Description
Garlic Parmesan Chicken Chowder is a rich and comforting soup featuring tender chicken, small shell pasta, and a creamy, garlicky Parmesan cheese broth. This hearty chowder is perfect for a cozy weeknight dinner and comes together in just over 30 minutes, delivering a satisfying meal packed with flavor.
Ingredients
Scale
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
Sauté Base
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 teaspoons garlic, minced
Soup Liquids and Cheese
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups small shell pasta, uncooked
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- ½ cup mozzarella cheese, shredded
Garnish
- Fresh parsley, chopped
Instructions
- Season the 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 is evenly coated with the seasonings.
- Brown the chicken: Heat the 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. The chicken will finish cooking in the soup. Use a slotted spoon to transfer the browned chicken to a bowl and set aside.
- Sauté onions and garlic: In the same pot, add the diced onion and cook for 4-5 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Add broth and dairy: Slowly pour in the chicken broth. Stir in the heavy cream and whole milk, whisking gently until the mixture is smooth and combined.
- Cook pasta and chicken: Add the uncooked small shell pasta along with the partially cooked chicken back into the pot. Bring the chowder to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender and chicken is fully cooked to an internal temperature of 165°F.
- Melt cheeses: Reduce the heat to low. Stir in the freshly grated Parmesan and shredded mozzarella cheeses until they melt smoothly into the chowder, enriching the broth.
- Serve: Ladle the chowder into bowls and garnish with extra Parmesan cheese and chopped fresh parsley. Serve warm for a comforting meal.
Notes
- Use small shell pasta or similar small shapes to ensure even cooking and easy eating.
- For a lighter version, substitute half-and-half for the heavy cream and whole milk or use low-fat milk.
- Freshly grated Parmesan provides better flavor and melts more smoothly than pre-grated varieties.
- Ensure chicken reaches an internal temperature of 165°F to ensure it is safe to eat.
- This chowder can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Add chopped fresh parsley just before serving to keep its bright flavor and color.
Nutrition
- Serving Size: 1 portion
- Calories: 518 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 105 mg
