Imagine it is a cold winter evening outside. You just got home from a long day. You want something warm and filling right now. This Creamy Chicken Alfredo Soup is the answer to your cravings.
It delivers all the flavors of your favorite pasta dish. You get a rich, velvety broth in every single spoonful. It is the ultimate comfort food for your family. Best of all, it is ready in just 30 minutes.
Why You’ll Love This Recipe
This recipe is a total winner for busy weeknights. You only need one pot to make this magic happen. That means you have very little cleanup to do later. It is a comforting meal that feels like a warm hug.
Your kids will love the tender chicken and fun noodles. It is much more affordable than eating at a restaurant. You can serve a whole crowd with very little effort. This soup is truly a family favorite in my home.
Easy Cooking Steps
Making this soup is very simple and straightforward. You start by browning the chicken to lock in flavor. Then, you sauté the aromatics until they smell amazing. This simple method is perfect for beginners.
The pasta cooks right in the chicken broth. This adds extra starch and thickness to the soup. You do not need any fancy kitchen tools here. It is a perfect for beginners recipe that always works.
What You Need
You likely have many of these items in your kitchen. We use mostly pantry staples to keep things easy. Fresh ingredients make the flavors really pop and shine.
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 6 oz fettuccine pasta, broken into 2-inch pieces
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 2 cups fresh baby spinach
- Salt and black pepper to taste
Step-by-Step
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the diced chicken and cook until browned on all sides and cooked through, approximately 5-7 minutes. Remove chicken from the pot and set aside.
- In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 60 seconds until fragrant.
- Pour in the chicken broth and dried oregano. Bring the liquid to a rolling boil.
- Add the broken fettuccine noodles to the boiling broth and cook until al dente, typically 8-10 minutes.
- Reduce heat to medium-low. Stir in the heavy cream and return the cooked chicken to the pot.
- Gradually whisk in the Parmesan cheese and nutmeg, whisking constantly until the cheese is completely melted and the soup has slightly thickened.
- Fold in the baby spinach and cook for 1-2 minutes until wilted.
- Season with salt and black pepper to taste. Serve immediately while hot.
Best Ways to Enjoy It
Serve this soup in large, warmed bowls. It is wonderful for a cozy family dinner. You can pair it with some crusty bread. Warm garlic bread is the perfect side for dipping.
Add a simple side salad for a balanced meal. The fresh greens cut through the rich creaminess. Set the table and enjoy a quiet moment. It is the best way to end a winter day.
Storage & Reheating
Place any leftovers in an airtight container quickly. This soup stays fresh in the fridge for three days. The noodles will soak up some liquid over time. You may need to add a splash of broth later.
Reheat the soup gently on the stovetop over low heat. Avoid boiling it again to prevent the cream from separating. You can also use a microwave in short bursts. Stir it often to keep the texture smooth.
Recipe Tips
Easy Flavor Ideas
Common Questions
Can I use rotisserie chicken?
Yes, you definitely can use rotisserie chicken. Simply shred it and add it at the end. This makes it an even faster kid-approved dinner.
Can I freeze this soup?
I do not recommend freezing this specific soup. Dairy-based soups often separate when they are thawed. It is best enjoyed fresh or from the fridge.
How do I make it thicker?
You can add more Parmesan cheese to thicken it. Letting it sit for five minutes also helps. The starch from the pasta naturally thickens the broth.
I hope this Creamy Chicken Alfredo Soup brings warmth to your home. It is the perfect way to enjoy a quiet winter night. Happy cooking!
— Lidia
Creamy Chicken Alfredo Soup
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1/2-inch cubes
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 3 cloves garlic , minced
- 4 cups chicken broth
- 6 oz fettuccine pasta, broken into 2-inch pieces
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 2 cups fresh baby spinach
- Salt and black pepper to taste
Instructions
- Melt butter in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the diced chicken and cook until browned on all sides and cooked through, approximately 5-7 minutes. Remove chicken from the pot and set aside.
- In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for an additional 60 seconds until fragrant.
- Pour in the chicken broth and dried oregano. Bring the liquid to a rolling boil.
- Add the broken fettuccine noodles to the boiling broth and cook until al dente, typically 8-10 minutes.
- Reduce heat to medium-low. Stir in the heavy cream and return the cooked chicken to the pot.
- Gradually whisk in the Parmesan cheese and nutmeg, stirring constantly until the cheese is completely melted and the soup has slightly thickened.
- Fold in the baby spinach and cook for 1-2 minutes until wilted.
- Season with salt and black pepper to taste. Serve immediately while hot.
