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Broccoli Chicken Alfredo Lasagna

by Claire Nolan


for 6 servings

Alfredo Sauce

  • ¼ cup
    butter (55 g)
  • 1 ½ tablespoons
    garlic, minced
  • 2 ½ cups
    heavy cream (590 g)
  • ½ teaspoon
    black pepper
  • ¾ cup
    grated parmesan cheese (85 g)


  • 9 lasagna noodles, cooked
  • 1 rotisserie chicken, shredded
  • 2 cups
    broccoli, chopped (500 g)
  • 2 cups
    mozzarella cheese (230 g)
    Calories 652
    Fat 59g
    Carbs 14g
    Fiber 2g
    Sugar 4g
    Protein 22g

Estimated values based on one serving size.



  1. Preheat oven to 375˚F (190˚C).
  2. In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
  3. Add Parmesan cheese and keep stirring until sauce has thickened.
  4. Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
  5. Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
  6. Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
  7. Enjoy!




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