There’s something incredibly comforting about a creamy, cheesy soup that tastes like a warm hug—and that’s exactly why my Garlic Parmesan Chicken Chowder Recipe is a true kitchen winner. Rich and hearty, it balances tender chicken and pasta in a luscious garlic-parmesan broth that never fails to satisfy, especially on cooler evenings.

A large blue pot filled with creamy, light beige chowder soup that has visible chunks of white and golden corn kernels, small pieces of light brown chicken, and small pasta shells floating on the surface, garnished in the center with some finely chopped green herbs and sprinkled with red pepper flakes; the pot is placed on a wooden table with a white marbled texture, surrounded by toasted slices of bread in a white bowl, some loose bread slices, a small white bowl of red pepper flakes, a wooden dish of chopped herbs, and a silver spoon nearby, 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 get excited every time I make this Garlic Parmesan Chicken Chowder Recipe because it’s such a crowd-pleaser and totally doable on busy weeknights. The flavors feel indulgent without a ton of fuss, and it’s one of those dishes that kids and adults alike keep asking for seconds of.

Loaded with flavor: The garlic and Parmesan combination adds depth and a savory richness that transforms a simple chowder into something special.
Comfort in a bowl: Creamy, cheesy broth filled with tender chicken and pasta hits the spot when you want something warm and satisfying.
Quick and easy: From start to finish, this recipe comes together in just about 35 minutes, perfect for weeknight cooking.
Versatile and customizable: It’s easy to tweak the ingredients or swap sides to make it your own comfort meal.

A close-up view of a creamy white chowder served in a white bowl placed on a white marbled surface. The chowder has small chunks of potatoes and possibly clams, showing a thick, smooth texture with specks of black pepper and green herbs scattered on top. On the left side of the bowl, there are two lightly toasted bread slices leaning against the inside edge, showing a golden brown, crunchy texture. Some red pepper flakes are sprinkled on the surface of the chowder, adding small touches of red color. The background includes a silver spoon and a deep purple cloth napkin. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Garlic Parmesan Chicken Chowder Recipe plays a key role. The seamless blend of creamy dairy with hearty chicken and garlic creates balance, while the fresh Parmesan adds that nutty, salty punch that keeps you coming back for more. Here are a few tips on what to look for:

Flat lay of a small white ceramic bowl of extra virgin olive oil, a medium-sized raw boneless skinless chicken breast diced into bite-sized pieces on a white ceramic plate, a small white ceramic bowl of kosher salt, a small white ceramic bowl containing Italian seasoning, a small white ceramic bowl filled with freshly ground black pepper, a small white ceramic bowl with crushed red pepper flakes, a medium whole yellow onion peeled, a small white ceramic bowl of minced garlic, a small white ceramic bowl of clear golden chicken broth, a small white ceramic bowl of thick heavy cream, a small white ceramic bowl of whole milk, uncooked small shell pasta loosely piled on a white ceramic plate, a small white ceramic bowl filled with freshly grated Parmesan cheese, a small white ceramic bowl of shredded mozzarella cheese, and freshly chopped green parsley on a simple white ceramic plate, all arranged in perfect symmetry and balanced proportions 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: Use a good-quality oil for sautéing the chicken and onions—it adds a subtle fruity note that complements the garlic well.
Boneless, skinless chicken breasts: Diced into bite-sized pieces, they cook quickly and absorb the chowder’s flavors beautifully.
Kosher salt & Italian seasoning: The perfect duo to season the chicken and infuse your chowder with classic Mediterranean flavors.
Yellow onion: Adds natural sweetness and depth when sautéed slowly.
Minced garlic: The star that brings the signature flavor of this chowder to life—don’t skimp on it!
Chicken broth: Use a good-quality low-sodium broth so you can control the saltiness of the chowder.
Heavy cream and whole milk: These create the creamy texture without feeling too heavy—the richness is just right.
Small shell pasta: I love shells because they hold the broth nicely, making each bite saucy and satisfying.
Freshly grated Parmesan cheese: The freshness here makes a huge difference versus pre-grated—grate it yourself if you can!
Mozzarella cheese: Adds melty, gooey texture for extra comfort.
Fresh parsley: A sprinkle at the end brightens and adds a fresh herbal note.

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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

This Garlic Parmesan Chicken Chowder Recipe is like a blank canvas—you can easily tweak it to fit your taste buds or pantry stash. I often like to add some chopped spinach for a green boost, and sometimes swap the pasta for small cubes of potato to make it more rustic.

Variation: One time, I tried using smoked chicken instead of plain chicken for a deeper flavor, and it was a hit—gave the chowder a subtle smoky twist I didn’t expect but loved.
Dairy-free option: You can swap out the cream and milk for coconut milk or cashew cream blends to make it dairy-free, though it changes the flavor a bit, still super tasty.
Spicy kick: If you like heat, increase the crushed red pepper flakes or add a dash of hot sauce right before serving.
Seasonal tweaks: Swap in sweet corn or fresh peas in spring and summer to brighten the chowder.

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

Step 1: Season and Sear the Chicken

I start by tossing the diced chicken with kosher salt, Italian seasoning, freshly ground black pepper, and a pinch of crushed red pepper flakes. This simple coat gives every bite flavorful appeal. Then, I heat olive oil in my Dutch oven over medium heat—just until it shimmers—and add the chicken, cooking it for about 3-4 minutes until it’s lightly browned. Make sure not to overcook here since the chicken finishes cooking in the chowder. Using a slotted spoon, I scoop the chicken out and set it aside, keeping that lovely golden crust intact.

