This creamy chicken and broccoli lasagna Alfredo is comfort food made lighter. It's layered with rotisserie chicken, a homemade ricotta white sauce, and a broccoli pesto (hidden veggies!) for a cozy, high-protein dinner without the heaviness. No heavy cream, no jarred sauce - just pure comfort!
A Quick Look At The Recipe
- ✅ Recipe Name: Chicken and Broccoli Lasagna Alfredo (High-Protein & Easy!)
- 🕒 Ready In: 1 hour 15 minutes
- 👪 Serves: 10
- 🍽 Calories: ~405 per serving
- 💪 Protein: ~24g per serving
- 🥣 Main Ingredients: Rotisserie chicken, broccoli, lasagna noodles, ricotta cheese, milk, mozzarella, broccoli, and basil
- 📖 Dietary Info: High-protein, no heavy cream, gluten-free optional, meal-prep friendly
- ⭐ Why You'll Love It: A creamy, cheesy, and cozy chicken Alfredo lasagna made lighter with a homemade ricotta white sauce and hidden-veggie broccoli pesto for a fresh spin on classic comfort food.
SUMMARIZE & SAVE THIS CONTENT ON
If you've tried my Healthy Beef Stroganoff or Healthy Protein Mac and Cheese, you know I love making healthier versions of classic recipes. And since lasagna has always been one of my favorite comfort foods, it's time to share my healthier recipe.
<ost chicken Alfredo lasagna recipes use heavy cream and jarred sauces. I wanted to make something lighter that still felt cozy and satisfying. After a few tests, I landed on this version with a homemade ricotta white sauce and a broccoli pesto that adds fresh flavor (and sneaky veggies!). It's creamy, cheesy, and perfect for weeknights or Sunday dinners.
I've made this chicken and broccoli lasagna countless times, and it's one my family always requests. The flavors are rich, but it's secretly lighter and high in protein. If you love recipes like this, try my Healthy Chicken Bolognese, Healthy Alfredo Sauce, or Ground Beef and Zucchini Casserole next - all cozy, high-protein dinners I've tested myself to make healthy eating feel simple and delicious.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Why This Lasagna Recipe Is Healthy and Lightened Up
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Chicken and Broccoli Lasagna Alfredo
- Quick Video Tutorial (Step-by-Step)
- Expert Tips
- Serving Suggestions
- Frequently Asked Questions
- Storage, Meal Prepping & Freezing Tips
- More Lightened-Up Versions of Classic Recipes
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
This was the best chicken lasagna ever!!! My husband and kids loved it and they couldn't tell there was broccoli in it since it was hidden in the pesto! I 10/10 recommend this to everyone!!!
- Molly
Why You'll Love This Recipe
- Creamy but lighter: You get all the rich, cheesy flavor of classic Alfredo lasagna without the heavy cream or cream cheese.
- Hidden veggies: The broccoli pesto adds fresh flavor (and extra nutrition) in every bite.
- High-protein & family-friendly: Made with lean chicken, ricotta, and milk for a filling, balanced meal everyone loves.
- Great for meal prep: It reheats beautifully, making it perfect for busy weeknights or Sunday dinners.
- No jarred sauce needed: The homemade white sauce comes together quickly and tastes so much better than store-bought Alfredo.
Why This Lasagna Recipe Is Healthy and Lightened Up
Here are five reasons why I consider this chicken alfredo and broccoli lasagna to be healthier and lightened up:
- No heavy cream or cream cheese: The white sauce is made from creamy ricotta and milk for all the flavor, none of the heaviness.
- Extra protein: Between the chicken, ricotta, and mozzarella, this lasagna packs over 24g of protein per serving.
- Hidden veggies: The broccoli-basil pesto sneaks in nutrients and fiber without changing the flavor.
- Lighter cheese ratio: You use just enough mozzarella and parmesan for that gooey texture - not a full pound of cheese like traditional versions.
- Balanced comfort: It's still cozy, cheesy, and satisfying, but made with wholesome ingredients that leave you feeling good.
Ingredients You'll Need
Here's everything you'll need to make this Alfredo chicken lasagna - plus a few notes on swaps and favorites I recommend:
- Shredded chicken: I use rotisserie chicken to keep things easy, but any cooked chicken breast or thighs work great.
- Broccoli: Fresh or frozen florets. Most are blended into the broccoli pesto, so even picky eaters won't notice!
