There’s something so wonderfully cozy about a bowl of creamy, cheesy soup. This Garlic Parmesan Chicken Chowder Recipe is one of my go-tos when I want that heartwarming comfort food that’s also quick and easy. The blend of garlic, Parmesan, and tender chicken in a luscious chowder just sings!

A large blue pot filled with a creamy, thick soup that has a light beige color as the base layer. Mixed into the soup are small yellow corn kernels and light-colored pasta shells scattered evenly throughout. Chunks of seasoned meat pieces with a slightly browned texture are spread on the soup surface. The top layer is sprinkled with chopped green herbs and red chili flakes, adding specks of green and red color over the creamy soup. The pot is placed on a wooden surface with toasted bread slices and a small bowl of red chili flakes next to it. A silver spoon is on the right side and a dark cloth rests near the bottom left edge. 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 Garlic Parmesan Chicken Chowder Recipe
Top Tip
How to Serve Garlic Parmesan Chicken Chowder Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Garlic Parmesan Chicken Chowder Recipe

Why You'll Love This Recipe

I have to tell you, this Garlic Parmesan Chicken Chowder Recipe feels like a careful hug in a bowl. Every time I make it, the kitchen fills with that gorgeous garlic aroma, and it’s ridiculously easy to pull together — perfect for busy weeknights or cozy weekends.

Quick and comforting: Ready in just around 35 minutes, it’s ideal when you need dinner fast but crave something special.
Flavor-packed blend: The garlic and Parmesan combo takes this chowder from ordinary to unforgettable.
One-pot convenience: Minimal cleanup thanks to cooking everything in the same pot — yes, please!
Flexible and customizable: You can easily adapt it with different cheeses, spices, or pasta shapes to suit your mood.

A deep white bowl filled with thick creamy white soup with small chunks and pieces of vegetables and herbs mixed inside. The soup surface is sprinkled with green parsley and red chili flakes. On the left side of the bowl, two slices of toasted golden brown bread are placed on the rim. The bowl is set on a wooden table with a dark purple cloth underneath and some parsley nearby. A silver spoon lays beside the bowl on the left photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

One thing I love about the Garlic Parmesan Chicken Chowder Recipe is that every ingredient pulls its weight to create that balanced, creamy, rich flavor — and none of them feel like overkill. Let’s break down why each is essential.

Flat lay of diced raw boneless skinless chicken breasts seasoned with kosher salt, Italian seasoning, freshly ground black pepper, and crushed red pepper flakes arranged neatly in a simple white ceramic bowl; a small mound of uncooked small shell pasta beside it; a small white bowl filled with extra virgin olive oil; a medium diced yellow onion in a white bowl; a small white bowl holding minced garlic; a few fresh sprigs of chopped parsley laid out fresh and vibrant; a small white bowl of grated Parmesan cheese; a small white bowl of shredded mozzarella cheese; two whole brown eggs with clean shells placed on the side; separate small white bowls containing heavy cream and whole milk; all ingredients fresh and natural, arranged in perfect symmetry 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: Provides a fragrant base and keeps chicken juicy as it sautés.
Boneless, skinless chicken breasts: Lean protein that cooks quickly and stays tender when simmered in the chowder.
Kosher salt: Enhances every flavor and seasons the chicken perfectly.
Italian seasoning: Adds that classic herby warmth I can’t get enough of in chowders.
Freshly ground black pepper: Gives a gentle kick without overpowering the garlic and cheese.
Crushed red pepper flakes: Just a hint of heat that wakes up your palate.
Yellow onion: Sweet and soft when cooked, it deepens the chowder’s flavor base.
Garlic: The star player — fragrant, aromatic, makes everything better.
Chicken broth: Builds a flavorful, savory liquid that’s far richer than water.
Heavy cream & whole milk: Creamy duo that gives the chowder its luscious, velvety finish.
Small shell pasta: Perfect little pasta that soaks up all the broth and adds heartiness.
Parmesan cheese: Sharp and nutty, melts beautifully for that signature chowder taste.
Mozzarella cheese: Adds gooey, melty goodness without overwhelming the parmesan’s punch.
Fresh parsley: Brightens the dish and adds a fresh herbal note when sprinkled on top.

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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

This chowder is like a blank canvas that’s perfect for getting creative. I usually stick with the classic combo but sometimes swap the small shell pasta for orzo or add a handful of baby spinach for some greenery. Feel free to make it your own!

Variation: I once added sautéed mushrooms and a splash of white wine for a deeper, earthier flavor — it turned out fantastic and felt like a restaurant-worthy twist.
Dairy-free tweak: Substitute the cream and milk for coconut milk and use nutritional yeast instead of cheese for a vegan-friendly chowder.
Extra veggies: Toss in diced carrots or celery with the onions for more texture and nutrition.

