It started on a particularly chilly evening. My daughter, Lily, had come home from school with a slight sniffle and a craving for something warm and comforting. “Mom, can you make that creamy pasta thing? But, like, in a soup?” That’s how my Chicken Alfredo Soup journey began. She wasn’t wrong, the result was amazing, and it has been in our meal rotation ever since.
I experimented a bit, tweaking my classic Alfredo recipe until it transformed into the cozy, satisfying soup she craved. The key was keeping it simple enough for a weeknight but special enough to soothe a soul. Over time, this Chicken Alfredo Soup became a family favorite, a dish that magically makes everyone gather around the table with smiles.
This Chicken Alfredo Soup is more than just a recipe; it’s a hug in a bowl. It’s the kind of meal that turns an ordinary evening into a cherished memory. You know those nights when everyone is a little frazzled, and you need something quick, easy, and guaranteed to please? That’s where this soup shines.
It’s now my go-to when I want to put a smile on everyone’s face without spending hours in the kitchen. And honestly, the best part is seeing my kids slurp up every last drop. I am always happy when my family wants this creamy soup.
I’m excited to share this recipe with you, so you can bring a little bit of that same warmth and comfort to your own family’s table. Whether you’re looking for a quick weeknight dinner or a way to soothe a cold, this Chicken Alfredo Soup is sure to become a beloved recipe in your home too.
What You’ll Need
Here’s what you’ll need to whip up a batch of this creamy, dreamy soup. The ingredient list is straightforward, and you probably have many of these items already in your pantry and refrigerator. Trust me, this Chicken Alfredo Soup ingredient list keeps things simple without sacrificing flavor!
- 1 tablespoon olive oil: This helps to sauté the vegetables and add a bit of richness to the base of the soup.
- 1 small onion, chopped: Onion adds a foundational flavor that builds the entire soup’s profile.
- 2 cloves garlic, minced: Garlic brings a pungent aroma and a depth of flavor that complements the creamy sauce.
- 4 cups chicken broth: Use low-sodium to control the saltiness of the soup.
- 1 cup heavy cream: This is what gives the Alfredo soup its signature creaminess.
- 8 ounces cream cheese, softened: Softened cream cheese will blend more easily into the soup and add a tangy richness.
- 1 cup grated Parmesan cheese: Freshly grated Parmesan melts beautifully and adds a salty, nutty flavor.
- 1 pound cooked chicken, shredded: You can use leftover rotisserie chicken or cook your own.
- 8 ounces fettuccine pasta, cooked: Fettuccine is the classic choice, but you can use any pasta shape you like.
- 1/2 cup chopped fresh parsley: Parsley adds a fresh, vibrant flavor and a pop of color.
- Salt and pepper to taste: Season to your liking!
- Optional: Red pepper flakes: A pinch adds a little heat, if you like.
For the best Chicken Alfredo Soup, I recommend using high-quality Parmesan cheese and fresh parsley. These ingredients make a noticeable difference in the overall taste. You’ll find everything for this Chicken Alfredo Soup at your regular grocery store, making it an easy and convenient meal to prepare.
This Chicken Alfredo Soup is forgiving if you need to swap out ingredients. If you don’t have fettuccine, any pasta will work. My family prefers when I use rotisserie chicken in our Chicken Alfredo Soup because it saves time and adds a smoky flavor.
Remember to prep all your ingredients before you start cooking. Chop the onion, mince the garlic, shred the chicken, and cook the pasta ahead of time. This will make the cooking process much smoother and more enjoyable. Here’s a Chicken Alfredo Soup secret that makes all the difference: don’t skip the fresh parsley! It really brightens up the flavors.
How to Make It
Making this Chicken Alfredo Soup is easier than you might think. Follow these simple steps, and you’ll have a pot of creamy, comforting soup ready in no time. Don’t be nervous, you’ve got this! It’s one of my favorite meals to make and so I am confident you will find it easy to prepare too.
- Sauté the vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- This step builds the flavor base of the soup, so don’t rush it. The onions should be translucent and the garlic fragrant.
- Add the broth: Pour in the chicken broth and bring to a simmer.
- Using low-sodium broth allows you to control the saltiness of the final dish.
- Incorporate cream cheese: Reduce the heat to low and stir in the softened cream cheese until it’s fully melted and smooth.
- Make sure the cream cheese is softened to avoid lumps in your soup.
- Stir in cream and Parmesan: Add the heavy cream and grated Parmesan cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
- The heavy cream and Parmesan cheese are what give this Chicken Alfredo Soup its rich, decadent flavor.
- Add chicken and pasta: Gently stir in the shredded cooked chicken and cooked fettuccine pasta. Heat through.
- Be careful not to overcook the pasta, as it will continue to soften in the soup.
- Season and garnish: Season the soup with salt and pepper to taste. Garnish with fresh parsley and red pepper flakes, if desired.
- Taste the soup before adding salt, as the Parmesan cheese can be quite salty.
This Chicken Alfredo Soup typically takes me about 30 minutes from start to finish. You’ll know your Chicken Alfredo Soup is ready when it is heated through and the sauce is smooth and creamy. Your kitchen will smell amazing while this Chicken Alfredo Soup cooks, a testament to the deliciousness to come!
Here’s where I used to mess up my Chicken Alfredo Soup – now I always remember to soften the cream cheese before adding it to the pot. It makes a world of difference! While your Chicken Alfredo Soup is cooking, you’ll have time to set the table and maybe even whip up a quick side salad. Don’t worry if your Chicken Alfredo Soup looks a little thick at first; it will thin out as it heats up.
