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Best Chicken Alfredo Soup Ever

This Chicken Alfredo Soup recipe delivers a rich, creamy, and flavorful experience that's surprisingly easy to make. It combines tender chicken, aromatic vegetables, and a decadent Alfredo sauce for a comforting and customizable meal that's perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5-2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • 1 cup small pasta shapes ditalini, small shells, or rotini
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened
  • 1 cup freshly grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley, chopped optional, for garnish

Equipment

  • Large pot or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Grater
  • Ladle
  • Stirring spoon

Method
 

  1. Cut the chicken breasts into bite-sized pieces. Season them generously with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Add the seasoned chicken to the pot and cook until browned on all sides and cooked through.
  4. Pour in the chicken broth and bring to a simmer. Add the pasta and cook according to the package directions until al dente.
  5. Reduce the heat to low. Stir in the heavy cream and cream cheese until the cream cheese is melted and the soup is smooth and creamy.
  6. Stir in the grated Parmesan cheese until melted and incorporated.
  7. Taste the soup and adjust the seasoning with salt and pepper as needed. Garnish with fresh parsley, if desired. Serve hot and enjoy!

Notes

Don't overcook the pasta; cook it al dente. Use freshly grated Parmesan for best results. Adjust the thickness with a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) if desired. Add a squeeze of lemon juice for brightness. This soup can be stored in the refrigerator for up to 3-4 days or frozen for longer storage, though the texture may change slightly after thawing. Consider adding other vegetables like broccoli or spinach.