Homemade Garlic Parmesan Chicken Chowder

When the weather turns cold, there’s nothing quite like a bowl of creamy, comforting soup.

This garlic parmesan chicken chowder is packed with tender chicken, small pasta shells, and plenty of garlic and cheese. It comes together in one pot with a rich, creamy base made from chicken broth, heavy cream, and freshly grated Parmesan.

Italian seasoning and a pinch of red pepper flakes give it some warmth, while a squeeze of fresh lemon juice at the end brightens everything up. Fresh parsley and melty mozzarella make it feel a little fancy without any extra work.

It’s the kind of cozy dinner that fills you up and keeps everyone happy on a chilly evening.

What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are called for in this recipe, but you can easily swap in chicken thighs if that’s what you have on hand. Thighs tend to be a bit more forgiving since they stay juicier during cooking, plus they’re usually cheaper at the store. If you’re short on time, you can even use a rotisserie chicken – just shred the meat and add it toward the end of cooking so it doesn’t get tough. Whatever you choose, just make sure to dice your chicken into bite-sized pieces so every spoonful of chowder has a good amount of protein in it.

Options for Substitutions

This creamy chowder is pretty forgiving when it comes to swaps:

• Chicken breasts: Chicken thighs work great here and actually add more flavor. You can also use rotisserie chicken – just shred it and add it near the end of cooking to warm through.
• Heavy cream: If you’re looking to lighten things up, half-and-half works fine, though the soup won’t be quite as thick. You can also use all milk and add an extra tablespoon of flour whisked in with the broth to help thicken it.
• Shell pasta: Any small pasta shape will do – try ditalini, elbow macaroni, or even broken-up spaghetti. Just keep the cooking time in mind as different shapes may need more or less time.
• Parmesan cheese: Freshly grated is best for this recipe since it melts smoothly into the soup. Pre-shredded Parmesan contains anti-caking agents that can make your chowder grainy, so try to avoid it if possible.
• Mozzarella cheese: You can swap this with provolone or even white cheddar for a different flavor profile. Just make sure to shred it yourself rather than using pre-shredded.
• Chicken broth: Vegetable broth works if that’s what you have, though you’ll lose some of that rich chicken flavor. You can also use bouillon cubes or paste mixed with water.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this chowder is overcooking the pasta, which can turn mushy and absorb too much liquid – keep an eye on it during those 10-12 minutes and test a piece a minute or two early to catch it at the perfect al dente texture.

Another common error is adding the cheeses while the heat is too high, which causes them to separate and become grainy instead of melting smoothly into the soup, so make sure to reduce to low heat before stirring them in.

Don’t skip removing the chicken from the pot after browning – if you leave it in while cooking the onions and simmering the pasta, it’ll become tough and rubbery instead of tender.

For an even creamier result, let the chowder sit for 5 minutes off the heat before serving, which allows the flavors to come together and the soup to thicken up naturally.

What to Serve With Garlic Parmesan Chicken Chowder?

This chowder is pretty hearty on its own, but I love serving it with a warm baguette or some crusty bread for dipping into all that creamy, garlicky goodness. A simple Caesar salad on the side adds a nice crisp contrast to the rich soup, and the garlic flavors tie everything together perfectly. If you want to make it a full meal, roasted vegetables like broccoli or green beans work great alongside the chowder. You could also serve it with some buttery garlic knots or breadsticks if you’re really leaning into the garlic theme.

Storage Instructions

Store: Keep any leftover chowder in an airtight container in the fridge for up to 4 days. The pasta will soak up some of the liquid as it sits, so you might want to add a splash of chicken broth or milk when you reheat it to loosen things up.

Freeze: I don’t usually recommend freezing this chowder because cream-based soups can separate when thawed, and the pasta gets a bit mushy. If you want to freeze it anyway, it’ll keep for about 2 months, but the texture won’t be quite the same.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally. Add a little extra broth or cream if it’s gotten too thick. You can also microwave individual portions, but stir it every minute or so to heat it evenly.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 170-190 g
• Fat: 160-180 g
• Carbohydrates: 160-180 g

Ingredients

For the soup base:

• 2 tbsp extra virgin olive oil
• 1 lb chicken breast, cut into 1/2-inch cubes
• 1 1/4 tsp salt
• 1 1/2 tsp Italian seasoning
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 medium yellow onion, finely diced
• 1 tbsp minced garlic
• 32 oz low-sodium chicken broth

For the pasta and finishes:

• 1 1/4 cups heavy cream
• 3/4 cup whole milk
• 1.5 cups small pasta shells
• 4 oz freshly grated Parmesan cheese
• 2 oz shredded mozzarella
• 2 tbsp chopped fresh parsley
• 1 tsp fresh lemon juice

Step 1: Season and Prepare the Chicken

• 1 lb chicken breast, cut into 1/2-inch cubes
• 1 1/4 tsp salt
• 1 1/2 tsp Italian seasoning
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes

In a small bowl, combine salt, Italian seasoning, black pepper, and red pepper flakes.

Add the cubed chicken breast and toss until all pieces are evenly coated with the seasoning mixture.

Set aside at room temperature while you prepare the aromatics—this allows the seasonings to penetrate the meat slightly before cooking.

