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Nutrition Facts
Serving Size 189 g
(Approx. 9 Servings)
Amount Per Serving
Calories 410 Calories From Fat 240
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 16 g 80%
Trans Fat 0.5 g
Cholesterol 105 mg 35%
Sodium 380 mg 16%
Total Carbohydrate 25 g 8%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 19 g
Vitamin A 40% Iron 6%
Vitamin C 80% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken and Broccoli Lasagna with Alfredo

Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
9  People


Recipe makes 9 Servings

9 pieces of H-E-B Lasagna Pasta
1 Lb H-E-B Chopped Broccoli Florets
2 Tbsp unsalted butter
1 medium shallot, chopped
1 Lb H-E-B Natural Boneless Thin Sliced Chicken Breasts
1 Tsp black pepper
1/2 cup(s) white wine
1 cup(s) heavy cream
1 cup(s) Parmesan cheese, grated
1 1/2 Tsp Italian seasoning
1 1/3 cup(s) whole milk ricotta
2 cup(s) shredded mozzarella cheese, divided use
1 large egg
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Prepare pasta according to package directions and strain noodles but reserve water. Cook broccoli 1 to 2 minutes then strain and place in a large bowl. Set aside.
In a large sauté pan over medium-high heat, add butter and shallot and brown 2 minutes.
While shallots brown, season chicken with pepper.
Add chicken to pan and cook about 2 to 3 minutes on both sides or until browned and cooked through. Add butter or oil as needed. Remove chicken from pan and set aside.
Add wine to pan and cook 5 minutes or until about 2 tablespoons remain. Add cream and bring to a low simmer then reduce heat and stir in Parmesan.
Chop chicken and add to bowl with broccoli.
Once sauce is thick enough to coat the back of a spoon it is ready. Pour .5 cup of sauce on the bottom of a 9X13-inch baking dish and remaining sauce over broccoli and chicken. Cool slightly.
In a medium bowl, combine Italian seasoning, ricotta cheese, 1 cup of mozzarella and egg. Combine well. Combine with chicken and broccoli.
To layer lasagna place 3 noodles on sauce, then top with an even layer of broccoli filling, another layer of pasta and repeat ending with pasta sheets and topping with remaining mozzarella cheese.
Bake 30 minutes covered in foil and additional 5 minutes uncovered.
Serve with Italian bread or a side salad.
Chef's Note: Use a prepared Alfredo sauce for a quick dinner!


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