Description
This Garlic Parmesan Chicken Chowder is a rich and comforting dish loaded with tender chicken, small shell pasta, and a creamy garlicky Parmesan broth. Perfect for a cozy weeknight dinner, this chowder combines flavors of Italian seasoning and mild heat from crushed red pepper flakes, all ready in just over 30 minutes.
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
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, for garnish
Instructions
- Season the chicken: In a medium bowl, combine the diced chicken with salt, Italian seasoning, black pepper, and crushed red pepper flakes. Toss until the chicken is evenly coated with the seasonings.
- Cook the chicken: Heat 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 lightly browned on the outside. Remove the chicken using a slotted spoon and set aside; it will finish cooking in the chowder.
- Sauté the aromatics: 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 liquids: Slowly pour in the chicken broth, stirring to combine. Then whisk in the heavy cream and whole milk until the mixture is smooth and uniform.
- Add pasta and chicken: Stir in the uncooked small shell pasta and the partially cooked chicken pieces. Bring the chowder to a gentle simmer and cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender and the chicken is cooked through to an internal temperature of 165°F.
- Incorporate the cheeses: Reduce heat to low. Stir in the freshly grated Parmesan and shredded mozzarella until fully melted and the chowder is creamy and smooth.
- Serve: Ladle the chowder into bowls, garnish with extra Parmesan cheese and chopped fresh parsley, and serve warm for a comforting meal.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth melting texture.
- If you want a spicier chowder, increase the crushed red pepper flakes slightly.
- For a lighter version, substitute half-and-half for the heavy cream and milk.
- You can replace small shell pasta with other small pasta shapes like ditalini or elbow macaroni.
- Ensure the chicken is cooked to 165°F for safe consumption; use a meat thermometer for accuracy.
Nutrition
- Serving Size: 1 portion
- Calories: 518 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: thirty-one g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
