Nothing hits the spot quite like a warm, creamy bowl of chowder on a chilly evening, and this Garlic Parmesan Chicken Chowder Recipe is exactly that kind of comfort. With tender chicken, cheesy goodness, and a garlicky broth, it’s a soul-soothing dish you’ll want to make over and over again.

A large deep blue pot with thick creamy soup inside shows several layers: a creamy light beige broth base, scattered yellow chickpeas, pieces of cooked chicken with brown edges, and small visible bits of onion and herbs. The soup is garnished in the center with red chili flakes and finely chopped green herbs. Around the pot, there are toasted bread slices on a white plate, a small round white bowl of red chili flakes, and a wooden scoop with green herbs. The whole setting is on a white marbled surface with a folded dark cloth beneath one pot handle. A silver spoon is placed near 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 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 adore this chowder because it’s the perfect balance of flavors and textures—creamy, garlicky, cheesy, and filling without feeling heavy. It’s one of those recipes that feels fancy but comes together so easily, making it a go-to on busy nights.

Quick to Make: It takes less than 40 minutes from start to finish, which is amazing for a soup this rich.
Loaded with Flavor: Garlic, Parmesan, and Italian seasoning create a savory depth that keeps me coming back.
Kid-Friendly Comfort: The cheesy broth and tender pasta are always a hit, even with picky eaters.
One-Pot Convenience: Minimal cleanup means more time to relax and savor your meal.

A round bowl filled with creamy off-white soup with small chunks of shell pasta and bits of herbs, topped with green parsley pieces and red pepper flakes scattered on the surface. Three golden toasted bread slices are placed along the upper inner edge of the bowl. The bowl is on a white marbled surface, next to a silver spoon on a dark purple cloth and some greenery in the corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Garlic Parmesan Chicken Chowder Recipe come together beautifully—the creamy dairy balances the garlic’s punch, and the pasta adds just the right bite. Plus, I always recommend fresh Parmesan for that real rich, nutty flavor.

Flat lay of diced raw boneless, skinless chicken breasts seasoned with coarse kosher salt, Italian seasoning, freshly ground black pepper, and crushed red pepper flakes arranged neatly in a simple white ceramic bowl, a small puddle of extra virgin olive oil shimmering in a small white ceramic bowl, a medium yellow onion diced into cubes displayed on a white ceramic dish, freshly minced garlic piled in a small white ceramic bowl, a larger white ceramic bowl filled with light golden chicken broth, separate small white ceramic bowls holding heavy cream and whole milk, uncooked small shell pasta (conchiglie) laid out in a small white ceramic bowl, freshly grated Parmesan cheese heaped in a white ceramic bowl, shredded mozzarella cheese in another small white ceramic bowl, a few sprigs of fresh green parsley roughly chopped on a white ceramic plate, and two whole uncracked brown eggs placed symmetrically nearby, all arranged with perfect symmetry and realistic proportions, 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 flavorful base for sautéing the chicken and onions without overpowering the dish.
Chicken breasts: Lean and tender, they absorb the seasonings perfectly; cutting them into bite-sized pieces ensures even cooking.
Kosher salt & Italian seasoning: These enhance flavor and give the chowder that comforting, familiar taste.
Freshly ground black pepper & crushed red pepper flakes: Adds a subtle heat that wakes up the palate.
Yellow onion: Adds sweetness and a fragrant aroma as it softens.
Garlic: The star of the recipe—it infuses everything with rich savory notes.
Chicken broth: A savory liquid base that brings everything together and keeps the chowder light yet hearty.
Heavy cream & whole milk: These creamy staples create the luscious texture you want in a chowder without being too heavy.
Small shell pasta: Perfect-sized pasta that cooks right in the soup and holds onto that delicious sauce.
Parmesan cheese: Freshly grated for that authentic sharpness and melt-in-your-mouth goodness.
Mozzarella cheese: Adds creamy meltiness and a gentle stretch that’s just delightful.
Fresh parsley: The finishing touch that brightens the entire bowl and makes it look restaurant-worthy.

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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

I love tweaking this chowder based on what’s in my fridge or my mood. Don’t be shy about making it your own—it’s super forgiving!

Variation: I sometimes swap the small shell pasta for orzo or even rice if I’m out of pasta. It changes the texture nicely.
Dietary tweak: For a lighter version, try swapping the heavy cream for half-and-half—still creamy, but less indulgent.
Seasonal touch: Adding some chopped kale or spinach near the end boosts the nutrition and adds wonderful color.

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

Step 1: Season and Brown the Chicken

First, toss the diced chicken breasts with kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes in a medium bowl. This little step ensures the meat is bursting with flavor from the get-go. Heat extra virgin olive oil in a large Dutch oven over medium heat until shimmering, then add the chicken. Cook just until it’s lightly golden on the outside—about 3-4 minutes. Remember, the chicken will finish cooking in the soup, so don’t overdo it here. Once browned, use a slotted spoon to transfer it to a bowl and set aside.

