Sheet Pan Chicken Broccoli Lasagna

This sheet pan lasagna is a creamy chicken and broccoli twist on the layerless lasagna trend. Broken lasagna noodles get tossed with shredded chicken, broccoli, spinach, and a homemade Parmesan white sauce, then baked on a sheet pan until bubbly and golden. It has all the comfort of lasagna without the usual layering.

Why You'll Love This Viral Chicken Broccoli Sheet Pan Lasagna

I’ve always been a fan of untraditional lasagna recipes, like my mac and cheese lasagna, so when I saw Giada De Laurentiis’s viral sheet pan lasagna, I knew I wanted to put my own spin on it. I went with chicken and broccoli, and after making it, I honestly think this might be one of my favorite lasagnas yet.

The combination works so well. The chicken makes it hearty, the broccoli and spinach balance out the richness, and the creamy Parmesan sauce brings everything together with garlic, nutmeg, and just a little heat from the cayenne. It has all the comfort you want from lasagna, but the flavors are completely different from a traditional red sauce version.

Another reason I love it is how much easier it is to make. There’s no carefully layering noodles, sauce, filling, and cheese. Once the noodles are cooked and the sauce is finished, everything gets tossed together, spread onto a sheet pan, and baked. That makes it much more realistic for a weeknight, and it’s also an easy way to make enough lasagna for a crowd.

Ingredients You'll Need

• 16 ounces dry lasagna noodles
• Olive oil
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 6 cups whole milk
• 2 teaspoons kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon cayenne pepper
• 3 cloves garlic, finely chopped
• 16 ounces broccoli, finely chopped
• 5 ounces baby spinach, roughly chopped
• 8 ounces cooked chicken breast, shredded, about 2 and ½ cups
• 1 cup Parmesan cheese, grated and divided

Ingredient Notes That Make This Chicken Broccoli Lasagna Better

• Lasagna noodles: Regular dried lasagna noodles work best. Cook them just to al dente since they’ll continue cooking in the oven. You can break them before boiling or cut them into pieces after cooking.
• Chicken: This recipe is perfect for using leftover cooked chicken or rotisserie chicken. Chicken breast works well, but shredded chicken thighs are a good option if you want a little more richness.
• Broccoli: Chop the broccoli fairly small so it mixes evenly through the pasta and cooks quickly in the sauce. Fresh broccoli gives the best texture, but thawed frozen broccoli can work if you squeeze out any excess moisture first.
• Spinach: Baby spinach wilts directly into the sauce, so there’s no need to cook it separately. Frozen spinach can also work, but thaw it and squeeze it very dry before adding it.
• Whole milk: Whole milk gives the Parmesan sauce the best balance of creaminess without making it overly heavy. I wouldn’t use skim milk here since the sauce won’t be quite as rich.
• Parmesan: Freshly grated Parmesan melts more smoothly into the sauce and gives the top better flavor as it bakes. Pecorino Romano can replace part of the Parmesan if you want a sharper, saltier flavor.
• Nutmeg and cayenne: Both are used in small amounts, but they make a difference. Nutmeg adds warmth to the white sauce, while cayenne gives it a subtle background heat without making the lasagna spicy.

How to Make Chicken Broccoli Sheet Pan Lasagna

Step 1: Cook the Lasagna Noodles

Preheat the oven to 425°F. Bring a large pot of salted water to a boil and cook the lasagna noodles until al dente. Drain, toss with a little olive oil, and let them cool slightly before cutting into roughly 3-inch pieces.

Step 2: Make the Parmesan Sauce

Return the pot to medium-high heat and melt the butter. Whisk in the flour and cook for 1 minute. Slowly pour in the milk, about 1 cup at a time, whisking until smooth. Add the salt, black pepper, nutmeg, and cayenne, then cook for 3–4 minutes until the sauce starts to thicken.

Step 3: Add the Chicken and Vegetables

Stir in the garlic and finely chopped broccoli and cook for about 2 minutes. Add the spinach, shredded chicken, and ½ cup Parmesan. Continue cooking for another 2–3 minutes, until the spinach wilts and everything is coated in the creamy sauce.

Step 4: Add the Lasagna Noodles

Remove the pot from the heat and gently fold in the cooked lasagna pieces until the noodles are evenly coated and the chicken and vegetables are distributed throughout.

Step 5: Spread it on the Sheet Pan

Lightly grease a large rimmed sheet pan, then spread the lasagna mixture into an even layer. Sprinkle the remaining ½ cup Parmesan over the top.

Step 6: Bake the Lasagna

Bake uncovered for about 30 minutes, or until the sauce is bubbling and the Parmesan on top is golden. Let the sheet pan lasagna rest for a few minutes before serving.

