Ingredients

1 1/2 tablespoons olive oil

1 yellow onion, diced

1 carrot, diced

5 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

1/4 teaspoon red pepper flakes (adjust to taste)

3 tablespoons butter

3 tablespoons all-purpose flour

2 cups heavy cream

3 cups chicken broth

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 1/2 cups bowtie pasta (farfalle)

2 cups shredded cooked chicken (rotisserie preferred)

Chopped fresh parsley, for garnish (optional)

Instructions

Step 1: In a large Dutch oven or heavy soup pot, heat olive oil over medium heat. Add the diced onion and carrot, cooking for 3 to 4 minutes until softened and sweet. Stir in minced garlic, salt, pepper, Italian seasoning, and red pepper flakes, cooking briefly until fragrant.

Step 2: Reduce heat to low and add the butter. Once melted, sprinkle in the flour, stirring constantly to form a smooth paste. Cook for about 1 minute to remove the raw flour taste without browning.

Step 3: Slowly pour in the heavy cream while stirring to incorporate, then add the chicken broth. Bring the mixture to a gentle simmer and cook for 5 to 7 minutes until it thickens into a creamy base.

Step 4: Stir in the bowtie pasta and shredded cooked chicken. Continue simmering for 6 to 8 minutes, or until the pasta is al dente and tender. Taste to ensure the pasta is ready.

Step 5: Remove the pot from heat. Stir in the shredded mozzarella and grated Parmesan until melted and smooth. Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.

Tips & Variations

Use rotisserie chicken for a quick and flavorful shortcut—but leftover cooked chicken or shredded turkey works well too.

For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.

Swap bowtie pasta for penne or shells if preferred, but add it just before the soup is done to avoid overcooking.

To make it lighter, substitute half-and-half for heavy cream—but the soup will be less rich and creamy.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from curdling. If the soup thickens too much upon cooling, add a splash of chicken broth or cream when reheating to restore its creamy texture.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance. Store it chilled and reheat gently before serving. Just be mindful that the pasta may absorb some liquid and soften, so you might want to add a bit of broth during reheating.

Can I freeze Creamy Chicken Alfredo Soup?

It’s best to avoid freezing cream-based soups with pasta, as the texture can become grainy and the pasta mushy after thawing. If you want to freeze, consider freezing the soup base without pasta, then cook fresh pasta when reheating.