There’s something about the first chilly day of fall that always makes me crave a bowl of thick, comforting chowder—something that feels like a warm hug from the inside out. The first time I made this Garlic Parmesan Chicken Chowder, I was chasing that cozy feeling but wanted a little something extra, a twist on your classic chicken soup. The garlicky aroma that fills your kitchen as it simmers is downright irresistible. It’s like the savory cousin of clam chowder, but centered around tender chicken and a cheesy parmesan kick that makes it soothingly rich without being heavy. Honestly, this chowder became a staple in my house after my kids kept asking for “that cheesy chicken soup with the garlic.” If you love soups that have the hearty embrace of comfort food without hours of fuss, this one’s a lifesaver on busy nights and meal-prep days alike. Plus, it’s perfect for sneaking extra veggies in there while keeping everyone happily slurping away.
What is Garlic Parmesan Chicken Chowder?
Think of Garlic Parmesan Chicken Chowder as a cozy, creamy blend of leftover chicken, garlic, and Parmesan cheese all swimming together in a soup that’s hearty enough to fill you up but smooth enough to drink with a spoon. It’s essentially a chicken soup bumped up with cheesy goodness and thickened to a chowder-like consistency that’s perfect for dipping crusty bread. The “chowder” part usually makes you think of clams or corn, but this recipe swaps those out for chunks of chicken and plenty of garlic flavor. The Parmesan cheese adds this beautiful nutty undertone that totally elevates the dish beyond just “chicken soup.” The name itself hints at that luxurious combo—Garlic for aroma and flavor punch, Parmesan for a rich, cheesy backbone, and Chicken as the hearty protein star. It’s approachable enough for any home cook and sounds fancy enough to impress unexpected guests without breaking a sweat in the kitchen.
Why you’ll love this recipe?
What I love most about this Garlic Parmesan Chicken Chowder is how it hits exactly the right notes for a comforting yet surprisingly fresh meal. The flavor balance is out of this world—the garlic isn’t just background noise, but it doesn’t overpower either. Instead, it has this mellow warmth that dances with the creamy Parmesan in a way that’s just cozy and indulgent. I’m not kidding when I say the smell alone brings everyone racing to the kitchen. Plus, it’s incredibly easy to throw together. If you’ve got leftover rotisserie chicken or just some cooked chicken on hand, half the work is already done. The rest comes together with pantry staples like chicken broth, cream, and Parmesan cheese. It’s a budget-friendly way to feel like you’re eating something gourmet without stress or fuss.
Another thing—this chowder is versatile. Sometimes I add corn or celery, other days I throw in spinach or kale for a green boost. It makes a fantastic lunch, dinner, or even a hearty snack when you want something warm and satisfying. If you’re a fan of Creamy Tomato Basil Soup or classic chicken noodle, you’ll appreciate this recipe’s cheesy twist and creamy texture that’s just a bit more indulgent in the best way. My kids actually ask for seconds and then beg me to make it again the next week, which I take as a huge win!
How do I make Parmesan Chicken Chowder?
Quick Overview
This recipe is all about layering flavors slowly and letting that garlic and Parmesan shine through a creamy, chowder-style base. You start by sautéing garlic to build that fragrant foundation, then add your chicken and veggies before whisking in broth and cream. The chowder thickens beautifully and finishes with Parmesan stirred in at the end, which melts right into the soup creating this silky, cheesy comfort. It takes about 40 minutes from start to finish, but most of that is just letting everything simmer so the flavors get cozy. Trust me, this method keeps it simple while delivering deep flavor with no shortcuts needed.
Ingredients
For the Main Chowder Base:
- 3 cloves garlic, minced (the star of the dish, so fresh is best)
- 4 cups cooked chicken, shredded or bite-sized (rotisserie chicken is a lifesaver here)
- 1 medium onion, finely chopped (adds sweetness and depth)
- 2 stalks celery, diced (for crunch and subtle earthiness)
- 2 medium Yukon gold potatoes, peeled and cubed (for that thick, comforting texture)
- 4 cups chicken broth (homemade or low-sodium store-bought works great)
For the Creamy Elements:
- 1 cup heavy cream (you can substitute half-and-half or almond milk—I’ve tested both; almond milk gives it a subtle sweetness that’s surprisingly good!)
