There’s something truly comforting about a warm bowl of creamy, cheesy soup, and this Garlic Parmesan Chicken Chowder Recipe hits all those cozy notes with tender chicken, rich garlic, and a touch of heat. It’s the kind of dish that feels like a hug in a bowl—perfect after a busy day.

A large deep blue pot filled with creamy, light beige soup dotted with large white corn kernels, small pasta shells, and tender pieces of chicken scattered evenly on the surface, garnished with chopped fresh green herbs and small red pepper flakes mostly centered on top. The pot sits on a white marbled surface surrounded by toasted white bread slices in a white bowl to the left, extra toasted bread pieces directly on the surface to the right, and a silver spoon at the bottom right corner. A small white bowl with crushed red pepper flakes and a wooden spoon with more green herbs are also 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

This Garlic Parmesan Chicken Chowder Recipe is one of those go-to meals I keep coming back to because it’s quick to make but feels so luxurious. Whether you’re cooking for family or meal prepping for the week, it’s packed with flavor, simple ingredients, and comforting textures that everyone appreciates.

Rich, Creamy Flavor: The combo of Parmesan and mozzarella along with garlic makes this chowder irresistibly savory and creamy.
Easy Weeknight Dinner: Ready in just about 35 minutes from start to finish, so it won’t keep you in the kitchen all night.
Hearty & Filling: With tender chicken and pasta shells, this chowder doubles as a satisfying meal on its own—no need for extras unless you want more!
Customizable: You can easily tweak the spice level or swap ingredients depending on what you have on hand.

A gray bowl filled with creamy white soup that has small pasta shells and bits of herbs scattered on top, with a slight sprinkling of red pepper flakes. Three toasted golden brown bread slices are placed on the left side of the bowl, partly dipped in the soup. The bowl sits on a white marbled surface with a dark purple cloth under and a metal spoon to the left side. Some green herbs are visible in the lower right corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a role in making this chowder perfectly balanced. The chicken provides protein and texture, while the cheeses melt in to create a luscious broth. Pick fresh garlic and good-quality Parmesan for the best flavor impact. Here’s a little breakdown to help you shop smart and understand why each component is important.

Flat lay of diced boneless skinless chicken breast, whole uncracked brown eggs, a medium yellow onion diced, minced fresh garlic cloves, freshly grated Parmesan cheese piled loosely, shredded mozzarella cheese mound, small uncooked shell pasta, a few sprigs of fresh chopped parsley, extra virgin olive oil in a small white ceramic bowl, kosher salt in a small white bowl, Italian seasoning mix in a small white bowl, freshly ground black pepper in a small white bowl, crushed red pepper flakes in a small white bowl, heavy cream in a small white bowl, whole milk in a small white bowl, chicken broth in a small white bowl, arranged with perfect symmetry on simple white ceramic bowls, 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: Adds a subtle fruity richness for sautéing the chicken and onions without overpowering the garlic.
Boneless, skinless chicken breasts: Lean and tender, they cook quickly and absorb the chowder’s flavors beautifully.
Kosher salt: Enhances all the savory flavors, so don’t skip it!
Italian seasoning: A blend of dried herbs that complements chicken and cheese perfectly, giving an herby background note.
Freshly ground black pepper: Adds just enough bite to balance the creaminess.
Crushed red pepper flakes: A gentle kick of heat that wakes up the palate without overwhelming the dish.
Medium yellow onion: Sweet and aromatic when cooked, forms the chowder’s flavor base.
Garlic: The star of the recipe, infusing every spoonful with warmth and depth.
Chicken broth: The liquid backbone, bringing savory umami notes to the chowder.
Heavy cream & whole milk: Create the lush, velvety texture that chowders are known for.
Small shell pasta: A perfect shape for trapping chowder in its tiny pockets, making every bite satisfying.
Parmesan cheese: Freshly grated for the sharp, nutty flavor that melts into the broth.
Mozzarella cheese: Adds gooey, melty creaminess that rounds out the chowder.
Fresh parsley: Brightens the final dish with a pop of color and fresh flavor.

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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

I love how flexible this Garlic Parmesan Chicken Chowder Recipe is. Sometimes I add a bit more garlic or a pinch more red pepper flakes for extra heat, but you can easily adjust to your mood or what’s in your pantry.

Variation: Once, I swapped the pasta for diced potatoes for a low-carb twist — it turned out just as delicious and felt like a classic chowder.
Dairy-Free Option: Use coconut cream and almond milk along with dairy-free cheese for a creamy, allergy-friendly chowder that still warms you up.
Seasonal Adjustments: Toss in some fresh peas or corn during summer for a bit of sweetness and color.
Spice Level: You can leave out the crushed red pepper flakes if you prefer a milder chowder, or swap them with smoked paprika for a smoky nuance.

