Chicken Alfredo Lasagna Soup

Prep your ingredients: break the lasagna sheets into bite-sized pieces, and grate the Parmesan and mozzarella cheeses.

In a small bowl, create the chicken marinade by combining 2 tablespoons of olive oil, salt, 1/2 teaspoon black pepper, smoked paprika, garlic powder, 2 teaspoons Italian seasoning, and lemon pepper seasoning. Mix well.

Pour the marinade over the chicken breasts and massage it in to coat them thoroughly.

Heat the remaining 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken breasts on both sides until golden brown and cooked through. Remove from the pan and set aside to rest.

In a large pot or Dutch oven, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the chicken broth and heavy cream. Season with the remaining 1/2 teaspoon black pepper, 1 teaspoon Italian seasoning, and the ground nutmeg. Stir to combine.

Bring the soup base to a simmer, then add the broken lasagna sheets. Cook, stirring occasionally, until the pasta is al dente.

Once the pasta is cooked, stir in the grated Parmesan, shredded mozzarella, chopped fresh parsley, and chopped fresh basil. The soup will continue to thicken.

While the soup finishes, slice and cube the cooked chicken breasts.

Add the cubed chicken to the soup and stir to combine.

Ladle the soup into bowls, garnish with additional fresh parsley and Parmesan cheese, and serve hot with crusty bread for dipping.