There's something truly comforting about a creamy, cheesy soup that warms you from the inside out—and this Garlic Parmesan Chicken Chowder Recipe absolutely nails that cozy vibe. It’s rich with tender chicken, pasta, and that irresistible garlicky Parmesan flavor that just hugs your taste buds.

A large blue pot filled with creamy beige soup that has small shell pasta, chickpeas, and chunks of lightly browned pieces mixed throughout. The surface of the soup has green and red chili flakes sprinkled in the center, creating a colorful contrast. The pot sits on a white marbled background with toasted round bread slices arranged beside it. A small white bowl with crushed red pepper flakes is placed near the top, and a white spoon is partially visible on the wooden surface next to the pot. 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’ve made this Garlic Parmesan Chicken Chowder Recipe more times than I can count, and each time it’s just as satisfying. The blend of garlic and Parmesan creates this velvety, savory broth that’s enhanced even further by tender bites of chicken and pasta. It’s simple yet decadent, perfect for any night.

Simple, wholesome ingredients: You probably already have most of these in your pantry, which makes it an easy go-to meal.
Quick to prepare: Despite its richness, you’ll have it on the table in just about 35 minutes—my kind of weeknight win.
Comfort food at its best: The creamy texture and savory flavors feel like a big warm hug on a chilly day.
Customizable: From pastas to seasoning tweaks, you can really make it your own.

This image shows a bowl filled with thick, creamy white chowder that has visible small pieces of shellfish or other seafood and is sprinkled with chopped green herbs and small red flakes on top. The chowder has a smooth texture with some chunks inside. Two pieces of toasted bread with a golden brown color are placed on the rim of the white bowl. The bowl is on a white marbled surface with a dark purple cloth nearby, and there is a silver spoon to the left side of the bowl. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Garlic Parmesan Chicken Chowder Recipe plays its part in building layers of flavor and amazing texture. Let’s take a quick tour through the key players and why they work so well together.

Flat lay of extra virgin olive oil in a small white bowl, diced boneless skinless chicken breasts in a simple white ceramic bowl, a few whole uncracked brown eggs, kosher salt in a small white bowl, Italian seasoning in a small white bowl, freshly ground black pepper in a small white bowl, crushed red pepper flakes in a small white bowl, a medium yellow onion diced on a white ceramic plate, minced garlic in a small white bowl, chicken broth in a small white bowl, heavy cream in a small white bowl, whole milk in a small white bowl, uncooked small shell pasta arranged neatly on a white ceramic plate, freshly grated Parmesan cheese in a small white bowl, shredded mozzarella cheese in a small white bowl, chopped fresh parsley scattered on the white ceramic bowl, arranged in perfect symmetry, natural fresh colors, 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: A great base for sautéing chicken and onions, adding a subtle fruity richness.
Boneless, skinless chicken breasts: Tender and lean, these soak up the garlicky Parmesan broth beautifully.
Kosher salt & Italian seasoning: The basics that infuse your chicken with bold, aromatic flavors.
Freshly ground black pepper & crushed red pepper flakes: A little peppery kick to brighten the chowder.
Yellow onion: Adds sweetness and depth when softened just right.
Garlic: Because it’s in the name—this little powerhouse amps up the savory goodness.
Chicken broth: The flavorful liquid base that ties everything together.
Heavy cream & whole milk: These create that rich, creamy texture that feels indulgent but balanced.
Small shell pasta: Perfect for soaking up broth, minced bites avoid fighting for room in your spoon.
Parmesan cheese: Freshly grated for optimal sharpness and meltiness—don't skip this!
Mozzarella cheese: Adds melty creaminess and a subtle stretch that’s just delightful.
Fresh parsley: Finishing touch for a pop of color and fresh herbal brightness.

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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

One of the best parts about this Garlic Parmesan Chicken Chowder Recipe is that you can easily tweak it to fit what you have on hand or your personal cravings. I often swap pastas or add extra veggies to keep things interesting!

Variation: I sometimes swap the small shell pasta for orzo—it cooks quickly and feels really elegant.
Vegetarian twist: Simply replace chicken with hearty mushrooms and veggie broth for a rich, meatless chowder.
Extra veggies: Toss in some corn kernels or chopped spinach for added color and nutrients.
Spicy upgrade: Increase the crushed red pepper flakes for a bolder heat that wakes up the creamy base.

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

Step 1: Season and Brown the Chicken

The first step is to toss your diced chicken with salt, Italian seasoning, black pepper, and crushed red pepper flakes. This quick marinade brings upfront flavor right into the meat. Then, in a hot skillet with shimmering olive oil, brown it just until the bits turn golden—don’t cook it all the way through just yet, or the chicken can get rubbery later. A slotted spoon helps you rescue it from the pan easily.

