Easy One Pot Chicken Alfredo Soup

Easy One Pot Chicken Alfredo Soup

raw material

8 servings

• 2 boneless skinless chicken breasts, diced into ½-inch cubes
• 1 teaspoon kosher salt, plus more to taste
• ½ tsp freshly ground black pepper, for better taste
• 1 tablespoon olive oil, plus more as needed
• 3 tablespoons unsalted butter
• 2 shallots, chopped
• 3 cloves garlic, chopped
• ¼ cup all-purpose flour (25 g)
• ½ cup dry white wine (120 ml), such as Sauvignon Blanc
• 7 cups low-sodium chicken stock (1.6 liters)
• ½ lb dry fettuccine (225 g), chopped into 1-inch (2.54 cm) pieces
• 1 cup heavy cream (240 ml)
• ½ cup Parmesan cheese (65 g), grated, plus more for garnish, plus 2 tablespoons
• 4 cups baby spinach (160 g)

Nutritional Information

View information

• Calories 1061
• Fat 72g
• Carbohydrates 82g
• Fiber 2g
• sugar 11g
• 20g protein

An estimate based on a serving size.

Prepare

1. In a medium bowl, season chicken with salt and pepper and toss to coat.
2. In a large Dutch oven or heavy-bottomed skillet, heat olive oil over medium-high heat until it shimmers. Working in batches, cook the chicken, turning the pieces halfway through, until lightly browned on all sides, 5-6 minutes per batch. If the pan seems dry, add more olive oil as needed between batches. Remove chicken from pan and set aside.
3. Reduce heat to medium and add butter. Once melted, add the shallots. Cook for 2-3 minutes, until translucent. Add the garlic and cook for 1-2 minutes, until fragrant. Add the flour, stirring to coat the aromatics. Cook for 1-2 minutes, until the flour is just cooked but not yet starting to brown.
4. Pour the white wine into the pan to deglaze, scraping up any browned bits from the bottom. Add chicken stock and season with salt. Increase heat to medium-high and bring to a boil. Once boiling, add the fettuccine and cook for 7 minutes, stirring occasionally to prevent the pasta from sticking to the bottom of the pan or clumping.
5. Add chicken and heavy cream and stir to combine. Add the Parmesan cheese, a few tablespoons at a time, stirring well between each addition to make sure the cheese melts smoothly. Stir in the spinach and cook for 1-2 minutes, until wilted. Season with salt and pepper. The soup will thicken slightly as it cools.
6. Spoon into bowls and serve hot with a sprinkle of pepper and Parmesan cheese.
7. enjoy!