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 the olive oil over medium heat. Add the diced onion and carrot, cooking for 3 to 4 minutes until softened and sweet. Stir in the minced garlic, salt, black pepper, Italian seasoning, and red pepper flakes; cook briefly until fragrant.

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

Step 3: Slowly pour in the heavy cream while stirring continuously to combine, 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 the pasta to check doneness.

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

Tips & Variations

For extra flavor, use homemade chicken broth or add a splash of white wine before simmering.

Swap bowtie pasta for penne or rotini if preferred—just adjust cooking times accordingly.

Use leftover cooked chicken or rotisserie chicken for convenience and tenderness.

Adjust red pepper flakes to control the spice level to your liking.

For a lighter soup, substitute half-and-half for heavy cream, though the texture will be less rich.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop over low heat, stirring occasionally to prevent the dairy from separating. You may need to add a splash of chicken broth or cream to restore the soup’s creamy consistency.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance and stored in the refrigerator. Reheat gently before serving to maintain its creamy texture.

Can I freeze creamy chicken Alfredo soup?

Because of the cream and cheese, freezing may cause the soup to separate or become grainy. It’s best to freeze only if necessary and reheat slowly, stirring well. Alternatively, freeze the soup before adding pasta and cheese, then add them fresh when reheating.