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–+ servings
creamy chicken pasta soup

Chicken Alfredo Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine Italian
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 8 ounces fettuccine broken into pieces
  • 2 cups fresh spinach chopped
  • 1/4 cup fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add diced chicken to the pot and cook until browned.
  • Remove chicken from pot and set aside.
  • In the same pot, add onion and garlic, sauté until onion is translucent.
  • Add chicken broth, heavy cream, Parmesan cheese, salt, pepper, oregano, and basil to the pot.
  • Bring the mixture to a gentle boil.
  • Stir in the fettuccine and cook until pasta is tender.
  • Return the cooked chicken to the pot.
  • Add spinach and parsley, stirring until spinach is wilted.
  • Let the soup rest for 5 minutes before serving.

Notes

For a richer flavor, consider using roasted garlic instead of fresh garlic. Adjust the thickness of the soup by adding more broth or cream as desired. You can also add a dash of nutmeg to enhance the creamy flavor. If you prefer a thicker soup, mix a tablespoon of cornstarch with water and add it to the soup while it simmers.
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