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Chicken Alfredo Lasagna Soup (Stephanie’s Recipe)

Ingredients

CHICKEN:
  • 1 pound chicken breast (about 2 large breasts)
  • 2 tablespoons olive oil, plus more for pan
  • 1 teaspoon Italian seasoning
  • 1 teaspoon lemon pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
SOUP:
  • 3 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 4 cups chicken broth
  • 1½ cups half and half or heavy cream
  • 1½ cups whole milk
  • 1½ teaspoons Italian seasoning
  • ½ teaspoon dried oregano
  • ½ teaspoon salt, adjust to taste
  • ½ teaspoon black pepper
  • Dash of nutmeg
  • Dash of dried mustard
  • Dash of cayenne, to taste
  • 8 to 9 ounces lasagna sheets, broken into pieces
  • 2 tablespoons parsley, finely chopped
  • ¼ to ⅓ cup freshly grated parmesan
  • 2 tablespoons basil, chopped
  • ⅓ cup shredded mozzarella, more to taste
  • 1 to 2 tablespoons all-purpose flour (optional, for thickening)

Instructions

MARINATE AND COOK CHICKEN
  1. In a small bowl, whisk together olive oil, Italian seasoning, lemon pepper, smoked paprika, garlic powder, salt, and black pepper.
  2. Add chicken breasts to a large bowl, pour the marinade over them, and toss until evenly coated.
  3. Heat a drizzle of oil in a large pot or Dutch oven over medium heat.
  4. Sear the chicken for 5 to 6 minutes per side, until golden and fully cooked through.
  5. Transfer to a plate and let it cool slightly, then chop into bite-sized chunks. Set aside until ready to add later.
MAKE THE SOUP BASE
  1. In the same pot over medium heat, melt the butter and sauté minced garlic for 1 minute, until fragrant and lightly golden.
  2. Pour in chicken broth, cream or half and half, and milk, stirring to combine.
  3. Add Italian seasoning, oregano, salt, black pepper, nutmeg, dried mustard, and cayenne.
  4. Bring to a gentle simmer over low-medium heat to let the flavors meld together.
COOK THE PASTA
  1. Break lasagna sheets into smaller pieces and add them directly to the simmering soup.
  2. Stir occasionally to prevent sticking and cook for 12 to 14 minutes, or until the noodles are tender and silky.
FINISHING TOUCHES
  1. Add the chopped chicken back into the pot along with parmesan, mozzarella, parsley, and basil.
  2. Stir until the cheeses melt and the soup turns creamy.
  3. Taste and adjust seasoning as needed.
  4. Serve warm and enjoy!
OPTIONAL: THICKEN THE SOUP
  1. If you prefer a thicker consistency, ladle out 1 cup of the soup into a separate bowl.
  2. Whisk in flour until smooth, then pour the mixture back into the pot.
  3. Stir and let it simmer briefly until the soup slightly thickens.
Tips & Notes

Q: Can I use rotisserie chicken?
A: Yes! Shredded rotisserie chicken works perfectly and cuts down prep time.

Q: Can I make this ahead?
A: For best results, store the soup and noodles separately. Combine before reheating to keep the noodles from soaking up too much broth.

Q: Can I use other pasta shapes?
A: Absolutely. Bowtie, broken fettuccine, or any wide noodles work great if you don’t have lasagna sheets.

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Chicken Alfredo Baked Ziti-Hallie Dennis

Ingredients:

  • 16 ounce penne noodles
  • 2 cups cooked chicken
  • 1 1/2 cup mozzarella cheese
  • Parsley (to garnish)
  • 1/2 cup butter
  • 3 Tablespoons flour3 cloves minced garlic
  • 2 cups heavy whipping cream
  • 2 cups shredded parmesan
  • salt and pepper

Directions:

Preheat oven to 375. Spray a 9X13 pan. Cook the noodles

Melt butter in a sauce pan on medium heat. Add garlic. Stir until fragrant. Sprinkle in flour. Whisk to create a smooth roux. Slowly add in cream, then add parmesan. Bring sauce to a boil, then simmer for 2-3 minutes. Add salt and pepper to taste.

