There’s just something about creamy chicken pasta soup that feels like a hug in a bowl. The kind of recipe that chases away chilly evenings, busy weekday stress, and even those “Mom, I’m hungry again!” moments (every mom knows this struggle too well).
I first made this when my youngest caught a winter cold, and I wanted something hearty yet soothing. Let’s just say the pot was empty in less than an hour—and now it’s a regular on our family’s dinner rotation.
Table of Contents
Why You’ll Love This Creamy Chicken Pasta Soup
- Quick and easy: Ready in under 40 minutes.
- Family-approved: Cheesy, creamy, and kid-friendly.
- One-pot wonder: Less cleanup = more time for yourself.
- Cozy and filling: A balance of protein, veggies, and pasta.
What Does Creamy Chicken Pasta Soup Taste Like?
Imagine chicken noodle soup, but dressed up in its Sunday best. It’s rich and velvety thanks to cream cheese and cheddar, while the broth keeps it hearty without being too heavy. The little pasta pieces soak up all that cheesy goodness, and the spinach adds a fresh, earthy finish. Basically—it tastes like comfort.
Ingredients You’ll Need for Creamy Chicken Pasta Soup
One of the reasons I adore making creamy chicken pasta soup is that it uses pantry staples and fresh ingredients you probably already have on hand. Each ingredient plays an important role in building that irresistible creamy, cheesy flavor. Let’s break it down:
- Cooked chicken breast (1 lb): Shredded or chopped chicken breast is best for this recipe. I often grab a rotisserie chicken from the store when I’m in a rush—it adds extra flavor and saves time.
- Low-sodium chicken broth (4 cups): This forms the cozy base of the soup. Low-sodium broth allows you to control the seasoning, but you can also swap in vegetable broth if you prefer.
- Olive oil (2 teaspoons): Just enough to sauté the veggies and add a subtle richness.
- Onion (1/2 cup, chopped): A classic soup starter that builds depth of flavor.
- Carrots (1 cup, diced): They add natural sweetness and beautiful color to the broth.
- Celery (1/2 cup, diced): A must-have for balancing flavors and giving the soup that comforting “chicken noodle soup” vibe.
- Garlic (2 cloves, minced): Fresh garlic brings warmth and a fragrant boost.
- Cheddar cheese (1 1/2 cups, shredded): Mild cheddar melts beautifully into the broth, creating that signature creamy texture.
- Cream cheese (1 cup, softened): This is the secret to making the soup extra velvety and indulgent.
- Heavy cream (1/2 cup): Rounds out the broth with richness—don’t skip it!
- Kosher salt and fresh black pepper (to taste): Simple seasonings that tie everything together.
- Ditalini pasta (2 cups, uncooked): I love using this small pasta because it soaks up the broth perfectly, but feel free to substitute with shells, elbows, or any small pasta you have on hand.
- Spinach (2 cups, chopped): Stirred in at the end, spinach wilts down and adds a lovely pop of color and nutrition.
- Parmesan cheese (1/2 cup, optional garnish): A sprinkle on top makes each bowl feel extra special.
👉 If you’re as much of a soup lover as I am, you’ll also enjoy my Broccoli Cheddar Soup with Shells. It has that same creamy comfort factor but with a cheesy broccoli twist!
This combination of hearty protein, tender pasta, fresh vegetables, and creamy cheeses transforms simple ingredients into the coziest one-pot dinner. It’s what makes creamy chicken pasta soup so family-friendly and weeknight approved.
Step-by-Step Instructions for Creamy Chicken Pasta Soup
Making creamy chicken pasta soup is much easier than you’d think, and the whole process comes together in one pot. Here’s a detailed, step-by-step guide so you’ll feel confident from start to finish:
Step 1: Sauté the Vegetables
- In a large Dutch oven or heavy-bottomed soup pot, heat 2 teaspoons of olive oil over medium heat.
- Add the chopped onion, carrots, celery, and garlic.
- Cook for about 5–6 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. This step is where the flavor foundation begins, so don’t rush it.
💡 Tip: Sautéing vegetables first brings out their natural sweetness and adds depth to the creamy broth.
Step 2: Add the Chicken and Broth
- Stir in the shredded or chopped chicken. If you’re using rotisserie chicken, this is where the magic happens—it infuses the broth with even more flavor.
- Pour in 4 cups of low-sodium chicken broth and give everything a good stir.
