Creamy Chicken Alfredo Soup
Comfort in a bowl takes on a new meaning with this Creamy Chicken Alfredo Soup. Inspired by the indulgent flavors of classic fettuccine Alfredo, this dish transforms into a cozy, soul-warming soup that blends tender chicken, rich cream, and savory Parmesan into one harmonious experience.
Every spoonful carries the familiar notes of garlic, herbs, and melted cheese, while the addition of bowtie pasta adds heartiness and charm.
It’s a recipe that feels both indulgent and comforting — the kind of dish that brings people to the table, eager for warmth, nourishment, and a touch of elegance in every bite.
Why People Will Love Creamy Chicken Alfredo Soup:
Comfort in every spoonful – the rich, velvety broth wraps you in warmth, echoing the soul-soothing essence of homemade comfort food.
Familiar flavors, reimagined – it takes the beloved taste of Chicken Alfredo and transforms it into a hearty soup, offering nostalgia with a creative twist.
Layers of depth and richness – from caramelized onion and garlic to melted Parmesan and mozzarella, every ingredient adds a new note to the flavor symphony.
Balanced indulgence – creamy and decadent, yet lightened by the freshness of herbs, vegetables, and tender chicken.
A dish for sharing and gathering – it’s the kind of meal that brings people together, sparking conversation and connection around the table.
Key Ingredients:
Olive oil, onion, and carrot – the soulful foundation, bringing sweetness, color, and a gentle warmth that awakens the broth.
Garlic and Italian herbs – timeless flavors that infuse the soup with aroma, depth, and a touch of rustic charm.
Butter, flour, and cream – the heart of its velvety texture, weaving richness and indulgence into every sip.
Tender chicken and bowtie pasta – hearty comforts that transform the soup into a satisfying and complete meal.
Mozzarella and Parmesan – melting into the broth, they create a silky, savory finish with nutty sharpness and creamy body.
Fresh parsley – a final flourish of brightness, lifting the richness with a burst of freshness.
Expert Tips:
Build flavor slowly – take your time sautéing the onions, carrots, and garlic until they release their sweetness; this foundation carries through the entire soup.
Respect the roux – whisk the butter and flour patiently, allowing the raw edge of the flour to fade; this step ensures a broth that is smooth, not grainy.
Add the cream with care – pour it in gradually, stirring constantly, so it blends seamlessly and creates that luxurious, velvety base.
Cook the pasta to perfection – add it just before serving and simmer until tender, so it absorbs the broth’s richness without becoming mushy.
Balance richness with brightness – finish with fresh parsley or even a squeeze of lemon to lift the creaminess and awaken the flavors.
Serve immediately – this soup is best enjoyed hot off the stove, when the cheese is still molten and the broth perfectly silky.
Creamy Chicken Alfredo Soup
Ingredients
For the base:
1 ½ tablespoons olive oil – for sautéing
1 yellow onion – diced, adds sweetness and depth
¾ cup carrot – diced, for color and subtle sweetness
5 cloves garlic – minced, for rich aroma and flavor
1 ½ teaspoons salt – or to taste
1 teaspoon black pepper – freshly ground
2 teaspoons Italian seasoning – for herby balance
1 teaspoon red pepper flakes – optional, for gentle heat
For the roux and creamy broth:
⅓ cup butter – unsalted, for richness
⅓ cup all-purpose flour – thickens the soup base
1 ½ cups heavy cream – adds velvety texture
4 cups chicken broth – low-sodium preferred, for depth of flavor
For the heart of the soup:
8 ounces bowtie pasta – or any short pasta you prefer
1 ½ cups cooked chicken – shredded, tender and hearty
For the finish:
1 cup mozzarella cheese – shredded, for creaminess
½ cup Parmesan cheese – shredded, for sharp, nutty flavor
Fresh parsley – chopped, for garnish
Instructions
Step 1: Sauté the vegetables
Heat the olive oil in a large Dutch oven over medium heat.
Add the diced onion and carrot, cooking for 3–4 minutes until softened.
Stir in the garlic and season with Italian seasoning, red pepper flakes, salt, and black pepper.
Cook for 1 more minute until fragrant.
Step 2: Make the roux
Lower the heat to medium-low.
Add the butter and stir until melted.
Sprinkle the flour over the mixture, stirring constantly for about 1 minute to remove the raw flour taste.
Step 3: Build the creamy base
Gradually whisk in the heavy cream, followed by the chicken broth.
Increase the heat and bring to a gentle simmer.
Cook for 5–7 minutes, stirring occasionally, until the soup begins to thicken.
Step 4: Add pasta and chicken
Stir in the bowtie pasta and shredded chicken.
