Chicken Alfredo Lasagna Soup

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Chicken Alfredo Lasagna Soup is a rich and creamy comfort food loaded with seasoned chicken, tender noodles, and plenty of cheesy goodness.

Parmesan and mozzarella melt into the garlicky broth for an Alfredo-inspired soup that will have everyone scraping their bowls.

This hearty chicken soup comes together in just 40 minutes, making it perfect for busy weeknights when you’re craving something extra satisfying.

Add a sprinkle of crispy bacon on top, grab some garlic bread, and get ready for a dinner worth getting your stretchy pants out for!

Why This Recipe is a Winner!

• Ready in just 40 minutes: A hearty, homemade dinner that fits into busy weeknights without hours in the kitchen.
• Two comfort food favorites in one: Creamy chicken Alfredo meets lasagna-inspired soup for a dinner worth getting excited about.
• The noodles cook right in the soup: No separate pot of boiling water needed, and the pasta soaks up that delicious broth.
• Made in one pot: Cook the chicken and build the soup in the same pot for fewer dishes to wash after dinner.
• Easy to finish with your favorite toppings: Add crispy bacon, extra Parmesan or fresh parsley to make each bowl your own.
• Perfect for garlic bread lovers: That creamy, garlicky broth practically begs for a slice of bread to soak up every last drop.

Ingredients You'll Need

• For the Chicken
• 1 lb boneless, skinless chicken breasts, sliced: Cut into even slices for quick, consistent cooking.
• 2 tablespoons olive oil: Helps coat the chicken with seasoning. Have an extra drizzle ready for the pot.
• 3 teaspoons paprika: Adds warm flavor and rich color.
• 1 teaspoon garlic powder: Gives the chicken a savory garlic flavor.
• ¼ teaspoon salt and ¼ teaspoon pepper: Enhance the chicken’s flavor.
• For the Soup
• ¼ cup butter: Forms the rich base of the soup.
• 2 tablespoons chopped garlic: Adds plenty of bold, garlicky flavor.
• ¼ cup all-purpose flour: Combines with the butter to thicken the broth.
• 4 cups chicken broth: Creates the savory soup base. Reduced-sodium broth works well, too.
• 3 cups half and half: Gives the soup its creamy consistency.
• 1 tablespoon Italian seasoning: Adds herby flavor to complement the chicken and cheese.
• ½ teaspoon salt and ½ teaspoon pepper: Season the creamy broth.
• 8 ounces noodles: I used Fettucce Ricce. Break long noodles into smaller pieces for easier eating.
• ⅓ cup shredded Parmesan cheese: Adds that classic savory, Alfredo-inspired flavor.
• ½ cup shredded mozzarella cheese: Melts into the broth for extra cheesy goodness.
• ⅓ cup chopped parsley: Adds freshness and color.
• Optional Toppings
• Cooked, crumbled bacon: Adds a smoky flavor and crispy finish.
• Chopped parsley: Sprinkle over each bowl for extra freshness.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I sliced a pound of boneless, skinless chicken breasts into strips and placed them in a bowl.

 STEP 2: 

I added olive oil, paprika, garlic powder, salt and pepper to the bowl and tossed until all of the chicken was well coated.

 STEP 3: 

I heated some olive oil in a large Dutch oven over medium-high heat.

I added the chicken to the pot and cooked it until it was golden brown on all sides and cooked through.

I transferred the cooked chicken to a cutting board and set it aside.

 STEP 4: 

I added butter and chopped garlic to the pot.

I stirred the garlic for a couple minutes.

 STEP 5: 

I added flour, stirred well and continued cooking for a couple minutes.

 STEP 6: 

I added chicken broth to the pot and stirred well, scraping all the stuck bits from the bottom of the pot.

I also added half and half to the pot.

 STEP 7: 

I added Italian seasoning, salt and pepper to the pot.

I stirred well and brought the soup to a simmer.

 STEP 8: 

Once the soup was simmering I added some uncooked noodles to the pot and stirred well.

I reduced the heat to medium-low and left the soup to simmer, stirring occasionally, until the noodles were tender.

 STEP 9: 

I removed the pot from the heat and added shredded parmesan, shredded mozzarella and chopped parsley to the pot.

I stirred until the cheese was melted.

 STEP 10: 

I chopped the cooked chicken breast strips into bite sized pieces.

 STEP 11: 

I added the chopped chicken to the soup and stirred well.

Every spoonful of this Chicken Alfredo Lasagna Soup is loaded with tender chicken, soft noodles, and a creamy, garlicky broth that makes it hard to put your spoon down.

Add some crispy bacon and a slice of garlic bread for dipping, and you’ll be soaking up every last cheesy drop!

If you are looking for the perfect hearty and flavourful soup for cold weather, then you need to try this Chicken Alfredo Lasagna Soup!

• Slice the chicken evenly: Keeping the pieces a similar thickness helps them cook at the same rate and stay juicy.
• Give the chicken room to brown: Cook it in batches if needed. A crowded pot can cause the chicken to steam, and those browned bits add delicious flavor to the soup.
• Keep an eye on the garlic: Stir it into the melted butter just until fragrant, then add the flour so the garlic doesn’t burn.
• Cook the flour before adding liquid: Stir the flour and butter together for a couple of minutes to help eliminate that raw flour taste.
• Add the broth gradually: Pour in a little at a time while stirring to keep the soup base smooth. Scrape up the browned bits from cooking the chicken for extra flavor.
• Keep the simmer gentle: Once you add the half and half, avoid a rolling boil to help keep the creamy broth smooth.
• Break long noodles into smaller pieces: Shorter pieces are easier to stir and much easier to scoop up with a spoon.
• Stir while the pasta cooks: Give the soup a stir regularly, scraping along the bottom to prevent the noodles from sticking.
• Check the noodles early: Different pasta shapes have different cooking times, so start checking before the suggested 15 minutes and stop when they’re just tender.
• Shred your own cheese: Freshly shredded Parmesan and mozzarella generally melt more smoothly than pre-shredded cheese. Stir them in after removing the pot from the heat.
• Adjust the thickness to your liking: The noodles will continue soaking up broth as the soup sits. Stir in a splash of chicken broth if it gets thicker than you’d like.
• Save the bacon for serving: Sprinkle it over individual bowls right before eating so it keeps its crispy texture.

