Loading...

Prepare the chicken marinade: In a small bowl, combine 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon lemon pepper. Stir well to combine.

Place the chicken breasts in a bowl and pour the prepared marinade over them. Massage the marinade into the chicken, ensuring it's evenly coated.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts to the hot pan and sear on both sides until beautifully browned and cooked through (internal temperature reaches 165°F). This will take about 6-8 minutes per side. Remove the cooked chicken from the pan and set aside.

While the chicken cooks, break the lasagna sheets into smaller, bite-sized pieces and set aside. Grate the Parmesan and mozzarella cheeses if not already done.

In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 tablespoon of minced garlic and sauté for 1 minute until fragrant.

Pour in 4 cups of chicken broth and 1 1/2 cups of heavy cream. Add 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, and 1/8 teaspoon nutmeg. Stir the soup base thoroughly to mix all ingredients.

Bring the soup base to a simmer. Add the broken lasagna sheets to the simmering soup. Stir the pasta into the soup and cook for 8-10 minutes, or until the pasta is al dente and the soup has thickened. Stir occasionally to prevent sticking.

Once the pasta is cooked, stir in 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh basil. Stir until the cheeses are melted and fully incorporated into the soup.

Cut the cooked chicken breasts into bite-sized cubes. Add the cubed chicken to the soup and stir to combine.

Ladle the Chicken Alfredo Lasagna Soup into bowls. Garnish with additional fresh parsley and serve with extra grated Parmesan cheese on the side, if desired.


Prepare the chicken marinade: In a small bowl, combine 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, and 1/4 teaspoon lemon pepper. Stir well to combine.

Place the chicken breasts in a bowl and pour the prepared marinade over them. Massage the marinade into the chicken, ensuring it's evenly coated.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts to the hot pan and sear on both sides until beautifully browned and cooked through (internal temperature reaches 165°F). This will take about 6-8 minutes per side. Remove the cooked chicken from the pan and set aside.

While the chicken cooks, break the lasagna sheets into smaller, bite-sized pieces and set aside. Grate the Parmesan and mozzarella cheeses if not already done.

In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add 1 tablespoon of minced garlic and sauté for 1 minute until fragrant.

Pour in 4 cups of chicken broth and 1 1/2 cups of heavy cream. Add 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, and 1/8 teaspoon nutmeg. Stir the soup base thoroughly to mix all ingredients.

Bring the soup base to a simmer. Add the broken lasagna sheets to the simmering soup. Stir the pasta into the soup and cook for 8-10 minutes, or until the pasta is al dente and the soup has thickened. Stir occasionally to prevent sticking.

Once the pasta is cooked, stir in 1/2 cup grated Parmesan cheese, 1 cup shredded mozzarella cheese, 1/4 cup chopped fresh parsley, and 1/4 cup chopped fresh basil. Stir until the cheeses are melted and fully incorporated into the soup.

Cut the cooked chicken breasts into bite-sized cubes. Add the cubed chicken to the soup and stir to combine.

Ladle the Chicken Alfredo Lasagna Soup into bowls. Garnish with additional fresh parsley and serve with extra grated Parmesan cheese on the side, if desired.
