Creamy Chicken Alfredo Soup made with shredded chicken, pasta, garlic, and two kinds of cheese—comfort food in spoonable form.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
So this recipe happened on one of those nights when dinner wasn’t planned, and everyone kept asking, “What’s for dinner?” as if I had a magic answer hiding up my sleeve. Spoiler: I didn’t. What I did have was half a rotisserie chicken sitting in the fridge (looking lonely), a half-empty bag of bowtie pasta that honestly should’ve been used a week earlier, and me standing there with zero patience left. Sound familiar?
I thought about Alfredo because, let’s face it, Alfredo is my weakness. But I also didn’t feel like twirling pasta around a fork—my brain just wanted spoon-to-mouth action, quick and easy. So I did what any slightly tired but still determined home cook would do—I turned Alfredo into a soup. And let me tell you, it wasn’t just good. It was why haven’t I been doing this for years? good. My husband didn’t even say a word the first five minutes (always a compliment), and my kid declared, with sauce all over their face, that “this is better than pizza.” That’s how I knew I’d stumbled on something worth sharing.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Chicken Alfredo Soup Recipe?
If you’re like me and sometimes want comfort without the whole production, Chicken Alfredo Soup is your new best friend. It’s creamy, cheesy, and has that cozy, can’t-stop-eating vibe that pasta Alfredo always delivers—but here, it’s in a big warm bowl you can curl up with on the couch. Honestly, it feels a little indulgent and yet somehow still… simple? Maybe it’s because it only takes about 30 minutes, which is basically a weeknight miracle.
Ingredient Notes:
Here’s the thing—I know sometimes recipes list ingredients and you just nod and move on. But trust me, each of these has a role to play:
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Olive oil – Nothing fancy, just the base that makes the veggies behave.
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Onion & carrot – I know, carrot in Alfredo sounds odd, but it sneaks in sweetness that makes the soup feel heartier.
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Garlic – Five cloves might sound like a lot… until you remember Alfredo without garlic is basically sadness.
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Italian seasoning & red pepper flakes – Adds that “ah, yes, I worked hard” flavor even though you didn’t.
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Butter & flour – Our thickening heroes. Skip this step and the soup will feel more like broth than Alfredo.
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Heavy cream & chicken broth – The real power couple here. Creamy meets savory and they just… click.
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Bowtie pasta – My choice because it looks cute and holds sauce, but honestly, whatever’s in your pantry will do.
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Chicken – Rotisserie, leftover, or poached. It’s all good.
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Mozzarella & Parmesan – Alfredo’s signature duo. Don’t even think about skipping the Parmesan—it’s non-negotiable.
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Parsley – The garnish that tricks everyone into thinking you “styled” your dinner.
How To Make Chicken Alfredo Soup?
Okay, here’s how it all plays out:
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The veggie start. Heat up olive oil in your pot, throw in the onions and carrots, and let them soften. Then comes garlic and those spices. By now, the smell has probably made your family wander into the kitchen asking when dinner’s ready.
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Roux magic. Drop the heat, stir in butter, and sprinkle the flour. Stir for about a minute—it looks boring but trust me, this is the foundation that makes your soup creamy instead of watery.
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Liquid love. Slowly pour in the cream, whisking like you’re trying to impress someone on a cooking show. Then add the chicken broth. Let it bubble until it starts to thicken—around 5 to 7 minutes. This is when it really begins to feel like Alfredo.
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Chicken and pasta join the party. Add your bowtie pasta and shredded chicken. Let them cook until the pasta’s tender. Stir here and there so it doesn’t stick.
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The cheesy grand finale. Turn off the heat, stir in mozzarella and Parmesan until it’s melty and gooey, and sprinkle parsley on top. Try not to eat it straight out of the pot.
Want To Save This Recipe?
Storage Options:
Leftovers? Ha. But okay, if you do end up with some, keep it in the fridge for up to 3 days. The pasta will slurp up some of the broth, so when you reheat it, splash in a bit of broth or even milk to bring back the creamy vibe. Freezing isn’t really great with dairy, but if you’re determined, freeze the base without pasta and then add fresh pasta when reheating.
Variations and Substitutions:
This is one of those recipes that’s super flexible, so go wild:
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Swap the chicken for shrimp, turkey, or sausage if that’s what you’ve got.
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Don’t have bowties? Use penne, rotini, or even spaghetti broken in half.
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Want it lighter? Half-and-half instead of cream. It’s not the same, but it’s still good.
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Sneak in veggies—spinach, mushrooms, broccoli all melt into the mix beautifully.
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Adjust the spice: ditch the red pepper flakes if you want mellow, or double up if you like a little kick.
What to Serve with Chicken Alfredo Soup?
The soup is hearty enough by itself, but if you’re going for that whole “cozy dinner spread” vibe, try:
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Garlic bread (because dunking is mandatory).
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A crisp side salad, something with tangy dressing to cut through the creaminess.
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Roasted veggies—zucchini or asparagus play really well with Alfredo.
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Or, if you’re like me, a glass of white wine while you sit cross-legged on the couch watching your comfort show.
Frequently Asked Questions:
Can I make it ahead?
Yep, just stop before adding pasta and cheese. Finish those when you’re ready to serve.
How do I stop the pasta from getting mushy?
Cook it al dente. If you’re storing leftovers, undercook it a little so it doesn’t turn to mush later.
Can it be gluten-free?
Totally—just swap the pasta for a GF version and use cornstarch instead of flour. Easy fix.
So yeah, that’s my Chicken Alfredo Soup. Creamy, cheesy, a little indulgent, and surprisingly simple. Honestly, it’s the kind of meal you’ll end up craving on those nights when you want something that feels special but also doesn’t ask too much of you. Give it a try and let me know—does your family devour it as fast as mine does?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Alfredo Soup
Ingredients
- 1 ½ tablespoons olive oil
- 1 yellow onion diced
- ¾ cup diced carrot
- 5 cloves garlic minced
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon red pepper flakes
- ⅓ cup butter
- ⅓ cup all-purpose flour
- 1 ½ cups heavy cream
- 4 cups chicken broth
- 8 oz bowtie pasta
- 1 ½ cups cooked shredded chicken
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Fresh parsley for garnish
Instructions
Sauté the vegetables:
- In a large Dutch oven, heat the olive oil over medium heat. Add the onion and carrot, and cook for 3–4 minutes, stirring occasionally, until softened. Add the garlic, salt, black pepper, Italian seasoning, and red pepper flakes. Stir to combine.
Prepare the roux:
- Reduce the heat to low. Add the butter and allow it to melt completely. Sprinkle in the flour and cook, stirring constantly, for about 1 minute to remove the raw flour taste.
Add liquids:
- Gradually pour in the heavy cream, whisking to prevent lumps from forming. Stir in the chicken broth and increase the heat to medium-high. Allow the soup to simmer for 5–7 minutes, or until it begins to thicken.
Incorporate pasta and chicken:
- Add the bowtie pasta and shredded chicken to the pot. Continue cooking for 6–8 minutes, or until the pasta is fully cooked and tender. Stir occasionally to prevent sticking.
Finish with cheese:
- Remove the pot from heat. Stir in the shredded mozzarella and Parmesan cheeses until fully melted and incorporated into the soup. Garnish with fresh parsley before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