Step 2: Sauté Aromatics

In that same pot, add the diced yellow onions. Let them cook for 4-5 minutes until they’re soft and translucent—that sweetness is key to a good chowder base. Stir in the minced garlic and cook for another minute, just until fragrant. Watch carefully to avoid burning the garlic, or your soup will get bitter.

Step 3: Add Broth and Dairy

Slowly pour in the chicken broth to deglaze the pot, scraping up any tasty browned bits from the bottom—that’s pure flavor heaven. Then stir in the heavy cream and whole milk, whisking gently until it’s smooth and inviting.

Step 4: Cook Pasta and Chicken Together

Add the uncooked pasta shells and the partially cooked chicken back into the pot. Bring everything to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally so the pasta doesn’t stick. You want the pasta tender but still holding its shape, and the chicken fully cooked (internal temp 165°F).

Step 5: Melt in the Cheese

Reduce the heat to low and stir in the freshly grated Parmesan and shredded mozzarella until they melt into the broth, creating that irresistible creamy texture. Give it a taste and adjust seasoning if needed—sometimes a pinch more salt or pepper really balances it out.

Step 6: Serve and Garnish

Ladle the chowder into bowls and sprinkle with extra Parmesan and chopped fresh parsley for a pop of color and brightness. Serve warm and enjoy immediately!

Top Tip

Over the years, I’ve learned a few tricks that make this Garlic Parmesan Chicken Chowder Recipe really shine. If you’re aiming for chowder perfection, these tips are gold.

Don’t Overcook the Chicken Initially: Browning the chicken just a bit gives it flavor but keeps it tender—otherwise, it can get tough.
Use Freshly Grated Parmesan: Pre-grated cheese often has anti-caking agents that prevent smooth melting, so fresh is best for creamy chowder.
Simmer Gently: Keep the heat low when melting cheese to avoid curdling your creamy base.
Don’t Forget to Stir: Pasta tends to stick to the pot if neglected, so stir occasionally during simmering.

How to Serve Garlic Parmesan Chicken Chowder Recipe

Garlic Parmesan Chicken Chowder - Serving Suggestion

Garnishes

I always top mine with a generous sprinkle of extra Parmesan and fresh parsley—it adds a pretty color contrast and a fresh herbal lift that brightens every spoonful. Sometimes I add a pinch of smoked paprika for a subtle smoky layer.

Side Dishes

This chowder pairs wonderfully with crusty garlic bread or a simple green salad tossed in balsamic vinaigrette to cut through the richness. For a heartier meal, roasted Brussels sprouts or steamed asparagus make great companions.

Creative Ways to Present

For a special occasion, I’ve served this chowder in hollowed-out mini bread bowls—makes it feel fancy and fun. You can also sprinkle crispy prosciutto or bacon bits on top for a salty crunch twist that guests love.

Make Ahead and Storage

Storing Leftovers

I like to let the chowder cool completely, then store it in an airtight container in the fridge for up to 3 days. It tastes just as delicious the next day, and sometimes the flavors even deepen overnight.

Freezing

Freezing works fairly well, though I recommend undercooking the pasta slightly so it doesn’t get mushy when thawed. Freeze in portion-sized containers and thaw overnight in the fridge before reheating gently on the stove.

Reheating

Reheat leftovers over low heat on the stove, stirring often to prevent the cheese from separating. Adding a splash of milk or broth while reheating helps restore the creamy texture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in the Garlic Parmesan Chicken Chowder Recipe?

Absolutely! Chicken thighs are a bit juicier and can add more flavor, but they might require a slightly longer cooking time. Just make sure to dice them small and cook until tender.

Is there a gluten-free option for this chowder?

Yes! Swap the small shell pasta for gluten-free pasta or replace it with rice or diced potatoes. Just adjust cooking times accordingly since those ingredients cook differently.

Can I make this chowder in a slow cooker?

You can, but I recommend browning the chicken and sautéing aromatics first for the best flavor. Then combine everything in the slow cooker and cook on low for 3-4 hours. Add pasta near the end to avoid it getting mushy.

What cheese works best in this Garlic Parmesan Chicken Chowder Recipe?

Freshly grated Parmesan is a must for authentic flavor and smooth melting, paired with mozzarella for creaminess. Avoid pre-shredded cheeses that contain anti-caking agents which can affect texture.

Final Thoughts

This Garlic Parmesan Chicken Chowder Recipe has become one of my cherished go-to comfort meals. It’s like a warm hug in a bowl after a long day. I hope you enjoy making it as much as I do—and that it becomes your favorite hearty, cheesy soup to turn to anytime you need that cozy feeling.