Description
A creamy chicken Alfredo soup loaded with bowtie pasta, two cheeses, shredded chicken, and Italian seasoning pure comfort in a bowl.
Ingredients
1 ½ tablespoons olive oil
1 yellow onion, diced
¾ cup diced carrot
5 cloves garlic, minced
1 ½ teaspoons salt
1 teaspoon black pepper
2 teaspoons Italian seasoning
1 teaspoon red pepper flakes
⅓ cup butter
⅓ cup flour
1 ½ cups heavy cream
4 cups chicken broth
8 oz bowtie pasta
1 ½ cups cooked shredded chicken
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
Fresh parsley, for garnish
Instructions
1. Warm olive oil in a Dutch oven. Add onion and carrot, sauté 3–4 minutes. Stir in garlic, salt, pepper, Italian seasoning, and red pepper flakes.
2. Lower heat. Add butter and stir to melt. Sprinkle in flour and stir for 1 minute.
3. Slowly whisk in heavy cream, then pour in chicken broth. Simmer 6–7 minutes.
4. Add bowtie pasta and shredded chicken. Cook 6–8 minutes until pasta is tender.
5. Remove from heat. Stir in mozzarella and parmesan. Garnish with parsley and serve hot.
Notes
Store soup base and pasta separately for best texture when reheating.
Add a splash of broth or cream when reheating to maintain creaminess.
Freeze without pasta for optimal results.
Pairs well with garlic bread, Caesar salad, or roasted vegetables.
Temperature Tips by Method:
Stovetop: 180–190°F for smooth cream.
Instant Pot: Use “Sauté Low” after pressure cook.
Slow Cooker: Keep under 200°F to avoid separating dairy.
Pro Tip: Store noodles separately for the creamiest texture when reheating.
No heavy cream? → Try evaporated milk or Greek yogurt.
No parmesan? → Pecorino Romano or Asiago.
Want veggie-packed? → Add spinach, carrots, or peas.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 880mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 115mg
Keywords: creamy chicken Alfredo soup, homemade soup, comfort food