Description
This Garlic Parmesan Chicken Chowder is a creamy, comforting soup featuring tender bite-sized chicken breast, small shell pasta, and a rich garlicky parmesan broth. Perfect for a cozy weeknight dinner, it comes together quickly with simple ingredients and delivers a hearty, flavorful meal.
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
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 teaspoons garlic, minced
Liquids
- 2 tablespoons extra virgin olive oil
- 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.
- Brown 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, just until lightly browned on the outside. The chicken will finish cooking later in the soup. Use a slotted spoon to transfer the chicken to a bowl and set aside.
- Sauté the Aromatics: In the same pot, add diced onion and cook for 4-5 minutes until softened and translucent. Stir in minced garlic and cook for an additional 1 minute until fragrant.
- Add Broth and Dairy: Slowly pour in the chicken broth. Then stir in the heavy cream and whole milk, whisking gently to combine until the mixture is smooth.
- Add Pasta and Chicken: Add the uncooked small shell pasta and the partially cooked chicken back into the pot. Bring the soup to a gentle simmer and cook uncovered, stirring occasionally, for 10-12 minutes until the pasta is tender and the chicken reaches an internal temperature of 165°F (fully cooked).
- Melt the Cheeses: Reduce the heat to low. Stir in the freshly grated Parmesan cheese and shredded mozzarella until melted and smooth, creating a creamy chowder base.
- Serve and Garnish: Serve the chowder warm, garnished with extra Parmesan cheese and chopped fresh parsley for color and flavor.
Notes
- Use freshly grated Parmesan cheese for the best flavor and meltability.
- To make it lighter, substitute half-and-half for heavy cream or use more milk.
- Small shell pasta works well, but other small pastas like ditalini or elbow macaroni can be substituted.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- For a spicier version, increase crushed red pepper flakes or add a dash of hot sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 portion
- Calories: 518 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
