Introduction

This creamy Chicken Alfredo Soup transforms a classic pasta dish into a warm, comforting bowl of goodness. Packed with tender chicken, pasta, and a rich parmesan-cream base, it’s perfect for cozy nights or hearty lunches. Easy to make and incredibly satisfying, it’s a one-pot meal that feels like a hug in a bowl.

A close-up of a silver spoon holding three farfalle pasta pieces, small chunks of cooked chicken, and a slice of orange carrot, all coated in a creamy white soup with visible green herbs and black pepper flakes. The background shows the same soup in a white pot, with some small bits of carrot and herbs floating. The soup has a smooth, thick texture with scattered herbs and seasoning on its surface, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ tbsp olive oil
1 cup yellow onion, diced
1 medium carrot, diced
5 cloves garlic, minced
1 tsp Italian seasoning
Pinch of red pepper flakes (adjust to taste)
2 tbsp unsalted butter
¼ cup all-purpose flour
2 cups heavy cream
4 cups low-sodium chicken broth
6 oz bowtie pasta (or penne, rotini, broken fettuccine)
2 cups cooked chicken, shredded (rotisserie recommended)
1 cup mozzarella cheese, shredded
1 cup freshly grated Parmesan cheese
Salt and black pepper to taste
2 tbsp fresh parsley, chopped (optional, for garnish)

Instructions

Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and carrot, cooking for 3 to 4 minutes until tender and slightly sweet. Then add the minced garlic, Italian seasoning, red pepper flakes, salt, and pepper. Cook for another minute until fragrant.
Step 2: Reduce heat to low. Add butter and let it melt completely. Sprinkle in the flour and stir constantly for about 1 minute to cook off the raw flour taste without browning it.
Step 3: Slowly pour in the heavy cream while stirring constantly. Then add the chicken broth. Increase heat and bring the mixture to a gentle simmer. Let it thicken for 5 to 7 minutes, stirring occasionally.
Step 4: Add the bowtie pasta and shredded chicken to the pot. Let everything simmer for another 6 to 8 minutes, or until the pasta is tender. Taste a piece of pasta to check for doneness.
Step 5: Remove the pot from heat. Stir in the mozzarella and Parmesan cheese until melted and fully combined. Ladle the soup into bowls and garnish with chopped parsley if desired. Serve immediately.

Tips & Variations

Substitute pasta with rotini, penne, or small shell pasta if bowties are unavailable.
Use half-and-half instead of heavy cream for a lighter soup; simmer a bit longer to thicken.
For gluten-free, swap regular pasta for GF pasta and replace flour with a gluten-free thickener like cornstarch.
Add a handful of baby spinach at the end for color and extra nutrients.
Sauté mushrooms with the onions and carrots to add earthy depth.
Top with crispy bacon for a smoky, salty twist.
Try low-carb options by replacing pasta with zucchini noodles or cauliflower florets.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The pasta may absorb extra broth, so stir in a splash of milk or broth when reheating to loosen the soup. This soup doesn’t freeze well due to the cream and pasta; if freezing is necessary, do so before adding cheese and pasta. Reheat gently on the stovetop or in the microwave, stirring occasionally.

How to Serve

A silver spoon holds several pieces of light yellow bow-tie pasta, small orange carrot slices, and shredded white chicken, all covered in a creamy, beige soup with green herb flakes scattered throughout; the spoon lifts these ingredients from a white bowl filled with the same thick soup, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can substitute bowtie pasta with penne, rotini, small shells, or even broken fettuccine. Just adjust the cooking time to ensure the pasta is tender.

Is there a way to make this soup dairy-free?

This recipe relies on dairy for its creamy texture and flavor, but you can experiment with dairy-free alternatives such as coconut cream or cashew cream along with non-dairy cheeses. Keep in mind the flavor and texture will be different from the original.