Chicken Alfredo Lasagna Soup
Chicken Alfredo Lasagna Soup
Ingredients
For the Chicken Marinade
- 2 tablespoons 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
- 1/4 teaspoon lemon pepper
For the Soup
- 2 chicken breasts, about 1 1/2 pounds total
- 1 tablespoon olive oil, for cooking chicken
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/8 teaspoon nutmeg
- 6 lasagna sheets, broken into bite-sized pieces
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
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.
⏱️ 3 min
- 2
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.
⏱️ 2 min
- 3
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.
⏱️ 15 min
- 4
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.
⏱️ 5 min
- 5
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.
⏱️ 2 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 10 min
- 8
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.
⏱️ 3 min
- 9
Cut the cooked chicken breasts into bite-sized cubes. Add the cubed chicken to the soup and stir to combine.
⏱️ 2 min
- 10
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.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Alfredo Lasagna Soup
For the Chicken Marinade
- 2 tablespoons 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
- 1/4 teaspoon lemon pepper
For the Soup
- 2 chicken breasts, about 1 1/2 pounds total
- 1 tablespoon olive oil, for cooking chicken
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 4 cups chicken broth
- 1 1/2 cups heavy cream
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/8 teaspoon nutmeg
- 6 lasagna sheets, broken into bite-sized pieces
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 1/4 cup fresh basil, chopped
Instructions
- 1
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.
⏱️ 3 min - 2
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.
⏱️ 2 min - 3
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.
⏱️ 15 min - 4
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.
⏱️ 5 min - 5
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.
⏱️ 2 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 10 min - 8
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.
⏱️ 3 min - 9
Cut the cooked chicken breasts into bite-sized cubes. Add the cubed chicken to the soup and stir to combine.
⏱️ 2 min - 10
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.
⏱️ 2 min