Creamy Chicken Alfredo Soup is the ultimate cozy dinner—rich, silky, and utterly comforting. Imagine a bowl of velvety cream, tender slices of chicken, and a hint of Parmesan melting into every spoonful. It’s one of those recipes that feels fancy but comes together in less time than you’d expect, making weeknights taste like a celebration. Fun fact: Alfredo-style sauces were originally a simple Roman pasta staple, and this soup is essentially the cozy cousin that traded noodles for a spoon.
This version is special because it’s simple, quick, and family-friendly. With straightforward ingredients and minimal prep, you can have a restaurant-style soup on the table in under an hour. If you loved our classic chicken noodle soup, think of this as the creamier, more indulgent sibling—same comfort, extra decadence. Ready to warm up the whole family? Let’s get cooking!
What is Creamy Chicken Alfredo Soup?
What’s in a name? Creamy Chicken Alfredo Soup borrows its creamy, cheesy personality from the famous Alfredo sauce but delivers it as a spoonable, slurpable soup. Why call it that—because what’s more comforting than combining chicken and a parmesan-laced cream base? Who decided to turn pasta sauce into soup first—genius or sheer laziness? Either way, it works. They say “the way to a man’s heart is through his stomach.” Why not win over everyone’s heart with a pot of this? Try it and see how quickly it disappears.
Why You’ll Love This:
- Decadent creaminess: The heavy cream and Parmesan create a silky, luxurious broth that coats the tongue and feels indulgent without being fussy.
- Budget-friendly at home: Making this at home saves money compared to ordering from a restaurant, and you control the portions and saltiness.
- Flavorful mix-ins and toppings: Tender chicken, sautéed carrots and celery, and optional fettuccine make every spoonful satisfying. Garnish with parsley for freshness and a pop of color.
Compared to a lighter chicken soup, this recipe is richer and more filling—perfect when you want comfort food that doubles as a meal. Give it a try tonight.
How to Make:
Quick Overview
This recipe is easy and forgiving: brown the chicken, soften some veggies, simmer down a flavorful broth, add pasta if you like, and finish with cream and Parmesan for a thick, comforting soup. Prep is straightforward and flexible—swap veggies or use rotisserie chicken for an even faster weeknight option. Approximate times: 10-15 minutes prep, 20-25 minutes cooking, total about 30-40 minutes.
Ingredients
3 boneless, skinless chicken breasts, thinly sliced
1-2 tablespoons olive oil or avocado oil, for cooking
1 teaspoon garlic powder
4 cups chicken broth, low-sodium if preferred
1 cup heavy cream, room temperature is fine
1 cup grated Parmesan cheese, freshly grated for best flavor
1/2 cup chopped carrots, about 1 medium carrot, peeled and diced
1/2 cup chopped celery, about 1 stalk, diced
1/2 teaspoon salt, adjust to taste
1/2 teaspoon black pepper, freshly ground if possible
1 cup fettuccine pasta (optional), broken into shorter lengths for soup
Chopped parsley for garnish, about 2 tablespoons
Directions
- In a large pot, heat 1–2 tablespoons of olive oil over medium heat. Add the thinly sliced chicken breasts and sprinkle with 1 teaspoon garlic powder. Cook 4–6 minutes per side, or until golden and fully cooked through. Remove the chicken to a plate and set aside to rest. Cut into bite-sized pieces if needed.
- In the same pot (leave the browned bits for flavor), add the chopped carrots and chopped celery. Sauté for about 5 minutes, stirring occasionally, until they soften and begin to release their sweetness.
- Pour in 4 cups of chicken broth and bring the mixture to a boil. If you’re using the optional 1 cup of fettuccine, add it now and cook until al dente, about 8–10 minutes. Stir occasionally to prevent the pasta from sticking.
- Reduce the heat to low. Stir in 1 cup heavy cream and 1 cup grated Parmesan cheese, then add 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix gently until the cheese melts and the soup becomes creamy and smooth. Taste and adjust seasoning as needed.
- Add the cooked chicken back into the pot and warm through for 2–3 minutes so the flavors meld. If the soup is too thick, add a splash of extra chicken broth to reach your desired consistency.
- Serve hot in bowls, garnished with chopped parsley for brightness. Enjoy immediately.
What to Serve With
Pair this soup with crusty bread or garlic bread to soak up every last drop. A crisp green salad with lemon vinaigrette or a simple Caesar salad adds a refreshing contrast to the rich soup. For drinks, try a chilled glass of white wine, iced tea, or sparkling water with lemon. For a heartier dinner, serve alongside roasted vegetables or steamed broccoli.
Top Tips for Perfecting
- Use freshly grated Parmesan for the best melting quality and flavor. Pre-grated cheese can be dustier and won’t melt as smoothly.
