Welcome to Tasty Times! With each edition of The Rip this semester, I will be sharing one of my own favorite recipes. Ranging everything from desserts to dinners, there will be something for every occasion.

Here’s a recipe for a creamy chicken alfredo soup that’s easy to make and impressive for dinner parties!

Yield: 1 pot, 8 servings

Prep time: 5 minutes

Cook time: 40-50 minutes

Total time: 45-55 minutes

Ingredients

2 chicken Breasts

40 oz chicken broth

3 cups of heavy whipping cream

1 shallot, diced

3 tablespoons of garlic, minced

1 half stick of butter

3 tablespoons flour

1 cup mozzarella cheese

½ cup parmesan cheese

1 tablespoon pepper

1 tablespoon garlic salt

2 teaspoons paprika

1 tablespoon italian seasoning

½ pound of your pasta of choice (I used Cavatappi)

Cooking instructions

Season your chicken breast on both sides with pepper, garlic salt, and paprika. In a pot, cook the chicken until it is fully cooked then remove from the pot. In the same pot add in your diced shallot and minced garlic followed by the half stick of butter. Allow the butter to melt then add in your flour. Whisk the flour, garlic, shallot, and butter together until combined. Then add in all of your chicken broth and bring it to a simmer. Once simmering, add in your pasta and allow it to cook. Once pasta is tender, then add the heavy whipping cream. Mix in the heavy whipping cream as well as both of the cheeses and the italian seasoning.

And there you have it! You can serve this alone or with a side like garlic bread or a salad!