Step 2: Build the Flavor Base

Next, I add the diced yellow onion to the same pot and cook it until it softens and turns translucent, about 4-5 minutes. This step brings out the onion’s natural sweetness and forms the backbone for our chowder’s flavor. Then, I toss in the minced garlic, cooking it just for a minute until it’s fragrant, careful not to let it brown and become bitter.

Step 3: Create the Creamy Broth

Slowly pouring in the chicken broth is like watching the soup come together. I whisk in the heavy cream and whole milk to make the broth luxuriously creamy and perfectly balanced—not too thick or heavy. I love how these dairy ingredients add that dreamy, velvety texture we all crave in a chowder.

Step 4: Add Pasta and Finish Cooking

It’s time for the small shell pasta and the semi-cooked chicken to join the party. As the chowder gently simmers uncovered, I stir occasionally to prevent sticking and keep everything evenly cooking. After about 10-12 minutes, the pasta becomes tender and the chicken reaches a safe, juicy internal temperature of 165°F. This step always makes the kitchen smell incredible, and you can’t help but sneak a little taste—though it’s best when served piping hot!

Step 5: Melt in the Cheeses

Finally, I reduce the heat to low and stir in freshly grated Parmesan and shredded mozzarella. Watching those cheeses melt smoothly into the chowder is oddly satisfying—it thickens the soup and makes every bite silky. A quick taste lets me check seasoning before I ladle it out.

Step 6: Serve with Flair

I serve mine with a sprinkle of extra Parmesan and fresh chopped parsley on top for color and brightness. It’s those little touches that make it feel like you’re enjoying something truly special, even on a simple weeknight.

Top Tip

From countless batches of this Garlic Parmesan Chicken Chowder Recipe, here are some little nuggets of wisdom that will elevate your chowder game and keep you from common pitfalls.

Don’t overcook the chicken at first: Searing until just lightly browned ensures tender bites once simmered in broth—overcooking early makes the chicken dry.
Use freshly grated Parmesan: It melts better and has a richer flavor than pre-grated versions, which often have anti-caking agents affecting texture.
Stir gently when adding cheese: Keeps the chowder silky without clumping or graininess in the cheese melt.
Watch your pasta closely: Cooking times can vary—test pasta with a fork to avoid mushy texture.

How to Serve Garlic Parmesan Chicken Chowder Recipe

Garlic Parmesan Chicken Chowder - Serving Suggestion

Garnishes

I always top my chowder with a generous sprinkle of fresh Parmesan and chopped parsley. The cheese adds extra savory flavor, while parsley brightens up the creamy depth—it feels fresh and inviting. Sometimes a crack of black pepper on top is just right.

Side Dishes

A crusty baguette or cheesy garlic bread is my go-to for dunking. You could also serve it alongside a crisp green salad dressed lightly to balance the richness of the chowder. Roasted veggies like asparagus or Brussels sprouts complement the flavors and make the meal feel complete.

Creative Ways to Present

For special occasions, I’ve ladled this chowder into mini bread bowls—it’s fun and feels fancy with minimal effort. I’ve also served it with a sprinkle of toasted pine nuts or crispy bacon for added crunch. Presentation-wise, a swirl of olive oil or a sprinkle of chili flakes adds a gourmet touch when serving guests.

Make Ahead and Storage

Storing Leftovers

Leftover chowder keeps beautifully in an airtight container in the fridge for up to 3 days. I find the flavors actually meld even better after resting overnight. Just give it a good stir before reheating as the pasta may absorb some broth.

Freezing

Freezing this chowder is doable, but I recommend undercooking the pasta a bit during the first cook so it doesn’t get mushy upon reheating. Freeze in portions for easy thawing. When thawed, the texture of pasta might be softer but the flavor stays fantastic.

Reheating

I reheat gently on the stove over low heat, stirring regularly and adding a splash of milk or broth if it’s thickened too much. This helps keep the chowder creamy and prevents scorching. Microwaving works too, but go slow and stir in between heating intervals for best results.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs add extra richness and stay juicy even if slightly overcooked. Just adjust cooking time so they are tender and fully cooked through.

What type of pasta works best in the chowder?

Small shell pasta is my favorite because it holds onto the creamy broth well, but you can also use elbow macaroni, ditalini, or even small bow-tie pasta. Avoid large or delicate noodles that may become mushy.

Is this recipe freezer-friendly?

Yes, it freezes well if you undercook the pasta slightly before freezing. When reheating, add some broth or milk to revive the creamy consistency. Pasta texture might soften but the flavor remains delicious.

Can I make this chowder dairy-free?

You can substitute the heavy cream and milk with dairy-free alternatives like coconut milk or cashew cream. The flavor will shift slightly but you’ll still get a creamy, satisfying chowder.

Final Thoughts

This Garlic Parmesan Chicken Chowder Recipe holds a cozy spot in my recipe box because it delivers comfort and flavor on every level without complicated techniques. Making it reminds me of those slower family dinners where everyone lingers a bit longer around the table. I hope once you try it, you’ll love serving it just as much as I love sharing it. Cozy up with a bowl, a crusty bread, and maybe a little extra Parmesan—you’ll be glad you did.