Add noodles to sauce. Add chicken and parsley. Add half the mixture to the 9X13, sprinkle some mozzarella on top, add the rest of the mixture then top with remaining cheese. Bake for 25-35 minutes.

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Baked Tortellini with Chicken Gratinati – Brittney and Alex love this

Yield: 4–6 servings (depending on the size of your dish)

INGREDIENTS

  • 1 14.5–ounce can diced tomatoes, drained
  • 1 teaspoon salt, divided
  • 1 pound of sliced bacon
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 3 cups heavy cream
  • 1/4 teaspoon freshly ground black pepper
  • Pinch freshly grated nutmeg
  • 1 cup grated Parmesan Reggiano, divided
  • 6 ounces shredded fontina cheese, divided
  • 1 1/2 cups finely chopped fresh basil
  • 1 tablespoon finely minced fresh garlic
  • 1 pound boneless skinless chicken breast ,cut into bite sized pieces
  • 13-ounce bag frozen tri-colored tortellini (we used regular and it worked great)

INSTRUCTIONS

  1. Place tomatoes into a strainer over a bowl and sprinkle with ½ teaspoon salt and let sit at room temperature while you prepare the rest of the dish.
  2. Cook bacon until crisp and drain on paper towels. Cut bacon strips into bite sized pieces and set aside. Reserve 2 tablespoons of bacon fat.
  3. In a medium pot, melt butter over medium heat and add flour. Cook for four minutes stirring often. While this is cooking, heat cream to hot but not scaled either in a small sauce pan or in the microwave.
  4. Add the hot cream to the butter and flour mixture one third at a time whisking on each third to form a smooth sauce. Add ½ teaspoon of salt, pepper, nutmeg, ½ cup of Parmesan cheese, 3 ounces of the fontina cheese, fresh basil and minced garlic. Stir to combine, heat to hot and remove from heat. Set aside.
  5. Preheat oven to 375 degrees.
  6. In a large saute pan over medium high, heat two tablespoons of bacon fat and cook chicken for about 1-2 minutes on each side. Should be slightly under-cooked as it will cook further in the oven. Remove cooked chicken to a dish or plate.
  7. Boil a pot of water and cook tortellini according to package instructions but remove from the water before the tortellini is fully cooked, as it will cook further in the oven.
  8. Depending on the size of your dishes, arrange four to six oven-safe, wide flat gratin-crème Brule dishes on a parchment-lined sheet pan and spray each dish lightly with pan spray. (We made in one pan instead and served from there)
  9. Spoon about two tablespoons of sauce on the bottom of each dish and spread to cover bottoms.
  10. Divide the cooked tortellini, cooked chicken, cooked bacon and the drained diced tomatoes among the individual dishes.
  11. Pour the sauce over each filled dish, dividing evenly.
  12. Sprinkle the remaining Parmesan and Fontina over the tops of the six dishes.
  13. Place the sheet pan in the oven and bake for 20-25 minutes until the tops are browned and bubbly.
Baked Tortellini with Chicken Gratinati - Inspired by the dish at Bertucci's, we think our version tastes even better!
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Alfredo Sauce – Andrea Morgenegg

1/2  C butter

1 (8 oz) package of cream cheese   

2  tsp. garlic powder (or 1-2 cloves garlic)

2  C. milk

6 oz. (1.5 C) grated parmesan cheese

1/8 tsp. pepper

Melt butter in medium saucepan.  Add cream cheese and garlic.  Add milk a little at a time with whisk to smooth out bumps.  Stir in parmesan and pepper.  Remove from heat when reaches desired consistency

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Olive Garden Alfredo

1/4 pound butter (This is what the recipe calls for we use 4 Tablespoons)

Flour

1 teaspoon garlic puree

2 cups heavy cream (if you don’t want it as bad for you you can use milk.  We usually do that, but the cream is much better)

1/4 whole milk (you can use 1% or 2% to save on calories too)

1/2 parmesan cheese (much better with fresh, but we usually just use the dried stuff)

Salt and Pepper to taste

Melt butter with garlic puree.  Don’t burn the garlic.   Add flour to make a roux.  Add heavy cream and milk (Or just 2  1/4 cups milk) and cheese.  Stir with a whisk till thickens.  Add salt and pepper to taste