Description

Garlic Parmesan Chicken Chowder is a rich and comforting soup featuring tender chicken breast pieces, small shell pasta, and a creamy, cheesy broth infused with garlic and Italian seasonings. Perfect for a cozy weeknight meal, this chowder combines the heartiness of chicken and pasta with the savory flavors of Parmesan and mozzarella cheeses, garnished with fresh parsley for a pop of color and freshness.

Ingredients

Scale

Chicken and Seasonings

2 tablespoons extra virgin olive oil
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

Vegetables and Aromatics

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

Other

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
Fresh parsley, chopped, for garnish

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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 seasoning mixture.
Cook the chicken: Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the seasoned chicken pieces and cook for 3 to 4 minutes, stirring occasionally, until the chicken is lightly browned on the outside but not fully cooked. Use a slotted spoon to transfer the chicken to a bowl and set aside.
Sauté the aromatics: In the same pot, add the diced onion and cook for 4 to 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, then stir in the heavy cream and whole milk, whisking gently until the mixture is smooth and combined.
Simmer with pasta and chicken: Add the uncooked small shell pasta and the partially cooked chicken back into the pot. Bring the chowder to a gentle simmer and cook uncovered for 10 to 12 minutes, stirring occasionally, until the pasta is tender and the chicken reaches an internal temperature of 165°F, indicating it is fully cooked.
Finish the chowder: Reduce the heat to low. Stir in the freshly grated Parmesan cheese and shredded mozzarella cheese until fully melted and the chowder is creamy and smooth.
Serve: Ladle the chowder into bowls, garnish with extra Parmesan cheese and chopped fresh parsley, and serve warm for a comforting meal.

Notes

This chowder is best served immediately for the creamiest texture, but leftovers can be refrigerated for up to 3 days and gently reheated on the stovetop.
For a lighter version, substitute half-and-half for the heavy cream.
You can swap small shell pasta for other small shapes like elbow macaroni or ditalini.
If you prefer a spicier chowder, increase or add more crushed red pepper flakes to taste.
Use freshly grated Parmesan for the best flavor and melt.
Make sure to not overcook the pasta; it should be tender but not mushy.

Nutrition

Serving Size: 1 portion
Calories: 518 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 2 g
Protein: 36 g
Cholesterol: 110 mg