There’s something about a bowl of warm chowder that pulls me right back to chilly evenings curled up at home, wrapped in a blanket with that irresistible aroma filling the kitchen. This Garlic Parmesan Chicken Chowder is one of those magical dishes — creamy, comforting, and packed with just the right hit of garlicky goodness and salty cheese that makes you feel instantly cozy. It’s my go-to comfort food on days when I crave something hearty but don’t want to pull out every pot and pan in the house. Honestly, if you love a creamy chicken soup or a rich chowder that’s not too heavy, this recipe will quickly become a family favorite. I think of it as the richer, cheesier, tastier cousin of chicken noodle soup — equally satisfying, but with a silky texture and a bit more indulgence. Let me share with you why this chowder has found a permanent spot in my recipe box and hopefully yours, too.
What is Garlic Parmesan Chicken Chowder?
Think of Garlic Parmesan Chicken Chowder as a warm, filling hug in a bowl. It’s essentially a thick chicken soup savory with roasted garlic and enriched with lots of Parmesan cheese for that savory punch. The mix of tender chicken chunks, soft potatoes, a hint of cream, and plenty of cheesy, garlicky flavor makes it a thick, stew-like chowder — but not too heavy or overpowering. The “chowder” part comes from the style, usually associated with thick, creamy soups traditionally made with seafood or corn, but here, chicken and Parmesan take center stage instead.
I first stumbled on the idea when I wanted something a little more special than the classic chicken soup but still on the easy and practical side of cooking. It’s like your favorite homemade soup but feels a bit fancier with that Parmesan twist. The garlic adds that aromatic warmth that wakes up the senses without ever being too sharp or biting. It’s kind of a step up from comfort food without making you work overtime — perfect for any night you want a little indulgence without the fuss.
Why you’ll love this recipe?
I’ve made this chowder a dozen different ways for friends and family, and what I find most magical is how it balances so
- Flavor: Garlic and Parmesan are a dream team. The cheese isn’t overwhelming but gives this chowder a rich, nutty undertone that makes every spoonful feel like a little celebration. Plus, the roasted garlic adds sweetness and depth, making the soup taste like it’s been simmering for hours.
- Simplicity: Despite sounding fancy, it’s super easy to whip up, especially if you prep a bit ahead. Most ingredients are pantry basics or easy to find, and it’s one pot — minimal cleanup is a huge win in my book. I often throw it together on a weekday evening when I’m short on time but still want to serve something warm and homemade.
- Cost-Efficiency: What are the advantages of using a cloud-based solution?: Chicken, potatoes, garlic, and Parmesan—none of these break the bank. It’s a hearty meal that feeds the whole family at a fraction of the price of takeout, and you can stretch it with crunchy bread or a fresh salad if you want.
- Versatility: My kids especially dig this chowder for lunchboxes when reheated, and I’ve made it lighter with almond milk once and heavier using cream depending on the occasion. It’s perfect as a meal on its own or alongside a simple green salad or roasted veggies. I also like to jazz it up with fresh herbs like thyme or rosemary when I want a fresher note.
Honestly, what I love most about this recipe is how it feels both familiar and a little special. It’s not your everyday chicken soup — it’s that comforting, cheesy hug you didn’t know you needed, but now you can’t live without. If you’re a fan of other soups like creamy broccoli cheddar or Tuscan chicken soups, give this a try. It’s similarly comforting but with its own unique personality and charm.
How to Make Garlic Parmesan Chicken Chowder
Quick Overview
This chowder is all about simple steps that lead to big, cozy rewards. First, you gently sauté garlic and aromatics to build that irresistible base, then add diced chicken and tender potatoes. The magic happens when the broth meets Parmesan and a splash of cream, thickening up into that luscious chowder texture. It’s one-pot cooking that doesn’t skip on comfort or flavor, and best of all — it comes together in under an hour, so you won’t be waiting all day to dig in.
Ingredients
For the Main Chowder:
- 1 lb boneless, skinless chicken breast or thighs (thighs give more flavor and tenderness)
- 4 cloves garlic, finely minced or roasted for a mellower flavor
- 1 medium onion, finely chopped
- 3 medium russet potatoes, peeled and diced into ½-inch cubes (waxy potatoes work too for a creamier bite)
- 4 cups low-sodium chicken broth (homemade or store-bought—homemade adds unbeatable depth)
- 1 cup whole milk or heavy cream (or almond milk for a lighter version)
- 1 cup freshly grated Parmesan cheese (use good-quality Parm for full flavor because it really shines here)
- 2 tablespoons olive oil or unsalted butter
- Salt and freshly ground black pepper, to taste
- Optional: fresh parsley or thyme for garnish
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by warming a large, heavy-bottomed pot over medium heat. I like to use a Dutch oven for this — it holds heat evenly and lets everything simmer beautifully. Add olive oil or butter; once melted and shimmering, it’s ready for the aromatics. Keep your garlic and onions prepped in advance so you can move through these steps smoothly.