- Mix in the cream cheese (softened so it blends easily) and the heavy cream.
- Cover the pot and bring it all to a gentle boil, then reduce to a simmer for 12–15 minutes.
This simmering stage allows the broth to become creamy and luxurious while marrying the flavors of the chicken and vegetables.
Step 3: Add Pasta and Cheese
- Once the soup has simmered, stir in the uncooked ditalini pasta.
- Add the shredded cheddar cheese and keep stirring until it melts into the broth, creating that signature velvety texture.
- Let the soup simmer for another 10 minutes or until the pasta is cooked al dente.
💡 Tip: Keep an eye on the pasta—overcooking will make it mushy. If you plan to save leftovers, you can cook the pasta separately and stir it in when reheating.
Step 4: Stir in Spinach
- Just before serving, toss in the chopped spinach.
- Stir gently until the spinach wilts and blends beautifully into the creamy broth.
This step adds a fresh, vibrant pop of green that balances out the richness of the soup.
Step 5: Season and Serve
- Taste the soup and season with kosher salt and freshly ground black pepper as needed.
- Ladle the soup into bowls, and if you’re feeling extra cozy, sprinkle with parmesan cheese.
That’s it! Your warm, hearty creamy chicken pasta soup is ready to enjoy.
👉 Looking for another comforting one-pot dinner? Try my Creamy Greek Lemon Chicken Soup for a bright, citrusy twist that’s equally cozy but refreshingly different.
Tips and Tricks for Perfect Creamy Chicken Pasta Soup
- Too thick? Add more broth a little at a time until it reaches your desired consistency.
- Make it spicy: Stir in a spoonful of Sriracha for a gentle kick.
- Keep pasta firm: Cook it separately if you plan to store leftovers—it won’t get mushy.
- Veggie swap: Try mushrooms, peas, or leeks for extra flavor.
Storage for Creamy Chicken Pasta Soup
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze without pasta for up to 2 months (add fresh pasta when reheating).
- Reheat: Warm gently on the stove, adding a splash of broth or cream if needed.
FAQs
Can I use leftover turkey instead of chicken?
Yes! It’s perfect for post-Thanksgiving leftovers.
Can I make it gluten-free?
Absolutely—just swap in your favorite gluten-free pasta.
Can I skip the cream cheese?
You can, but it won’t be as creamy. Try adding extra cheddar instead.
Conclusion
If your week has been hectic (whose isn’t?), a pot of creamy chicken pasta soup is exactly what you need. It’s comforting, filling, and guaranteed to bring smiles around the table. Next time life feels a little too fast, slow it down with a bowl of this goodness—you deserve it.
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Creamy Chicken Pasta Soup: The Best Comfort Food BowlCreamy Chicken Pasta Soup served in a rustic bowlCreamy Chicken Pasta Soup: The Best Comfort Food Bowl
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Pasta Soup is rich, hearty, and full of comforting flavors. Loaded with tender chicken, vegetables, pasta, and a creamy, cheesy broth — it’s the ultimate one-pot comfort meal.
Ingredients
- 1 lb (450g) cooked shredded or chopped chicken breast (or rotisserie chicken)
- 4 cups (1l) low-sodium chicken broth, or vegetable broth
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 1 1/2 cups shredded mild cheddar cheese
- 1 cup cream cheese, softened
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt and fresh black pepper
- 2 cups uncooked ditalini pasta (or any other small pasta)
- 2 cups chopped spinach
- 1/2 cup parmesan cheese for garnish, optional
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until vegetables are soft, about 5–6 minutes.
2. Add minced garlic and cook for another minute until fragrant.
3. Stir in the cooked shredded chicken and continue to cook for 2–3 minutes.
4. Pour in the chicken broth, heavy cream, and softened cream cheese. Stir to combine. Cover and bring to a boil.
5. Reduce heat and let simmer for 15 minutes.
6. Add the uncooked ditalini pasta and shredded cheddar cheese. Simmer until the pasta is tender, about 10 minutes.
7. Stir in chopped spinach and cook until wilted.
8. Season with kosher salt and black pepper to taste.
9. Serve hot, garnished with parmesan cheese if desired.
Notes
To adjust the consistency, add more chicken broth if the soup becomes too thick. For added flavor, stir in a splash of Sriracha or red pepper flakes. You can also cook the pasta separately if you prefer a thinner soup consistency.
