Chicken Alfredo Soup

Name: Chicken Alfredo Soup with Fettuccine
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 tbsp butter; 1 medium yellow onion, diced; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups chicken broth; 1 cup heavy cream; 1 cup milk, plus more to thin; 8 oz fettuccine pasta; 3 cups cooked chicken, shredded; 1/2 cup grated Parmesan cheese, plus more for garnish; 1/2 tsp crushed red pepper flakes, or to taste; 1/4 tsp ground nutmeg; salt, to taste; black pepper, to taste; fresh basil, for garnish

Chicken Alfredo Soup blends the creamy, cheesy comfort of classic fettuccine alfredo with tender chicken and pasta in a rich, easy-to-make broth. It's a one-pot meal that delivers restaurant-quality flavor in under 30 minutes.

🌍American 🏷️Chicken alfredo soup 🏷️Soup 🏷️Chicken soup 🏷️Pasta soup Fettuccine

🏷️

🏷️Alfredo

-0:00

dinnerin321onTikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by dinnerin321

-0:00

dinnerin321onTikTok

Ingredients

4 tbsp butter
1 medium yellow onion, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
1 cup milk, plus more to thin
8 oz fettuccine pasta
3 cups cooked chicken, shredded
1/2 cup grated Parmesan cheese, plus more for garnish
1/2 tsp crushed red pepper flakes, or to tasteoptional
1/4 tsp ground nutmeg
salt, to taste
black pepper, to taste
fresh basil, for garnishoptional

15 Ingredients

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Instructions

1
In a large pot or Dutch oven, melt the butter over medium heat.
2
Add the diced yellow onion and sauté until softened, about 5-7 minutes.
3
Stir in the minced garlic and cook for another minute until fragrant.
4
Sprinkle the flour over the onions and garlic. Stir continuously and cook for 1 minute.
5
Gradually whisk in the chicken broth, a little at a time, until the mixture is smooth.
6
Stir in the heavy cream and 1 cup of milk.
7
Bring the mixture to a light simmer.
8
Break the fettuccine noodles into roughly 2-inch pieces and add them to the pot.
9
Cook the pasta in the soup over a low simmer until al dente, stirring occasionally.
10
Once the pasta is cooked, stir in the shredded chicken and grated Parmesan cheese.
11
Season with crushed red pepper flakes, ground nutmeg, salt, and black pepper.
12
Stir to combine all ingredients. If the soup is too thick, add more milk until it reaches your desired consistency.
13
Taste and adjust seasonings if necessary.
14
Ladle into bowls and serve hot. Garnish with extra Parmesan cheese, red pepper flakes, and fresh basil if desired.

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Tips & Notes

Pro tips

Whisk the flour into melted butter completely before adding broth to avoid lumps; cook the roux for 1-2 minutes to eliminate raw flour taste.
Add heavy cream and milk off heat or very low heat to prevent curdling; stir constantly and avoid boiling once dairy is incorporated.
Cook fettuccine separately to al dente and add just before serving to prevent it from absorbing too much liquid and becoming mushy.
Reserve some pasta water to adjust soup consistency if needed; starch helps the broth cling to noodles better than plain liquid.

Substitutions

Heavy cream → half-and-half or whole milk (soup will be less rich but still creamy)
Fettuccine → penne, egg noodles, or bow-tie pasta (cooking time may vary slightly)
Parmesan → Asiago or Pecorino Romano (use same amount for sharper flavor)
All-purpose flour → cornstarch (use 2 tbsp instead of 1/4 cup; whisk with cold broth first)

Storage & make-ahead

Refrigerate soup and pasta separately in airtight containers up to 3 days; reheat soup gently over low heat with added milk to loosen, then combine with warmed pasta.