Ingredients
Scale
Ingredients You’ll Need
To make this Creamy Garlic Chicken Alfredo Soup, you’ll need the following ingredients:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast
- Salt and pepper, to taste
- 4 cloves garlic
- 1 small onion
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 8 oz fettuccine pasta
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Fresh parsley
Instructions
Preparation
Directions:
- Cook the Chicken:
Begin by heating the olive oil in a large pot over medium heat. Once the oil is hot, add the diced chicken, season with salt and pepper, and cook for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Once cooked, remove the chicken from the pot and set it aside. - Sauté the Aromatics:
In the same pot, add the minced garlic and diced onion. Sauté for 3-4 minutes until the onion becomes soft and translucent. As the garlic cooks, it will release its fragrance and create an aromatic foundation for the soup. - Add Broth and Cream:
Once the garlic and onion have sautéed, pour in the chicken broth and bring it to a simmer. Stir in the heavy cream, Parmesan cheese, Italian seasoning, and garlic powder. Allow this mixture to cook for about 5 minutes, stirring occasionally to ensure the cheese melts smoothly into the liquid. The soup will start to thicken and become creamy. - Cook the Pasta:
Now, add the broken pieces of fettuccine pasta to the pot. Let the soup simmer for 8-10 minutes, or until the pasta becomes tender. Stir often to prevent the pasta from sticking to the bottom of the pot. - Finish the Soup:
Once the pasta is tender, return the cooked chicken to the pot and stir to combine. Let the soup simmer for an additional 5 minutes to allow all the flavors to meld together. - Season and Serve:
Taste the soup and adjust the seasoning with more salt and pepper, if desired. Ladle the soup into bowls and garnish with freshly chopped parsley.
Notes
- Use Freshly Grated Parmesan Cheese:
While pre-shredded cheese is convenient, it often contains anti-caking agents that can affect the texture of the soup. Freshly grated Parmesan will melt much more smoothly and add a richer flavor. - Stir Often When Adding the Cheese:
Parmesan can sometimes clump together when added to hot liquid. To avoid this, add it in small handfuls and stir constantly. This will help create a smooth, creamy consistency without lumps. - Don’t Overcook the Pasta:
Because the pasta will continue cooking in the soup even after you’ve added it, be sure not to overcook it initially. For best results, cook it to just al dente.
Nutrition
- Calories: 430
- Sodium: 850
- Protein: 25