Alfredo Chicken Broccoli Skillet Lasagna is a comforting and creamy one-pan meal that combines tender shredded chicken, broccoli, and broken lasagna noodles all cooked in a rich Alfredo sauce. This recipe is an easy and delicious twist on traditional lasagna, perfect for busy weeknights when you want a hearty meal without the hassle of layering and baking.
INGREDIENTS YOU’LL NEED:
- 2 cups cooked chicken, shredded (use rotisserie chicken or leftover cooked chicken)
- 2 cups broccoli florets, steamed (bright green and tender-crisp)
- 3 cups Alfredo sauce (homemade or store-bought)
- 9 lasagna noodles, broken into pieces (roughly 2-inch pieces for easy mixing)
- 1 ½ cups mozzarella cheese, shredded (for melty goodness)
- 1 cup Parmesan cheese, grated (for added richness and depth)
- 2 cups water (to help cook the noodles)
- 2 tbsp olive oil (for sautéing the chicken)
- Salt and pepper, to taste (for seasoning)
HOW TO MAKE ALFREDO CHICKEN BROCCOLI SKILLET LASAGNA:
This one-skillet recipe comes together quickly, with no need to layer or bake the lasagna. Simply cook the ingredients in the skillet and let them meld into a creamy, cheesy dish.
STEP-BY-STEP INSTRUCTIONS:
- Sauté the chicken:
Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Once the oil is hot, add the shredded chicken. Season with salt and pepper, and sauté for 2-3 minutes until the chicken is heated through and slightly golden. - Add the Alfredo sauce and water:
Pour the Alfredo sauce and water into the skillet with the chicken, stirring well to combine. The water will help the noodles cook evenly in the sauce without drying out.
Tip: If you prefer a thicker sauce, you can reduce the amount of water to 1 ½ cups. - Add the lasagna noodles:
Break the lasagna noodles into roughly 2-inch pieces and stir them into the skillet, ensuring the noodles are submerged in the sauce. Cover the skillet and reduce the heat to medium-low. Simmer for 12-15 minutes, stirring occasionally, until the noodles are tender and cooked through.
Tip: Stir the noodles gently to prevent them from sticking to the bottom of the skillet. - Incorporate the broccoli:
Once the noodles are cooked, add the steamed broccoli florets to the skillet and stir gently to combine. The broccoli should be tender but still vibrant in color. - Top with cheese:
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the lasagna. Cover the skillet again and cook for an additional 5 minutes, or until the cheese is melted, bubbly, and golden around the edges.
Tip: For a golden, crispy cheese topping, place the skillet under a broiler for 2-3 minutes (if using an oven-safe skillet). - Rest and serve:
Allow the skillet lasagna to rest for a few minutes before serving. This helps the sauce thicken slightly and makes the lasagna easier to serve.
HELPFUL TIPS:
- Pre-cook the broccoli: Steam the broccoli just until tender-crisp before adding it to the skillet. Overcooked broccoli can become mushy in the sauce.
- Don’t overcook the noodles: Stir the lasagna noodles occasionally to prevent them from sticking and ensure they cook evenly in the sauce.
- Cheese options: For extra flavor, you can add a combination of mozzarella and provolone or sprinkle some fresh basil on top after cooking.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-American
- Diet: Family-friendly
NOTES:
- You can substitute the lasagna noodles with other pasta shapes, such as penne or rigatoni, for a different texture.
- If you like a bit of heat, add red pepper flakes to the Alfredo sauce while simmering.
FREQUENTLY ASKED QUESTIONS:
Can I use store-bought Alfredo sauce?
Yes! Store-bought Alfredo sauce works perfectly for this recipe. However, if you prefer homemade, you can make a simple Alfredo sauce by simmering heavy cream with garlic, butter, and Parmesan cheese.
Can I make this dish gluten-free?
Yes, you can easily swap the regular lasagna noodles with gluten-free lasagna noodles or any other gluten-free pasta you prefer.
What other vegetables can I add?
Feel free to add other vegetables like spinach, peas, or mushrooms to the dish. Simply sauté or steam them before mixing them into the lasagna.
STORAGE INSTRUCTIONS:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat individual portions in the microwave or the skillet over low heat, adding a splash of water or milk to loosen the sauce if needed.
- Freezing: While it’s best enjoyed fresh, you can freeze the cooked lasagna in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
This Alfredo Chicken Broccoli Skillet Lasagna is a comforting and creamy dish that’s quick to prepare and easy to enjoy. Serve it with a side salad or garlic bread for a complete meal
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Alfredo Chicken Broccoli Skillet Lasagna Recipe
Description
Alfredo Chicken Broccoli Skillet Lasagna is a comforting and creamy one-pan meal that combines tender shredded chicken, broccoli, and broken lasagna noodles all cooked in a rich Alfredo sauce. This recipe is an easy and delicious twist on traditional lasagna, perfect for busy weeknights when you want a hearty meal without the hassle of layering and baking.
Ingredients
- 2 cups cooked chicken, shredded (use rotisserie chicken or leftover cooked chicken)
- 2 cups broccoli florets, steamed (bright green and tender-crisp)
- 3 cups Alfredo sauce (homemade or store-bought)
- 9 lasagna noodles, broken into pieces (roughly 2-inch pieces for easy mixing)
- 1 ½ cups mozzarella cheese, shredded (for melty goodness)
- 1 cup Parmesan cheese, grated (for added richness and depth)
- 2 cups water (to help cook the noodles)
- 2 tbsp olive oil (for sautéing the chicken)
- Salt and pepper, to taste (for seasoning)
Instructions
- Sauté the chicken:
Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat. Once the oil is hot, add the shredded chicken. Season with salt and pepper, and sauté for 2-3 minutes until the chicken is heated through and slightly golden. - Add the Alfredo sauce and water:
Pour the Alfredo sauce and water into the skillet with the chicken, stirring well to combine. The water will help the noodles cook evenly in the sauce without drying out.
Tip: If you prefer a thicker sauce, you can reduce the amount of water to 1 ½ cups. - Add the lasagna noodles:
Break the lasagna noodles into roughly 2-inch pieces and stir them into the skillet, ensuring the noodles are submerged in the sauce. Cover the skillet and reduce the heat to medium-low. Simmer for 12-15 minutes, stirring occasionally, until the noodles are tender and cooked through.
Tip: Stir the noodles gently to prevent them from sticking to the bottom of the skillet. - Incorporate the broccoli:
Once the noodles are cooked, add the steamed broccoli florets to the skillet and stir gently to combine. The broccoli should be tender but still vibrant in color. - Top with cheese:
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the lasagna. Cover the skillet again and cook for an additional 5 minutes, or until the cheese is melted, bubbly, and golden around the edges.
Tip: For a golden, crispy cheese topping, place the skillet under a broiler for 2-3 minutes (if using an oven-safe skillet). - Rest and serve:
Allow the skillet lasagna to rest for a few minutes before serving. This helps the sauce thicken slightly and makes the lasagna easier to serve.
Notes
- You can substitute the lasagna noodles with other pasta shapes, such as penne or rigatoni, for a different texture.
- If you like a bit of heat, add red pepper flakes to the Alfredo sauce while simmering.
