If you are craving a dish that feels like a warm hug in a bowl, this Creamy Chicken Pasta Soup Recipe is exactly what you need. It’s rich, comforting, and packed with tender chicken, tender pasta spirals, and vibrant peas all swimming in a luscious, creamy broth. Whether you want a cozy weeknight dinner or a crowd-pleaser for family and friends, this soup brings together simplicity and flavor in every spoonful. You’ll love how each bite offers a perfect balance of hearty and creamy textures that make it feel like a special treat without any fuss.
Ingredients You’ll Need
The beauty of this soup is in its straightforward, wholesome ingredients. Each one plays a crucial role, whether it’s creating a rich base, adding layers of flavor, or giving the soup its signature creaminess and vibrant color.
- 4 boneless, skinless chicken breasts: The star protein that becomes tender and juicy when cooked in the broth.
- 1 tablespoon olive oil: Used for sautéing onions and garlic, bringing out their natural sweetness.
- 1 small onion, diced: Adds a subtle savory aroma and slight sweetness to the soup base.
- 2 cloves garlic, minced: Gives a fragrant kick that elevates every spoonful.
- 4 cups chicken broth: The flavorful foundation that ties all ingredients together.
- 2 cups heavy cream: This is the magic ingredient that makes the soup irresistibly creamy and indulgent.
- 1 cup whole milk: Works alongside the cream to lighten the texture just enough while keeping richness.
- 1 teaspoon dried thyme: A gentle herbaceous note that complements chicken beautifully.
- 1 teaspoon dried basil: Adds a touch of classic Italian flavor and brightness.
- 1 teaspoon salt: Essential for enhancing all the natural flavors.
- 1/2 teaspoon black pepper: Gives a mild heat and balance to the seasoning.
- 8 ounces pasta (rotini or penne recommended): Their shapes hold the creamy broth perfectly.
- 1 cup frozen peas: Adds pops of color and a sweet freshness.
- 1/2 cup grated Parmesan cheese: Melts into the soup creating an extra layer of savory depth.
- 1 tablespoon chopped fresh parsley: A fresh garnish that brightens the final dish.
How to Make Creamy Chicken Pasta Soup Recipe
Step 1: Sauté Aromatics to Build Flavor
Start by heating your large pot or Dutch oven over medium heat, then add olive oil to swirl around. Toss in the diced onions and cook until they become soft and translucent, around 4 minutes. Next was in minced garlic, stirring attentively for one minute so it doesn’t burn but releases its lovely aroma. This base creates the savory backbone that your soup will build flavor upon.
Step 2: Season and Brown the Chicken
Sprinkle dried thyme, basil, salt, and pepper over the softened onions and garlic to wake up their fragrance. Then nestle your chicken breasts into the pot, letting them brown on each side for 5-6 minutes. This step adds that beautiful golden sear that enhances flavor through perfect caramelization, adding depth to the soup.
Step 3: Simmer the Chicken in Broth
Pour in the chicken broth, scraping the bottom of the pot to capture every bit of flavor. Bring the broth to a simmer and cook for 15-20 minutes until the chicken is cooked through and juicy inside. This slow simmer melds the flavors together, creating a rich, chicken-infused broth that’s the heart of this soup.
Step 4: Shred and Reintroduce Chicken
Remove the chicken, let it cool slightly, then shred it into bite-sized pieces with two forks. Return the shredded chicken to the pot and stir it into the simmering broth to spread that tender goodness evenly through the soup.
Step 5: Add Cream and Milk for Luxurious Texture
Pour in the heavy cream and whole milk, stirring to combine thoroughly. Bring everything back up to a gentle simmer and let it warm for 5 minutes. This step transforms the broth into the creamy, luscious consistency that defines this Creamy Chicken Pasta Soup Recipe.
Step 6: Cook Pasta Separately and Add Peas
While the soup simmers, boil salted water in a separate pot to cook the pasta until just tender (about 8-10 minutes, depending on the shape). Drain and set aside. Then add the frozen peas to the soup and cook for another 2-3 minutes until heated through. This method keeps the pasta perfectly cooked without getting mushy in the soup.
Step 7: Finish with Pasta and Parmesan
Stir the cooked pasta and grated Parmesan cheese into the soup until the cheese melts and everything becomes creamy and delightful. Taste and adjust salt and pepper as needed before serving. This final step is the grand finale that brings all the elements together into one harmonious bowl of comfort.
How to Serve Creamy Chicken Pasta Soup Recipe
Garnishes
Nothing finishes off this soup better than a sprinkle of fresh parsley. Its bright green color adds a fresh contrast and a herbaceous note that cuts through the creamy richness, making every bowl feel lively and inviting.
Side Dishes
Pair your soup with a crusty garlic bread or some warm dinner rolls for dipping in that delicious broth. A simple side salad with lemon vinaigrette can also add a refreshing balance alongside the creamy texture of the soup.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls—this makes for a charming presentation that’s also practical, as the bread absorbs the flavorful broth. Alternatively, layering the soup with a little extra Parmesan and broiling just before serving will give a melty, golden cheese crust on top.