- 1 cup grated Parmesan cheese (freshly grated is a game-changer, pre-grated doesn’t melt quite the same)
- 2 tbsp unsalted butter (for silkiness)
- 2 tbsp all-purpose flour (helps thicken, but you can swap with cornstarch if you prefer gluten-free)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by heating a large heavy-bottomed pot or Dutch oven over medium heat. Melt the butter slowly so it doesn’t brown too fast—you want it soft and creamy to let the garlic bloom without burning. If you have time, prepping all your ingredients before you start helps everything move smoothly (you don’t want garlic burning while you’re chopping!).
Step 2: Sauté Garlic and Onion
Toss in the minced garlic and chopped onion, stirring constantly. The garlic should gently sizzle, filling the kitchen with that irresistible aroma in about 2-3 minutes—watch carefully so it doesn’t turn bitter. Onions will start to soften and become translucent, setting a flavorful base.
Step 3: Add Celery and Potatoes
Once the onion and garlic are tender, stir in the diced celery and cubed potatoes. Let these cook for another 3-4 minutes to build layers of savory goodness. Potatoes are key here because they’ll cook down and help thicken your chowder naturally.
Step 4: Sprinkle in Flour and Stir
Sprinkle your flour over the veggies and stir quickly for about a minute to cook out the raw taste. This acts as a thickener later and helps your chowder get that luscious, creamy body.
Step 5: Pour in Chicken Broth and Simmer
Slowly add the chicken broth while whisking to avoid lumps. Bring the mixture to a gentle simmer and cook until the potatoes are tender—about 15-20 minutes. During this time, the soup will start to thicken and transform into that cozy chowder texture.
Step 6: Stir in Cream, Parmesan, and Chicken
Reduce heat to low and slowly stir in the heavy cream and freshly grated Parmesan. Add the cooked chicken last so it warms without drying out. This part is when the chowder really becomes silky and cheesy-luscious, so don’t rush it. Keep stirring gently until the cheese melts completely.
Step 7: Season and Taste
Add salt, freshly ground black pepper, and a pinch of nutmeg if you like—that little hint of spice really brightens the whole thing. Taste as you go; you want the garlic and Parmesan to be front and center but balanced with the natural sweetness of the potatoes.
Step 8: Serve Hot with Fresh Parsley
Ladle into bowls and garnish with freshly chopped parsley or a sprinkle of extra Parmesan. Serve with thick crusty bread or garlic toast. The steam rising off this chowder will have your whole kitchen feeling like a warm, happy place.
What to Serve It With
For Breakfast: This chowder is a surprisingly satisfying breakfast alongside scrambled eggs and a strong cup of coffee. I love pairing it with a flaky croissant or a toasted English muffin for a morning that feels a little indulgent but still cozy and warm.
For Brunch: Serve in elegant, small bowls alongside a crisp green salad dressed lightly with lemon vinaigrette. A sparkling mimosa or fresh-squeezed orange juice complements the cheesy garlic flavors perfectly—great for guests who want comfort with a touch of freshness.
As Dinner: Nothing beats this chowder with garlic bread for dunking, plus a side of roasted vegetables or a simple Caesar salad. My family loves when I pile on some crispy bacon bits as a topping, too—pure indulgence.
For Cozy Snacks: When you’re craving something warm halfway through the day, this chowder paired with homemade cheese crackers is a go-to at my house. It’s light enough to enjoy without undoing the day but still hits that “comfort food” hit so well.
This recipe is truly one my family has gathered around countless times during chilly nights or lazy weekends, each time feeling just as welcoming and delicious.
Top Tips for Perfecting Your Garlic Parmesan Chicken Chowder
Garlic Prep: Use fresh garlic and mince it finely. Crushing it lightly with the side of your knife before chopping releases more flavor. I’ve learned that garlic cooked gently at the start really sets the tone—too hot and it turns bitter. Slow and low is the way.
Mixing Ingredients: Don’t rush when you add your flour; sprinkle it evenly and stir quickly to prevent clumps. Overmixing once you add your cream can make the chowder gluey, so stir just enough to blend and then let it simmer gently.
Parmesan Cheese: Always go for freshly grated Parmesan rather than pre-grated. It melts more smoothly and adds this lovely nutty aroma that pre-grated just can’t match. I once tried it with Pecorino Romano for an extra sharp twist and loved the extra tang.
