Slow Cooker Chicken Alfredo Soup - Super Tasty Recipes

Start Cooking

Prep Time:15

Cook Time:4 30

Total Time:4 45

Ingredients

1 ½ pounds boneless, skinless chicken breasts (diced into bite size pieces)
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper
1 small yellow onion (finely diced)
4 cloves garlic (minced)
4 cups chicken broth
4 ounces cream cheese (softened and cubed)
1 cup heavy cream
1 cup Parmesan cheese (shredded)
8 ounces dry trumpet pasta (such as campanelle)
2 cups baby spinach
1 tbsp fresh parsley (chopped)
grated Parmesan (for serving)

Instructions

Step 1: Add the Chicken - Place the diced chicken in the bottom of a 6 quart slow cooker. Try to spread the pieces into a fairly even layer rather than leaving them piled in one spot. This gives them plenty of contact with the seasonings and broth and helps everything cook at a similar pace.
Step 2: Season the Chicken - Sprinkle the Italian seasoning, garlic powder, onion powder, salt, and black pepper evenly over the chicken. I like to make sure the seasoning reaches as much of the chicken as possible because this is where you start building flavor. There is no need to brown the chicken first, which saves both time and another pan to wash.
Step 3: Add the Onion and Garlic - Scatter the finely diced onion and minced garlic around and over the chicken. As they slowly cook, the onion softens and the garlic mellows into the broth. By the time the chicken is done, those flavors have worked their way through the whole soup base.
Step 4: Pour In the Broth - Pour the chicken broth over everything in the slow cooker. Put on the lid and cook on LOW for about 3 1/2 to 4 1/2 hours. The chicken should be tender and cooked to an internal temperature of 165°F. Slow cookers can run differently, so checking toward the earlier end of the cooking window is a good habit.
Step 5: Remove the Cooked Chicken - Once the chicken is fully cooked and tender, carefully remove it from the slow cooker and place it on a plate or in a bowl for a few minutes. You will add it back shortly. Taking it out now gives you room to whisk the cream cheese into the broth without having chicken pieces getting in the way.
Step 6: Make the Broth Creamy - Add the softened, cubed cream cheese to the hot broth. Whisk gently until it is mostly melted and incorporated. A few tiny bits are fine because they will continue smoothing out as you add the remaining dairy, but starting with room temperature cream cheese makes this stage much easier.
Step 7: Add the Cream and Parmesan - Stir in the heavy cream, followed by the Parmesan cheese. Keep stirring until the Parmesan melts into the broth and everything looks creamy and smooth. This is the moment when the soup starts smelling unmistakably like Alfredo, and it is usually the point when somebody wanders into my kitchen to ask when dinner will be ready.
Step 8: Cook the Pasta - Stir the dry pasta directly into the creamy broth. Cover the slow cooker and switch it to HIGH. Cook for about 20 to 30 minutes, stirring once or twice along the way. Start checking the pasta near the 20 minute mark because slow cookers vary, and you want the pasta just tender rather than soft and swollen.
Step 9: Return the Chicken and Add Spinach - Add the cooked chicken back to the slow cooker, then stir in the baby spinach. Cover and cook for another 5 to 10 minutes, just until the spinach has wilted and the chicken is hot again. At this point the soup should be creamy, hearty, and thick enough to coat the pasta while still having plenty of broth.
Step 10: Finish and Serve - Stir in the fresh parsley, then taste the soup and adjust the salt and pepper if needed. Ladle it into bowls while it is nice and hot. Finish each serving with extra grated Parmesan and get it to the table while everybody can still smell that garlic and cheese coming off the bowl.

Notes

Substitutions

Chicken thighs: Boneless, skinless chicken thighs can replace the chicken breasts if you prefer darker meat with a slightly richer flavor.
Half and half: Use half and half instead of heavy cream when you want a lighter broth, keeping in mind that the finished soup will not be quite as rich.
Different short pasta: Rotini, bow ties, small shells, or another short pasta can stand in for campanelle.
Frozen spinach: Thawed frozen chopped spinach works in place of fresh spinach as long as you squeeze out the excess moisture before adding it.
Pecorino Romano: Replace part of the Parmesan with Pecorino Romano when you want a sharper, saltier cheese flavor.

Variations

Chicken Bacon Alfredo Soup: Stir in 6 slices of cooked, crumbled bacon shortly before serving for a smoky, savory addition that goes especially well with the creamy broth.
Spicy Chicken Alfredo Soup: Add 1/2 teaspoon crushed red pepper flakes with the other seasonings if your family enjoys a little warmth.
Mushroom Chicken Alfredo Soup: Add 8 ounces of sliced mushrooms along with the onion and garlic for an earthy variation that makes the soup feel even heartier.
Extra Cheesy Alfredo Soup: Stir in 1/2 cup shredded mozzarella with the Parmesan for extra cheese pull and an even richer texture.

Tips and Tricks

Grate the Parmesan yourself: Freshly grated Parmesan melts more smoothly than many packaged shredded varieties and gives the broth a creamier consistency.
Do not overcook the pasta: The pasta keeps absorbing liquid as the soup sits, so stop cooking when the noodles are just tender.
Adjust the thickness as needed: If the soup thickens more than you like after the pasta goes in, stir in a splash of warm chicken broth until it reaches the consistency your family prefers.
Soften the cream cheese first: Room temperature cream cheese blends into the hot broth much more easily and helps you avoid stubborn little lumps.
Add dairy near the end: Keeping the cream cheese, heavy cream, and Parmesan out of the long cooking stage helps the broth stay smooth instead of separating.
Taste before adding extra salt: Chicken broth and Parmesan can both be fairly salty, so give the finished soup a taste before reaching for the salt shaker.
Keep an eye on your slow cooker: Pasta cooking times vary from one slow cooker to another, so checking early can save you from mushy noodles.

Serving Ideas

Garlic bread: A warm slice of garlic bread is made for dragging through the creamy broth at the bottom of the bowl.
Simple green salad: A crisp salad with a tangy dressing gives you a fresh contrast to the rich Alfredo flavors.
Roasted broccoli: Broccoli brings a little texture and fits naturally beside chicken, Parmesan, and garlic.
Crusty bread: Set a loaf on the table and let everybody tear off pieces for dipping into the soup.
Extra Parmesan: Put a small bowl of freshly grated Parmesan on the table so everyone can add as much as they like.
Fresh parsley: A little extra parsley over each bowl adds color and makes a weeknight dinner feel just a bit more finished.

Storage and Make Ahead Tips

Refrigerate leftovers: Store cooled Slow Cooker Chicken Alfredo Soup in an airtight container in the refrigerator for up to 3 days.
Expect the soup to thicken: The pasta will continue absorbing some of the broth as it sits, so leftovers will usually be thicker the next day.
Loosen it while reheating: Add a splash of chicken broth, milk, or cream when reheating to bring the soup back to a creamy, spoonable consistency.
Reheat gently: Warm the soup over medium low heat on the stove or microwave individual portions in short intervals, stirring frequently.
Avoid boiling leftovers: High heat can cause a creamy dairy based broth to separate, so gentle reheating gives you the best texture.
Cook pasta separately for meal prep: If you know most of the soup will be saved for later, prepare the pasta separately and add it to each bowl as needed.
Skip freezing the finished soup: Pasta and dairy can both change texture after freezing and thawing, so this soup is at its best enjoyed fresh or refrigerated for a few days.

Private Notes

Click here to add your own private notes.

Servings: servings