This Garlic Parmesan Chicken Chowder is rich, comforting, and loaded with tender chicken, pasta, and a garlicky, cheesy broth. Perfect for a cozy weeknight dinner, it comes together in just over 30 minutes. It’s creamy, flavorful, and always a hit with the whole family. I even like to save leftovers for lunch the next day! If you love creamy, comforting soups, you’ll also want to try my Chicken and Rice Soup, another reader favorite that’s just as cozy and satisfying.
Ingredients & Substitutions
- Chicken Breasts: Boneless, skinless chicken gives tender, juicy bites. You can use thighs for more flavor, just cook them a few minutes longer. Chicken is fully cooked when it reaches an internal temperature of 165°F.
- Olive Oil: For searing the chicken. You can substitute half of it for butter for a richer flavor.
- Italian Seasoning: Classic herb flavor. Fresh parsley, thyme, or basil can work in a pinch.
- Red Pepper Flakes: Adds a gentle heat. Omit if you prefer a milder chowder.
- Chicken Broth: Use low-sodium chicken broth if you want more control over salt.
- Heavy Cream & Whole Milk: Create a creamy, comforting base. Half-and-half works for a lighter version.
- Pasta: Small shells are perfect for spooning. Rotini, ditalini, or orzo work well; just adjust cooking time as necessary.
- Cheese: Parmesan and mozzarella are the dream team here, sharp, salty Parmesan with melty, stretchy mozzarella. Cheddar or Gruyère can be fun substitutions if you’re in the mood to experiment.
Tips for the Best Garlic Parmesan Chicken Chowder
- Cool and creamy: Add cheese at the end over low heat so it melts smoothly and doesn’t get grainy.
- Adjusting thickness: For a thicker chowder, simmer a few extra minutes. For a thinner soup, stir in more broth or milk before serving.
- Leftover pasta: The pasta will soften as it sits, but the flavors deepen. If you want firmer pasta in leftovers, cook it separately and add to bowls just before serving.
- Spice it up: Add extra red pepper flakes or a dash of hot sauce if you like it bolder.
What to Serve With Garlic Parmesan Chicken Chowder
This soup is amazing on its own, but if you want to take it to the next level, here’s what I like to serve alongside:
- Crusty bread or garlic bread: Perfect for dunking into that cheesy, garlicky broth; you’ll want every last drop.
- Side salad: A crisp green salad or Caesar salad balances all the creamy richness.
- Roasted vegetables: Roasted broccoli, air fryer carrots, or roasted Brussels sprouts add color and a little crunch.
- Grilled sandwiches: A simple air fryer grilled cheese or panini makes this soup feel like a cozy, indulgent meal.
- Extra Parmesan and herbs: Keep freshly grated Parmesan and chopped parsley on hand for topping at the table.
FAQs
Can I make this chowder ahead of time?
Yes! Cook completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk if needed to loosen the soup.
Can I use rotisserie or pre-cooked chicken?
Absolutely! Reduce initial cooking steps, then add chicken with pasta.
Can I make this gluten-free?
Yes! Swap the pasta for gluten-free pasta or use small rice or quinoa shapes.
Can I make this spicier?
Add an extra pinch of crushed red pepper flakes or a dash of jalapeño hot sauce.
How to Store & Freeze Garlic Parmesan Chicken Chowder
Refrigerate: Store in an airtight container for up to 3 days. Reheat gently, stirring in milk if needed.
Freeze: Soup can be frozen without pasta for up to 2 months. Thaw in the refrigerator, then cook pasta fresh when reheating.
Garlic Parmesan Chicken Chowder
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
- In a medium bowl, combine the diced chicken with salt, Italian seasoning, pepper, and crushed red pepper flakes. Toss until evenly coated.
- In a large Dutch oven over medium heat, heat olive oil until shimmering. Add the seasoned chicken and cook for 3-4 minutes, stirring occasionally, just until lightly browned on the outside (it will finish cooking in the soup). Using a slotted spoon, transfer chicken to a bowl and set aside.
- In the same pot, add the diced onion. Cook for 4-5 minutes, until softened. Stir in the garlic and cook for 1 more minute.
- Slowly pour in the chicken broth.
- Stir in the heavy cream and whole milk, whisking until smooth.
- Add uncooked pasta and the partially cooked chicken to the pot. Bring to a gentle simmer and cook uncovered, stirring occasionally, for 10–12 minutes until pasta is tender and chicken is fully cooked to an internal temperature of 165°F.
- Reduce heat to low. Stir in the Parmesan and mozzarella until melted and smooth.
- Serve warm*, garnished with extra Parmesan and chopped parsley.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I really like this chowder! It is super flavorful and easy to make.
Elizabeth
I love the pasta in this chowder, and chicken makes it even more filling.
Stephanie
I was excited to 'test' this recipe again. I love this chowder!
Bella
This is creamy and cheesy, and I love the pasta and chicken in there. Delicious soup!
