Garlic Parmesan Chicken Chowder Recipe

Introduction

This Garlic Parmesan Chicken Chowder is a comforting and creamy soup packed with tender chicken, cheesy goodness, and a hint of spice. Perfect for a cozy meal, it’s easy to prepare and full of rich, satisfying flavors.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes
• 1 medium yellow onion, diced
• 2 teaspoons garlic, minced
• 4 cups (32 ounces) chicken broth
• 1 cup (238 g) heavy cream
• 1 cup whole milk
• 1 ½ cups (139.5 g) small shell pasta, uncooked
• 1 cup (100 g) Parmesan cheese, freshly grated, plus more for serving
• ½ cup (56.5 g) mozzarella cheese, shredded
• Fresh parsley, chopped, for garnish

Instructions

1. Step 1: In a medium bowl, combine the diced chicken with salt, Italian seasoning, black pepper, and crushed red pepper flakes. Toss until evenly coated.
2. Step 2: Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the seasoned chicken and cook for 3-4 minutes, stirring occasionally, just until lightly browned on the outside. Use a slotted spoon to transfer the chicken to a bowl and set aside.
3. Step 3: In the same pot, add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
4. Step 4: Slowly pour in the chicken broth, then stir in the heavy cream and whole milk, whisking until smooth.
5. Step 5: Add the uncooked pasta and the partially cooked chicken back into the pot. Bring to a gentle simmer and cook uncovered, stirring occasionally, for 10–12 minutes until the pasta is tender and the chicken reaches an internal temperature of 165°F.
6. Step 6: Reduce the heat to low and stir in the Parmesan and mozzarella cheeses until melted and smooth.
7. Step 7: Serve the chowder warm, garnished with extra Parmesan cheese and chopped fresh parsley.

Tips & Variations

• For a thicker chowder, allow it to simmer a few extra minutes to reduce the liquid or add a tablespoon of flour mixed with water before adding the broth.
• Swap the small shell pasta with elbow macaroni or diced potatoes for a different texture.
• Add cooked bacon or smoked sausage for extra smoky flavor.
• Use half-and-half instead of heavy cream and whole milk for a lighter version.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling, stirring occasionally. You may need to add a splash of milk or broth when reheating to restore the creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw?

Yes, you can use cooked chicken to save time. Add it during the last few minutes of simmering just to warm through, as it won’t need to cook further.

Is it possible to make this chowder dairy-free?

To make it dairy-free, substitute the heavy cream and milk with coconut milk or another plant-based milk, and use a dairy-free cheese alternative or omit the cheese altogether.

Garlic Parmesan Chicken Chowder Recipe

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★★★★★

4.8 from 359 reviews

This creamy Garlic Parmesan Chicken Chowder is a hearty, comforting soup featuring tender chicken, small shell pasta, and a rich blend of Parmesan and mozzarella cheeses. Infused with garlic and Italian seasoning, it’s a perfect one-pot meal for chilly days, offering a delicious balance of savory flavors and creamy textures.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 1 pound boneless, skinless chicken breasts, diced into bite-sized pieces
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes

Soup Base

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, diced
• 2 teaspoons garlic, minced
• 4 cups (32 ounces) chicken broth
• 1 cup (238 g) heavy cream
• 1 cup whole milk

Pasta and Cheese

• 1 ½ cups (139.5 g) small shell pasta, uncooked
• 1 cup (100 g) Parmesan cheese, freshly grated, plus more for serving
• ½ cup (56.5 g) mozzarella cheese, shredded

Garnish

• Fresh parsley, chopped

Instructions

1. Season chicken: In a medium bowl, combine the diced chicken with kosher salt, Italian seasoning, freshly ground black pepper, and crushed red pepper flakes. Toss until the chicken pieces are evenly coated with the spices.
2. Heat oil and brown chicken: Heat 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium heat until shimmering. Add the seasoned chicken and cook for 3-4 minutes, stirring occasionally, just until the chicken is lightly browned on the outside. Use a slotted spoon to transfer the chicken to a bowl and set aside.
3. Cook onions and garlic: In the same pot, add the diced yellow onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
4. Add chicken broth: Slowly pour in 4 cups of chicken broth to the pot with the softened onions and garlic, stirring gently.
5. Stir in cream and milk: Whisk in 1 cup heavy cream and 1 cup whole milk until the mixture is smooth and well combined.
6. Add pasta and chicken, then simmer: Return the partially cooked chicken to the pot and add the uncooked small shell pasta. Bring the mixture to a gentle simmer uncovered, stirring occasionally, for 10-12 minutes until the pasta is tender and the chicken is fully cooked, reaching an internal temperature of 165°F.
7. Reduce heat and add cheese: Lower the heat to low and stir in 1 cup freshly grated Parmesan cheese and ½ cup shredded mozzarella cheese until melted and the chowder is creamy and smooth.
8. Garnish and serve: Serve the chowder warm, garnished with extra Parmesan cheese and freshly chopped parsley.

Notes

• Ensure the chicken is cooked through to a safe internal temperature of 165°F before serving.
• For a thicker chowder, reduce the amount of milk slightly or simmer a bit longer after adding the cheese.
• Freshly grated Parmesan cheese melts better and offers a richer flavor than pre-grated.
• Use small shell pasta or another small pasta shape for best texture and bite.
• This chowder can be stored in the refrigerator for up to 3 days and reheated gently on stovetop or microwave.

Keywords: Garlic Parmesan Chicken Chowder, chicken chowder recipe, creamy chicken soup, comfort food, easy dinner soup, one-pot chicken recipe