- Lasagna noodles: Regular or oven-ready. Use gluten-free noodles if needed.
- Ricotta cheese: The base of the lightened white sauce - creamy, high in protein, and replaces heavy cream.
- Milk: I use skim or 2% milk to keep the sauce light.
- Chicken broth: Adds savory flavor and thins the white sauce perfectly. Use bone broth for extra protein!
- Mozzarella & parmesan: For that gooey, cheesy layer and golden top. Tip: Use freshly shredded mozzarella for the best melty texture.
- Garlic & Italian seasoning: Adds the cozy, classic lasagna flavor.
- Olive oil: Helps the pesto blend smoothly and adds richness.
- Fresh basil: Adds bright, herby flavor to the broccoli pesto.
Scroll to recipe card for quantities!
Easy Substitutions & Variations
- Use canned or plain basil pesto: Store-bought pesto (or my homemade pesto without pine nuts ) works perfectly if you don't want to make the broccoli one - and it saves about 10 minutes of prep!
- Use jarred Alfredo sauce: Short on time? Swap the homemade ricotta sauce for your favorite jarred Alfredo. It turns this into a 30-minute chicken and broccoli lasagna Alfredo.
- Go classic white-sauce style: Leave out the pesto and stick with the creamy chicken lasagna with white sauce for a cozy, traditional flavor.
- Add more veggies: Layer in spinach, zucchini, or mushrooms for extra nutrients and texture. I recommend sautéing them first so they don't release too much moisture.
- Make it gluten-free: Use gluten-free lasagna noodles - all other ingredients are naturally GF.
- Protein twist: Use ground chicken, turkey, or beef instead of shredded rotisserie for a heartier, homemade version.
Need to substitute an ingredient?
Ask AI for suggestions on how to substitute the particular ingredient.
How to Make Chicken and Broccoli Lasagna Alfredo
- Step 1: Whisk together ricotta, milk, a splash of chicken broth, garlic, and Italian seasoning until smooth and creamy. This is your lighter homemade Alfredo sauce without heavy cream!
- Step 2: Spread a thin layer of white sauce on the bottom of your baking dish, then add the first layer of noodles.
- Step 3: Add more sauce, spoon a bit of broccoli pesto over the noodles, then top with shredded chicken, mozzarella, and another layer of noodles.
- Step 4: Repeat until all ingredients are used - finishing with a final layer of sauce and cheese on top.
- Step 5: Cover with foil and bake at 375°F for 30 minutes, then uncover and bake another 10-15 minutes until the top is golden and bubbly. Let it rest for 10-15 minutes before slicing so the layers hold together perfectly.
Quick Video Tutorial (Step-by-Step)
Expert Tips
- Use rotisserie chicken: It's my go-to for this recipe because it saves so much time and still gives that juicy, flavorful result. No need to cook chicken from scratch!
- Make the pesto ahead or use store-bought: The broccoli-basil pesto keeps for up to 4 days, so you can prep it early. When I'm in a rush, I grab Gotham Greens pesto - it's super clean, fresh, and honestly tastes homemade.
- Don't skip the foil: Cover the lasagna for the first 30 minutes, then uncover so the cheese can melt and brown on top. It makes the layers perfectly creamy underneath and golden on top.
- Let it rest before slicing: This one's key! Letting it sit for 10-15 minutes helps the layers set and makes slicing so much easier.
Serving Suggestions
This chicken and broccoli lasagna Alfredo is rich, creamy, and satisfying on its own, but a few fresh sides make it even better:
- Garlic bread or crusty baguette: My Air Fryer Garlic Bread is perfect for soaking up any extra white sauce.
- Roasted or air-fried veggies: Try my Crispy Air Fryer Parmesan Zucchini or Balsamic Maple Brussel Sprouts for something green and flavorful.
- Simple green salad: Toss arugula, spinach, or mixed greens with olive oil, lemon juice, and parmesan for a light balance.
- Cornbread: I love lasgna paired with my homemade Healthy Almond Flour Cornbread!
Frequently Asked Questions
Absolutely. Assemble the lasagna up to a day in advance, cover tightly, and refrigerate. When ready to bake, remove it from the fridge while the oven preheats and bake as directed.
