The “Velvet Bowtie” Chicken Alfredo Soup
This is a one-pot wonder that delivers all the luxury of a white-tablecloth dinner in a rustic ceramic bowl.
| Category | Details |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Yield | 6 servings |
🍴 Ingredients
- The Base:
- 2 tbsp Unsalted butter
- 1 lb Chicken breast, cubed (seasoned with salt & pepper)
- 3 cloves Garlic, minced
- 2 tbsp All-purpose flour
- The Liquid Gold:
- 4 cups Chicken broth
- 2 cups Heavy cream (or Half-and-Half for a lighter version)
- 1 tsp Italian seasoning & ½ tsp Onion powder
- The Heart:
- 8 oz Bowtie pasta (unbaked)
- 2 cups Fresh spinach (optional, for a pop of color)
- 1 cup Freshly grated Parmesan cheese (don’t use the green can here!)
👩🍳 Instructions
1. The Savory Sear
- In a large Dutch oven or heavy pot, melt the butter. Add the chicken and cook until golden brown on all sides.
- Stir in the garlic and cook for 1 minute until the kitchen smells like heaven.
2. The Secret Roux
- Sprinkle the flour over the chicken and garlic. Stir for 2 minutes to “cook out” the raw flour taste. This creates the thickening base for your soup.
3. The Gentle Simmer
- Slowly pour in the chicken broth and heavy cream, whisking constantly to ensure no flour lumps remain. Add the Italian seasoning and onion powder.
- Bring to a gentle boil, then drop in the bowtie pasta.
4. The Noodle “Al Dente”
- Simmer for 10–12 minutes (or according to pasta package directions).
- The “Noodle” Note: The pasta will continue to absorb liquid as it sits. If the soup gets too thick, simply splash in a little more broth.
5. The Parmesan Finish
- Turn off the heat. Stir in the Parmesan cheese and spinach. The residual heat will melt the cheese into a silky ribbon and wilt the spinach perfectly.
The “Bread Bowl” Move: To truly elevate this for a cold night, serve it inside a hollowed-out sourdough bread bowl. Brush the inside of the bread with garlic butter and toast it for 5 minutes before pouring in the soup.