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Alfredo Chicken Broccoli Skillet Lasagna

A quick and delicious twist on traditional lasagna, this creamy skillet dish combines shredded chicken, broccoli, and rich Alfredo sauce for a comforting meal in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use rotisserie chicken for convenience or any leftover chicken you have on hand.
  • 2 cups broccoli florets, steamed Fresh or frozen broccoli works well. Just make sure it’s bright green and bite-sized!
  • 3 cups Alfredo sauce A homemade or store-bought version; I prefer [Brand A] for its rich flavor.
  • 9 pieces lasagna noodles, broken into pieces Use whole wheat or gluten-free noodles if preferred.
  • 1.5 cups mozzarella cheese, shredded Freshly shredded melts better than pre-shredded.
  • 1 cup Parmesan cheese, grated An aged Parmesan gives it a nutty flavor.
  • 2 cups water Helps cook the noodles and thins the sauce.
  • 2 tbsp olive oil For sautéing chicken; feel free to swap for avocado oil if you prefer.
  • Salt and pepper To taste.
  • Nutmeg A pinch in the sauce can elevate the flavors beautifully.

Method
 

Cooking Steps
  1. Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat for about 1-2 minutes.
  2. Add the shredded chicken, season with salt and pepper, and sauté for 2-3 minutes until heated through and slightly golden.
  3. Pour the Alfredo sauce and water into the skillet, stirring to combine until all the chicken is coated.
  4. Break the lasagna noodles into 2-inch pieces and stir them into the skillet, ensuring they're submerged in the sauce.
  5. Cover and reduce heat to medium-low, allowing the dish to simmer for 12-15 minutes, stirring occasionally.
  6. Add the steamed broccoli and stir gently into the mix.
  7. Sprinkle the mozzarella and Parmesan cheese on top, cover, and cook for another 5 minutes until the cheese is melted and bubbly.
  8. Allow the dish to rest for a few minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 2 months. Reheat it slowly on the stove with a splash of milk to restore creaminess.