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MealDinnerSoupsChickenDairyGlutenChickenEuropeanUnder 1 HourUnder 45 MinutesSpecial OccasionMeal PrepStove TopDutch OvenWinter

Chicken Alfredo Soup

Cozy up with a warm bowl of Chicken Alfredo Soup — a rich, creamy twist on a classic favorite! This comforting dish combines tender, seasoned chicken, perfectly cooked fettuccine, and a creamy Alfredo-style broth infused with garlic, Parmesan, and herbs. It’s hearty, flavorful, and perfect for chilly nights or when you want something indulgent yet simple to make. Serve it with a sprinkle of fresh parsley and a side of crusty bread! Follow Brittany on Instagram @itsbrittwilliams for more recipe inspiration!

Brittany Williams
Tasty Team
91% would make again
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Chicken Alfredo Soup
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Ingredients

for 6 servings

  • 1 lb boneless, skinless chicken breasts
  • 1 teaspoon kosher salt, plus more to taste
  • 1 tablespoon olive oil, plus more as needed
  • 3 tablespoons unsalted butter
  • 2 shallots, finely minced
  • 4 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 5 cups low-sodium chicken stock
  • 2 teaspoons italian seasoning
  • ½ teaspoon freshly ground black pepper, plus more to taste
  • ½ teaspoon ground nutmeg
  • 2 cups roughly chopped broccoli florets
  • 8 oz uncooked fettuccine noodles
  • 1 cup heavy cream
  • ½ cup finely grated parmesan cheese, plus more for garnish
  • fresh parsley, for garnish

Nutrition Info

  • Calories 543
  • Fat 26g
  • Carbs 44g
  • Fiber 4g
  • Sugar 4g
  • Protein 37g

Estimated values based on one serving size.

Preparation

  1. Season the chicken on both sides with the salt. In a large Dutch oven or pot, heat the oil over medium-high heat. Add the chicken, and cook until lightly browned and cooked through, 5–8 minutes per side, until the internal temperature reaches 165°F. Remove the chicken from the pot, and set aside.
  2. Reduce the heat under the pot to medium. Add the butter to the pot, and let melt. Add the shallots, and cook, stirring every few seconds, for about 2 minutes, or until translucent. Stir in the garlic, and cook, stirring often, for 1–2 minutes, until fragrant. Add the flour, and cook, stirring constantly, for 1–2 minutes.
  3. Add the stock, Italian seasoning, pepper, and nutmeg. Bring to a simmer over medium. Stir in the broccoli, and cook for 5–7 minutes, until soft.
  4. Meanwhile, cook the fettuccine in a large pot of boiling water for about 7 minutes, or until al dente. Drain the pasta, and set aside.
  5. Cut the cooked chicken into ½-inch pieces. Reduce the heat under the soup mixture to low. Stir in the cooked chicken and heavy cream. Slowly add the Parmesan, stirring continuously to ensure the cheese melts. Season with salt and pepper to taste. Soup will continue to thicken as it rests.
  6. Add the cooked fettuccine to a bowl, and ladle the soup on top. Garnish with parsley and more Parmesan.
  7. Enjoy!
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