Roasted Garlic White Chicken Lasagna

This creamy roasted garlic white chicken lasagna soup wraps all the cozy flavors of classic lasagna into a bowl of pure comfort. It layers tender chicken pieces with roasted garlic, velvety Alfredo, and the familiar stretch of parmesan and noodles. Whenever chilly weather rolls in or someone in the family craves something soothing, this is what I reach for.

My kids call this “lasagna in a bowl” and get so excited when the kitchen smells like garlicky goodness. The roasted garlic and Alfredo swirl together for the dreamiest base. We make it every winter and there are never any leftovers.

Ingredients

• Roasted garlic cloves: Create a mellow sweet garlic note. Roasting brings out their best flavor.
• Prepared Alfredo sauce: Offers richness and a shortcut. Choose a high-quality refrigerated brand for best taste.
• Boneless skinless chicken breasts: Lend lean protein. Look for organic or air-chilled if possible.
• Olive oil and butter: Combine for browning and silkiness. Choose a good extra virgin oil for the best aroma and flavor.
• Mushrooms: Give an earthy depth. Cremini or white button both work well. Choose firm, smooth caps.
• Onions: Layer in natural sweetness and savoriness. Go for yellow or sweet onions and mince them finely.
• Chicken stock or broth: Builds the soup body. Use homemade or low-sodium for more control.
• Half and half or whole milk: Brings creaminess. Half and half will make the soup extra rich.
• Garlic powder, dried basil, and Italian seasoning: Reinforce the classic Italian flavors. Make sure your dried herbs are still fragrant.
• Ground nutmeg and red pepper flakes: Add signature warmth and tiny kick.
• Grated parmesan cheese: Seals in that iconic lasagna taste. Use real Parmigiano Reggiano for the best melt.
• Lasagna noodles: Make this undeniably “lasagna.” Snap them into rustic pieces for fun presentation.
• Fresh parsley: Offers color and freshness. Look for bright green leaves with no wilting.

Step-by-Step Instructions

Blend the Garlic Alfredo Base:

Add all roasted garlic cloves and Alfredo sauce into your blender. Cover tightly and blend until utterly creamy and smooth. Scrape down the sides once or twice if needed. Set the mixture aside for now. This will form the velvety essence of your soup.

Brown the Chicken and Sauté the Mushrooms:

Warm the olive oil in a large pot or Dutch oven over medium-high heat. Toss in the chicken pieces and sprinkle generously with salt and pepper. Let them cook without stirring for a few minutes so they get a golden crust. Cook for between four to six minutes until just cooked through. Remove the chicken to a plate. Then add one tablespoon of butter to the pot and once melted, add the mushrooms. Allow the mushrooms to sit undisturbed to get nice color, then flip and let cook until deeply browned, a total of five to six minutes. Slide the mushrooms onto the same plate as the chicken.

Sweat the Onions and Build the Flavor Base:

Add the remaining two tablespoons of butter to the pot and drop in the minced onions. Let the onions cook over medium heat, stirring often, until they are translucent and softened, which takes about five to six minutes. Sprinkle the all-purpose flour over the softened onions. Stir well to fully coat them and let the flour cook for about one minute. This ensures you remove any raw flour taste.

Create the Creamy Broth:

Start whisking in the chicken broth slowly in a steady stream, making sure to whisk constantly so no lumps form. Once all the broth is incorporated, whisk in the half and half the same way until the soup looks smooth and pale. Gently pour in your reserved roasted garlic Alfredo base. Season this mixture with salt, garlic powder, dried basil, Italian seasoning, ground nutmeg, and the red pepper flakes. Allow the soup to come to a gentle boil over medium-high heat, then immediately lower it to a light simmer. Keep it simmering for ten minutes so all the flavors meld.

Finish and Serve the Soup:

Stir in the parmesan cheese so it melts seamlessly into the soup. Add back the cooked chicken and mushrooms along with chopped parsley. Taste and adjust the seasoning if needed. Either stir the cooked lasagna noodle pieces into the pot or add them to each bowl as you serve so they keep their texture. Pour the hot soup over top and serve right away. Enjoy with extra parmesan if desired.

The addition of roasted garlic and real parmesan cheese makes this soup truly special and elevates it beyond regular chicken soup. There is a special memory of my kids helping peel apart roasted garlic heads, their little hands covered in buttery garlic and giggling at the sticky texture. That touch of sweetness is always the best surprise in every bite.

Storage Tips

Store the soup base separately from the noodles if you plan to enjoy leftovers. Keep in airtight containers in the fridge for up to three days. Reheat gently on the stove, splash in extra broth or milk to thin if it thickens because of the starch from pasta. Freeze the base in airtight containers for up to two months, add fresh noodles when reheating for best texture.

Ingredient Substitutions

Swap the chicken for turkey or rotisserie chicken if you have it on hand. For a vegetarian version, use diced cooked cauliflower and swap chicken stock for a good vegetable broth. You can use gluten-free lasagna noodles for a gluten-free meal or swap in tortellini for a fun twist. If you want to skip the Alfredo, opt for a homemade white sauce or use a creamy ricotta blend for a lighter finish.

Serving Suggestions

This soup shines with a hunk of crusty bread for dunking or served alongside a crisp Italian salad with lemony vinaigrette. Garnish with extra parmesan shreds and more chopped parsley right before serving. For a crowd, serve it family style in a large pot in the middle of the table, ladling hot soup over waiting piles of noodles for all.

Cultural Roots

While this soup is a modern twist and not a classic Italian recipe, it’s inspired by the comfort of lasagna night, where bubbling cheese and garlicky sauce bring everyone to the table. The roasted garlic white sauce nods to Northern Italian cream-based pasta dishes, while the noodle chunks keep that essence of American Italian lasagna.

The roasted garlic and parmesan are what make this a repeat favorite in my house, especially on cold cozy nights when we all crave something rich and familiar. Every spoonful is a reminder that simple ingredients slow-simmered together can make lasting kitchen memories.

Foire aux questions sur la recette

→ How do I roast garlic for this soup?

Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and bake at 400°F for 35-40 minutes until soft.

→ Can I use rotisserie chicken instead of raw chicken breasts?

Yes! Shred rotisserie chicken and add it during the final steps to heat through and absorb flavors.

→ What type of mushrooms work best?

Cremini or white button mushrooms both work well, but feel free to use your favorite variety for deeper flavor.

→ Can I make this soup ahead of time?

Prepare the soup base ahead and store separately from noodles to prevent them from getting soggy. Combine before serving.

→ How can I make the soup lighter?

Try using whole milk instead of half and half, and select a lighter Alfredo sauce to reduce richness.