There’s something incredibly soothing about a hearty bowl brimming with creamy, cheesy goodness—and that’s exactly why this Garlic Parmesan Chicken Chowder Recipe holds a special place in my kitchen. The depth of flavor from garlic and Parmesan, paired with tender chicken and pasta, makes every spoonful comfort in a bowl.

A deep blue pot filled with creamy, thick soup with a pale beige color base. Floating in the soup are small, yellow corn kernels and creamy white small pasta shells, mixed with browned chunks of chicken. The soup is sprinkled with red chili flakes and small green herb pieces in the center. The pot is placed on a white marbled surface with a dark cloth underneath. Around the pot, there is a white bowl with slices of toasted bread on the left, a small white bowl with red chili flakes above, and toasted bread pieces scattered on the right and below. A silver spoon lies to the lower right of 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've made this chowder countless times, and what always draws me back is how it blends simplicity with rich flavors. It's one of those dishes that feels like an indulgent treat but comes together with ingredients you probably already have. Plus, it’s versatile enough for a quick weeknight or a cozy weekend meal.

Simple Ingredients: You don’t need anything fancy, just good-quality basics that pack big flavor.
One-Pot Wonder: Everything cooks in one pot, so cleanup is a breeze—a total win in my book.
Comforting & Filling: The creamy broth and tender chicken make it ultra-satisfying without feeling heavy.
Customizable: Easily tweak the heat, cheese, or herbs to match your taste or dietary needs.

A large dark bowl filled with thick white cream soup with small pieces of pasta and chicken, topped with chopped green herbs and red chili flakes, two golden toasted bread slices placed inside the bowl on the left side, resting on a white marbled surface with a silver spoon and green parsley nearby, a dark purple cloth partially visible underneath the bowl photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Garlic Parmesan Chicken Chowder Recipe plays its part to create that creamy, flavorful harmony. From the chicken to the Parmesan, every component brings texture or depth—here’s a little about why each one matters.

Flat lay of diced boneless skinless chicken breasts seasoned with kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes in a simple white ceramic bowl, a medium whole yellow onion cut in half showing its layers, a small white bowl filled with extra virgin olive oil, minced garlic in a small white bowl, a small white bowl of clear chicken broth, a small white bowl of heavy cream, a small white bowl of whole milk, uncooked small shell pasta arranged neatly, a small white bowl of freshly grated Parmesan cheese, a small white bowl of shredded mozzarella cheese, fresh chopped parsley scattered lightly on the white marble surface — all ingredients fresh and natural, perfectly arranged in balanced symmetry, placed 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: Adds a subtle fruity richness for sautéing and deepens flavor without overpowering.
Boneless, skinless chicken breasts: Tender and lean, chicken makes the chowder hearty and protein-packed.
Kosher salt: Essential for seasoning and bringing out the natural flavors of each ingredient.
Italian seasoning: A fragrant blend that adds classic Mediterranean notes without fuss.
Freshly ground black pepper: Brings a mild heat to balance the richness.
Crushed red pepper flakes: Optional, but I love the subtle kick they provide.
Yellow onion: The base for savory sweetness when softened, grounding the chowder flavorfully.
Garlic: Fresh and fragrant, garlic is the soul of this chowder's signature taste.
Chicken broth: Forms the liquid foundation—use a good quality one for best results.
Heavy cream: Makes the chowder luxuriously creamy and velvety.
Whole milk: Lightens the cream just enough and keeps things smooth.
Small shell pasta: Perfect for soaking up the broth and easy to eat with a spoon.
Parmesan cheese: Freshly grated is key here; it melts beautifully and brings a nutty sharpness.
Mozzarella cheese: Adds a mild, gooey texture that rounds out the cheeses perfectly.
Fresh parsley: Brightens the finished chowder and adds a lovely pop of color.

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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 swapping up this chowder depending on what I have on hand or my mood. It’s super forgiving, so feel free to experiment—you might discover your new favorite twist.

Variation: I sometimes toss in some spicy sausage for more heat and depth—it turns it into an even heartier meal.
Dairy-Free Option: Try substituting the cream and milk with coconut milk or a cashew cream for a luscious alternative.
Vegetable Boost: Roasted corn or diced bell peppers are delicious additions that add sweet crunch.
Gluten-Free: Swap the pasta for gluten-free varieties or small diced potatoes as a filler.

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

Step 1: Season and Brown the Chicken

First up, I toss the bite-sized chicken pieces with salt, Italian seasoning, black pepper, and red pepper flakes in a bowl. Getting this seasoning right at the start layers the flavor. Then, I heat olive oil in a large Dutch oven until it’s shimmering. Adding the chicken in, I cook it just until the outsides are lightly browned—about 3 to 4 minutes. It’s important not to fully cook the chicken here because it will finish cooking in the chowder, so stop once it’s got a nice color. I use a slotted spoon to set the chicken aside, letting the fond in the pan really enrich what comes next.