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

Step 1: Season and Sauté the Chicken

I start by tossing the diced chicken breasts with kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes. This little mix jazzes up the chicken beautifully. I heat my olive oil in a large Dutch oven over medium until it’s shimmering—then add the chicken. The goal here is to get a nice light brown on the outside in just about 3 to 4 minutes. Be careful not to overcook; the chicken will finish cooking later in the chowder. Don’t forget to use a slotted spoon to transfer the chicken out so you leave all those tasty browned bits behind in the pot.

Step 2: Sauté Aromatics

In the same pot, I throw in the diced onion and cook for about 4 to 5 minutes until tender and translucent. This step is important to build flavor depth. Then I stir in the minced garlic, cooking it just about 1 minute until fragrant—you can practically smell the warmth filling the kitchen. Be sure not to burn the garlic here; lower the heat if you need.

Step 3: Add Liquids and Pasta

Next up, I slowly pour in the chicken broth, stirring to pick up those browned bits from the bottom. Then comes the dreamy part—adding the heavy cream and whole milk, which I whisk until the mixture is silky smooth. After that, I toss the uncooked small shell pasta and the partially cooked chicken back into the pot. Bring it all gently to a simmer—stirring occasionally—for about 10 to 12 minutes until the pasta is tender and the chicken hits that safe 165°F internal temp.

Step 4: Melt in Cheeses and Garnish

Finally, I reduce the heat to low and stir in the freshly grated Parmesan cheese and shredded mozzarella until everything melts into a smooth, cheesy dream. Serving it warm, I sprinkle extra Parmesan and chopped fresh parsley on top for the perfect finishing touch.

Top Tip

Over the years, I’ve learned a few little tricks that really take this Garlic Parmesan Chicken Chowder Recipe over the top and help avoid common pitfalls. Here’s what’s worked for me:

Don’t Overcook the Chicken Early: Browning it just briefly keeps the chicken juicy once it finishes cooking in the chowder. Overcooked chicken can get tough and dry.
Use Freshly Grated Parmesan: It melts better and has more intense flavor than pre-grated powder—definitely worth the small extra effort.
Simmer Gently: A gentle simmer keeps the pasta tender without getting mushy and helps flavors blend softly.
Season Gradually: Taste as you go, especially after adding cheese, since it naturally adds saltiness.

How to Serve Garlic Parmesan Chicken Chowder Recipe

Garlic Parmesan Chicken Chowder - Serving Suggestion

Garnishes

I always top my chowder with a little extra freshly grated Parmesan and a sprinkle of chopped fresh parsley—it adds a pop of color and fresh brightness that cuts through the richness. Sometimes I add a few cracked black peppercorns or a drizzle of high-quality olive oil for a silky finish.

Side Dishes

This chowder is satisfying on its own, but if you want to pair it, a crusty baguette or garlic bread is perfect for dipping. A crisp green salad with a zesty lemon vinaigrette nicely balances the creamy chowder’s richness.

Creative Ways to Present

For a dinner party, I’ve served this chowder in small, hollowed-out sourdough bowls—everyone loves the rustic look and the edible vessel adds texture. You could also garnish with crispy prosciutto or a few sautéed mushrooms for added flair.

Make Ahead and Storage

Storing Leftovers

I usually let leftover chowder cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. It thickens overnight, so I like to add a splash of milk or broth when reheating to bring it back to that perfect silky consistency.

Freezing

This Garlic Parmesan Chicken Chowder Recipe freezes reasonably well, but the texture of the dairy might change slightly. I freeze in portion-sized containers and thaw overnight in the fridge before reheating gently on the stove with a little extra milk.

Reheating

Reheat gently on low heat, stirring often. Adding a splash of milk keeps the chowder creamy and helps prevent the cheese from separating. Avoid boiling to maintain that silky texture.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will add extra juiciness and flavor, but keep in mind they might take a couple of minutes longer to cook fully. Just make sure they reach an internal temperature of 165°F.

Is it okay to use pre-grated Parmesan cheese?

While you can use pre-grated Parmesan in a pinch, freshly grated Parmesan melts better and gives a sharper, more vibrant flavor that really makes this chowder special.

Can I make this chowder dairy-free?

Yes! Substitute the heavy cream and milk with coconut milk or a plant-based cream alternative, and use dairy-free cheese or nutritional yeast for the cheesy flavor. The chowder will be slightly different but still delicious.

How can I thicken the chowder if it’s too thin?

If the chowder turns out too thin for your liking, you can simmer it a bit longer uncovered to reduce the liquid, or stir in a small slurry of cornstarch and cold water during cooking—just a tablespoon or two is usually enough.

Final Thoughts

This Garlic Parmesan Chicken Chowder Recipe has become one of my favorite cozy dinners, perfect for chilly evenings when you want a bowl full of warmth and comfort without too much fuss. I hope you enjoy making it as much as I do—it’s truly the kind of recipe you’ll come back to again and again, each time feeling a little more like home.