Chicken Alfredo Lasagna Soup

Name: Chicken Alfredo Lasagna Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tbsp olive oil; 1/4 cup unsalted butter; 4 cloves garlic, minced; 4 cups chicken broth; 2 cups heavy cream; 8 oz lasagna noodles, broken into pieces; 1 cup grated Parmesan cheese, plus more for serving; 1 tsp Italian seasoning; Salt, to taste; Freshly ground black pepper, to taste; 1/4 cup fresh parsley, chopped; Toasted bread, for serving

This chicken alfredo lasagna soup blends broken lasagna noodles and tender chicken in a silky parmesan cream sauce, delivering classic lasagna flavors in soup form.

🌍Italian-American 🏷️Lasagna soup 🏷️Chicken alfredo 🏷️Soup 🏷️Pasta Chicken

🏷️

🏷️Creamy

-0:00

moribyanonTikTok

Total

35 min

Servings

4

Difficulty

Medium

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tbsp olive oil
1/4 cup unsalted butter
4 cloves garlic, minced
4 cups chicken broth
2 cups heavy cream
8 oz lasagna noodles, broken into pieces
1 cup grated Parmesan cheese, plus more for serving
1 tsp Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped
Toasted bread, for servingoptional

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Instructions

1
Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add chicken and cook until golden brown and cooked through. Remove chicken from the pot and set aside.
2
In the same pot, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3
Pour in the chicken broth and heavy cream. Bring the mixture to a simmer, stirring occasionally.
4
Add the broken lasagna noodles to the pot. Cook, stirring frequently to prevent sticking, until the noodles are al dente, about 10-12 minutes.
5
Reduce heat to low. Stir in the grated Parmesan cheese, Italian seasoning, and the cooked chicken. Continue to stir until the cheese is melted and the soup is creamy.
6
Season with salt and pepper to taste. Stir in most of the fresh parsley.
7
Ladle the soup into bowls. Garnish with remaining fresh parsley, extra Parmesan cheese, and a crack of black pepper. Serve immediately with toasted bread for dipping.

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Tips & Notes

Pro tips

Break lasagna noodles into 1–2 inch pieces before adding so they cook evenly and stay suspended in the soup.
Cut chicken into uniform bite-sized pieces for even cooking; add it raw to the broth so it poaches gently and stays tender.
Stir in cream off-heat or over low heat to prevent splitting; reheat soup gently after cream is added.
Toast minced garlic in butter for 30 seconds before adding broth to deepen flavor and prevent raw garlic bite.

Substitutions

Heavy cream → half-and-half (will be thinner and less rich)
Boneless chicken breasts → rotisserie chicken shredded, or boneless thighs for deeper flavor
Parmesan → Pecorino Romano (saltier, sharper profile)

Storage & make-ahead

Store in an airtight container refrigerated up to 3 days; reheat gently over medium-low heat, stirring occasionally, and add a splash of broth if thickened.