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Macaroni Grill Pasta Milano Soup

Prep Time 5 mins
Cook Time 20 mins
Servings 4
Calories 623 kcal


  • Dutch Oven


  • 2 tbsp butter
  • 1 small yellow onion, diced
  • 1 clove garlic, minced
  • 1 tbsp all-purpose flour
  • 2 cups chicken broth
  • 2 (16 oz) jars Alfredo sauce
  • 1 cup whole milk
  • 1/4 cup heavy cream (optional, for extra creaminess)
  • 2 cups boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 (4 oz) cans sliced mushrooms, drained
  • 1/2 cup sliced cherry tomatoes
  • 2 tbsp chopped fresh parsley
  • 1 package cooked bow-tie pasta
  • salt and pepper to taste


  • Cook the pasta according to the package directions.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken, and cook for 5-6 minutes, until chicken is cooked through. Remove from pan, and keep warm.
  • Melt the butter in a Dutch oven or stockpot over medium-high heat, and cook the onions and garlic for about 5 minutes until soft and translucent.
  • Add the flour, and stir to combine.
  • Next, add the broth, Alfredo sauce, milk, and heavy cream (if using) and stir to combine. Increase the heat and bring it to a boil, stirring regularly, until the sauce thickens slightly.
  • Add the grilled chicken, tomatoes, and mushrooms to the pot. Stir to combine, and return to a boil. Reduce the heat to medium-low and simmer with a lid on for 15 minutes, stirring occasionally.
  • Finally, add the parsley and cooked bow-tie pasta. Stir to combine and simmer for another 2 minutes. Add salt and pepper to taste, and serve hot.


  • If you want your Pasta Milano to have more of a creamy, soupy consistency, simply add more half and half or milk. 
  • For a vegetarian option, omit the chicken pieces.