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Creamy Chicken Alfredo Soup Recipe

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★★★★★

4.6 from 135 reviews

This creamy Chicken Alfredo Soup transforms a classic pasta dish into a warm, comforting bowl of goodness. Packed with tender shredded chicken, bowtie pasta, and a rich parmesan-cream base, this one-pot soup delivers indulgent flavors with every spoonful. Perfect for cozy nights or hearty lunches, it’s an easy weeknight meal that balances richness with vibrant herbs and a hint of spice.

Ingredients

Scale

Soup Base

  • 1 ½ tbsp olive oil
  • 1 cup yellow onion, diced
  • 1 medium carrot, diced
  • 5 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ¼ tsp red pepper flakes (adjust to taste)
  • Salt and black pepper, to taste

Thickener

  • 2 tbsp unsalted butter
  • ¼ cup all-purpose flour

Liquid Ingredients

  • 2 cups heavy cream
  • 4 cups low sodium chicken broth

Main Components

  • 6 oz bowtie pasta (or penne, rotini, broken fettuccine)
  • 2 cups cooked shredded chicken (rotisserie or poached)
  • 1 cup shredded mozzarella cheese
  • 1 cup freshly grated Parmesan cheese

Garnish

  • 2 tbsp chopped fresh parsley (optional)

Instructions

  1. Sauté the Base: In a large Dutch oven or big soup pot, heat olive oil over medium heat. Add diced onion and carrot, cooking for 3 to 4 minutes until softened and sweet. Stir in the minced garlic, Italian seasoning, red pepper flakes, salt, and black pepper; cook for another minute until fragrant.
  2. Make the Roux: Lower the heat to low, add the butter. Once melted, sprinkle in the flour and stir continuously for about one minute. This cooks out the raw flour flavor without browning.
  3. Pour and Simmer: Slowly add the heavy cream, stirring constantly to blend smoothly. Then pour in the chicken broth. Increase heat and bring the mixture to a gentle simmer, allowing it to thicken for 5 to 7 minutes while stirring frequently.
  4. Add Pasta and Chicken: Add the bowtie pasta and shredded chicken to the pot. Simmer for 6 to 8 minutes or until the pasta is tender but cooked through. Taste a piece of pasta to check doneness.
  5. Cheesy Finale: Turn off the heat. Stir in the shredded mozzarella and grated Parmesan until fully melted and creamy. Ladle into bowls and sprinkle with chopped parsley for a fresh finishing touch. Serve immediately and enjoy.

Notes

  • You can substitute the bowtie pasta with penne, rotini, or broken fettuccine depending on what you have on hand.
  • For a lower-carb option, swap pasta for cauliflower florets or zucchini noodles added towards the end.
  • To make it gluten-free, use gluten-free pasta and substitute the all-purpose flour with a gluten-free thickener like rice flour or cornstarch.
  • If you don’t have heavy cream, half-and-half can be used but simmer longer to achieve desired thickness.
  • To add extra greens, stir in a handful of baby spinach just before serving.
  • Sauté mushrooms along with the onions and carrots for added earthiness.
  • Crispy bacon crumbles on top make a delicious smoky garnish.
  • This soup stores well in the fridge for up to 4 days in an airtight container. Reheat gently adding broth or cream if needed to loosen the texture.
  • Freezing is not recommended after adding cheese and pasta as the texture may degrade, but you can freeze before those additions.

Keywords: cold weather, creamy, easy dinner, parmesan, rotisserie chicken, comfort food, one pot meal, pasta soup

Find it online: https://cheframi.com/creamy-chicken-alfredo-soup-recipe/