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Alfredo Chicken Broccoli Skillet Lasagna

A comforting one-pan lasagna with tender chicken, broccoli, and creamy Alfredo sauce, ready in just 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: Comfort Food, Italian
Calories: 460
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Rotisserie chicken is a great shortcut.
  • 2 cups broccoli florets, steamed Fresh is preferred, but frozen can be used.
  • 3 cups Alfredo sauce Store-bought or homemade with butter, heavy cream, and Parmesan.
  • 9 pieces lasagna noodles, broken Traditional, whole wheat, or gluten-free options work.
  • 1.5 cups mozzarella cheese, shredded Whole milk mozzarella is recommended.
  • 1 cup Parmesan cheese, grated Parmesan adds sharper flavor.
  • 2 cups water For cooking the noodles.
  • 2 tbsp olive oil Extra virgin for depth of flavor.
  • to taste salt and pepper Season to enhance the flavor.

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large, deep skillet over medium heat.
  2. Add the shredded chicken, season lightly with salt and pepper, and sauté for 2–3 minutes until heated through and slightly golden.
  3. Pour in the Alfredo sauce and 2 cups of water, stirring well to combine.
  4. Break the lasagna noodles into roughly 2-inch pieces and stir them into the skillet.
  5. Cover, reduce heat to medium-low, and let simmer for about 12–15 minutes, stirring occasionally.
  6. Gently stir in the steamed broccoli florets, then top with mozzarella and Parmesan cheese.
  7. Cover and cook for an additional 5 minutes or until the cheese is melted and bubbly.
  8. Remove from heat and let rest for about 5 minutes before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For make-ahead, assemble the dish and store in the fridge for up to a day before cooking.