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You guys are obsessed with my homemade alfredo sauce. So I had to make this creamy, cheesy chicken Alfredo soup! Tender chicken, rich broth, and pasta all come together in just 30 minutes!
Why This Soup is a Weeknight Wonder
- All-in-One Pot: Everything cooks together in a single pot, making cleanup a breeze while delivering layers of creamy, cheesy flavor.
- Perfect Family Dinner: Hearty and satisfying, it’s a simple meal everyone will love. Pair it with easy no-knead bread, my Grandma’s homemade bread, or these rolls.
- Make it Your Own: Add extra veggies, swap in your favorite pasta, or spice it up!
Ingredients for Chicken Alfredo Soup
- Half and Half: Half and half makes this soup creamy but not overly rich. You can make your own half and half if you don’t have any.
- Pasta: Use any pasta shape for this. I love using wide egg noodles. Other great options are bowtie, rotini, or even cheese tortellini.
- Chicken: This is a great recipe to use up leftover rotisserie chicken or make a quick batch of my air fryer chicken.
How to Make Chicken Alfredo Soup
One pot, simple ingredients, and big flavor! This creamy chicken Alfredo soup is a quick way to everyone’s heart! It’s so good and feels like a warm hug!
- Sauté the Onions: In a large pot over medium heat, melt the butter. Once melted, add diced onion and garlic. Cook until the onions begin to soften, about 2-3 minutes. Sprinkle all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes.
- Add Seasonings: Add Italian seasoning, garlic powder, salt, and pepper to taste. Then slowly whisk in chicken broth and half and half.
- Cook: Bring to a boil and then add uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
- Finish with Chicken and Cheese: Add cooked chicken, grated parmesan cheese, and shredded mozzarella cheese, then cook until the cheese is melted. Add fresh basil and parsley and serve.
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In a large pot over medium heat, melt 4 tablespoons butter. Once melted, add ½ medium diced onion and 3 cloves minced garlic. Cook until the onions begin to soften, about 2-3 minutes.
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Sprinkle 2 tablespoons all-purpose flour over the onions. Stir and cook the flour for 1-2 minutes. Add 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Then slowly whisk in 4 cups chicken broth and 2 cups half and half.
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Bring to a boil, and then add 8 ounces dry uncooked pasta. Reduce to a simmer and cook until the pasta is al dente.
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Add 2 cups cooked chicken, chopped or shredded , ½ cup grated parmesan cheese, and ⅓ cup shredded mozzarella cheese. Cook until the cheese is melted. Add fresh basil and parsley and serve.
- In the refrigerator: Cool the soup and store it in an airtight container for 3 to 4 days.
- In the freezer: Cool the soup, transfer it to a ziplock bag, and freeze flat for up to three months.
- To reheat: Warm on the stove or in the microwave and add a splash of broth or milk if it needs extra moisture.
Calories: 709kcalCarbohydrates: 57gProtein: 37gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 148mgSodium: 1371mgPotassium: 580mgFiber: 3gSugar: 8gVitamin A: 1005IUVitamin C: 3mgCalcium: 349mgIron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
