Roasted Garlic White Chicken Lasagna (Impression)

Tender chicken, roasted garlic, and creamy Alfredo broth blend with lasagna noodles for hearty comfort.

# Liste des ingrédients:

→ Main Ingredients

01 - 120 g roasted garlic cloves
02 - 1 jar (480 ml) prepared Alfredo sauce
03 - 570 g boneless, skinless chicken breasts, cut into 2.5 cm pieces
04 - 1 tablespoon olive oil
05 - 3 tablespoons butter
06 - 4 ounces (115 g) mushrooms, sliced
07 - 120 g onions, minced

→ Liquids & Dairy

08 - 950 ml chicken stock or broth
09 - 480 ml half and half or whole milk

→ Seasonings

10 - 1 tablespoon all-purpose flour
11 - 1 teaspoon garlic powder
12 - 1 teaspoon dried basil
13 - 1 teaspoon Italian seasoning
14 - 1/4 teaspoon ground nutmeg
15 - 1/4 teaspoon red pepper flakes, or more to taste
16 - Salt and black pepper, to taste

→ Cheese & Pasta

17 - 50 g grated Parmesan cheese
18 - 10 lasagna noodles, broken and cooked

→ Garnish

19 - 2 tablespoons chopped fresh parsley

# Étapes de préparation:

01 - Combine the Alfredo sauce and roasted garlic cloves in a blender and process until smooth. Set aside.
02 - Heat olive oil in a large pot over medium-high heat. Add chicken pieces, season with salt and black pepper, and cook for 4–6 minutes until fully cooked. Transfer chicken to a plate and set aside.
03 - Add 1 tablespoon butter to the same pot. Once melted, add sliced mushrooms and sauté for 5–6 minutes until they have browned. Remove mushrooms to the plate with chicken.
04 - Melt the remaining 2 tablespoons butter in the pot. Add minced onions and cook for 5–6 minutes until translucent.
05 - Sprinkle all-purpose flour over the onions and stir continuously, cooking for 1 minute.
06 - Gradually whisk in chicken stock, then half and half, stirring to avoid lumps.
07 - Stir in the blended roasted garlic Alfredo sauce, garlic powder, dried basil, Italian seasoning, nutmeg, red pepper flakes, and an additional pinch of salt. Bring mixture to a gentle boil, then reduce heat to a simmer and cook for 10 minutes.
08 - Stir in grated Parmesan cheese, cooked chicken, mushrooms, and chopped parsley. Cook until cheese is melted and everything is heated through. Taste and adjust salt as needed.
09 - Either stir the cooked lasagna noodles directly into the soup or place noodles in individual bowls and ladle soup over the top. Serve warm, garnished with extra parsley if desired.

# Informations complémentaires:

01 - For more intense garlic flavor, roast the garlic cloves until golden and fragrant before incorporating.
02 - Add noodles just before serving to prevent over-softening if storing leftovers.

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