There’s something incredibly comforting about a creamy, cheesy chowder that warms you from the inside out. This Garlic Parmesan Chicken Chowder Recipe brings together tender chicken, flavorful garlic, and that irresistible Parmesan punch — making it a go-to for cozy dinners that feel like a warm hug in a bowl.

A large blue pot filled with creamy white soup containing pale yellow corn kernels and light brown pieces of meat scattered throughout. The soup surface is slightly glossy with a sprinkle of red chili flakes and small green herb bits in the center. The pot rests on a dark maroon cloth on a white marbled surface, surrounded by toasted round slices of bread on a white bowl and loose around the pot. A silver spoon lies next to the pot on the white marbled surface. 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

This chowder isn’t your average chicken soup—it's rich, cheesy, and packed with layers of flavor that make every spoonful memorable. I absolutely love how quick it comes together, yet feels like a special meal. You’ll appreciate how it balances creamy and savory while still being easy enough for weeknights.

Rich and Creamy Texture: The combination of heavy cream, whole milk, and cheeses creates a velvety base you’ll want to savor.
Flavor-Packed Garlic and Parmesan: The garlic adds warmth and depth, while Parmesan brings a nutty, salty edge that enhances every bite.
Quick and Simple: You can have this hearty chowder on the table in about 35 minutes, making it perfect for busy schedules.
Comfort Food Classic with a Twist: It’s a satisfying, creamy soup with chicken and pasta that feels like home but a little elevated.

A white bowl filled with creamy, thick clam chowder, light beige in color with visible chunks of clam and potato pieces throughout the soup. The top is sprinkled with small bits of green parsley and tiny flakes of red pepper for a touch of color and texture. On the left side of the bowl, two toasted round bread slices with a golden crust lean against the rim. The bowl is placed on a wooden surface with a dark purple cloth napkin nearby, and a small sprig of green parsley sits on the bottom right corner. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every element in this Garlic Parmesan Chicken Chowder Recipe works together to bring out cozy, rich flavors without overwhelming your kitchen. Here’s why these ingredients make it such a standout dish and some tips for getting the best results before you cook.

Flat lay of diced boneless, skinless chicken breasts lightly seasoned with kosher salt and Italian seasoning, a medium yellow onion diced, minced garlic cloves, a small bowl of extra virgin olive oil, a small white bowl of chicken broth, a small white bowl of heavy cream, a small white bowl of whole milk, uncooked small shell pasta, a small white bowl of freshly grated Parmesan cheese, a small white bowl of shredded mozzarella cheese, a few sprigs of fresh chopped parsley, two whole brown eggs, all arranged symmetrically with realistic proportions on simple white ceramic bowls and plates, 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 layer of flavor when browning the chicken; don’t skip it—it helps build the base.
Boneless, skinless chicken breasts: Easy to dice and cook quickly; I find chicken breasts stay juicy here if you don’t overcook.
Kosher salt: The right salt helps balance the chowder and brings out the other flavors without being harsh.
Italian seasoning: A blend of herbs that complements the garlic and Parmesan seamlessly.
Freshly ground black pepper: Adds just the right amount of spice warmth.
Crushed red pepper flakes: Optional, but they give a nice subtle heat that wakes up your taste buds.
Yellow onion: Provides sweetness and depth as it cooks down; always better than pre-diced from a bag!
Garlic: The star player—make sure it’s fresh and minced finely for that burst of flavor.
Chicken broth: The liquid base that infuses the chowder with savory richness—homemade or store-bought works fine.
Heavy cream & whole milk: Together they create that luscious creamy texture that makes this chowder irresistible.
Small shell pasta: Perfect for scooping up the broth, plus cooks quickly and holds the chowder without getting mushy.
Parmesan cheese: Freshly grated is key—packaged grated lacks that sharp, nutty flavor that makes this dish sing.
Mozzarella cheese: Adds melty creaminess and a bit of stretch—such a comforting touch here.
Fresh parsley: A sprinkle at the end brightens the whole chowder and adds freshness.

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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 think the best recipes leave room for your personal flair, and this Garlic Parmesan Chicken Chowder Recipe is no exception. Sometimes I swap the small shell pasta for orzo or even add diced carrots and celery for a little extra veggie goodness. Feel free to make it your own!

Variation: I once turned this into a low-carb version by skipping the pasta and adding cauliflower florets—still super creamy and satisfying!
Spicy Twist: If you like heat, increase those crushed red pepper flakes or add a dash of smoked paprika for smoky warmth.
Dairy-Free Option: Use coconut milk in place of cream and milk and switch cheeses for a dairy-free alternative that’s still flavorful.
Herb Upgrade: Fresh thyme or rosemary can add a lovely herbal note if you want to mix things up.

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

Step 1: Season & Brown the Chicken

Start by tossing your diced chicken breasts with kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes. Make sure all pieces are evenly coated — this quick marinade gives the chicken bursts of flavor even before cooking. Heat the olive oil in your Dutch oven over medium heat and add the chicken. Cook it just until it gets a light golden sear, about 3-4 minutes, stirring so it browns evenly but doesn’t cook through yet. This helps build flavor without drying out the chicken later.

