Garlic Parmesan Chicken Chowder
This creamy Garlic Parmesan Chicken Chowder is loaded with tender chicken, small shell pasta, and rich cheeses, perfect for a comforting weeknight dinner.
Prep
: 10
Total
: 25 minutes
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.
Notes
This soup is perfect for chilly evenings and can be stored in the refrigerator for up to 3 days. Reheat gently to avoid curdling.