Step 2: Sear the Chicken and Build Flavor

• 2 tbsp extra virgin olive oil
• seasoned chicken from Step 1

Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.

Working in batches if needed to avoid crowding, add the seasoned chicken and sear for 3-4 minutes, stirring occasionally, until the exterior is golden and cooked through.

Transfer the cooked chicken to a clean plate.

I like to let the chicken develop that golden crust—it adds depth to the final broth that you can’t get any other way.

Step 3: Sauté Aromatics and Create the Base

• 1 medium yellow onion, finely diced
• 1 tbsp minced garlic

In the same pot with the remaining oil and browned bits, add the diced onion and cook for 4-5 minutes over medium heat, stirring occasionally, until softened and beginning to caramelize.

Add the minced garlic and cook for another minute until fragrant.

This builds a flavorful foundation for the chowder.

Step 4: Build the Creamy Broth

• 32 oz low-sodium chicken broth
• 1 1/4 cups heavy cream
• 3/4 cup whole milk

Pour the chicken broth into the pot, scraping up any browned bits from the bottom with a wooden spoon.

Add the heavy cream and whole milk, stirring to combine.

Bring to a gentle simmer over medium heat.

The liquid should be steaming but not boiling—this prevents the cream from breaking and keeps the texture silky smooth.

Step 5: Cook the Pasta and Reunite Components

• 1.5 cups small pasta shells
• cooked chicken from Step 2

Add the pasta shells to the simmering broth and return the cooked chicken to the pot.

Stir gently and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender but still has a slight bite and the flavors have melded together.

Taste and adjust seasoning as needed.

Step 6: Melt in the Cheeses for Richness

• 4 oz freshly grated Parmesan cheese
• 2 oz shredded mozzarella

Reduce heat to low and gradually stir in the freshly grated Parmesan cheese until completely melted and incorporated, then add the shredded mozzarella and stir until smooth and creamy.

Keep the heat low during this step—high heat can make the cheese clumpy and separate rather than creating that luxurious, creamy texture.

I always use freshly grated Parmesan for this dish because pre-grated versions have anti-caking agents that prevent it from melting as smoothly.

Step 7: Finish and Serve

• 1 tsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Remove from heat and stir in the fresh lemon juice to brighten the flavors.

Ladle the chowder into bowls and top each serving with additional Parmesan cheese and chopped fresh parsley for a fresh, aromatic garnish.

Homemade Garlic Parmesan Chicken Chowder

Delicious Homemade Garlic Parmesan Chicken Chowder recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings: 6 servings

Calories: 3050

Ingredients Method

Ingredients

  

For the soup base

• 2 tbsp extra virgin olive oil
• 1 lb chicken breast, cut into 1/2-inch cubes
• 1 1/4 tsp salt
• 1 1/2 tsp Italian seasoning
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 1 medium yellow onion, finely diced
• 1 tbsp minced garlic
• 32 oz low-sodium chicken broth

For the pasta and finishes

• 1 1/4 cups heavy cream
• 3/4 cup whole milk
• 1.5 cups small pasta shells
• 4 oz freshly grated Parmesan cheese
• 2 oz shredded mozzarella
• 2 tbsp chopped fresh parsley
• 1 tsp fresh lemon juice

Method

 

1. In a small bowl, combine salt, Italian seasoning, black pepper, and red pepper flakes. Add the cubed chicken breast and toss until all pieces are evenly coated with the seasoning mixture. Set aside at room temperature while you prepare the aromatics—this allows the seasonings to penetrate the meat slightly before cooking.
2. Heat olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Working in batches if needed to avoid crowding, add the seasoned chicken and sear for 3-4 minutes, stirring occasionally, until the exterior is golden and cooked through. Transfer the cooked chicken to a clean plate. I like to let the chicken develop that golden crust—it adds depth to the final broth that you can't get any other way.
3. In the same pot with the remaining oil and browned bits, add the diced onion and cook for 4-5 minutes over medium heat, stirring occasionally, until softened and beginning to caramelize. Add the minced garlic and cook for another minute until fragrant. This builds a flavorful foundation for the chowder.
4. Pour the chicken broth into the pot, scraping up any browned bits from the bottom with a wooden spoon. Add the heavy cream and whole milk, stirring to combine. Bring to a gentle simmer over medium heat. The liquid should be steaming but not boiling—this prevents the cream from breaking and keeps the texture silky smooth.
5. Add the pasta shells to the simmering broth and return the cooked chicken to the pot. Stir gently and simmer for 10-12 minutes, stirring occasionally, until the pasta is tender but still has a slight bite and the flavors have melded together. Taste and adjust seasoning as needed.
6. Reduce heat to low and gradually stir in the freshly grated Parmesan cheese until completely melted and incorporated, then add the shredded mozzarella and stir until smooth and creamy. Keep the heat low during this step—high heat can make the cheese clumpy and separate rather than creating that luxurious, creamy texture. I always use freshly grated Parmesan for this dish because pre-grated versions have anti-caking agents that prevent it from melting as smoothly.
7. Remove from heat and stir in the fresh lemon juice to brighten the flavors. Ladle the chowder into bowls and top each serving with additional Parmesan cheese and chopped fresh parsley for a fresh, aromatic garnish.