Serving Ideas
This Chicken Alfredo Soup is a versatile dish that can be enjoyed in many ways. It’s hearty enough to be a meal on its own, but it also pairs well with a variety of sides. Everyone reaches for seconds when this Chicken Alfredo Soup comes out with some warm bread or a simple salad.
My family loves this Chicken Alfredo Soup served with crusty bread for dipping into the creamy sauce. A side salad with a light vinaigrette also complements the richness of the soup. A grilled cheese sandwich can also be a fantastic compliment to this soup.
This Chicken Alfredo Soup is perfect for those nights when you want something really satisfying! It’s also great for chilly days, family gatherings, or potlucks. It’s a comforting and crowd-pleasing meal that’s sure to be a hit.
For presentation, I like to serve this Chicken Alfredo Soup in bowls with a sprinkle of fresh parsley and a dusting of Parmesan cheese. A swirl of extra cream adds a touch of elegance. If you have leftovers (which is rare in my house!), they can be stored in the refrigerator for up to three days.
I’ve tried a few variations of this soup, including adding vegetables like broccoli or spinach for extra nutrients. Another fun twist is using different types of pasta, like tortellini or penne. The feedback I’ve gotten on my Chicken Alfredo Soup is always positive. Friends and family rave about the creamy texture and rich flavor.
Another family favorite that we have is Creamy Reuben Soup. It reminds me of this Chicken Alfredo Soup, so if the family loves one, they will definitely love the other.
Your Questions Answered
Here are some common questions I get asked about this Chicken Alfredo Soup. I hope these answers help you feel confident in your own kitchen!
Can I make this Chicken Alfredo Soup ahead of time?
Yes, you can! Prepare the soup up to the point of adding the pasta, then store it in the refrigerator. When you’re ready to serve, heat the soup and add the cooked pasta. This prevents the pasta from becoming too soft.
What if I don’t have fettuccine for my Chicken Alfredo Soup?
No problem! Any pasta shape will work. Penne, rotini, or even small shells are great substitutes. Just make sure to cook the pasta separately and add it to the soup at the end.
How do I store leftover Chicken Alfredo Soup?
Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave. You may need to add a splash of broth or cream to thin it out, as the pasta will absorb some of the liquid.
Can I freeze this Chicken Alfredo Soup?
Freezing is not recommended, as the cream and cheese can separate and become grainy when thawed. It’s best enjoyed fresh or within a few days of making it.
Is this Chicken Alfredo Soup gluten-free?
Not as written, but you can easily make it gluten-free by using gluten-free pasta.
Can I use milk instead of cream?
While you can, the soup won’t be as creamy. If you do use milk, I recommend using whole milk for a richer flavor. You might also want to add a tablespoon of butter for extra richness.
Can I add vegetables to this Chicken Alfredo Soup?
Absolutely! Broccoli, spinach, mushrooms, or peas are all great additions. Add them to the soup along with the chicken and pasta.
I’ve also had readers tell me how they added a different cheese for a more unique flavor. Do not be afraid to experiment!
The Final Word
This Chicken Alfredo Soup has earned its place in my recipe collection because it’s simple, satisfying, and always a crowd-pleaser. It’s the perfect meal for busy weeknights, cozy weekends, or any time you need a little comfort in a bowl. It’s a wonderful Italian chicken soup, especially with the pasta!
My Chicken Alfredo Soup Tips:
- Softened Cream Cheese is Key: Make sure your cream cheese is fully softened before adding it to the soup. This will ensure a smooth and creamy texture.
- Don’t Overcook the Pasta: Cook the pasta separately and add it to the soup at the end to prevent it from becoming mushy.
- Taste and Adjust: Taste the soup before adding salt and pepper. The Parmesan cheese can be quite salty, so you may not need much additional seasoning.
I’ve tried several variations of this recipe over the years. One of my favorites is adding sun-dried tomatoes for a burst of flavor. Another delicious twist is using smoked Gouda cheese instead of Parmesan for a smoky, cheesy flavor. For a lighter version, I’ve substituted half-and-half for the heavy cream.
My daughter Lily loves the version with broccoli, while my husband prefers the one with smoked Gouda. I encourage you to experiment and find your own family favorites! For more recipe ideas, check out more dinner recipes.
I hope your family loves this Chicken Alfredo Soup as much as mine does. It’s a simple, comforting meal that’s sure to become a staple in your home. Enjoy! Let me know if you need any other inspiration for different recipes! Also check out this easy Chicken Alfredo Soup recipe that contains tortellini!
Now, go ahead and make a pot of this creamy deliciousness. You’ve got everything you need to create a meal that brings smiles and warmth to your kitchen table.
Chicken Alfredo Soup
This Chicken Alfredo Soup is a creamy and comforting twist on the classic pasta dish. Tender chicken, flavorful broth, and a rich Alfredo sauce make this soup a family favorite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Cooked pasta (such as rotini or penne), for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken, Italian seasoning, salt, and pepper. Cook until chicken is cooked through and lightly browned, about 5-7 minutes. Remove chicken from pot and set aside.
- Add onion and garlic to the pot and cook until softened, about 3-5 minutes.
- Pour in chicken broth and bring to a simmer.
- Reduce heat to low and stir in heavy cream and Parmesan cheese. Cook until cheese is melted and sauce is smooth and slightly thickened, about 2-3 minutes.
- Add the cooked chicken back to the pot and stir to combine.
- Stir in parsley.
- Serve hot over cooked pasta.
Notes
For a richer flavor, use homemade chicken broth. You can also add vegetables like spinach or mushrooms for extra nutrients and flavor.