Make Ahead and Storage
Storing Leftovers
You can keep any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, so the next-day soup is just as delicious.
Freezing
This soup freezes well, but to preserve the best texture, freeze the broth and chicken separately from the pasta. Pasta can become mushy if frozen with the soup, so add it fresh when reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add freshly cooked pasta if frozen separately to maintain perfect texture. Avoid boiling to keep the cream from separating.
FAQs
Can I use leftover cooked chicken for this soup?
Absolutely! Using leftover cooked chicken can save time. Just add it to the soup towards the end of cooking to warm through without overcooking.
Is there a way to make this soup lighter?
Yes, you can substitute half-and-half or whole milk for heavy cream to reduce fat content. Keep in mind the soup will be less rich but still tasty and comforting.
What types of pasta work best in this Creamy Chicken Pasta Soup Recipe?
Short pasta shapes like rotini, penne, or shells are ideal since they hold onto soup well and provide a nice bite without becoming overly soft.
Can I make this soup dairy-free?
You can try substituting the heavy cream and milk with coconut milk or another dairy-free alternative. Adjust seasoning accordingly as it will change the flavor slightly.
How can I thicken the soup if it’s too thin?
To thicken, simmer the soup uncovered to reduce the liquid, or mix a small amount of cornstarch with cold water and whisk it in while simmering until the soup reaches your desired consistency.
Final Thoughts
This Creamy Chicken Pasta Soup Recipe is one of those dishes that welcomes you with open arms. It’s wonderfully easy to make but feels indulgent and special on your palate. Once you’ve tried it, I’m confident it’ll become one of your trusted go-to recipes for cozy nights and comforting meals. Give it a try and enjoy every creamy, flavorful spoonful!
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Creamy Chicken Pasta Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
A rich and comforting creamy chicken pasta soup featuring tender chicken breasts simmered in a savory broth with aromatic herbs, combined with tender pasta, sweet peas, and finished with Parmesan cheese and fresh parsley for a hearty meal perfect for any day.
Ingredients
Chicken and Broth
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cups chicken broth
Vegetables and Aromatics
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
Dairy and Cheese
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese
Herbs and Seasonings
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon chopped fresh parsley
Pasta
- 8 ounces pasta (such as rotini or penne)
Instructions
- Heat the pot: Heat a large pot or Dutch oven over medium heat to prepare for sautéing the aromatics and chicken.
- Warm olive oil: Add the olive oil to the pot and allow it to warm up to coat the bottom, enhancing flavor and preventing sticking.
- Sauté onions: Add the diced onion to the hot oil and cook for about 4 minutes, stirring occasionally, until they soften and become translucent.
- Add garlic: Stir in the minced garlic and cook for 1 minute more, stirring constantly to avoid burning and to release its fragrance.
- Season the aromatics: Sprinkle dried thyme, dried basil, salt, and black pepper over the onions and garlic, stirring for 30 seconds to blend flavors and awaken the herbs’ aromas.
- Cook chicken breasts: Place the chicken breasts directly in the pot with the aromatics and cook for 5-6 minutes on each side until lightly browned, developing a delicious crust.
- Add chicken broth: Pour the chicken broth into the pot and bring it to a simmer to start cooking the chicken through.
- Simmer chicken: Let the chicken cook in the simmering broth for 15-20 minutes until fully cooked with an internal temperature of 165°F.
- Remove and shred chicken: Take the chicken out of the pot and set aside to cool slightly, then shred it with two forks into bite-sized pieces.
- Return chicken to pot: Add the shredded chicken back into the broth, stirring to incorporate evenly.
- Add dairy: Stir in the heavy cream and whole milk to create a creamy base for the soup.
- Simmer soup: Bring the soup mixture to a gentle simmer and cook for 5 minutes to meld the flavors and heat through.
- Cook pasta separately: In a separate pot, bring salted water to a boil, then cook the pasta according to package instructions (8-10 minutes) until al dente and drain well.
- Add peas to soup: Stir the frozen peas into the soup and cook for 2-3 minutes until heated through.
- Combine pasta and cheese: Add the drained pasta and grated Parmesan cheese to the pot, stirring until the cheese melts and the soup turns creamy and cohesive.
- Adjust seasoning: Taste and add more salt or pepper as needed to suit your preference.
- Garnish and serve: Ladle the creamy chicken pasta soup into bowls and sprinkle with fresh chopped parsley for a fresh finish before serving.
Notes
- Be careful not to burn the garlic when sautéing; stir constantly and watch the heat.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F.
- You can substitute heavy cream with half-and-half for a lighter version.
- Fresh herbs can be used in place of dried for a brighter flavor, adjusting quantities accordingly.
- Cook pasta separately to avoid overcooking or sogginess in the soup.
