Description
Garlic Parmesan Chicken Chowder is a rich and comforting soup loaded with tender seasoned chicken, pasta, and a creamy garlicky cheese broth. Perfect for a cozy weeknight dinner, this chowder combines savory flavors with a hearty texture and can be made in just over 30 minutes.
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
Liquids and Dairy
- 4 cups (32 ounces) chicken broth
- 1 cup (238 g) heavy cream
- 1 cup whole milk
Pasta and Cheese
- 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
Garnish
- Fresh parsley, chopped, for garnish
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 pieces are 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, until the chicken is lightly browned on the outside. Remove the chicken with a slotted spoon and set aside; it will finish cooking in the chowder.
- Sauté Aromatics: In the same pot, add the diced yellow onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Dairy: Slowly pour in the chicken broth, followed by the heavy cream and whole milk. Whisk the mixture until smooth and well combined.
- Add Pasta and Chicken: Stir in the uncooked small shell pasta and the partially cooked chicken pieces. Bring the soup to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender and the chicken is fully cooked through to an internal temperature of 165°F.
- Finish with Cheese: Reduce the heat to low. Stir in the freshly grated Parmesan cheese and shredded mozzarella until melted and the soup is creamy and smooth.
- Serve: Ladle the chowder into bowls and garnish with extra Parmesan cheese and chopped fresh parsley. Serve warm for a comforting meal.
Notes
- Use freshly grated Parmesan cheese for the best depth of flavor and smooth melting texture.
- If you prefer a thicker chowder, reduce the amount of chicken broth or simmer a few minutes longer to thicken.
- Substitute small shell pasta with other small pasta shapes like elbow macaroni or ditalini for variety.
- Leftovers can be stored covered in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk to restore creaminess.
- For a lighter version, swap heavy cream with half-and-half or reduce the amount of cheese but keep the flavor balanced.
Nutrition
- Serving Size: 1 serving
- 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: 30 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 100 mg
