Description

This creamy Garlic Parmesan Chicken Chowder is a comforting and hearty soup featuring tender chicken, cheesy pasta, and aromatic garlic blended perfectly with rich Parmesan and mozzarella cheeses. Ideal for a satisfying meal any day, it promises a delicious balance of flavors and textures in every spoonful.

Ingredients

Scale

Chicken and Seasoning

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

Vegetables and Aromatics

1 medium yellow onion, diced
2 teaspoons garlic, minced

Liquids

4 cups (32 ounces) chicken broth
1 cup (238 g) heavy cream
1 cup whole milk

Pasta and Cheese

1½ 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

Season chicken:
In a medium bowl, mix the diced chicken with kosher salt, Italian seasoning, freshly ground black pepper, and crushed red pepper flakes until the chicken is evenly coated with the seasonings.
Heat oil and brown chicken:
In a large Dutch oven over medium heat, heat the olive oil until shimmering. Add the seasoned chicken pieces and cook for 3-4 minutes, stirring occasionally, just until the chicken is lightly browned on the outside. It will finish cooking later in the soup. Use a slotted spoon to transfer the chicken to a bowl and set aside.
Sauté onion and garlic:
In the same Dutch oven, add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Add chicken broth:
Slowly pour the chicken broth into the pot with the onions and garlic, stirring to combine.
Incorporate cream and milk:
Whisk in the heavy cream and whole milk into the broth mixture until smooth and fully combined.
Add pasta and chicken, then simmer:
Add the uncooked small shell pasta and the partially cooked chicken pieces back into the pot. Bring the soup to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally until the pasta is tender and the chicken reaches an internal temperature of 165°F.
Reduce heat and add cheeses:
Lower the heat to low, then stir in the freshly grated Parmesan cheese and shredded mozzarella cheese until the cheeses melt completely and the soup is creamy and smooth.
Garnish and serve:
Serve the chowder warm, garnished generously with extra Parmesan cheese and chopped fresh parsley for a burst of flavor and freshness.

Notes

For best results, use freshly grated Parmesan cheese rather than pre-grated for richer flavor and better melting.
Keep an eye on the pasta while simmering to avoid overcooking; it should be tender but still hold shape.
This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
If you prefer a thicker chowder, reduce the amount of chicken broth slightly or add a small slurry of flour and water before adding the dairy.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: garlic parmesan, chicken chowder, creamy chicken soup, chicken pasta soup, comforting soup recipe