often, until it thickens. The sauce should be creamy and smooth, not watery. Once it thickens, remove it from the heat and taste it. Adjust the seasoning if needed. The sauce is seasoning the noodles and chicken too, so it should taste flavorful on its own.

Step 6: Begin Layering the Lasagna

Spread a thin layer of ricotta white sauce on the bottom of the prepared dish. Add 3 no-boil lasagna noodles over the sauce. Depending on the noodle brand, you may need to overlap them slightly or break one to fit. Don’t stress. Lasagna is not looking for perfection; it is looking for layers.

Step 7: Add Sauce, Pesto, Chicken, and Cheese

Spoon more white sauce over the noodles, then add a few spoonfuls of broccoli pesto, shredded chicken, Parmesan, and mozzarella. Spread everything as evenly as you can so each slice has creamy sauce, chicken, pesto, and cheese. The pesto does not need to cover the whole layer. Little pockets of green flavor are perfect.

Step 8: Repeat the Layers

Repeat the layers 2 more times with noodles, sauce, pesto, chicken, Parmesan, and mozzarella. Finish with noodles, sauce, and cheese on top. Make sure the top noodles are completely covered with sauce and cheese so they soften properly as the lasagna bakes. This is especially important with no-boil noodles.

Step 9: Bake Until Bubbly

Bake the lasagna uncovered at 375°F for 30 minutes. This helps the cheese melt and gives the edges a chance to get a little golden and crisp. Then carefully cover the dish with foil and bake for another 10 to 15 minutes, until the cheese is melted, the noodles are tender, and the sauce is bubbling. Those crispy edges and melted cheese are worth the wait. Truly.

Step 10: Let the Lasagna Rest

Remove the Chicken and Broccoli Lasagna Recipe from the oven and let it rest for 5 to 10 minutes before slicing. I know waiting feels slightly unfair when it smells that good, but it helps the layers settle. If you cut it too soon, it may slide around a bit. Still tasty, just more of a creamy lasagna scoop than a neat slice.

Step 11: Serve Warm

Slice the lasagna and serve it warm. The finished dish should be creamy, cheesy, herby, and full of tender chicken. It’s delicious on its own, but it also pairs beautifully with salad, garlic bread, roasted vegetables, or a simple tomato cucumber salad.

Storage Options

This Chicken and Broccoli Lasagna Recipe stores really well, which makes it a great choice for leftovers, meal prep, or making dinner ahead of time. Lasagna has a funny way of getting even better after it sits for a bit. The layers settle, the sauce soaks into the noodles, and the flavors become more cozy. I don’t know who decided leftover lasagna should be so good, but I’m grateful.

• Refrigerator: Store leftover chicken and broccoli lasagna in an airtight container in the refrigerator for up to 4 days. You can store individual slices or cover the whole baking dish tightly. Let the lasagna cool before refrigerating, but don’t leave it out too long. It has chicken and dairy, so we don’t want to be casual about that part.
• Freezer: This lasagna freezes well after baking. Let it cool completely, then wrap slices tightly or place them in freezer-safe containers. Freeze for up to 2 to 3 months. Individual slices are especially useful because you can reheat one portion at a time. Future tired you will appreciate present organized you.
• Freeze before baking: You can assemble the Chicken and Broccoli Lasagna Recipe and freeze it before baking. Wrap the dish tightly with plastic wrap and foil. Thaw it overnight in the refrigerator before baking. You may need to add extra baking time if the center is still cold.
• Reheat in the oven: For larger portions, place the lasagna in an oven-safe dish, cover it with foil, and bake at 350°F until warmed through. If it looks a little dry, add a splash of milk or broth around the edges before reheating. Covering it helps keep the sauce creamy and prevents the cheese from over-browning.
• Reheat in the microwave: For single slices, microwave in short intervals until warm. Cover loosely so it heats more evenly and doesn’t splatter everywhere. If the slice looks dry, add a small spoonful of milk or broth before reheating. Not glamorous, but helpful.
• Best storage tip: Let the lasagna rest after baking and after reheating if you can. Even a few minutes helps the layers settle. Lasagna likes to gather itself before being served. Honestly, same.

Variations & Substitutions

This Chicken and Broccoli Lasagna Recipe is flexible, which is helpful because real-life cooking often depends on what’s actually in the fridge. You can swap the chicken, change the cheese, add more vegetables, use regular pesto, make it gluten free, or adjust the sauce a little. The main idea stays the same: creamy white sauce, tender chicken, pesto, cheese, and pasta layers.

