Ingredients
Equipment
Method
Brown the chicken
- Season the diced chicken with salt and white pepper, then brown in butter in a large pot for 4-5 minutes until lightly golden. Return removed chicken to a plate so the fond stays in the pot.
Build the creamy base
- Sauté the diced onion in the same pot for 3 minutes until softened, stirring as needed. 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. Keep stirring so it coats the onions evenly.
- Gradually add the chicken broth, then stir in the heavy cream and whole milk until smooth. Mix in the garlic powder and nutmeg so the broth is evenly seasoned.
Cook the noodles and finish
- Bring the soup to a simmer, then add the broken lasagna noodles. You should see steady bubbles and the noodles starting to sink into the broth.
- Cook for 10-12 minutes, stirring occasionally, until the noodles are tender. Return the browned chicken to the pot during the last part of cooking.
- Remove from heat, then stir in the parmesan and softened cream cheese until smooth and creamy. Keep stirring until there are no visible cheese lumps.
- Season with salt and white pepper to taste, then serve with a ricotta dollop. Sprinkle fresh parsley and cracked pepper over the top if desired.
Notes
For a smoother Alfredo-style broth, add parmesan off the heat and stir until fully melted before seasoning. Store in the refrigerator up to 3 days; reheat gently on the stove (low heat) to avoid cream separation. Freezing is not recommended because cream and noodles can change texture. For a lighter option, use half-and-half instead of heavy cream and whole milk, keeping the same technique.