There’s just something incredibly comforting about a bowl of soup that feels like a warm hug. That’s exactly why I love sharing this Creamy Garlic Parmesan Chicken Chowder Recipe—it’s rich, cheesy, and packed with tender chicken, making it one of those dishes you’ll want to make over and over again.

A deep, round blue pot filled with creamy white soup that has pale yellow corn kernels and small curved pasta shells scattered throughout. There are chunks of light brown cooked chicken and tiny green herb pieces mixed in, with red chili flakes and finely chopped herbs sprinkled in the center on top. Around the pot, on a white marbled surface, there are toasted round bread slices and a small white bowl of red chili flakes. The metal spoon sits near the edge of the pot, and a dark cloth napkin is partially visible under the pot. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Garlic Parmesan Chicken Chowder Recipe
Top Tip
How to Serve Creamy Garlic Parmesan Chicken Chowder Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Garlic Parmesan Chicken Chowder Recipe

Why You'll Love This Recipe

This chowder isn’t your everyday chicken soup. It’s creamy, garlicky, and loaded with Parmesan goodness that brings so much depth to every spoonful. I remember making it on a chilly evening, and my whole family couldn’t stop raving about it.

Quick and Easy: You can get this chowder on the table in just around 35 minutes, making it perfect for busy weeknights.
Rich, Comforting Flavor: The blend of garlic and Parmesan elevates this chowder beyond a simple chicken soup.
Hearty and Filling: With tender chunks of chicken and pasta shells, it’s a satisfying meal all on its own.
Customizable: You can easily tweak spices or add veggies to make it your own.

A round bowl filled with a thick, creamy white soup that has small chunks of pasta and bits of herbs scattered throughout. The soup has a smooth texture with some specks of black pepper and tiny green herb pieces. Two slices of toasted, golden-brown bread rest on the side of the bowl, slightly leaning into the soup. Some red pepper flakes and grated cheese are sprinkled on top of the soup. The bowl sits on a dark cloth on a white marbled surface, with a silver spoon nearby and some green parsley visible at the edge. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here comes from simple ingredients that complement each other perfectly. The tender chicken pairs beautifully with the creamy broth, while fresh Parmesan adds that irresistible depth. Here are some quick tips to keep your chowder tasting amazing.

Flat lay of a small mound of diced raw boneless, skinless chicken breasts, a medium yellow onion cut into small dice, two whole brown eggs with clean shells, a small white bowl of minced fresh garlic, a small white bowl of extra virgin olive oil, a small white bowl of freshly grated Parmesan cheese, a small white bowl of shredded mozzarella cheese, a small white bowl of whole milk, a small white bowl of heavy cream, a small white bowl filled with uncooked small shell pasta, a small white bowl of golden chicken broth, a few sprigs of fresh chopped parsley, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra virgin olive oil: Using good quality olive oil helps develop that lovely base flavor when browning the chicken.
Chicken breasts: Dicing into bite-sized pieces ensures every spoonful has tender chicken without long cook times.
Kosher salt & Italian seasoning: These simple seasonings bring out rich, savory notes in the chicken.
Freshly ground black pepper & crushed red pepper flakes: Adds just enough heat and complexity.
Yellow onion: Sautéed until soft, this adds a subtle sweetness that balances the garlic.
Garlic: Don’t skip it — it’s the star behind that mouthwatering flavor.
Chicken broth: The backbone of the soup’s flavor; homemade or low-sodium store-bought both work well.
Heavy cream & whole milk: These create the luscious creamy texture you’re craving.
Small shell pasta: Perfect for soaking up the creamy broth without overpowering the other flavors.
Parmesan cheese: Freshly grated is a must here—it melts better and adds that nutty, salty punch.
Mozzarella cheese: Brings meltiness and gooey texture that rounds out the chowder.
Fresh parsley: A simple garnish that brightens and adds freshness to each bowl.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how forgiving this chowder is — you can easily personalize it to suit your tastes or what’s in your fridge. Sometimes, I toss in a handful of spinach or swap the pasta for diced potatoes for a twist.

Variation: Once, I added some crispy bacon bits on top for an extra smoky crunch—it was a hit with my husband!
Low-carb twist: Replace the pasta with cauliflower florets to lighten it up without sacrificing texture.
Extra veggies: Feel free to add diced carrots or celery along with the onion to boost nutrients and flavor.
Mild vs. spicy: Adjust the crushed red pepper flakes to your heat preference or skip altogether if you prefer milder chowders.

