I still remember the first time I dug into a bowl of Chicken Alfredo Lasagna Soup. It was one of those chilly nights when comfort food feels essential. I’d been craving something creamy and cozy, but with a little twist — something that felt like lasagna but wasn’t all the fuss of layering noodles and sauces. When I stumbled upon this Chicken Alfredo Lasagna Soup recipe, I instantly knew I had to make it my own. The richness of creamy Alfredo soup combined with tender chunks of chicken, tender noodles, and that perfect Italian vibe made it a total kitchen win. It quickly became a fave in my rotation because it hits that comfort food soup sweet spot without dragging me into a lengthy dinner prep.
What I adore about this Chicken Alfredo Lasagna Soup is how approachable it is — delicious flavors with uncomplicated steps that anyone can feel confident about. Plus, serving a steaming bowl makes me feel like I’m sharing a warm hug with my friends and family. It’s the kind of homemade Alfredo chicken soup that comforts and delights all at once.
If you’ve been on the lookout for a creamy, satisfying soup recipe that’s just bursting with flavor, this chicken lasagna soup recipe will absolutely become your new go-to. I’m so excited to walk you through it, from the ingredients you’ll need to the simple steps that bring it all to life. Trust me, you’re going to love the way this Chicken Alfredo Lasagna Soup feels like a warm, cozy celebration in a bowl. Let’s get cooking and bring this creamy Alfredo soup magic to your kitchen!
What You’ll Need:
This Chicken Alfredo Lasagna Soup keeps the ingredient list totally approachable — because good food shouldn’t be complicated. Here’s what you’ll want on hand (all of these you can grab at any regular grocery store):
- 2 tablespoons olive oil (or butter if you prefer; easy swap that still gives great flavor in this Chicken Alfredo Lasagna Soup!)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 4 cups cooked, shredded chicken (rotisserie chicken works beautifully for quick homemade Alfredo chicken soup)
- 6 cups chicken broth (homemade or store-bought, both work fine here)
- 1 cup heavy cream (this is key for that creamy Alfredo soup texture)
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley or basil for garnish (optional, but loved for a fresh pop)
Out of heavy cream? No problem, half-and-half works, but the soup will be just a touch lighter. And yes, you can totally swap shredded chicken for cooked turkey or even a meatless option like sautéed mushrooms if you’re feeling creative!
I always add a little extra Parmesan cheese at the end to get that perfect cheesy punch in my Chicken Alfredo Lasagna Soup. It’s a little kitchen nugget that gets repeated requests from my crowd.
If you happen to have leftovers—which you will—they keep beautifully covered in the fridge for 3 to 4 days. For quick reheating, a gentle simmer on the stove or a microwave with a splash of broth keeps the creamy Alfredo chicken soup silky and satisfying. This Chicken Alfredo Lasagna Soup is kind to your wallet, too, since many ingredients can double up in your fridge or pantry staples.
Let’s Cook This Together:
Ready to make this Chicken Alfredo Lasagna Soup happen? I’m right here with you, step-by-step.
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3 to 4 minutes. Your kitchen starts smelling like the best Italian kitchen already.
- Add the minced garlic and Italian seasoning, stirring for about 30 seconds until fragrant. This step wakes up the flavors — don’t rush it!
- Pour in the chicken broth and bring it to a gentle boil. If your Chicken Alfredo Lasagna Soup looks a little thin at this point, no worries — we’re about to give it all that creamy goodness.
- Add the broken lasagna noodles to the simmering broth. Cook them until tender, following package times but keep an eye on so they don’t get mushy. This is the time I usually stir gently every few minutes while catching up on a podcast or pouring myself a little beverage to enjoy as this hearty soup comes together.
- Stir in the cooked shredded chicken and heavy cream. Lower the heat and let the soup bubble gently for 5 minutes, allowing that creamy Alfredo chicken soup flavor to mix and meld. This is where patience pays off — don’t crank the heat, or your creamy Alfredo soup can separate.
- Gradually stir in the mozzarella and Parmesan cheeses until melted and creamy. If your Chicken Alfredo Lasagna Soup looks a bit thick, loosen it with a splash of extra broth or cream. It’s forgiving and flexible.
- Taste and add salt and pepper as you like. Garnish with fresh parsley or basil if you’re feeling fancy.
Start to finish, this Chicken Alfredo Lasagna Soup comes together in about 40 minutes, making it a weekday favorite that doesn’t skimp on flavor. Over the time, I learned that using pre-cooked chicken saves a ton of time and makes leftovers taste just as good the next day. For a shortcut, grabbing a pre-jarred Alfredo sauce can also work if you’re pressed for time, mixed right into your broth at step 5.
How to Serve & Savor It:
This Chicken Alfredo Lasagna Soup truly shines when you serve it with a crisp side salad or some garlic bread to scoop up every last bit. The creamy Alfredo soup and warm bread are a classic comfort combo.