Yes! If you're short on time, jarred Alfredo works great. It makes this recipe even faster - around 30 minutes - while still giving that creamy, cheesy chicken and broccoli lasagna Alfredo flavor. Try to pick one with minimal ingredients!
Yes! Freeze before or after baking. To freeze before baking, assemble and wrap tightly for up to 3 months. Bake directly from frozen at 375°F for about 50-60 minutes. If already baked, thaw overnight in the fridge, then reheat covered at 350°F until warm.
Definitely - just thaw and pat dry first to remove any excess water. Frozen broccoli works exceptionally well in the broccoli pesto or layered throughout.
Yes! Use dairy-free ricotta (like Kite Hill), almond or cashew milk, and vegan mozzarella or parmesan for a creamy, dairy-free version.
Storage, Meal Prepping & Freezing Tips
- To store: Let the lasagna cool completely, then cover tightly or transfer to an airtight container. Refrigerate for up to 4-5 days.
- To reheat: Warm individual portions in the microwave, or reheat the whole dish covered at 350°F for 20-25 minutes until hot and bubbly. Add a splash of milk or broth if it looks dry.
- To freeze: Freeze the cooled lasagna (whole or in portions) for up to 3 months. Thaw overnight in the fridge, then bake at 350°F for 25-30 minutes until heated through.
This lasagna tastes even better the next day - the flavors meld beautifully!
More Lightened-Up Versions of Classic Recipes
If you loved this chicken broccoli pesto lasagna alfredo, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Chicken and Broccoli Lasagna Alfredo
Ingredients
Broccoli Pesto:
- 1 ½ cups fresh broccoli florets, just the tops not the stem
- 1 ½ cups fresh basil leaves, packed
- ½ cup extra-virgin olive oil
- 2 large garlic cloves
- Salt and pepper, to taste
- ¼ cup grated parmesan cheese
Alfredo White Sauce:
- 2 tablespoon butter, unsalted so you can control saltiness
- 2 tablespoon flour, (all-purpose, whole wheat, white whole wheat, or GF)
- 3 - 4 large garlic cloves, minced
- 15 ounces container of fresh ricotta, (skim or whole milk)
- 1 ½ cups milk, (skim, whole, 2%, or dairy-free)
- 1 ½ cups low-sodium chicken or vegetable broth
- 1 teaspoon dried basil
- Salt and pepper, to taste
Chicken Lasagna:
- 2 ½ cups cooked shredded rotisserie chicken, you can also use shredded baked chicken
- 8 ounces mozzarella cheese, low fat or regular
- 1 ½ cup broccoli pesto, recipe above
- 1 box no-boil lasagna noodles, gluten-free if needed
Instructions
Prep:
- Preheat your oven to 375°F and grease a 9x13-inch casserole dish.
Make the Pesto:
- Add all pesto ingredients to a food processor and pulse until combined. Taste and adjust seasoning to your liking, then set aside. You can also use regular homemade basil pesto if you want!
Make the Healthy Alfredo White Sauce:
- Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 30-60 seconds, until fragrant. Whisk in the flour and cook for 1 minute, until golden.
- Slowly pour in the milk, then add the broth and ricotta cheese. Whisk until smooth and creamy. Stir in dried basil, salt, and pepper.
- Let the sauce simmer on medium-low heat for 5-8 minutes, until thickened. Remove from heat and adjust seasoning as needed.
Assemble the Lasagna:
- Spread a thin layer of Alfredo sauce on the bottom of a 9x13-inch baking dish.
- Add 3 noodles, then layer with more sauce, a few spoonfuls of broccoli pesto, shredded chicken, parmesan, and mozzarella.
- Repeat the layers 2 more times, finishing with noodles, sauce, and cheese on top. Make sure the top layer of noodles is completely covered in sauce and cheese.
Bake:
- Bake uncovered for 30 minutes, then carefully cover with foil and bake another 10 - 15 minutes, until the cheese is melted and bubbly. That's how you get crispy edges and cheese!
Let it Rest:
- Let the lasagna rest for 5-10 minutes before slicing so the layers hold together. Serve warm and enjoy!
Molly says
This was the best chicken lasagna ever!!! My husband and kids loved it and they couldn't tell there was broccoli in it since it was hidden in the pesto! I 10/10 recommend this to everyone!!!
Ginny says
Absolutely delicious!! one of the best lasagna recipes I have ever eaten. My family loved it so much that we will be making this every sunday now. Thank you so much xx