Description
This Garlic Parmesan Chicken Chowder is a creamy, comforting soup that combines tender chicken, small shell pasta, and rich cheeses in a flavorful broth infused with garlic and Italian seasoning. Perfect for a hearty family meal, it’s easy to prepare in under 40 minutes and delivers a savory and satisfying experience.
Ingredients
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
Soup 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 chicken: In a medium bowl, combine the diced chicken with kosher salt, Italian seasoning, freshly ground black pepper, and crushed red pepper flakes. Toss thoroughly until the chicken pieces are evenly coated with the spices.
- Heat oil and brown chicken: In a large Dutch oven or heavy-bottomed pot over medium heat, warm 2 tablespoons of extra virgin olive oil until shimmering. Add the seasoned chicken pieces and cook for 3-4 minutes, stirring occasionally, just until they are lightly browned on the outside. The chicken will finish cooking in the soup. Use a slotted spoon to transfer the browned chicken to a bowl and set aside.
- Sauté onion and garlic: In the same pot, add the diced yellow onion. Cook for 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Add the minced garlic and cook for an additional 1 minute until fragrant, stirring to prevent burning.
- Add chicken broth: Slowly pour in 4 cups of chicken broth into the pot with the sautéed onion and garlic, stirring to combine all ingredients.
- Incorporate heavy cream and milk: Stir in 1 cup of heavy cream and 1 cup of whole milk, whisking gently to create a smooth, creamy base for the chowder.
- Add uncooked pasta and chicken, then simmer: Add the uncooked small shell pasta and the partially cooked chicken back into the pot. Bring the mixture to a gentle simmer over medium-low heat. Cook uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender and the chicken is fully cooked through to an internal temperature of 165°F (74°C).
- Reduce heat and stir in cheeses: Lower the heat to low. Add the freshly grated Parmesan cheese and shredded mozzarella cheese. Stir continuously until the cheeses melt completely, and the chowder becomes thick and creamy.
- Garnish and serve warm: Ladle the chowder into bowls. Garnish with extra Parmesan cheese and freshly chopped parsley. Serve immediately while warm for the best flavors and texture.
Notes
- Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) for food safety.
- Use freshly grated Parmesan cheese for the best flavor and texture in the chowder.
- Adjust crushed red pepper flakes to taste if you prefer less or more heat.
- For a thicker chowder, let it simmer a few minutes longer before adding cheese.
- This chowder is best served fresh but can be refrigerated for up to 3 days and gently reheated.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