Step 2: Sauté the Onion and Garlic

Next, cook the diced onion in the same pot. Using the residual oils and chicken drippings bumps up the flavor. Softening the onions until translucent takes about 4-5 minutes. Then add the minced garlic—just a minute more to avoid bitterness but maximize that intoxicating aroma.

Step 3: Build the Broth

Slowly pour in the chicken broth, stirring to lift any tasty bits stuck to the pan. Whisk in the heavy cream and whole milk for that silky richness that makes this chowder so crave-worthy.

Step 4: Add Pasta and Finish Cooking the Chicken

Drop the uncooked small shell pasta and browned chicken back into the pot and bring everything to a gentle simmer. This is the heart of the recipe—stir occasionally and let the chicken cook through while the pasta softens, about 10–12 minutes. Your perfect timing here makes sure the pasta is tender but not mushy, and the chicken is juicy and cooked to a safe 165°F.

Step 5: Melt in the Cheeses

Lower the heat and stir in freshly grated Parmesan and shredded mozzarella until they're wonderfully melty and the chowder becomes creamy and smooth. This final step is where the magic melts into every spoonful.

Step 6: Serve and Garnish

Ladle your chowder into bowls while it’s warm. Don’t be shy with extra Parmesan and a sprinkle of chopped fresh parsley—it adds that fresh pop of color and flavor I always look forward to.

Top Tip

From my experience, nailing the texture of the chicken and pasta is what makes or breaks this Garlic Parmesan Chicken Chowder Recipe. Here are my go-to tips that keep me coming back for more.

Don’t fully cook the chicken upfront: Browning is enough before simmering so it stays tender and juicy.
Use freshly grated Parmesan: Pre-grated cheese won’t melt as smoothly or taste as bright.
Watch your pasta: Stir occasionally and test for doneness early so it doesn’t overcook and get mushy.
Adjust thickness with milk or broth: If your chowder feels too thick next day, gently thin it out with a splash of milk while reheating.

How to Serve Garlic Parmesan Chicken Chowder Recipe

garlic parmesan chicken - Serving Suggestion

Garnishes

I always go for an extra sprinkle of Parmesan on top because you can never have too much cheese. A handful of fresh chopped parsley not only brightens the bowl but also adds a fresh herbal note to balance the cheese and cream. Sometimes, I toss on a few crunchy croutons or crispy bacon bits when I’m feeling indulgent.

Side Dishes

To round out the meal, I like a simple mixed green salad with a light vinaigrette to cut through the richness. Garlic bread or a crusty baguette also pairs beautifully—perfect for mopping up every last bit of that luscious chowder.

Creative Ways to Present

For special occasions, serving the chowder in mini bread bowls adds a fun, rustic charm. You can also drizzle a touch of chili oil or top with roasted garlic cloves to impress guests with an elevated presentation that tastes just as amazing.

Make Ahead and Storage

Storing Leftovers

I always store leftover chowder in airtight containers in the fridge. It keeps well for up to 3 days. Just give it a good stir before reheating to reincorporate any separated cream or cheese.

Freezing

I’ve frozen this chowder successfully a few times—just make sure to cool it fully before transferring to freezer-safe containers. When you thaw it, the texture may slightly soften, but it’s still delicious and comforting.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring often to prevent scorching and maintain creaminess. Adding a splash of milk helps refresh the texture. Microwaving works if you’re in a pinch, but stovetop reheating gives the best results.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this chowder?

Absolutely! Chicken thighs have a bit more fat and tend to stay juicier, making your chowder even more flavorful. Just dice and proceed as with the breasts.

How do I prevent the chowder from becoming too thick?

If your chowder thickens up too much after sitting, simply stir in a bit of chicken broth or milk while reheating to loosen it up to your desired consistency.

Can I make this recipe dairy-free?

You can swap out the heavy cream and milk for coconut milk or cashew cream alternatives, and use dairy-free Parmesan-style cheese to keep a similar flavor and texture.

What pasta works best for this Garlic Parmesan Chicken Chowder Recipe?

Small pasta shapes like shells, orzo, or ditalini work best because they cook quickly and fit well on a spoon, blending nicely with the thick chowder.

Final Thoughts

I hope this Garlic Parmesan Chicken Chowder Recipe becomes one of your favorite cozy meal go-tos. It’s one of those dishes I reach for when I want comfort without complicated steps, and it never disappoints. Give it a try—you’ll be surprised how fast it comes together and how warmly it fills your kitchen and your belly.