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A bowl of creamy white soup with chicken, pasta, and spinach garnished with parmesan cheese.

Creamy Chicken Alfredo Soup

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 520 kcal

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.