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

Step 1: Season and Sear the Chicken

Start by tossing your diced chicken with salt, Italian seasoning, pepper, and crushed red pepper flakes. This step really layers in flavor early on. Heat olive oil in your pot until it’s shimmering — that’s key to a good sear. Cook the chicken just until you see a light golden crust but don’t worry if it’s not fully cooked through. That extra cooking happens later in the chowder, so you want to avoid drying out the chicken here.

Step 2: Sauté Onion and Garlic

Using the same pot (less cleanup!), add your diced onions and cook them gently until they’re soft and translucent. This brings out their natural sweetness and sets a savory base. Then toss in minced garlic and cook for just about a minute until fragrant. If you let garlic cook too long, it can get bitter, so keep your eye on it!

Step 3: Build the Chowder Base

Pour in chicken broth slowly, scraping up any tasty bits stuck to the bottom of the pot — that’s where the flavor hides. Whisk in the heavy cream and whole milk to get everything beautifully combined and creamy. This mix is what makes the chowder so velvety and satisfying.

Step 4: Add Pasta and Finish Cooking

Stir in uncooked pasta and the chicken back into the pot. Bring the mixture to a very gentle simmer — not a full boil — and let it cook uncovered for about 10 to 12 minutes. Stir occasionally to prevent the pasta from sticking. You’re looking for tender pasta and chicken cooked all the way through (165°F internal temp is perfect). This step melts all the flavors together beautifully.

Step 5: Melt in the Cheeses & Serve

Turn the heat down low and stir in your grated Parmesan and shredded mozzarella. Use freshly grated Parmesan if you can — it melts so much better and tastes fresher. Stir until the cheeses are silky and smooth, then ladle into bowls. Top with extra Parmesan and freshly chopped parsley for that little burst of color and freshness.

Top Tip

I’ve made this Garlic Parmesan Chicken Chowder Recipe so many times, and a few small tweaks have always made it better. These tips really help you nail that creamy, cheesy comfort every time.

Don’t overcook the chicken at first: Browning it lightly and finishing cooking in the chowder keeps it juicy and tender, which makes a big difference in texture.
Use fresh Parmesan: Pre-grated cheese won’t melt as smoothly and lacks that rich, nutty flavor that defines the chowder.
Simmer gently: High heat can make the cream separate, so keep it at a low simmer when melting the cheese in.
Stir pasta often: This prevents clumping and ensures even cooking, giving you that perfect creamy texture.

How to Serve Garlic Parmesan Chicken Chowder Recipe

Garlic Parmesan Chicken Chowder - Serving Suggestion

Garnishes

I absolutely love topping this chowder with a sprinkle of freshly chopped parsley — it adds a beautiful little burst of freshness and color. Sometimes I add a bit more grated Parmesan or even a few chili flakes if I’m feeling spicy. A drizzle of good olive oil on top before serving is a nice touch too.

Side Dishes

For sides, I like to keep it simple with a crisp green salad dressed in lemon vinaigrette to balance the richness. Crusty artisan bread or garlic breadsticks are my go-to — perfect for sopping up every last bit of that cheesy broth!

Creative Ways to Present

For special occasions, I serve the chowder in rustic bread bowls — it makes the meal feel extra cozy and festive. You can also garnish with crispy prosciutto or crumbled bacon for a salty crunch that takes the dish next level.

Make Ahead and Storage

Storing Leftovers

I usually cool leftover chowder completely and transfer it to an airtight container. Stored in the fridge, it keeps perfectly for 3-4 days — though I must warn you, it’s so good, it rarely lasts that long at my house!

Freezing

This chowder freezes okay, but I recommend leaving out the pasta when you freeze it to avoid mushiness. Freeze the soup base and chicken separately, then cook fresh pasta when ready to serve for the best texture.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. If the broth feels too thick after cooling, add a splash of milk or broth to loosen it up. Avoid microwaving too aggressively to keep the cream from curdling.

Frequently Asked Questions:

Can I use other types of pasta in the Garlic Parmesan Chicken Chowder Recipe?

Absolutely! Small shell pasta is great because it picks up the broth nicely, but you can swap in orzo, ditalini, or even small elbow macaroni. Just adjust cooking time accordingly.

What’s the best way to prevent my chowder from breaking (cream separating)?

The key is to keep the heat low when you add the cream and cheese. High heat can cause separation. Stir gently and avoid boiling once dairy is added—you’re aiming for a gentle simmer.

Can I make this chowder gluten-free?

Yes! Swap the pasta for a gluten-free alternative — rice pasta or gluten-free shells work well. Just keep an eye on cooking times, as these may vary slightly.

How do I know when the chicken is fully cooked in the chowder?

Chicken is cooked perfectly when it reaches an internal temperature of 165°F (74°C). The pieces should be opaque and tender. Using a meat thermometer helps take the guesswork out.

Final Thoughts

This Garlic Parmesan Chicken Chowder Recipe is one of those kitchen treasures I keep coming back to — it’s always satisfying, comforting, and surprisingly simple. I hope it becomes a favorite in your home too, something you turn to whenever you want a rich, garlicky hug in a bowl. Give it a try, and don’t forget to savor every cheesy, delicious spoonful!