Description

This Creamy Chicken Alfredo Soup is a comforting and indulgent dish that combines tender chicken, pasta, and a rich, cheesy sauce in a hearty soup form. Featuring a roux-based creamy broth made with butter, flour, heavy cream, and chicken broth, it’s flavored with garlic, Italian seasoning, and red pepper flakes for a subtle kick. Finished off with plenty of mozzarella and Parmesan cheeses, this soup is perfect for cozy dinners or a satisfying lunch.

Ingredients

Scale

Soup Base

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)

Roux and Cream Base

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream
3 cups chicken broth

Main Ingredients

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)

Garnish

Chopped fresh parsley, for garnish (optional)

Instructions

Sauté the Base: In a large Dutch oven or heavy soup pot, heat olive oil over medium heat. Add the diced onion and carrot, cooking for 3 to 4 minutes until softened and sweet. Then stir in the minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes, cooking briefly until fragrant to build a flavorful foundation.
Make It Roux-y: Reduce the heat to low and add the butter to the pot. Once melted, sprinkle in the flour while stirring constantly to create a smooth paste or roux. Cook for about 1 minute, ensuring the raw flour taste is eliminated without letting it brown, which will thicken the soup later.
Pour and Simmer: Slowly pour in the heavy cream while continuing to stir, incorporating the cream smoothly into the roux. Then add the chicken broth and bring the mixture to a gentle simmer. Let it cook for 5 to 7 minutes, allowing the soup base to thicken into a creamy consistency.
Add the Hearty Stuff: Stir in the bowtie pasta and shredded cooked chicken into the creamy soup base. Continue simmering for 6 to 8 minutes, or until the pasta reaches al dente – tender but still with a slight bite. Check the pasta taste to confirm readiness.
The Cheesy Finale: Remove the soup pot from the heat. Stir in the shredded mozzarella and grated Parmesan cheeses until fully melted and the soup is smooth and cheesy. Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm for a comforting meal.

Notes

Using rotisserie chicken speeds up prep and adds extra flavor, but cooked chicken leftovers work well too.
Adjust the red pepper flakes to control the spiciness level to your preference.
If you prefer a thicker soup, simmer a few minutes longer before adding pasta, or increase the flour slightly when making the roux.
Bowtie pasta is best for texture, but you can substitute with other short pasta like penne or rotini.
For a lighter version, substitute half-and-half for heavy cream, but the soup will be less rich and silky.
To make ahead, cook the soup through adding cheese, then cool completely and reheat gently before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: Creamy Chicken Alfredo Soup, Chicken Alfredo Soup, Bowtie Pasta Soup, Creamy Chicken Soup, Comfort Food Soup, Italian Soup