Garlic Parmesan Chicken Chowder Recipe

Introduction

This Garlic Parmesan Chicken Chowder is a creamy, comforting soup perfect for any season. Packed with tender chicken, pasta, and a rich blend of cheeses, it’s an easy meal that feels indulgent without any fuss.

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 kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes. Toss until evenly coated.
2. Step 2: Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the seasoned chicken and cook for 3–4 minutes, stirring occasionally, until lightly browned on the outside. 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 another minute.
4. Step 4: Slowly pour in the chicken broth, then stir in the heavy cream and whole milk, whisking gently until smooth.
5. Step 5: Add the uncooked pasta and the browned chicken back to the pot. Bring the mixture 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. Stir in the Parmesan and mozzarella cheeses until melted and smooth.
7. Step 7: Serve the chowder warm, garnished with extra Parmesan and chopped fresh parsley.

Tips & Variations

• For extra depth, sauté a few slices of bacon before cooking the chicken and add them back in at the end.
• Swap the small shell pasta for orzo or ditalini for a different texture.
• Use low-fat milk instead of whole milk for a lighter version, but keep the heavy cream for richness.
• Add chopped spinach or kale during the last few minutes of simmering for added greens.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of milk or broth if the chowder has thickened. Avoid microwaving at high heat to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and proper texture. If using frozen chicken, thaw it completely before starting.

Can this chowder be made ahead of time?

Yes, you can prepare the chowder up to the point before adding the cheese. Let it cool, then refrigerate. When ready to eat, reheat gently and stir in the cheese just before serving for the best texture.