Crockpot Creamy Chicken Alfredo Lasagna Soup

Name: Crockpot Creamy Chicken Alfredo Lasagna Soup
Prep time: 10 min
Cook time: 210 min
Ingredients: 2 lbs boneless skinless chicken breasts; 1 tsp garlic salt; 1 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tbsp Kinder's Buttery Garlic & Herb Seasoning; 1 8 oz block cream cheese; 1 15 oz jar Alfredo sauce; 2 16 oz containers Kettle & Fire Chicken Bone Broth; 10 lasagna noodles, broken into bite-sized pieces; 1 8 oz bag shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 cup heavy cream

Creamy Alfredo lasagna soup is basically what happens when chicken Alfredo pasta and cozy crockpot soup meet in the middle.

Chicken breasts slow cook with Alfredo sauce, cream cheese, Kettle & Fire Chicken Bone Broth, and a full round of buttery garlic seasonings until the chicken is tender enough to shred. The broth turns rich and creamy while the chicken soaks up all that garlic Alfredo flavor.

Broken lasagna noodles go in after the chicken is shredded, giving the soup that lasagna-style bite without needing to layer anything in a baking dish. Mozzarella, Parmesan, and heavy cream finish the soup off with a thick cheesy texture that makes every spoonful feel extra comforting.

Big bowls of this are creamy, filling, and loaded with shredded chicken, soft lasagna noodles, and rich Alfredo flavor, making it a perfect slow cooker dinner for a cold night or easy family meal.

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Why You’ll Love This Recipe

Rich creamy Alfredo flavor in an easy crockpot soup.
Broken lasagna noodles make it hearty and filling.
Made with shredded chicken, cream cheese, bone broth, mozzarella, Parmesan, and heavy cream.
Perfect comfort food dinner for cold nights.
All the cozy pasta flavor without boiling a separate pot of noodles.

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Ingredients

The base of this soup starts with boneless skinless chicken breasts seasoned with garlic salt, black pepper, garlic powder, onion powder, and Kinder’s Buttery Garlic & Herb Seasoning. Cream cheese, Alfredo sauce, and Kettle & Fire Chicken Bone Broth cook with the chicken until everything becomes rich, savory, and easy to shred.

Broken lasagna noodles are added after the chicken cooks so they can soften directly in the creamy broth. Shredded mozzarella, grated Parmesan, and heavy cream are stirred in at the end to make the soup cheesy, smooth, and extra creamy.

2 lbs boneless, skinless chicken breasts
1 tsp garlic salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp Kinder's Buttery Garlic & Herb Seasoning
1 (8 oz) block cream cheese
1 (15 oz) jar Alfredo sauce
2 (16 oz) containers Kettle & Fire Chicken Bone Broth
10 lasagna noodles, broken into bite-sized pieces
1 (8 oz) bag shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup heavy cream

How To Make Crockpot Creamy Chicken Alfredo Lasagna Soup

Step 1: Add and Season Chicken

Add the chicken breasts to your crockpot and season with garlic salt, black pepper, garlic powder, onion powder, and Kinder's Buttery Garlic & Herb Seasoning.

Step 2: Add Cream Cheese, Alfredo, and Bone Broth

Add the block of cream cheese, pour in the Alfredo sauce, and add both containers of Kettle & Fire Chicken Bone Broth.

Step 3: Cook Chicken

Cover and cook on HIGH for 3 hours, until the chicken is fully cooked and tender.

Step 4: Shred Chicken

Remove the chicken, shred it with two forks, and return it to the crockpot.

Step 5: Add Lasagna Noodles

Add the broken lasagna noodles and stir everything together.

Step 6: Cook Noodles

Cover and cook for 30 more minutes, or until the noodles are tender.

Step 7: Add Cheese and Cream

Stir in the shredded mozzarella cheese, grated Parmesan cheese, and heavy cream until the cheese is completely melted and the soup is rich and creamy.

Step 8: Combine and Serve

Let everything combine for a few minutes, then serve and enjoy.

