Comforting Chicken Alfredo Soup

This creamy chicken Alfredo soup is a cozy weeknight meal that brings together tender chicken, silky pasta, and a rich cheesy sauce. It hits all the comforting notes when you want something hearty but not complicated.

I first made this after craving something warm and rich on a chilly evening and it quickly became a favorite in our family rotation. The creamy texture and hearty chicken make it feel special without any fuss.

Ingredients

• Unsalted butter: to start the base with a gentle richness
• Yellow onion: diced finely for sweetness and depth—choose firm, glossy onions
• Fresh garlic: minced to infuse aromatic flavor—fresh cloves work best here
• Italian seasoning: adds an herbaceous layer—it’s handy to have a good quality blend or make your own
• Chicken broth: as the flavorful liquid foundation—opt for a low sodium or homemade broth if you can
• Chicken fillets: provide lean protein—breasts or thighs both work well, just adjust cooking time if thighs
• Pasta: such as Mafaldine or your preferred shape that holds up well in soup—pick one that cooks to al dente without turning mushy
• Heavy cream: for signature Alfredo richness—full fat lends the best texture and flavor
• Parmesan cheese: freshly grated to melt smoothly—use a quality block cheese rather than pre-grated
• Baby spinach: for a touch of freshness and color—choose vibrant green leaves free of wilting
• Freshly ground black pepper: for finishing seasoning and a bit of bite

Instructions

Build The Flavor Base:

Heat the butter over medium low heat in a large heavy bottomed pot until melted and shimmering. Add the diced onion and sauté gently for about 3 minutes until aromatic but not browned. Stir in the minced garlic and sprinkle the Italian seasoning over top allowing the herbs to bloom in the butter and onions.

Simmer The Chicken:

Pour in the chicken broth and increase the heat to bring it to a gentle boil. Add the chicken fillets whole, cover the pot, and let them simmer for 12 minutes or until cooked through. This poaching method keeps the chicken tender and juicy.

Prepare The Pasta:

Carefully remove the chicken and place it on a clean plate to cool for a moment. Add the pasta directly into the hot broth and cook uncovered for 2 minutes less than the package directions for al dente texture. This prevents overcooked mushy pasta after adding cream.

Shred The Chicken:

While the pasta cooks, use two forks to pull apart the chicken into bite sized shreds. This creates tender threads that will blend beautifully into the soup.

Finish The Soup:

Once pasta is nearly ready, slowly stir in the heavy cream and freshly grated Parmesan cheese allowing them to melt and thicken the broth. Add the baby spinach and simmer just until wilted, about 2 minutes. Finally fold the shredded chicken back in and finish with freshly ground black pepper. Taste the soup and adjust salt if needed before serving warm.

Parmesan is my favorite part—it adds a savory salty richness that ties the soup together and leaves that signature Alfredo taste. Preparing this soup always reminds me of cozy winter evenings cooking alongside my family, the kitchen filled with the smell of garlic and melting cheese.

Storage Tips

Store leftovers covered tight in the fridge for up to 3 days. Reheat gently on the stove adding a splash of broth or water if the soup has thickened too much. Pasta may absorb some liquid, so adding moisture keeps it creamy without drying.

Ingredient Swaps

Swap heavy cream with half-and-half or whole milk for a lighter soup but keep in mind it will be less rich. You can use shredded rotisserie chicken from the store for a quicker version. Feel free to add chopped mushrooms or broccoli for extra veggies.

Serving Ideas

Serve with crusty bread or garlic toast for sopping up the creamy broth. A crisp simple salad brightens the meal. A sprinkle of fresh parsley or a little lemon zest stirred in just before serving adds a fresh contrast.

This soup blends comforting flavors with simple techniques for a delicious, hearty meal.

Frequently Asked Recipe Questions

→ What pasta works best for this soup?

Mafaldine pasta is recommended for its texture, but any favorite short pasta, like fusilli or penne, will work well.

→ Can I use leftover cooked chicken?

Yes, shredded cooked chicken can be added during the final steps to save time while still delivering great flavor.

→ How can I lighten the creaminess?

Substitute half-and-half for heavy cream to achieve a lighter yet still creamy texture.

→ Is it better to cook pasta separately?

Cooking pasta directly in the broth allows it to absorb flavor, but you can cook it separately to control doneness more precisely.

→ What vegetables complement this dish?

Mushrooms, broccoli, or additional leafy greens can be added to increase nutrients and texture variety.