My absolute favorite way to enjoy this chicken lasagna soup recipe is on a lazy weekend afternoon or when we’ve got friends over for an easy dinner that feels special without stress. It’s a total crowd-pleaser—everyone always asks for seconds.
If you want to switch things up seasonally, I’ve tried adding roasted butternut squash or spinach when the weather turns cooler, which adds a lovely twist while keeping that homemade Alfredo chicken soup essence.
For leftovers, turn your Chicken Alfredo Lasagna Soup into a creamy casserole by topping with extra cheese and baking until bubbly. It’s comfort food soup magic all over again but with a little variety.
Your Questions, Answered:
Let’s chat about some of the common questions I get about Chicken Alfredo Lasagna Soup.
- Can I prep parts of this Chicken Alfredo Lasagna Soup ahead? Absolutely! You can shred the chicken and dice the onions a day in advance. The broth and cheeses are best added right before serving for the freshest creamy Alfredo soup taste.
- What’s a good swap for heavy cream in this Chicken Alfredo Lasagna Soup? Half-and-half or whole milk with a tablespoon of butter melted in can work in a pinch. It will be lighter but still creamy and satisfying.
- How can I make this Chicken Alfredo Lasagna Soup for more or fewer people? This recipe scales well—just keep your chicken broth and cream ratios similar and adjust the noodles accordingly.
- Can I use fresh lasagna noodles? Totally! Just add them carefully as they cook faster, and watch so they don’t get mushy.
- Is this Chicken Alfredo Lasagna Soup freezer friendly? I don’t recommend freezing creamy Alfredo soups—they can separate. But you can freeze the broth and chicken separately for quick reassembly.
- Are there fun variations of this Italian chicken soup? I’ve tried adding mushrooms, spinach, or even swapping Parmesan for Pecorino Romano for a sharper edge.
- Can I turn this into a vegetarian creamy Alfredo soup? Yes! Swap the chicken broth with vegetable broth and leave out the chicken, or use sautéed mushrooms and artichoke hearts for body.
If you’re looking for more everyday foodie inspiration, check out my other cozy soup recipes like turmeric ginger chicken noodle soup or one-pot creamy chicken taco soup. They’re perfect for keeping your dinner routine delicious and fun.
Final Foodie Thoughts:
Chicken Alfredo Lasagna Soup holds a special spot in my foodie heart because it’s that perfect cozy hug after a long day. It’s creamy, rich, and so satisfying—a true comfort food soup that also feels fresh and lively with Italian flavors.
My Top Chicken Alfredo Lasagna Soup Tips:
– Use shredded rotisserie chicken for fast prep that tastes homemade.
– Be patient when adding cheese—low heat keeps the creamy Alfredo soup smooth.
– Don’t discard leftover crispy noodles; they’re perfect crunchy toppings if you bake the soup as a casserole next day.
I’ve loved testing this recipe variations like adding sun-dried tomatoes, tossing in some fresh spinach, or swapping mozzarella for a melty fontina cheese—each giving a unique twist that still feels like the ultimate homemade Alfredo chicken soup.
The version that gets requested the most? Classic creamy Alfredo with shredded chicken, a little extra Parmesan, and fresh basil on top. Always a winner.
I hope you make this Chicken Alfredo Lasagna Soup your own—add your favorite veggies, tweak the cheeses, and most of all, savor every spoonful. It’s one of those recipes that brings folks around the table, sharing smiles and full bellies.
Ready to bring this creamy, cheesy, comforting Italian chicken soup into your kitchen? Let’s make it happen together. You’ve got this, friend!
P.S. If you love chicken and Alfredo vibes, you might want to peek at this crispy chicken schnitzel Alfredo recipe—it’s like Chicken Alfredo Lasagna Soup’s crispy cousin! Check it out. And for some recipe inspiration beyond, there are great versions out there, like the ones over at Chicken Alfredo Lasagna Soup | Moribyan, Creamy Chicken Lasagna Soup • Salt & Lavender and Creamy White Chicken Lasagna Soup – Creme De La Crumb if you want to see more tasty takes!
Chicken Alfredo Lasagna Soup
This creamy Chicken Alfredo Lasagna Soup combines all the comforting flavors of classic lasagna in a hearty, easy-to-make soup perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups heavy cream
- 1 (14 oz) can diced tomatoes, drained
- 8 lasagna noodles, broken into pieces
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same pot, add diced onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for 1 minute more.
- Pour in chicken broth, heavy cream, and diced tomatoes. Stir in dried basil, oregano, salt, and pepper.
- Add broken lasagna noodles and bring the soup to a boil. Reduce heat and simmer until noodles are tender, about 10 minutes.
- Return cooked chicken to the pot and stir in grated Parmesan cheese until melted and soup is creamy.
- Ladle soup into bowls and top each serving with shredded mozzarella cheese and chopped fresh parsley. Serve warm.
Notes
For extra richness, stir in a splash of white wine or top with garlic bread for a full meal experience.