Expert Tips for the Best Sheet Pan Chicken Broccoli Lasagna

• Use a rimmed sheet pan with fairly high sides. There’s a lot of creamy sauce in this lasagna, so you want a pan that can comfortably hold everything without bubbling over in the oven.
• Keep the Parmesan sauce slightly looser than you think it should be. The noodles continue absorbing sauce while the lasagna bakes. If the sauce gets extremely thick on the stove, whisk in a splash of milk before combining everything so the finished lasagna stays creamy.
• Don’t let the roux get dark. Cook the butter and flour just long enough to remove the raw flour taste. You’re making a white sauce, so the roux should stay pale rather than developing the deeper color you’d want for something like gravy.
• Shred the chicken into smaller pieces. Smaller pieces distribute much better throughout a layerless lasagna. That way you get chicken in more bites instead of ending up with large chunks in only a few sections of the pan.
• Spread the mixture all the way to the edges. One of the advantages of sheet pan lasagna is the extra surface area. An even layer gives you more spots where the noodles, sauce, and Parmesan can brown around the edges.
• Rotate the pan if your oven has hot spots. Sheet pan recipes have a large surface area, so uneven ovens become more noticeable. Rotate the pan about halfway through baking if one side is browning significantly faster than the other.
• Watch the lasagna closely near the end. Once the sauce is bubbling, the top can go from golden to overly browned pretty quickly. If you want even more color, give it a minute or two under the broiler rather than extending the entire bake time.
• Make sure the sauce reaches every piece of pasta. Before transferring everything to the sheet pan, check for any dry noodle pieces hiding in the mixture. Those exposed pieces can become hard rather than pleasantly crisp in the oven.

How to Store Chicken Broccoli Lasagna

• In the fridge: Let the lasagna cool, then store leftovers in an airtight container in the refrigerator for up to 4 days. Individual portions work especially well since they’re easy to reheat.
• To reheat: Microwave single servings in 30–60 second intervals until hot, or cover a larger portion with foil and warm it in a 350°F oven for about 15–20 minutes. If the sauce has thickened in the fridge, add a small splash of milk before reheating to loosen it back up.
• In the freezer: Cool the lasagna completely, then transfer it to a freezer-safe container and freeze for up to 3 months. I recommend freezing it in individual portions so you can reheat only what you need.
• To reheat from frozen: Thaw overnight in the refrigerator, then reheat in a covered 350°F oven until hot throughout. Add a little milk before reheating if the sauce looks dry, then uncover for the last few minutes if you want the top to crisp back up.

Sheet Pan Chicken Broccoli Lasagna FAQs

What is sheet pan lasagna?

Sheet pan lasagna is an easier, layerless version of traditional lasagna. Instead of stacking noodles, sauce, cheese, and filling in layers, the cooked lasagna pieces are tossed with the sauce and other ingredients, spread across a rimmed sheet pan, and baked together.

Can I use rotisserie chicken for chicken broccoli lasagna?

Yes. Rotisserie chicken is one of the easiest shortcuts for this recipe. Remove the skin, shred the meat into smaller pieces, and measure out about 2½ cups. Leftover roasted or grilled chicken works well too.

Can I use frozen broccoli instead of fresh?

Yes, but thaw the broccoli completely and remove as much excess water as possible first. Frozen broccoli holds more moisture than fresh broccoli, and adding it while wet can thin out the Parmesan sauce and make the finished lasagna watery.

Can I use jarred Alfredo sauce instead of making the Parmesan sauce?

You can use Alfredo sauce as a shortcut, but the flavor and consistency will be different. The homemade white sauce in this recipe is seasoned specifically for the chicken, broccoli, spinach, and Parmesan. If using jarred Alfredo, choose a sauce that isn't overly thick and adjust the seasoning before baking.

Why is my chicken broccoli lasagna watery?

Extra moisture usually comes from the vegetables or a sauce that hasn't thickened enough. Make sure frozen broccoli or spinach is thoroughly drained, and let the white sauce simmer until it lightly coats the back of a spoon before adding the pasta.

Do I need ricotta or mozzarella for this lasagna?

No. This sheet pan lasagna is intentionally different from traditional lasagna. The creamy sauce is made with butter, flour, whole milk, and Parmesan, so you don't need ricotta or mozzarella to make it rich and cheesy.

Can I make sheet pan lasagna ahead of time?

You can prepare the noodles, chicken, vegetables, and sauce ahead of time, but I prefer combining everything shortly before baking. If you fully assemble it in advance, the noodles will continue absorbing the sauce as it sits, so you may need to loosen the mixture with a splash of milk before baking.

Can I make this chicken broccoli lasagna without chicken?

Absolutely. Leave out the chicken and increase the broccoli and spinach, or add mushrooms for a heartier vegetarian version. Just make sure any additional vegetables are cooked or drained well so they don't release too much water into the sauce.

What should I serve with chicken broccoli lasagna?

Since this recipe already has chicken, pasta, broccoli, and spinach, it works well as a complete dinner on its own. If you want a side, garlic bread, a simple green salad, or roasted vegetables all pair well with the creamy Parmesan sauce.

Is this the same as Giada De Laurentiis' sheet pan lasagna?

No. This recipe was inspired by Giada De Laurentiis' viral Sheet Pan Layerless Lasagna, but I turned the concept into a chicken and broccoli lasagna with a creamy Parmesan white sauce.

Lasagna Recipes to Try Next

• Chicken alfredo lasagna
• Vegetable lasagna with white sauce
• Viral mac and cheese lasagna
• Viral dumpling lasagna