• Use baked chicken instead of rotisserie chicken: If you don’t have rotisserie chicken, use shredded baked chicken, grilled chicken, poached chicken, or leftover roasted chicken. Rotisserie chicken is the fastest option, but any cooked shredded chicken will work. Just make sure it has enough seasoning so the lasagna doesn’t taste flat.
• Use turkey: Cooked shredded turkey can replace chicken, especially after holidays when leftover turkey somehow takes over the fridge. It works well with the ricotta white sauce and broccoli pesto. It gives the lasagna a slightly different flavor, but still cozy.
• Use regular basil pesto: If you don’t want to make broccoli pesto, regular basil pesto can be used. The flavor will be more classic and a little stronger. You’ll lose some of the hidden broccoli, but the chicken broccoli Alfredo lasagna will still taste delicious.
• Add more vegetables: Mushrooms, zucchini, spinach, kale, peas, or roasted red peppers can be added to the layers. If the vegetables are watery, cook or drain them first so the lasagna does not become runny. Creamy lasagna is wonderful. Watery lasagna feels like it took a wrong turn.
• Use different cheese: Mozzarella is great for melting, but you can add provolone, fontina, or extra Parmesan for more flavor. Just be careful not to make it too salty, especially since the sauce already has Parmesan and broth.
• Make it gluten free: Use gluten-free flour in the white sauce and gluten-free no-boil lasagna noodles. Also check the broth, cheese, rotisserie chicken, and pesto ingredients to make sure they’re gluten free. This recipe adapts pretty well with the right swaps.
• Make it dairy free: A dairy-free version is possible, though the flavor and texture will change. Use dairy-free butter, unsweetened dairy-free milk, dairy-free ricotta, dairy-free mozzarella, and a Parmesan-style alternative. It may not taste exactly the same, but it can still be creamy and comforting.
• Make it vegetarian: Leave out the chicken and use vegetable broth instead of chicken broth. Add extra broccoli, mushrooms, spinach, zucchini, or white beans to make the lasagna hearty. It becomes a different dish, yes, but still a good one.
• Use regular lasagna noodles: If you only have regular lasagna noodles, cook them according to the package directions before layering. Since cooked noodles already have moisture, you may not need quite as much sauce, but keep the layers creamy enough so the lasagna doesn’t dry out.
• Make it extra saucy: If you love a very creamy lasagna, make a little extra white sauce or reserve some for serving. No-boil noodles absorb liquid as they bake, so a generous sauce layer keeps everything tender and soft.

What to Serve With Chicken and Broccoli Lasagna Recipe?

This Chicken and Broccoli Lasagna Recipe is creamy, cheesy, and filling, so it pairs best with simple sides that add freshness, crunch, or something light. The lasagna already has chicken, broccoli pesto, ricotta sauce, mozzarella, Parmesan, and noodles, so you don’t need to make a complicated side dish. Let the lasagna be the main character. It has earned the role.

• Simple green salad: A crisp green salad with lettuce, cucumbers, tomatoes, and a light vinaigrette is one of the best sides for chicken and broccoli lasagna. The fresh, tangy salad balances the creamy sauce and cheese. It also makes the plate feel a little lighter, which is nice with baked pasta.
• Garlic bread: Garlic bread is always a good idea with lasagna. It’s perfect for scooping up extra sauce from the plate. Is it more carbs with noodles? Yes. Do we care? Depends on the day, but usually no.
• Roasted vegetables: Roasted asparagus, zucchini, green beans, carrots, or Brussels sprouts pair nicely with this creamy chicken lasagna. The roasted flavor adds contrast to the soft, creamy layers and brings more color to the meal.
• Steamed broccoli: If you want to lean into the broccoli theme, serve the lasagna with simple steamed broccoli. Add lemon juice, salt, pepper, or Parmesan. It’s easy, fresh, and fits naturally with the broccoli pesto.
• Tomato cucumber salad: A tomato cucumber salad adds brightness and acidity, which helps balance the creamy Alfredo-style sauce. Use tomatoes, cucumbers, herbs, olive oil, and vinegar or lemon juice. It’s simple, fresh, and not trying too hard.
• Caesar salad: Caesar salad works well with this Chicken and Broccoli Lasagna Recipe because the crisp romaine and tangy dressing balance the creamy pasta layers. It also gives the meal a restaurant-style feel without much extra work.
• Crusty bread: A loaf of crusty bread is great if the lasagna is extra saucy. Bread and creamy white sauce are a happy little partnership. Nobody needs to overthink it.
• Fruit salad: A light fruit salad can be a nice contrast to the rich lasagna, especially for family dinners or potlucks. Grapes, berries, oranges, apples, or melon add freshness and sweetness without much effort.
• Soup: A light vegetable soup or tomato soup can be served before the lasagna. Keep the soup simple so the meal doesn’t feel too heavy. Lasagna is already doing plenty of work.
• Sparkling water or lemonade: Sparkling water with lemon or a simple lemonade pairs nicely with creamy lasagna. The bright flavor helps cut through the richness and keeps the meal feeling fresh.

FAQ

Do I need to boil the lasagna noodles first?

No, this recipe uses no-boil lasagna noodles, so you don’t need to cook them first. Just make sure the noodles are fully covered with sauce and cheese, especially on the top layer, so they soften properly in the oven.

Can I use jarred Alfredo sauce instead of homemade white sauce?

You can use jarred Alfredo sauce if needed, but the homemade ricotta white sauce gives this chicken broccoli Alfredo lasagna a lighter, fresher flavor. Jarred sauce may be heavier or saltier, so taste and adjust the seasoning if you go that route.

Why is my lasagna watery?

Your lasagna may be watery if the broccoli, ricotta, or added vegetables contain too much moisture. Pat the broccoli dry, drain watery vegetables, and simmer the white sauce until thickened before layering. Letting the lasagna rest after baking also helps the layers set.

Can I make this lasagna vegetarian?

Yes. Leave out the chicken and use vegetable broth instead of chicken broth. Add extra broccoli, mushrooms, spinach, zucchini, or white beans to make the lasagna hearty and satisfying.

This Chicken and Broccoli Lasagna Recipe is creamy, cozy, cheesy, and full of hidden veggie goodness. It has shredded rotisserie chicken, homemade ricotta white sauce, broccoli pesto, mozzarella, Parmesan, and no-boil lasagna noodles layered into one comforting baked dinner. It feels like comfort food, but with a little fresh green twist that makes it feel less heavy.

Make this creamy chicken and broccoli lasagna Alfredo for family dinner, meal prep, Sunday supper, or any night when you want something warm and satisfying without heavy cream or jarred sauce. And tell me—are you serving it with salad, garlic bread, or both? Can’t wait to hear what you think!