Ingredients
Equipment
Method
Brown the chicken
- Season the chicken breast pieces with salt and white pepper. Brown in the butter in a large pot for 4-5 minutes, stirring occasionally until lightly golden, then remove the chicken to a plate.
Build the Alfredo broth base
- Sauté the diced onion in the same pot for 3 minutes, stirring until softened and slightly translucent. Add the minced garlic and cook for 1 minute until fragrant.
- Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste. Gradually add the chicken broth, then add the heavy cream and whole milk while stirring to keep it smooth.
- Bring the mixture to a simmer, watching for steady small bubbles around the edges. Add the broken lasagna noodles and stir to coat.
Simmer, finish, and serve
- Cook at a steady simmer for 10-12 minutes, stirring as needed, until the noodles are tender. Return the browned chicken to the pot.
- Remove from the heat and stir in the parmesan and softened cream cheese until smooth. Stir in the garlic powder and nutmeg until evenly combined.
- Season with salt and white pepper to taste. Serve in bowls with a ricotta dollop made with ricotta, reserved parmesan, and fresh parsley on top.
Notes
Pro tip: If the soup thickens too much after simmering, loosen it with a splash of chicken broth or milk when reheating. Refrigerate in a sealed container up to 3 days; reheat gently to avoid separating the dairy. Freezing is not recommended because the cream base can break after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce the parmesan slightly to keep the sauce cohesive.