Say hello to your new favorite soup: Chicken Alfredo soup! It’s creamy, cheesy, and absolutely delicious. It's quick to make with basic ingredients and has all of your favorite Alfredo pasta flavors!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Soup
Cuisine: American, Italian
Keyword: chicken
Servings: 12Servings
Calories: 197kcal
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Ingredients
4tablespoonsbutter
1 smallyellow onionchopped
4garlic clovesminced
¼cupall-purpose flour
4cupschicken brothregular or low-sodium
½cup heavy cream
1-1 ½cupsmilk
4ouncesfettuccine pastabroken into 2-inch pieces
2cupsshredded cooked chicken
½-3/4cupgrated parmesanmore for garnish
½ teaspoonground nutmegoptional
½-1teaspooncrushed red pepper flakesoptional
½teaspoonsaltmore as desired
½teaspoonblack peppermore as desired
Instructions
Melt butter to a large skillet on medium-high heat. Sauté onion until translucent, about 3 minutes.
Add garlic and sauté another minute.
Sprinkle in the flour and stir and coat the vegetables. Once the mixture starts to brown, after about 2 minutes, carefully stir in the broth, heavy cream and 1 cup of the milk.
Once the mixture comes to a boil, lower the heat to medium and add the fettuccini. Cook, stirring often, until the pasta is al dente.
Fold in the chicken, parmesan cheese and seasonings. Taste for balance of flavors. Adjust with more seasonings if you'd like. Add milk or water if you'd like to thin down the consistency. Add a cornstarch slurry if you'd like to thicken it.
Video
Notes
Tips and Substitutions
Creamy Tortellini Soup: Transform this Chicken Alfredo Soup into Chicken Alfredo Tortellini Soup by omitting the chicken and fettuccini noodles and instead using refrigerated cheese tortellini.
Meat Options: Chicken can be substituted with cooked Italian sausage, smoked sausage, or shrimp.
Vegetarian Option: Swap shredded chicken for sautéed mushrooms or additional veggies like spinach or broccoli. You could also opt to use cheese tortellini in place of the pasta and chicken.
Thicker Soup: For a thicker consistency, let the soup simmer a little longer or add more flour to the roux. If you need to thicken it at the end, add a cornstarch slurry (a mixture of 1-2 tablespoons each water and cornstarch). Need to make it thinner, add more water, milk, or broth.
Type of Pasta: Use any pasta shape you like, such as penne, rotini, or broken lasagna noodles. It can be substituted with egg noodles or lower-carb or gluten-free pasta as well.
Broth: You can substitute chicken broth with vegetable broth.
Cheese: Experiment with different cheeses such as mozzarella or Asiago for varied flavors.
Add Vegetables: Besides serving cooked vegetables as a side, you can also add 2-3 cups of raw broccoli florets, frozen broccoli, or a 6oz bag of raw spinach to the soup in the last 3 minutes of cooking.
Heavy Cream Substitution: Heavy cream can be substituted with half and half or milk. However, the texture will be thinner. Follow thickening tips above if preferred.
Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, add a splash of broth or milk to restore the consistency, as the soup may thicken when stored.Although I wouldn't advise it, you can freeze chicken Alfredo soup. Since it contains cream, the texture will change upon thawing. To minimize this, it's best to freeze the soup without the pasta and add freshly cooked pasta when reheating.