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Chicken Alfredo Pasta Soup with Elbow Rigati Pasta

Cooking Time: 40 minutes


  • 300 gm Perfetto Elbow Rigati Pasta
  • 2 tbsp butter
  • ½ onion, diced
  • 100 gm baby carrots, halved and sliced into half-moons
  • 2 cloves garlic, minced
  • 450 gm chicken breasts, small cubes
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ¼ c flour
  • 4 C chicken stock
  • 1 C cooking cream
  • 1 tsp red pepper flakes
  • 2 C shredded Parmesan cheese
  • 50 gm fresh baby spinach


  • 1.
    Cook the pasta as written on pack to al dente, drain well and set aside.
  • 2.
    I1. n a large pot over medium-high heat, add butter and let it melt. Add onion and carrots. Cook the vegetables until the onions are translucent, about 3 minutes. Add the garlic and cook for 30 seconds.
  • 3.
    Then add the chicken cubes, salt and pepper, stir to combine. Cook just to get a little color on the chicken, stirring occasionally.
  • 4.
    Sprinkle the flour over the chicken and veggies, stir to coat everything and continue cooking for 2 to 3 minutes.
  • 5.
    Stir in chicken stock, cooking cream and red pepper flakes. Continue cooking until the soup thickens, 5 to 10 minutes.
  • 6.
    Add cooked pasta to the pot and cook for 2 minutes.
  • 7.
    Remove the pot from the heat and sprinkle a handful of parmesan cheese over the soup and stir, once it has melted add another handful and so on until all cheese is in.
  • 8.
    Add fresh baby spinach and stir then pour into soup bowls, garnish with more red pepper flakes and serve.

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