Step 2: Sauté the Aromatics

Next, I add the diced onion to the same pot — no extra oil needed unless your pan looks dry. I sauté for about 4 to 5 minutes until the onion softens and turns translucent, which brings sweetness that’s essential for balance. Then I stir in the minced garlic and cook just for one minute more, until fragrant. Fresh garlic is crucial here; it gives that unmistakable warm, savory punch.

Step 3: Build the Chowder Base

Carefully, I pour in the chicken broth to deglaze the pot, scraping up any browned bits stuck on the bottom—that’s where a ton of flavor lives! Then I whisk in the heavy cream and whole milk to create a rich and luscious base. I like to whisk well here so everything is smooth and harmonious.

Step 4: Add Pasta and Chicken, Simmer

Now, I stir in the uncooked small shell pasta, followed by the browned chicken pieces. Bringing it all to a gentle simmer, I let it cook uncovered, stirring occasionally, for about 10 to 12 minutes until the pasta’s tender and the chicken is cooked through (to 165°F). Watching the pasta soak up the broth as it cooks is the coziest part—like the flavors are all coming home.

Step 5: Melt in the Cheeses and Serve

Turning the heat down to low, I stir in freshly grated Parmesan and shredded mozzarella until they’re melted and silky smooth. This cheesy finish is what truly makes this chowder unforgettable—you can almost smell it before you taste it. I serve it hot, topped with extra Parmesan and freshly chopped parsley for a fresh pop of color and brightness.

Top Tip

Over the years of making this Garlic Parmesan Chicken Chowder Recipe, I’ve noticed a few tricks that really help it shine every time. These are small tweaks that make a big difference in flavor and texture, and I’m excited to share them with you.

Don’t Overcook the Chicken Early: Browning chicken just until it’s lightly golden—not fully cooked—prevents it from drying out after simmering in the soup.
Use Freshly Grated Parmesan: Pre-grated cheese often has anti-caking agents that impact melting; fresh cheese melts smoother for that creamy texture you want.
Simmer Gently: Keep the broth at a gentle simmer after adding pasta so it cooks evenly without breaking down or sticking.
Finish with Fresh Parsley: It adds a fresh, herbal brightness that cuts through the richness beautifully.

How to Serve Garlic Parmesan Chicken Chowder Recipe

Garlic Parmesan Chicken Chowder - Serving Suggestion

Garnishes

I usually sprinkle extra Parmesan on top and a generous handful of chopped fresh parsley—it’s the little finishing touches that brighten each bite and make the presentation pop. Sometimes I add a swirl of olive oil or a crack of fresh black pepper for that rustic look and flavor.

Side Dishes

Since this chowder is so filling on its own, I tend to keep sides light—crusty bread or garlic breadsticks are perfect for dipping. A simple green salad with vinaigrette balances the richness nicely, too. When friends come over, I like serving it with roasted Brussels sprouts or a light sautéed green vegetable.

Creative Ways to Present

For special occasions, I’ve served the chowder in mini bread bowls. Not only does it look charming, but the bread soaks up the broth beautifully. Another fun idea is layering the chowder in clear glass mugs with a sprinkle of cheese and parsley on top for a pretty, rustic look that impresses guests.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge and find they taste even better the next day once the flavors meld. Just give it a good stir when reheating because the cream can thicken, and if the chowder seems too thick, a splash of milk or broth brings it back to the perfect consistency.

Freezing

I don’t usually freeze chowder because the cream and pasta sometimes separate, but if you want to, freeze it without the pasta, then add fresh pasta when reheating to keep texture intact. This little trick keeps both components tasting fresh.

Reheating

Slowly warming on the stove over medium-low heat with a splash of broth or milk prevents curdling and keeps the chowder creamy. I avoid microwaving unless I add liquid first and stir frequently, but stove reheating is definitely my favorite method.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs have a bit more fat and flavor, which can make the chowder richer. Just make sure to dice them into bite-sized pieces and cook thoroughly before adding to the chowder.

What’s the best way to prevent the chowder from becoming too thick?

If the chowder gets too thick, simply stir in a little extra chicken broth or milk while reheating until it reaches your desired consistency. This helps keep it cozy and creamy without becoming pasty.

Can I make this chowder in a slow cooker?

It’s possible, but I find the stovetop method gives better control over texture, especially for the pasta portion. If you try a slow cooker, add pasta near the end of cooking to avoid it becoming mushy.

What kind of cheese works best in this chowder?

Freshly grated Parmesan is key for that nutty, sharp flavor and silky melt. I add mozzarella to introduce a creamy, gooey texture, but you can experiment with mild white cheddar or Gouda for a twist. Just avoid pre-shredded cheeses with additives as they don’t melt as well.

Final Thoughts

This Garlic Parmesan Chicken Chowder Recipe feels like a warm hug after a long day. It’s simple yet packed with layers of flavor that never get old. I hope you enjoy making it as much as I do—it’s one of those recipes that gets better with each batch and truly feels like home on a plate. Grab your pot and get cozy; you won’t regret it!