Recipe Variations

Add cooked bacon before serving for a smoky chicken Alfredo lasagna soup version. The bacon adds crunch and works really well with the creamy cheese base.
Stir in spinach during the final few minutes if you want extra color and vegetables. It wilts quickly into the hot soup without changing the main flavor.
Use an Italian cheese blend instead of mozzarella if you want a stronger cheesy flavor. It melts nicely and gives the soup more of a lasagna-style finish.
Add crushed red pepper flakes if you want a little heat. The spice cuts through the Alfredo, cream cheese, heavy cream, mozzarella, and Parmesan.
Top each bowl with extra Parmesan and parsley before serving. The Parmesan adds salty flavor while the parsley gives the creamy soup a finished look.

Tips for Success

Break the lasagna noodles into bite-sized pieces so they are easier to stir into the soup and easier to eat.
Stir the soup well after shredding the chicken so the cream cheese blends smoothly into the Alfredo broth.
Add the noodles after the chicken cooks so they do not get too soft during the full slow cooker time.
Stir occasionally after adding the noodles if possible so they cook evenly and do not stick together.
Add the mozzarella, Parmesan, and heavy cream at the end so the soup stays smooth, creamy, and cheesy.
Let the soup sit for a few minutes before serving so it thickens slightly and the flavors come together.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used instead of chicken breasts. They usually stay extra juicy in the crockpot and shred easily into the creamy Alfredo broth. The cook time should be similar, but make sure the chicken is fully cooked before shredding.

Do I cook the lasagna noodles before adding them?

No, the broken lasagna noodles go into the crockpot uncooked after the chicken has been shredded. They cook directly in the hot creamy broth during the final 30 minutes. Stirring them in well helps them soften evenly and absorb the Alfredo flavor.

Can I use regular chicken broth instead of bone broth?

Yes, regular chicken broth can be used if you do not have Kettle & Fire Chicken Bone Broth. Bone broth gives the soup a richer flavor and a little more body, but regular broth will still work. Use the same amount so the noodles have enough liquid to cook.

How do I keep the soup from getting too thick?

Lasagna noodles will continue to absorb liquid as the soup sits, so it may thicken after cooking. If it gets thicker than you want, stir in a splash of chicken broth, milk, or heavy cream until it loosens up. Add a little at a time so the soup stays creamy instead of watery.

How should I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The noodles will absorb more broth as they sit, so the leftovers may be thicker the next day. Reheat gently with a splash of broth or cream and stir until the soup is smooth again.

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Crockpot Creamy Chicken Alfredo Lasagna Soup

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A rich crockpot lasagna soup made with shredded chicken, Alfredo sauce, cream cheese, Kettle & Fire Chicken Bone Broth, broken lasagna noodles, mozzarella, Parmesan, and heavy cream.

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Prep Time 10

Cook Time 3 30

Servings: 8 servings

Ingredients Method Video

Ingredients

2 lbs boneless skinless chicken breasts
1 tsp garlic salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tbsp Kinder's Buttery Garlic & Herb Seasoning
1 8 oz block cream cheese
1 15 oz jar Alfredo sauce
2 16 oz containers Kettle & Fire Chicken Bone Broth
10 lasagna noodles, broken into bite-sized pieces
1 8 oz bag shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup heavy cream

Method

Add the chicken breasts to your crockpot and season with garlic salt, black pepper, garlic powder, onion powder, and Kinder's Buttery Garlic & Herb Seasoning.
Add the block of cream cheese, pour in the Alfredo sauce, and add both containers of Kettle & Fire Chicken Bone Broth.
Cover and cook on HIGH for 3 hours, until the chicken is fully cooked and tender enough to shred.
Remove the chicken from the crockpot, shred it with two forks, and return the shredded chicken to the crockpot.
Add the broken lasagna noodles to the crockpot and stir everything together.
Cover and cook for 30 more minutes, or until the lasagna noodles are tender.
Stir in the shredded mozzarella cheese, grated Parmesan cheese, and heavy cream until the cheese is completely melted and the soup is rich and creamy.
Let everything combine for a few minutes, then serve hot and enjoy.

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What started as just messing around in the kitchen and posting recipes online quickly turned into something way bigger than I ever expected. At first, it was just a side hustle—sharing simple, easy meals that anyone could make without overthinking it.