Description

A rich and hearty creamy chicken Alfredo stew with tender bowtie pasta, shredded chicken, and melty cheese in a velvety garlic-herb broth.

Ingredients

1 1/2 tablespoons olive oil

1 medium yellow onion, diced

3/4 cup diced carrot

5 cloves garlic, minced

1 1/2 teaspoons salt

1 teaspoon black pepper

2 teaspoons Italian seasoning

1 teaspoon red pepper flakes

1/3 cup butter

1/3 cup all-purpose flour

1 1/2 cups heavy cream

4 cups chicken broth

8 ounces bowtie pasta

1 1/2 cups cooked, shredded chicken

1 cup shredded mozzarella cheese

1/2 cup shredded Parmesan cheese

Chopped fresh parsley, for garnish

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and carrot, cooking for about 3 to 4 minutes until they begin to soften.

2. Stir in the garlic, Italian seasoning, red pepper flakes, salt, and black pepper. Cook for about 30 seconds until fragrant.

3. Lower the heat and add the butter, stirring until fully melted. Sprinkle in the flour and cook for 1 minute, stirring constantly to form a smooth base.

4. Slowly pour in the heavy cream, followed by the chicken broth, stirring well to avoid lumps. Increase the heat and bring the soup to a gentle simmer. Cook for 5 to 7 minutes, until slightly thickened.

5. Add the pasta and shredded chicken. Continue simmering for 6 to 8 minutes, or until the pasta is tender.

6. Remove the pot from the heat and stir in the mozzarella and Parmesan until melted and creamy.

7. Ladle into bowls and garnish with fresh parsley before serving.

Notes

For extra flavor, use leftover rotisserie chicken. If the stew thickens too much upon cooling, stir in a splash of broth or cream when reheating. You can substitute bowtie pasta with rotini or penne.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soups & Stews
Method: Stovetop
Cuisine: Italian-inspired