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Like your favorite pasta… but in a warm, cozy bowl
You know those chilly evenings when all you want is something creamy, carby, and downright comforting? Well, this Creamy Chicken Alfredo Soup was born on one of those nights in my kitchen — when I had leftover chicken, a half-box of bowtie pasta, and a craving for something indulgent but still homemade.
My husband walked in halfway through cooking and said, “Is that Alfredo… in soup form?”
Yes, dear. Yes, it is — and it’s everything.
Why You’ll Fall in Love with This Soup
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Ultra Creamy, Ultra Cozy – It tastes like chicken Alfredo got a big ol’ hug from your favorite blanket.
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Weeknight-Friendly – From prep to bowl in about 30 minutes.
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Crowd-Pleaser – Adults love it, picky eaters ask for seconds, and leftovers are just as dreamy.
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One-Pot Wonder – Fewer dishes, more time to put your feet up.
Let’s Talk Ingredients (and Little Tips!)
This isn’t a fussy recipe, but every ingredient plays its part. Here’s what’s going on:
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Olive Oil – Just a tablespoon and a half to kickstart the flavor party.
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Yellow Onion & Carrot – Adds sweetness and that old-fashioned soup charm.
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Garlic (5 cloves!) – Go big or go bland. Don’t skimp here, trust me.
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Italian Seasoning & Red Pepper Flakes – Balances warm herbs with a tiny kick. Adjust to taste if you’re spice-shy.
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Butter + Flour – The classic thickener. Stir, stir, stir until it’s like a paste.
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Heavy Cream + Chicken Broth – This combo gives the soup that silky, rich Alfredo texture without being over-the-top.
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Bowtie Pasta – It holds sauce like a champ, and honestly, it’s just cute.
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Shredded Chicken – Rotisserie chicken is perfect here (because shortcuts are blessings).
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Mozzarella + Parmesan – Creamy + salty + nutty = magic.
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Parsley – Optional, but adds that fresh “I tried” look.
Substitution Suggestions:
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No bowties? Use penne, rotini, or even broken fettuccine.
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No cream? Try half-and-half, but simmer a tad longer to thicken.
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Gluten-free? Use GF pasta and swap flour for a GF thickener.
How to Make It (Don’t Skip the Stirring!)
Step 1: Sauté the Base
In a large Dutch oven (or your biggest soup pot), heat the olive oil over medium heat. Toss in the onion and carrot. Let them get tender and sweet — about 3 to 4 minutes. Then in goes the garlic and all those lovely seasonings: salt, pepper, Italian herbs, and a pinch of red pepper flakes.
Step 2: Make It Roux-y
Turn the heat to low, add the butter, and once it’s all melty, sprinkle in your flour. Stir like you mean it. Let that cook about a minute — you want to cook off the raw flour taste without browning it.
Step 3: Pour and Simmer
Slowly (and I mean slowly) pour in your heavy cream, stirring constantly. Then add the chicken broth. Bring it to a simmer and let it thicken a bit — this is your creamy foundation. Give it 5 to 7 minutes.
Step 4: Add the Hearty Stuff
In goes the pasta and the cooked chicken. Let it all simmer for another 6 to 8 minutes, or until the pasta is perfectly tender. (Taste test a bowtie — no shame.)
Step 5: The Cheesy Finale
Turn off the heat. Stir in the mozzarella and parmesan until melted and luscious. Ladle into bowls, sprinkle on that parsley, and try not to eat it straight from the pot.
Want to Mix Things Up? Here Are Some Fun Twists
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Spinach Alfredo Soup – Stir in a handful of baby spinach at the end. Adds color, texture, and a nod to healthiness.
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Mushroom Madness – Sauté mushrooms with the onions and carrots for an earthy depth.
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Bacon Lovers’ Version – Crumble crispy bacon on top for a smoky, salty finish.
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Low-Carb Route – Use cauliflower florets or zucchini noodles instead of pasta.
Storing & Reheating — Keep That Creaminess!
Fridge:
This soup keeps beautifully in an airtight container for up to 4 days. The pasta may soak up a little extra broth, so don’t be shy about adding a splash of milk or broth when reheating.
Freezer:
Honestly? Not ideal. Cream-based soups with pasta don’t freeze great — the texture can get weird. If you must freeze, do it before adding the cheese and pasta.
Reheating:
Warm it up gently on the stovetop or in the microwave, stirring every so often to bring back that silky texture. Add broth or cream as needed to loosen it up.
From My Kitchen to Yours…
There’s something about this soup that just feels like comfort in a bowl — the kind of meal you want after a long day, or when someone you love needs a little extra TLC. It’s rich without being too heavy, and easy enough for a weeknight win.
If you make this Creamy Chicken Alfredo Soup, I’d love to hear how it went for you! Did you add mushrooms? Swap the pasta? Tell me in the comments — or just say hi. There’s always room at this table.
Happy cooking,
Chicken Alfredo Soup
Ingredients
- 2 tbsp unsalted butter
- 1 cup onion diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth low sodium
- 2 cups heavy cream
- 2 cups cooked chicken shredded, rotisserie or poached
- 6 oz fettuccine broken into thirds
- 1 cup parmesan cheese freshly grated
- 1/2 tsp black pepper or to taste
- 1/2 tsp salt adjust to taste
- 2 tbsp parsley chopped, for garnish
Instructions
- In a large pot, melt butter over medium heat. Add diced onion and cook for 4–5 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant. Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
- Gradually whisk in chicken broth, then add heavy cream. Bring mixture to a gentle boil, stirring frequently.
- Add shredded chicken and fettuccine. Reduce heat and simmer for 10–12 minutes, or until pasta is tender.
- Stir in grated parmesan, salt, and pepper. Simmer for another 2–3 minutes until cheese is fully melted.
- Serve hot, garnished with chopped parsley. Add extra parmesan if desired.