Thickness Control: If your chowder gets too thick, thin it with a splash of broth or cream. If it’s too thin, a little extra flour mixed with cold water (a slurry) can thicken it without clumping.
Swirl In Greens: Adding baby spinach or kale at the very end gives a pop of color and some extra nutrition. Just stir it in to wilt gently before serving—it works beautifully without overpowering the flavor.
Baking Tips: If you want to turn this chowder into a baked dish, top it with breadcrumbs and bake at 375°F for 15 minutes until golden and bubbly. It’s a fun twist that my family loves when we want something a little different.
Glaze Variations: I’ve tried drizzling a little garlic-infused olive oil over individual bowls and it’s a subtle but amazing addition. A dollop of sour cream or Greek yogurt also adds creaminess and tang.
One lesson I learned the hard way: don’t add cheese too early or it can separate. Always fold it in at the end on low heat. Trust me—it’s worth waiting for the perfect melt.
Storing and Reheating Tips
Room Temperature: This chowder can sit out for up to 2 hours when covered loosely with a clean kitchen towel—perfect if you’re serving guests. After that, best to refrigerate to keep it fresh and safe.
Refrigerator Storage: Store leftovers in an airtight glass container for up to 3-4 days. I like to keep a bit of extra broth on hand to loosen it up when reheating because chowder thickens more in the fridge.
Freezer Instructions: This chowder freezes well for up to 2 months. Use freezer-safe containers or heavy-duty freezer bags, leaving a little space for expansion. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of water or broth if needed.
Glaze Timing Advice: If you plan to freeze or refrigerate, hold off on adding Parmesan garnishes or glazes until just before serving. This keeps the cheese from clumping or turning grainy when reheated.
Reheating low and slow is key—you want to warm it without boiling so the cream stays smooth. I often use a double boiler or a very gentle simmer on the stove, stirring regularly.
Frequently Asked Questions
Final Thoughts
Every time I make Garlic Parmesan Chicken Chowder, I’m reminded why it’s become a go-to in our home. It’s that rare recipe that combines simplicity with just the right amount of indulgence, creating a bowl of warm comfort that’s easy enough for weeknight dinners but impressive enough to serve when friends pop by unexpectedly. The layers of garlic and Parmesan create a rich, cozy hug that’s hard to resist, while the chicken and potatoes keep things hearty. If you’re a fan of creamy, cheesy soups with a little garlic punch, I’d also recommend checking out my Creamy Garlic Mushroom Soup or this Loaded Baked Potato Soup next—both have the same kind of soul-satisfying depth.
Give this one a try, play around with the ingredients, and don’t forget to tell me how yours turns out! I love hearing your tweaks and variations—it’s what makes cooking fun. Happy eating, friend!
Garlic Parmesan Chicken Chowder
Ingredients
Main Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts diced into bite-sized pieces
- 1 teaspoon kosher salt
- 1 teaspoon Italian seasoning
- 0.5 teaspoon freshly ground black pepper
- 0.25 teaspoon crushed red pepper flakes
- 1 medium yellow onion diced
- 2 teaspoons garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1.5 cups small shell pasta uncooked
- 1 cup Parmesan cheese freshly grated, plus more for serving
- 0.5 cup mozzarella cheese shredded
- Fresh parsley chopped, for garnish
Instructions
Preparation Steps
- In a medium bowl, combine the diced chicken with salt, Italian seasoning, black pepper, and crushed red pepper flakes. Toss until evenly coated.
- 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. Transfer chicken to a bowl and set aside.
- Add diced onion to the same pot and cook for 4-5 minutes until softened. Stir in minced garlic and cook for another minute.
- Slowly pour in the chicken broth and bring to a simmer.
- Stir in the heavy cream and whole milk, whisking until the mixture is smooth.
- Add the uncooked pasta and the partially cooked chicken back to the pot. Simmer uncovered for 10-12 minutes, stirring occasionally, until the pasta is tender and chicken is cooked through (165°F internal temperature).
- Reduce heat to low. Stir in Parmesan and mozzarella cheese until melted and smooth.
- Serve warm, garnished with extra Parmesan and chopped parsley.
