This chicken Alfredo soup is everything you love about a big plate of fettuccine Alfredo but in a cozy bowl instead. It's rich, silky and it all comes together in one pot in about 40 minutes!
If you're an Alfredo fan, my ground beef Alfredo is the weeknight pasta my family asks for most. Or try my crack chicken soup for another creamy, cheesy bowl.
This bowl of creamy goodness is soup I make when the weather turns and everyone wants something that feels like a warm hug. It's thick and silky, and the flavors are so good that one bowl might not be enough.
Many Alfredo soup recipes call for a jar of sauce or a cornstarch slurry at the end, but honestly, there's no need.
A simple butter-and-flour roux, with the stock whisked in a little at a time, gives you a lump-free base that only gets better once the cream and Parmesan go in.
I also add a pinch of dried basil, oregano and rosemary with the garlic. It's a small thing, but it gives the whole pot a deeper, cozier flavor than plain garlic and cream. Oh, and it's the best way to use up leftover or rotisserie chicken.
Why you'll love this chicken Alfredo soup
- It's thick, creamy and tastes just like chicken fettuccine alfredo.
- Everything cooks in one pot, pasta and all.
- It turns leftover chicken into the coziest dinner of the week.
What you'll need
Butter - Unsalted is best here so you can control the salt, since the stock and Parmesan are already salty.
Onion - A medium onion, diced small so it blends right into the soup.
Garlic - Two large cloves give that classic Alfredo flavor without being overpowering.
Dried basil, oregano and rosemary - A little of each for a herby touch that makes this soup taste extra comforting.
All-purpose flour - This is what thickens the soup into that creamy Alfredo consistency.
Chicken stock - Low-sodium is a good idea so the soup doesn't get too salty once you add the Parmesan.
Heavy cream - This makes the soup rich and silky, so don't be tempted to swap in milk.
Bow tie pasta - The little bows catch the creamy broth beautifully, but any short pasta works.
Cooked chicken - Leftover roast chicken or a rotisserie chicken, shredded into bite-size pieces.
Parmesan - Grate it fresh from a block, as pre-shredded Parmesan doesn't melt as smoothly.
Pro tip
Add the stock to the roux about a cup at a time, whisking until each batch is completely smooth before pouring in the next to avoid lumps.
How to make chicken Alfredo soup
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Melt the butter in a large pot over medium heat and cook the onion until soft. Stir in the garlic and dried herbs and cook for a minute until fragrant.
Sprinkle in the flour and stir for a minute or two. Add the stock in batches, whisking until smooth after each one, stir in the cream, then bring the pot to a gentle simmer so it starts to thicken.
Add the bow tie pasta and simmer until it's tender with a little bite. The starch from the pasta helps thicken the soup even more.
Add the chicken and let everything heat through for a couple of minutes. Turn the heat down to low, stir in the Parmesan until melted and season with salt and pepper to taste.
Substitutions and variations
- Pasta - Penne, rotini or small shells work beautifully; just adjust the simmering time to the package.
- Chicken - Leftover turkey or cooked Italian sausage are both great alternatives.
- Make it spicy - Add a pinch of red pepper flakes with the garlic, or if you love a kick, try my spicy alfredo sauce.
Helpful tips
- Always turn the heat down before adding the Parmesan, as boiling it can make the soup grainy.
- Let the soup simmer for a few minutes after the last batch of stock so the flour is fully cooked.
- The pasta keeps soaking up the broth as it sits, so add a splash of stock if it gets too thick.
What to serve with chicken Alfredo soup
- Garlic bread or crusty rolls
- A crisp Caesar or green salad
- Roasted broccoli or green beans
Leftovers and storage
- Store in an airtight container in the fridge for up to 3 to 4 days.
- Reheat gently on the stove over low heat with a splash of stock or milk, stirring often.
- Creamy soups with pasta don't freeze well, so if you want to freeze it, make the base up to the pasta stage and add the pasta, cream and Parmesan when reheating.
If you've tried this creamy chicken Alfredo soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Chicken Alfredo Soup
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 2 large garlic cloves crushed
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon dried rosemary
- 4 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 cup heavy cream
- 5 oz bow tie pasta or any short pasta
- 1 cup cooked chicken shredded
- ⅓ cup Parmesan grated
- Salt and freshly ground black pepper to taste
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook for 4-5 minutes, stirring often, until soft and translucent.2 tablespoons butter1 medium onion
- Add the garlic, basil, oregano and rosemary and cook for 1 minute until fragrant.2 large garlic cloves½ teaspoon dried basil½ teaspoon dried oregano¼ teaspoon dried rosemary
- Sprinkle in the flour and stir for 1 to 2 minutes to cook out the raw flour taste.4 tablespoons all-purpose flour
- Pour in about 1 cup of the stock and whisk until it forms a smooth, thick paste. Keep adding the stock gradually, whisking until smooth.4 cups chicken stock
- Bring the soup to a gentle simmer, stir in the cream and cook for 3 to 4 minutes until slightly thickened.1 cup heavy cream
- Add the pasta and simmer for 10 to 12 minutes, stirring from time to time, until tender with a little bite.5 oz bow tie pasta
- Stir in the chicken and simmer for 2 to 3 minutes until heated through.1 cup cooked chicken
- Turn the heat to low and stir in the Parmesan until melted. Season with salt and pepper to taste and serve hot.⅓ cup ParmesanSalt and freshly ground black pepper to taste
Notes
- The soup thickens as it sits. If you want to thin it a bit, use more chicken stock.
- Keep the heat low after adding the Parmesan so the soup remains smooth.
- Taste before you season, since the stock and Parmesan are already salty.
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