This one-pot Chicken Alfredo Lasagna Soup combines tender seasoned chicken and broken lasagna noodles in a rich, creamy Alfredo-style broth. It delivers Italian-American comfort in a single pot with minimal cleanup.
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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.
Refrigerate up to 3 days in an airtight container. Reheat gently on stovetop with a splash of broth or milk to loosen. Freezes up to 2 months; noodles will soften further upon thawing.
Yes, dried lasagna sheets work well. Break them into pieces before adding and they'll soften as the soup simmers. No pre-cooking needed.
The broth will thicken as lasagna noodles release starch. Add broth or milk gradually at the end if needed to reach your preferred consistency.
Yes, refrigerate up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen. Freeze up to 2 months, though noodles may soften further.
Chicken breasts work as written. Thighs will add more flavor but take slightly longer to cook through—aim for 165°F internal temperature.
Break them into 1–2 inch pieces before adding to the pot so they cook evenly and distribute throughout the soup.
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