Step 2: Sauté Onion & Garlic

After removing the chicken, toss your diced onions into the same pot and cook until softened, about 4-5 minutes. This step caramelizes the onions slightly and pulls sweetness out, balancing the savory broth. Stir in the minced garlic and cook for one more minute—be careful not to burn it, as garlic can turn bitter fast.

Step 3: Build the Broth & Add Dairy

Slowly pour in the chicken broth, scraping up any brown bits stuck to the bottom of the pot—they’re packed with flavor! Whisk in the heavy cream and whole milk until everything’s smooth and creamy. This creates the rich base that makes this chowder so comforting.

Step 4: Simmer Pasta & Chicken

Add the uncooked pasta shells and the browned chicken back to the pot. Turn up the heat just enough to bring the chowder to a gentle simmer. Cook uncovered for about 10-12 minutes, stirring occasionally, until the pasta is tender and the chicken reaches 165°F internally. Make sure you don’t over-stir as it can break up the pasta.

Step 5: Melt in the Cheeses

Once the chicken and pasta are cooked through, reduce the heat to low and stir in your freshly grated Parmesan and shredded mozzarella. Keep stirring gently until the cheeses are fully melted and the chowder is silky smooth. That cheesy melty moment is pure magic.

Step 6: Serve & Garnish

Ladle the chowder into bowls and sprinkle generously with extra Parmesan and chopped fresh parsley. The parsley adds a fresh burst of color and a slight crisp counterpoint to the creamy chowder, bringing it all together beautifully.

Top Tip

Over the years, I’ve discovered a few tricks that elevate this Garlic Parmesan Chicken Chowder Recipe from great to unforgettable. These tips help you get perfect texture and flavor every time, no stress.

Don’t Overcook the Chicken: Browning it first helps seal in juices, and finishing cooking in the broth keeps it tender and juicy, never rubbery.
Use Fresh Parmesan: It melts better and brings a sharper, nuttier flavor than pre-grated stuff—which can be bland and gritty.
Simmer Gently: Keep the heat low during simmering to avoid breaking down the pasta or curdling the dairy.
Stir Occasionally but Not Constantly: This helps keep the chowder creamy without making the pasta mushy or the chicken fall apart.

How to Serve Garlic Parmesan Chicken Chowder Recipe

Garlic Parmesan Chicken - Serving Suggestion

Garnishes

I love to finish this chowder with chopped fresh parsley for a pop of color and brightness. A light dusting of extra Parmesan on top amps the savory richness just right. Sometimes I add a drizzle of good quality olive oil or a squirt of fresh lemon juice to cut through the creaminess if I want a little zing.

Side Dishes

This chowder is a meal on its own but pairs wonderfully with crusty bread or garlic toast for dipping. A simple green salad with a tangy vinaigrette helps balance the richness if you want something lighter alongside it.

Creative Ways to Present

For a dinner party, I’ve served this chowder in mini bread bowls—super fun and elegant! Alternatively, garnish with microgreens or crispy bacon bits to add texture and wow guests with your presentation skills.

Make Ahead and Storage

Storing Leftovers

Leftover chowder keeps beautifully in an airtight container in the fridge for up to 3 days. I usually cool it down quickly and then store it in small portions for easy reheat later. The flavors deepen even more overnight!

Freezing

I’ve frozen this chowder a couple times with good results—just be sure to freeze before adding the Parmesan and mozzarella. Dairy can sometimes separate when frozen; I add fresh cheese when reheating for that fresh, melty finish.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. Add a splash of milk or broth if it thickens too much. Finish by stirring in fresh Parmesan and mozzarella to revive the cheesy goodness.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs add extra flavor and stay juicy, just adjust cooking time to make sure they’re cooked through. I’ve made it with thighs, and it’s deliciously tender.

What’s the best pasta to use in Garlic Parmesan Chicken Chowder Recipe?

Small shell pasta is ideal because it soaks up the broth and fits on your spoon easily, but other small shapes like orzo or ditalini work great too. Avoid big shapes that take longer to cook.

Can I make this chowder dairy-free?

Yes! Swap heavy cream and whole milk for coconut milk or your favorite plant-based milk, and use dairy-free cheese alternatives. The chowder will stay creamy and flavorful with a slight twist on the original.

Is it okay to prepare Garlic Parmesan Chicken Chowder Recipe ahead of time?

Definitely! You can prep all ingredients up to the simmer step, then refrigerate separately. When ready, follow the steps to finish cooking and add cheeses. Leftovers reheat wonderfully too!

Final Thoughts

This Garlic Parmesan Chicken Chowder Recipe holds a special place in my meal rotation—not only for its rich, comforting flavors but because it feels like a little bit of home in every bowl. I love sharing it with friends who are blown away by how fast it comes together and how satisfying it is. Trust me, once you try it, you’ll want to keep this recipe close for those chilly nights when nothing but a warm, cheesy bowl will do.