Description
This rich and comforting Garlic Parmesan Chicken Chowder features tender diced chicken, pasta, and a creamy garlicky cheese broth. It’s perfect for a cozy weeknight dinner and comes together in just over 30 minutes, offering a flavorful, satisfying meal the whole family will enjoy.
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
Sauté and Broth
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 2 teaspoons garlic, minced
- 4 cups chicken broth
Dairy and Pasta
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups small shell pasta, uncooked
- 1 cup Parmesan cheese, freshly grated, plus more for serving
- ½ cup mozzarella cheese, shredded
Garnish
- Fresh parsley, chopped
Instructions
- Season Chicken: In a medium bowl, combine diced chicken with kosher salt, Italian seasoning, freshly ground black pepper, and crushed red pepper flakes. Toss thoroughly until evenly coated.
- Cook Chicken: Heat olive oil in a large Dutch oven over medium heat until shimmering. Add seasoned chicken and cook for 3-4 minutes, stirring occasionally, until lightly browned on the outside. Remove chicken with a slotted spoon and set aside.
- Sauté Onion and Garlic: In the same pot, add diced onion and cook for 4-5 minutes until softened. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth: Slowly pour in chicken broth, stirring to combine with sautéed vegetables.
- Incorporate Dairy: Stir in heavy cream and whole milk, whisking until the mixture is smooth and well combined.
- Simmer with Pasta and Chicken: Add uncooked small shell pasta and the partially cooked chicken back into the pot. Bring to a gentle simmer and cook uncovered, stirring occasionally, for 10-12 minutes until the pasta is tender and the chicken reaches an internal temperature of 165°F.
- Add Cheese: Reduce heat to low and stir in Parmesan and mozzarella cheese until melted and smooth, creating a creamy chowder.
- Serve: Ladle chowder into bowls and garnish with extra Parmesan cheese and chopped fresh parsley. Serve warm.
Notes
- Use freshly grated Parmesan for the best flavor and smooth melting.
- Adjust crushed red pepper flakes to your preferred spice level or omit for a milder chowder.
- For a thicker chowder, simmer a few extra minutes after adding cheese.
- This chowder pairs well with crusty bread or a light salad for a full meal.
- Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop.
Nutrition
- Serving Size: 1 portion
- Calories: 518 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