Substitutions and Variations

• Use rotisserie chicken: Skip cooking the raw chicken and stir in chopped rotisserie chicken near the end, allowing it to heat through. Add paprika and garlic powder to the soup to taste for that extra seasoning.
• Swap in chicken thighs: Boneless, skinless chicken thighs work well in place of chicken breasts for a juicy, flavorful alternative.
• Try a different pasta: Broken lasagna noodles, mafalda, rotini or bow ties are all great options. Cooking times will vary, so simmer just until your pasta is tender.
• Make it extra rich: Replace part of the half and half with heavy cream for an even richer broth. Add extra chicken broth if needed to reach your preferred consistency.
• Switch up the cheese: Replace some of the mozzarella with provolone or use Pecorino Romano in place of Parmesan. Pecorino is saltier, so taste before adding extra salt.
• Add some spinach: Stir in a few handfuls of baby spinach near the end of cooking and let it wilt before serving.
• Mix in mushrooms: Sauté sliced mushrooms in the butter before adding the garlic and flour for an earthy addition.
• Bring a little heat: Add crushed red pepper flakes or a pinch of cayenne for a spicy kick that balances the creamy broth.
• Add a ricotta topping: Spoon a small dollop of ricotta onto each bowl for an extra nod to classic lasagna.
• Make it smoky: Stir cooked, crumbled bacon into the finished soup, or use smoked paprika in place of regular paprika.
• Try a vegetarian version: Leave out the chicken, use vegetable broth and add sautéed mushrooms or white beans. Choose cheeses made with vegetarian rennet if needed.
• Finish with fresh basil: Swap some of the parsley for chopped fresh basil for a different herby finish.

Frequently Asked Questions

Can I use rotisserie chicken?

• Yes! Skip the steps for seasoning and cooking the raw chicken, then add chopped rotisserie chicken near the end of cooking. Let it heat through before serving and adjust the seasonings to taste.

What kind of noodles work best?

• I used Fettucce Ricce for its ruffled edges, but broken lasagna noodles, mafalda, rotini or bow ties also work well. Check your pasta as it cooks, since different shapes may need more or less time.

Do I need to cook the noodles separately?

• No, the noodles cook directly in the soup and soak up that delicious broth. Stir regularly to keep them from sticking to the bottom of the pot.

How do I store leftover Chicken Alfredo Lasagna Soup?

• Leftover soup will keep in the refrigerator for 3–4 days. The noodles will soften and absorb more broth as it sits.

Chicken Alfredo Lasagna Soup

Yield: Serves 4-6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Chicken Alfredo Lasagna Soup is a rich and creamy soup loaded with seasoned chicken, tender noodles, Parmesan and mozzarella in a garlicky, Alfredo-inspired broth.

This hearty one-pot dinner is ready in just 40 minutes and tastes delicious topped with crispy bacon and fresh parsley.

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Ingredients

For the Chicken

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• 1 lb boneless, skinless chicken breasts, sliced
• 2 tablespoons olive oil
• 3 teaspoons paprika
• 1 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon pepper

For the Soup

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• ¼ cup butter
• 2 tablespoons chopped garlic
• 1//4 cup flour
• 4 cups chicken broth
• 3 cups half and half
• 1 tablespoon Italian seasoning
• ½ teaspoon salt
• ½ teaspoon pepper
• 8 ounces noodles ( I used Fettucce Ricce )
• ⅓ cup shredded parmesan cheese
• ½ cup shredded mozzarella cheese
• ⅓ cup chopped parsley

Optional Toppings

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• cooked and crumbled bacon
• chopped parsley

Instructions

1. Place the chicken breast slices in a mixing bowl and add the olive oil, paprika, garlic powder, salt and pepper. Toss until the chicken is well coated.
2. Drizzle additional olive oil into a large pot or Dutch oven over medium-high heat.
3. Once hot, add the seasoned chicken breast slices to the pot.
4. Cook until the chicken is nicely browned on all sides and cooked through. About 8 minutes.
5. Transfer the cooked chicken to a cutting board and set aside.
6. Add the butter to the pot.
7. Add the chopped garlic to the pot and stir, scraping the bottom of the pot.
8. Add the flour, stir and cook for a couple minutes.
9. Add the chicken broth and stir well. Continue scraping the bottom of the pot to remove any stuck bits.
10. Add the half and half, Italian seasoning, salt and pepper to the pot. Stir well and bring to a simmer.
11. Add your noodles to the pot and stir well. If using long noodles break them apart into smaller pieces before adding them.
12. Leave the soup to simmer over medium-low heat, stirring occasionally, until the noodles are tender. About 15 minutes.
13. Remove the pot from the heat and add the parmesan, mozzarella and chopped parsley. Stir well.
14. Chop the cooked chicken breast into bite sized pieces and add it to the soup stir well.
15. Top with crumbled bacon and chopped parsley when serving if desired.
16. Enjoy!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 530Total Fat: 32gSaturated Fat: 17gUnsaturated Fat: 15gCholesterol: 140mgSodium: 1242mgCarbohydrates: 23gFiber: 2gSugar: 6gProtein: 36g

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