Step-by-Step: How I Make Creamy Garlic Parmesan Chicken Chowder Recipe

Step 1: Season and Lightly Brown the Chicken

Start by tossing your diced chicken in salt, Italian seasoning, black pepper, and a pinch of crushed red pepper flakes. This early seasoning infuses the chicken with flavor from the get-go. Heat olive oil in your Dutch oven until shimmering, then cook the chicken just until it starts to brown—about 3-4 minutes. Don’t worry about fully cooking it now; it will finish cooking in the soup. Using a slotted spoon, move the chicken to a bowl and set aside. This step locks in flavor and gives the chicken a nice texture.

Step 2: Build the Flavor Base

In the same pot, add diced onions and cook for 4-5 minutes until soft and fragrant. Then stir in the minced garlic for just a minute—watch closely so it doesn’t burn. This combo creates that irresistible aromatic quality that makes your kitchen smell amazing and sets the tone for the whole chowder.

Step 3: Add Liquids and Simmer

Slowly pour in the chicken broth, then whisk in the heavy cream and milk to create a silky base. Add the uncooked small shell pasta along with the partially cooked chicken back into the pot. Bring everything to a gentle simmer, uncovered, and cook for about 10-12 minutes. Stir occasionally to keep pasta from sticking. This step is where everything melds together—chicken finishes cooking, pasta softens, and flavors deepen. Use a meat thermometer to check the chicken reaches 165°F.

Step 4: Cheese It Up and Serve

Turn the heat down to low, stir in freshly grated Parmesan and shredded mozzarella until melted, silky, and smooth. Now you’ve got that luxurious cheesy richness that makes this chowder so special. Serve warm with extra Parmesan and fresh parsley sprinkled on top—trust me, these finishing touches elevate the dish beautifully.

Top Tip

After making this chowder a dozen times, I picked up a few key tricks that really helped me achieve the perfect balance of textures and flavors.

Don’t overcook the chicken at first: Browning quickly is just about flavor, so stop before it’s fully cooked to keep it juicy.
Use freshly grated Parmesan: It melts smoother and tastes infinitely better than pre-grated versions.
Stir gently but regularly while simmering: This keeps the pasta from sticking to the bottom and ensures even cooking.
Adjust seasoning at the end: Sometimes you’ll need a bit more salt or pepper after the cream and cheese are added, so taste and tweak before serving.

How to Serve Creamy Garlic Parmesan Chicken Chowder Recipe

Creamy Garlic Parmesan Chicken - Serving Suggestion

Garnishes

For me, a sprinkle of extra Parmesan and freshly chopped parsley is non-negotiable—they add brightness and a lovely fresh crunch. I’ve also tossed on some crispy bacon bits occasionally for texture contrast, which works beautifully.

Side Dishes

This chowder is hearty enough to stand alone, but if you want sides, I love pairing it with a simple green salad dressed with lemon vinaigrette or crusty garlic bread to mop up every last bit of that creamy broth.

Creative Ways to Present

For special occasions, I’ve served this chowder in individual bread bowls—everyone loves eating the “bowl,” and it adds a fun, cozy vibe to the meal. Garnish with a sprig of thyme or even a drizzle of truffle oil for a fancy twist.

Make Ahead and Storage

Storing Leftovers

Store leftover chowder in an airtight container in the fridge for up to 3 days. When I do this, I like to keep the chowder a bit thicker by adding the cheese just before serving the leftovers again.

Freezing

I’ve frozen this chowder a couple of times with success, but the texture of the cream and cheese can change slightly. To minimize this, freeze it without the cheese, then stir it in fresh when you thaw and reheat.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat, stirring often to prevent scorching. If it seems too thick, add a splash of milk or broth to loosen it up and revive that creamy texture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless skinless chicken thighs can add a bit more moisture and flavor. You might want to watch cooking times closely since they can cook a little faster.

Is this chowder freezer-friendly?

Yes, but cheese and cream sometimes separate after freezing. To keep the texture nice, freeze without the cheese and add fresh when reheating.

Can I make this chowder dairy-free?

You can substitute dairy by using coconut milk or a commercial dairy-free cream alternative, and use a vegan Parmesan-style cheese. The flavor won’t be quite the same but still delicious.

What’s the best pasta to use in this chowder?

Small shell pasta is ideal because it holds the creamy broth well and cooks evenly. You can also use ditalini or small elbows if you prefer.

Final Thoughts

This Creamy Garlic Parmesan Chicken Chowder Recipe has become one of my absolute go-tos for cozy dinners. It’s warm, cheesy, and just feels like a reward after a long day. I’m sure once you try it, you’ll want to keep it in your regular rotation, too. So grab your pot, gather those ingredients, and treat yourself—you deserve it.