Name: Creamy Chicken Alfredo Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 4 cups chicken broth (low-sodium recommended); 1 cup heavy cream; 1/2 cup freshly grated Parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon dried parsley; 8 ounces fettuccine pasta, broken into small pieces

Ingredients

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

4 cups chicken broth (low-sodium recommended)

1 cup heavy cream

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried parsley

8 ounces fettuccine pasta, broken into small pieces

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3 to 4 minutes, stirring occasionally, until softened and translucent with slight golden edges.

Step 2: Add minced garlic and stir constantly for about 1 minute until fragrant. Be careful not to let it brown or burn.

Step 3: Add bite-sized chicken pieces and cook for 5 to 6 minutes, turning occasionally, until lightly golden on the outside. The chicken does not need to be fully cooked yet.

Step 4: Pour in chicken broth and bring to a gentle simmer. Reduce heat to medium-low and cook for 10 minutes until the chicken is cooked through with no pink remaining.

Step 5: Add heavy cream, Parmesan, salt, pepper, and dried parsley. Stir slowly over medium-low heat for about 2 minutes until the cheese melts and the broth becomes smooth and creamy. Avoid boiling to prevent cream separation.

Step 6: Stir in broken fettuccine pasta, submerge it in the soup, and cook for 8 to 10 minutes, stirring every few minutes. Begin tasting at 8 minutes — the pasta should be just al dente as it will soften more off the heat.

Step 7: Taste and adjust seasoning if needed. Serve immediately, topped with extra Parmesan and fresh parsley if desired.

Tips & Variations

Always use freshly grated Parmesan cheese for the creamiest, smoothest soup; pre-shredded cheese does not melt as well.

For a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the soup. Simmer for 2 to 3 minutes until thickened.

If the soup becomes too thick, add extra chicken broth a splash at a time while heating over medium-low until you reach your preferred consistency.

Substitute chicken thighs for a juicier and richer flavor.

For more depth, add a small pinch of nutmeg when adding the cream.

FAQs

Can I use other types of pasta for this soup?

Yes, you can use any short pasta like penne, rigatoni, or macaroni. Just adjust the cooking time accordingly, as smaller pasta may cook faster.

Is it possible to make this soup dairy-free?

You can substitute the heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative to make the soup dairy-free, though the flavor and texture will be slightly different from the classic version.