Description

This Creamy Chicken Alfredo Soup combines tender chicken, rich cheeses, and comforting bowtie pasta in a luscious, creamy broth. Perfect for cooler days, this recipe layers sautéed vegetables and fragrant spices, then simmers them with a velvety roux-based sauce for a hearty and satisfying meal.

Ingredients

Scale

Vegetables and Aromatics

1 1/2 tablespoons olive oil
1 yellow onion, diced
1 carrot, diced
5 cloves garlic, minced

Seasonings

1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (adjust to taste)

Soup Base

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups heavy cream
3 cups chicken broth

Cheeses

1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Main Ingredients

1 1/2 cups bowtie pasta (farfalle)
2 cups shredded cooked chicken (rotisserie preferred)

Garnish

Chopped fresh parsley, for garnish (optional)

Instructions

Sauté the Base: In a large Dutch oven or heavy soup pot, heat olive oil over medium heat. Add diced onion and carrot, cooking for 3 to 4 minutes until softened and sweet. Stir in minced garlic, salt, pepper, Italian seasoning, and red pepper flakes, cooking briefly until fragrant.
Make It Roux-y: Reduce heat to low and add the butter. Once melted, sprinkle in the flour, stirring constantly to form a smooth paste. Cook for about 1 minute to eliminate the raw flour taste without browning.
Pour and Simmer: Slowly pour in the heavy cream while stirring to incorporate, then add the chicken broth. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes until it thickens into a creamy base.
Add the Hearty Stuff: Stir in the bowtie pasta and shredded cooked chicken. Continue simmering for 6 to 8 minutes, or until the pasta is al dente and tender. Taste the pasta to ensure readiness.
The Cheesy Finale: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan until melted and smooth. Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.

Notes

Using rotisserie chicken adds great flavor and convenience, but you can use any cooked chicken.
Adjust the red pepper flakes to control the spice level according to your preference.
For a thicker soup, cook a few more minutes; for thinner, add extra chicken broth.
Fresh parsley garnish adds color and a fresh note but is optional.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Keywords: Creamy chicken alfredo soup, chicken soup with pasta, comforting chicken soup, creamy pasta soup, chicken bowtie pasta soup