- For faster prep, use rotisserie chicken or leftover cooked chicken—stir it in during the final step.
- If the soup tastes flat, add a squeeze of lemon juice or a splash of white wine to brighten the flavors.
- Don’t boil the soup after adding cream and cheese; keep it at low heat to avoid curdling and maintain a silky texture.
- If you add pasta, consider cooking it separately and adding it to bowls upon serving to prevent it from absorbing too much broth if you plan leftovers.
Storing and Reheating Tips
Refrigeration: Cool the soup to room temperature, then store in an airtight container for up to 3–4 days. Pasta in the soup will continue to absorb liquid, so consider storing pasta separately if possible.
Freezing: This soup can be frozen, but cream-based soups may change texture slightly after thawing. Freeze the soup without heavy cream for best results and add fresh cream when reheating. Stored properly in freezer-safe containers, it can last up to 2 months.
Reheating: Gently reheat on the stove over low heat, stirring frequently. If the soup thickened in the fridge, add a splash of chicken broth or water and finish with a little extra cream. Avoid high heat to prevent separation.
FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes. Rotisserie chicken is a great shortcut—stir it in at the end to warm through. It saves time and adds extra flavor.
Is there a dairy-free version of this soup?
You can substitute heavy cream with full-fat coconut milk and use a dairy-free Parmesan alternative. The flavor will change, but it remains creamy.
Can I make this in a slow cooker or Instant Pot?
Yes. For a slow cooker, brown the chicken first (optional), then add all ingredients except cream and Parmesan. Cook on low for 3–4 hours, add cream and Parmesan at the end. For Instant Pot, cook on high pressure for 8 minutes, quick release, then finish with cream and cheese.
How can I thicken the soup if it’s too thin?
Create a slurry with 1 tablespoon cornstarch and 2 tablespoons cold water, then whisk into the simmering soup until it thickens. Alternatively, simmer a little longer to reduce.
Can I add other vegetables or extras?
Absolutely. Mushrooms, spinach, peas, or roasted red peppers are delicious additions. Add delicate greens like spinach at the end so they wilt but stay bright.
Conclusion
This Creamy Chicken Alfredo Soup recipe is a winning combination of comfort and convenience—rich, cheesy, and perfect for family dinners or cozy nights in. It’s easy enough for a weeknight but delicious enough for company, and leftovers reheat well when handled correctly. If you want inspiration or a different take on chicken Alfredo soup, check out this great version at Creamy Chicken Alfredo Soup | 12 Tomatoes for a similar cozy bowl, or try another crowd-pleasing variation at Chicken Alfredo Soup – The Salty Marshmallow for ideas on tweaks and add-ins. Give this recipe a try, share it with friends, and enjoy the warmth and comfort it brings.
Creamy Chicken Alfredo Soup
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Ingredients
- 3 pieces Boneless, skinless chicken breasts Thinly sliced
- 1-2 tablespoons Olive oil or avocado oil For cooking
- 1 teaspoon Garlic powder
- 4 cups Chicken broth Low-sodium if preferred
- 1 cup Heavy cream Room temperature is fine
- 1 cup Grated Parmesan cheese Freshly grated for best flavor
- 1/2 cup Chopped carrots About 1 medium carrot, peeled and diced
- 1/2 cup Chopped celery About 1 stalk, diced
- 1/2 teaspoon Salt Adjust to taste
- 1/2 teaspoon Black pepper Freshly ground if possible
- 1 cup Fettuccine pasta Optional, broken into shorter lengths for soup
- 2 tablespoons Chopped parsley For garnish
Instructions
- In a large pot, heat 1–2 tablespoons of olive oil over medium heat. Add the thinly sliced chicken breasts and sprinkle with 1 teaspoon garlic powder. Cook 4–6 minutes per side, or until golden and fully cooked through. Remove the chicken to a plate and set aside to rest. Cut into bite-sized pieces if needed.
- In the same pot, add the chopped carrots and chopped celery. Sauté for about 5 minutes, stirring occasionally, until they soften and begin to release their sweetness.
- Pour in 4 cups of chicken broth and bring the mixture to a boil. If using the optional fettuccine, add it now and cook until al dente, about 8–10 minutes. Stir occasionally to prevent the pasta from sticking.
- Reduce the heat to low. Stir in 1 cup heavy cream and 1 cup grated Parmesan cheese, then add 1/2 teaspoon salt and 1/2 teaspoon black pepper. Mix gently until the cheese melts and the soup becomes creamy and smooth. Taste and adjust seasoning as needed.
- Add the cooked chicken back into the pot and warm through for 2–3 minutes so the flavors meld. If the soup is too thick, add a splash of extra chicken broth to reach your desired consistency.
- Serve hot in bowls, garnished with chopped parsley for brightness. Enjoy immediately.