Creamy Chicken Pasta Soup
* 1 lb chicken breast, diced or sliced
* 1 medium onion, finely chopped
* 4–5 cups chicken broth
* 1–2 carrots, sliced
* 1–2 cups frozen veggies (peas, corn, green beans, etc.)
* 2–4 cloves garlic, minced
* ½ cup sun-dried tomatoes, chopped
* ½ cup small pasta (rotini, shells, ditalini, whatever you’ve got)
* 3–4 oz cream cheese
* ¼–½ cup heavy cream or milk (or a mix)
* Olive oil or butter
* Salt & black pepper
* Italian seasoning or thyme + basil
* Paprika (smoked if you have it)
* Optional: red pepper flakes
1. Heat oil or butter over medium heat. Add onion + a pinch of salt. Cook 4–5 minutes until soft and slightly sweet.
2. Add garlic & sun-dried tomatoes Stir in garlic and tomatoes. Cook ~30 seconds until fragrant.
3. Chicken goes in (lightly seasoned) Add chicken, paprika, pepper, and herbs. Cook just until no longer pink on the outside.
4. Pour in chicken broth. Add carrots + frozen veggies.
Simmer 10–12 minutes.
5. Add rotini and cook until just tender.
6. Lower heat. Stir in cream cheese until melted.
Add milk/heavy cream slowly until it’s the texture you love.
7. Add salt if needed. More herbs if you want cozy.
Red pepper flakes if you want warmth.
This creamy chicken pasta soup has quickly become one of my go-to comfort foods for busy weeknights. What I love most about this recipe is its versatility and the balance between creamy richness and hearty vegetables. The combination of sun-dried tomatoes and garlic adds a depth of flavor that really elevates the soup beyond a simple chicken broth base. I usually prepare this in a large pot so I have leftovers that taste even better the next day, as the flavors meld beautifully overnight. Sometimes, I swap out the small rotini for ditalini or shells, depending on what pasta I have on hand, and I find that the soup still turns out wonderfully. For added nutrition and texture, I like to toss in a mix of frozen peas, corn, and green beans, which not only adds color but also keeps the soup vibrant and filling without extra effort. The cream cheese melts smoothly to create a velvety base, while a splash of heavy cream or milk is perfect for adjusting the soup's consistency to my liking. A pinch of smoked paprika and Italian seasoning brings a subtle smokiness and herbaceous aroma that makes this dish feel extra cozy. On days when I want a little kick, a dash of red pepper flakes does the trick without overpowering the overall flavor. If you’re aiming for a dairy-free option, you can substitute the cream cheese and cream with coconut milk or a dairy-free cream alternative, which still yields a creamy texture with a subtle nutty flavor. Overall, this creamy chicken pasta soup is a reliable, satisfying dish that’s easy to customize. Whether you’re new to cooking or looking for a simple yet flavorful meal, I highly recommend giving this recipe a try—it’s literally one of my all-time favorites for a reason!
