Chicken Alfredo soup. This delicious bowl blends creamy Alfredo sauce with a hearty chicken soup and Mafaldine pasta, making it the ultimate comfort food for chilly nights. Grab a spoon and dive in!
Why you’ll love this creamy chicken soup
One pot, simple ingredients and big comforting flavors. This soup takes everything you adore about Chicken Alfredo and turns it into an ultra-cozy bowl of goodness. You’ll definitely want seconds (or thirds, no judgment here).
I used Mafaldine pasta because those wavy edges grab all that creamy broth, but honestly, any pasta works!
Add a loaf of crusty bread and you’ve got the perfect meal. Just be warned, everyone at the table is gonna fight for the last bowl!
Let me guide you through the recipe with this step-by-step video, or join me on YouTube!
Ingredients for chicken Alfredo pasta soup
- Chicken: Use fillets or boneless-skinless thighs for juicy bites. In a rush? Rotisserie chicken is a total time-saver.
- Pasta: Mafaldine is the star here, but orzo, fregola, fusilli, conchigliette or bowtie pasta work just as well.
- Onion and garlic: The flavor powerhouses that bring everything together.
- Butter: For that rich, buttery base – olive oil works too!
- Chicken broth: Adds depth, but vegetable broth is a solid swap.
- Cream: Heavy cream makes it luxuriously rich. For a lighter version, go with half-and-half or 20% fat cream. Dairy-free? Try lactose-free cream or soy cream.
- Parmesan: Freshly grated is the way to go, it melts into the broth perfectly.
- Spinach: Because a little bit of green never hurts anybody.
- Spices: Italian seasoning and black pepper for that final, flavor-packed touch.
Recipe tips
- Crusty garlic bread or a warm baguette is a must for dipping, because no drop of that creamy broth should go to waste!
- Short on time? Swap in rotisserie chicken and shave 10 minutes off your cooking time.
- Switch it up! Try this Alfredo soup with gnocchi or tortellini for a fun twist.
- Not a spinach fan? Go for broccoli, asparagus, carrots or green peas instead.
- Vegetarian option? Swap chicken for mushrooms – still hearty and delicious.
- Like a little heat? A pinch of red pepper flakes will do the trick.
- Boost the umami! A splash of soy sauce or a teaspoon of miso paste will take that depth of flavor to the next level.
Make ahead
Want to prep ahead? No problem! Make this soup up to 1 day in advance, just stop at the step 4 where you remove the chicken. Let the soup cool and store it separately from the chicken in the fridge.
When you’re ready to serve, bring the soup to a boil and cook the pasta. While the pasta simmers, shred the chicken, then toss it back in and finish the recipe as directed.
Tips for storing chicken Alfredo soup
- Fridge: Keep it in an airtight container and refrigerate for up to 3 days.
- Freezing: You can freeze it for up to 2 months, but if possible, avoid freezing the pasta, it tends to soak up liquid and turn mushy.
- Cream-based soup fix: Cream can separate after freezing. When reheating, stir well and add a splash of fresh cream to bring back that velvety texture.
More comforting soup recipes
Chicken Alfredo Soup
Ingredients
- 1 tbsp unsalted butter
- 1 yellow onion - diced
- 4 garlic cloves - minced
- 1 tsp Italian seasoning
- 4 cups chicken broth
- 1 pound chicken fillets
- 8 ounces pasta - Mafaldine or your favorite
- 2 cups heavy cream
- 1 cup grated Parmesan
- 3.5 ounces spinach
- freshly ground black pepper - to taste
Instructions
- Get your prep done before you start cooking: Grate the Parmesan, dice the onion and mince the garlic cloves.
- Heat butter in a large pot over medium low. Add garlic and onion, sauté for 3 minutes. Stir in Italian seasoning.
- Pour in chicken broth and bring to a boil. Add chicken fillets, cover the pot and simmer for 12 minutes.
- Remove the chicken from the pot and transfer it to a clean plate. Add pasta, cover and boil 2 minutes less than package directions for al dente.
- In the meantime, use two forks to shred the chicken by pulling it apart.
- When pasta is almost ready, pour in cream and stir in Parmesan. Then add spinach and simmer until wilted, about 2 minutes.
- Stir in shredded chicken and finish off with freshly ground black pepper. Taste and adjust salt. Enjoy!
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