Ingredients
Method
- Place the sliced chicken in a bowl. Drizzle with oil and season with garlic powder, Kinder’s Grilled Chicken Seasoning, Complete Seasoning, and smoked paprika. Massage until evenly coated.
- Heat avocado oil in a large pot over medium-high heat. Add the chicken and sear for about 4–5 minutes per side, until golden and cooked through. Transfer to a plate and set aside.
- In the same pot, melt the butter. Add the diced shallot and minced garlic and sauté for 1–2 minutes until fragrant. Sprinkle in the flour and whisk constantly for 1 minute until smooth and lightly golden.
- Slowly whisk in the chicken broth to prevent lumps. Stir in the heavy cream and softened cream cheese, then simmer until smooth and creamy.
- Season the soup with garlic powder, onion powder, Italian seasoning, salt, black pepper, fresh oregano, and parsley. Simmer gently for 5–7 minutes.
- Add the pasta directly to the pot and simmer for 10–12 minutes, stirring occasionally, until tender.
- Chop the cooked chicken into bite-sized pieces and return it to the pot. Stir in the Parmesan and mozzarella until melted and velvety. Taste and adjust seasoning as needed.
- Ladle into bowls, garnish with extra parsley, and serve warm.
Notes
For the creamiest texture, keep the heat on low after adding the cream cheese and cheeses—high heat can cause the dairy to separate.
Break long pasta (like spaghetti) into small pieces before adding so every spoonful gets noodles; short shapes like rotini or penne also work great.
If the soup thickens too much as it sits, stir in a splash of broth or milk while reheating to loosen it back up.
For extra Alfredo flavor, add a little more Parmesan at the end, or finish each bowl with a pinch of black pepper.
Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, stirring often.
Serving idea: Pair with garlic bread, rolls, or a simple green salad to balance the richness.