Dinner

Creamy Chicken Alfredo Soup Recipe

ByElla Hart January 6, 2026January 6, 2026

Introduction

This Creamy Chicken Alfredo Soup is a comforting and rich dish perfect for chilly days. Combining tender chicken, cheesy goodness, and tender pasta in a luscious broth, it’s easy to make and satisfying to eat.

A white bowl filled with a creamy soup containing small bowtie pasta pieces, orange carrot slices, and small bits of chicken. The soup has a smooth, pale cream color with green herbs sprinkled throughout. A silver spoon is partly submerged in the soup, held by a woman's hand on the right side. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 tablespoons olive oil
1 yellow onion, diced
1 carrot, diced
5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (adjust to taste)
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream
3 cups chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 1/2 cups bowtie pasta (farfalle)
2 cups shredded cooked chicken (rotisserie preferred)
Chopped fresh parsley, for garnish (optional)

Instructions

Step 1: In a large Dutch oven or heavy soup pot, heat the olive oil over medium heat. Add diced onion and carrot, cooking for 3 to 4 minutes until softened and sweet. Stir in minced garlic, salt, pepper, Italian seasoning, and red pepper flakes; cook briefly until fragrant.
Step 2: Reduce the heat to low and add the butter. Once melted, sprinkle in the flour, stirring constantly to form a smooth paste. Cook for about 1 minute to remove the raw flour taste without browning.
Step 3: Slowly pour in the heavy cream while stirring to combine, then add the chicken broth. Bring to a gentle simmer and cook for 5 to 7 minutes until the soup thickens into a creamy base.
Step 4: Stir in the bowtie pasta and shredded cooked chicken. Simmer for 6 to 8 minutes, or until the pasta is al dente and tender. Taste the pasta to ensure it is cooked through.
Step 5: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan cheese until melted and smooth. Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.

Tips & Variations

Use rotisserie chicken for a quick shortcut and added flavor.
Adjust red pepper flakes to control the spice level according to your preference.
Swap bowtie pasta for penne or shells if you prefer.
For a lighter version, substitute half-and-half for heavy cream, though the soup will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup creamy and smooth. If the soup thickens too much upon cooling, add a splash of chicken broth or cream when reheating.

How to Serve

The image shows a creamy soup in a white pot, filled with small bow-tie pasta pieces floating on the surface. The soup has a light beige color with visible specks of green herbs and small bits of orange carrot pieces scattered throughout. A silver spoon is partially dipped into the soup, lifting some pasta and vegetables above the surface. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup and refrigerate it for up to three days. Reheat gently before serving, adding a bit of broth or cream if needed to restore its creamy texture.

Can I freeze Creamy Chicken Alfredo Soup?

Freezing is possible but not ideal as the dairy and pasta can separate or become mushy. If you do freeze it, thaw slowly in the refrigerator and reheat gently while stirring.