Description
Garlic Parmesan Chicken Chowder is a rich and comforting soup featuring tender chicken, small shell pasta, and a creamy garlicky broth infused with Parmesan and mozzarella cheeses. Perfect for a cozy weeknight dinner, this chowder delivers hearty flavors with a smooth, cheesy finish.
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
Soup Base
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 teaspoons garlic, minced
- 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
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 thoroughly until the chicken pieces are evenly coated with the seasoning.
- Cook the Chicken: Heat the 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. 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. Cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for an additional 1 minute, stirring to release the aroma.
- Add Chicken Broth: Slowly pour in the chicken broth, stirring to combine with the cooked onions and garlic.
- Add Cream and Milk: Stir in the heavy cream and whole milk, whisking until the mixture is smooth and well incorporated.
- Add Pasta and Chicken: Add the uncooked small shell pasta and the partially cooked chicken back into the pot. Bring the mixture to a gentle simmer.
- Simmer Chowder: 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.
- Incorporate Cheeses: Reduce the heat to low and stir in the Parmesan and mozzarella cheeses until melted and the chowder is smooth and creamy.
- Serve: Serve the chowder warm, garnished with extra Parmesan cheese and chopped fresh parsley for added flavor and color.
Notes
- Use freshly grated Parmesan for best flavor and meltability.
- You can substitute small shell pasta with other small pasta shapes like ditalini or elbow macaroni if preferred.
- Adjust the seasoning with more salt or crushed red pepper flakes to taste if you like it spicier or more flavorful.
- For a lighter version, substitute half-and-half for heavy cream or use reduced-fat milk.
- Ensure the chicken is fully cooked by checking that it reaches an internal temperature of 165°F.
Nutrition
- Serving Size: 1 portion
- Calories: 518 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 110 mg
