Description
A rich and creamy Chicken Alfredo Chowder made with tender chicken, pasta, Parmesan and mozzarella. The ultimate comfort soup ready in just 30 minutes.
Ingredients
4 tablespoons butter
½ medium onion, finely diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons Italian seasoning
1 teaspoon garlic powder
Salt and black pepper, to taste
4 cups chicken broth
2 cups half-and-half
8 ounces dry pasta (such as egg noodles or short pasta)
2 cups cooked chicken, chopped or shredded
½ cup grated Parmesan cheese
â…“ cup shredded mozzarella cheese
Fresh basil and parsley, finely chopped (optional garnish)
Instructions
1. Place a large pot over medium heat and melt the butter. Add the diced onion and minced garlic, cooking for 2–3 minutes until the onion softens and becomes fragrant.
2. Sprinkle the flour over the onion mixture and stir well. Cook for about 1–2 minutes to remove the raw flour taste.
3. Stir in the Italian seasoning, garlic powder, salt, and pepper. Slowly whisk in the chicken broth, followed by the half-and-half, stirring constantly to keep the soup smooth.
4. Bring the soup to a gentle boil, then add the dry pasta. Reduce the heat to a simmer and cook until the pasta is tender but still slightly firm.
5. Add the cooked chicken, Parmesan cheese, and mozzarella cheese. Stir until the cheeses are fully melted and the soup is creamy.
6. Taste and adjust seasoning if needed. Ladle into bowls and garnish with fresh basil and parsley before serving, if desired.
Notes
Use rotisserie chicken for a faster prep.
Egg noodles, rotini, or small shells all work well.
Add spinach, peas, or mushrooms for extra texture and nutrition.
Store leftovers in the fridge for up to 4 days. Reheat gently with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American, Italian-American