Continue cooking for 6–8 minutes, or until the pasta is tender and fully cooked through.
Step 5: Stir in the cheeses
Remove the pot from the heat.
Add the shredded mozzarella and Parmesan cheeses, stirring until melted and smooth.
Step 6: Garnish and serve
Ladle the soup into bowls.
Top with freshly chopped parsley and serve hot.
Important Notes When Making Creamy Chicken Alfredo Soup:
Choose quality cheese – freshly shredded Parmesan and mozzarella melt more smoothly and bring fuller flavor than pre-packaged varieties.
Mind the broth – a low-sodium chicken broth allows you to control seasoning and prevents the soup from becoming overly salty.
Adjust the creaminess – for a lighter version, you can blend cream with milk; for indulgence, stick with full heavy cream.
Texture is key – keep the heat gentle after adding cream and cheese, as boiling can cause separation and graininess.
Make it your own – this soup welcomes additions like spinach, mushrooms, or even sun-dried tomatoes for added depth and variety.
Leftovers reheat gently – warm on low heat, adding a splash of broth or milk to restore the silky texture.
How To Enjoy This Creamy Chicken Alfredo Soup After Cooking:
Let it rest briefly – after removing the pot from the heat, give the soup a few minutes to settle. This allows the flavors to harmonize and the texture to thicken slightly before serving.
Serve with intention – ladle the soup into warm bowls so it stays hot longer, letting the steam carry the aroma of garlic, herbs, and cheese to the table.
Pair thoughtfully – enjoy it alongside warm crusty bread or garlic knots to soak up every creamy drop, or serve with a fresh green salad to balance the richness.
Savor the layers – take slow spoonfuls, noticing how the sweetness of carrot, the depth of Parmesan, and the tenderness of chicken all weave together in one bite.
Create moments – share it with loved ones around the table, or enjoy it as a solo comfort meal on a quiet evening. This soup is as much about nourishment of the spirit as it is of the body.
Elevate leftovers – the next day, reheat gently with a splash of broth or milk, and perhaps add a sprinkle of fresh herbs or extra cheese to refresh the flavors.
Nutrition Information
For Creamy Chicken Alfredo Soup, per 1 serving (about 1 ½ cups, assuming 6 servings total):
Calories: 520 kcal | Total Fat: 32 g | Saturated Fat: 18 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 125 mg | Sodium: 980 mg (using low-sodium broth; varies with added salt) | Total Carbohydrates: 32 g | Dietary Fiber: 2 g | Sugars: 5 g | Protein: 28 g
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes, you can prepare the soup up to a day in advance. However, the pasta will continue to absorb liquid and may become too soft. For the best results, cook the soup without the pasta, then add freshly cooked pasta when reheating before serving.
How can I make this recipe lighter without losing flavor?
You can swap heavy cream for half-and-half or even whole milk mixed with a little cornstarch to keep the soup creamy. Use reduced-fat mozzarella and Parmesan, and add extra vegetables like spinach or mushrooms for balance.
What type of pasta works best in this soup?
Bowtie pasta adds charm and texture, but any short pasta such as penne, rotini, or shells will work beautifully. Just avoid long noodles, as they can clump in the creamy broth.
Can I freeze Creamy Chicken Alfredo Soup?
Because of the cream and cheese, this soup doesn’t freeze well—it can separate and turn grainy. If you want to freeze, prepare the base without cream, cheese, or pasta, then add those fresh when reheating.
How can I add more depth of flavor?
Use homemade chicken broth if possible, roast the garlic before adding it, or stir in a splash of white wine while sautéing the vegetables. A touch of nutmeg can also bring out the richness of the cream.
Do I need to cook the chicken before adding it to the soup?
Yes. This recipe calls for pre-cooked, shredded chicken. You can use rotisserie chicken for convenience, or cook chicken breasts/thighs ahead of time by roasting, poaching, or pan-searing.
How do I keep the cream from curdling when added to the soup?
Always lower the heat before stirring in cream, and avoid rapid boiling afterward. Gentle simmering helps the cream blend smoothly without separating.
Can I cook the pasta directly in the soup?
Yes, the pasta is simmered in the creamy broth to absorb the flavors. Just be sure to stir occasionally to prevent sticking, and avoid overcooking to maintain a tender but firm texture.
What’s the best way to melt the cheese into the broth?
Remove the pot from heat before adding cheese, then stir slowly until fully melted. Adding cheese over high heat can cause clumping or a grainy texture.
How can I adjust the thickness of the soup?
If the soup is too thick, stir in a splash of warm broth or milk until desired consistency. If it’s too thin, simmer a bit longer, or whisk in a slurry of cornstarch and cold water to thicken gently.