Step 2: Sauté Garlic and Onion
Toss in your finely chopped onions and minced garlic, stirring often until the onions turn translucent and the garlic gives off that irresistible sweet aroma — about 3-4 minutes. If you want an even mellower garlic flavor, roast the cloves beforehand and stir them in later. This base sets the stage for the whole chowder.
Step 3: Add Chicken and Cook Through
Next, add diced chicken breast or thigh pieces to the pot. Stir occasionally until the chicken is cooked through but not browned too much. You just want it to lose its pink color and start tasting like home. Season lightly with salt and pepper to build flavor early.
Step 4: Add Potatoes and Broth
Then toss in the diced potatoes and pour in the chicken broth. Bring everything to a gentle boil, then reduce to a simmer. The potatoes will cook and start to soften, making the chowder nice and thick as they break down a bit. Keep it at a gentle simmer for about 20–25 minutes, or until the potatoes are fork-tender.
Step 5: Stir in Parmesan and Cream
Once your potatoes are soft, reduce heat to low and stir in the grated Parmesan cheese and cream (or milk). This is where the chowder turns silky and luxurious. Stir gently until the cheese melts smoothly; don’t let it boil or it might separate. Taste test and adjust salt and pepper — the cheese already adds saltiness, so be careful here.
Step 6: Finish with Fresh Herbs and Serve
I always toss in a handful of chopped fresh parsley or thyme just at the end — it brightens things up and makes the chowder smell fresh and inviting. Serve hot with crusty bread, and watch everyone dive in.
What to Serve It With
This Garlic Parmesan Chicken Chowder is surprisingly versatile. I love pairing it differently depending on the day and occasion.
For Breakfast: A small cup of this chowder alongside a freshly brewed cup of coffee feels indulgent on a cold morning, especially when paired with a soft buttered biscuit or flaky croissant.
For Brunch: Serve it in rustic bowls alongside a crisp green salad with lemon vinaigrette and a glass of sparkling white wine or a mimosa for a touch of elegance. It’s unexpected but totally works.
As Dinner: This chowder is the star, but I love adding a side of roasted garlic and rosemary potatoes or a simple garlic bread to soak up every last bit. My family sometimes piles in some sautéed green beans or roasted Brussels sprouts for color and crunch.
For Cozy Snacks: When you want something comforting but casual, this chowder warmed up with a side of toasted garlic breadsticks or cheese crackers hits just right. It’s the ultimate “treat yourself” food on those days when you need something soothing with minimal effort.
One of my favorite memories is serving this chowder on a rainy Sunday, with my kids tugging at their bowls long after they were full — it just disappeared in minutes. It’s become our go-to to keep things simple yet special.
Top Tips for Perfecting Your Garlic Parmesan Chicken Chowder
Here’s what I’ve learned from countless batches, tweaks, and happy messes:
Chicken Choice: I swear by thighs for juiciness, but breasts work fine too—just don’t overcook them or they’ll dry out. Cutting into even pieces helps everything cook evenly.
Potato Prep: Peel if you want a smoother texture, but I like leaving skins on for extra nutrients and bite. If you choose waxy potatoes, the soup will be a bit creamier thanks to less starch release.
Garlic Flavor: Roasting your garlic first makes this chowder velvet-soft and sweet, but raw minced garlic sautéed with onions is bright and punchy. I use both depending on my mood.
Cheese Quality: Trust me—using freshly grated Parm is a game-changer versus pre-grated stuff with anti-caking agents. It melts better and adds that sharp, nutty taste you want.
Don’t Over-Boil After Adding Cheese: Keep the heat low. Hot but gentle. Otherwise, your cream and cheese can separate, leading to an oily, curdled mess — and no one wants that.
Herb Variations: Thyme adds woodsy notes, parsley brings fresh brightness. Once, I tossed in a pinch of smoked paprika for a subtle twist that surprised my family.
Adjusting Thickness: If it’s too thick, add a splash of broth or milk to loosen. Too thin? Let it simmer uncovered for a few minutes to reduce naturally.
I learned early on to taste as you go. At first, I under-salted because I was afraid, but Parmesan brings plenty of saltiness, so careful seasoning is key. Also, be patient with the potatoes — once tender, you know you’re close.
Storing and Reheating Tips
This chowder holds up beautifully and usually tastes even better the next day when flavors have melded.
Room Temperature: Leave it out for no more than two hours after cooking to prevent spoilage. Cover loosely to keep it from drying out if you’re serving over a short time.
Refrigerator Storage: Place leftovers in an airtight container and store for up to 3-4 days. Before reheating, stir in a splash of milk or broth to restore creaminess and warm gently over low heat to avoid curdling.
Freezer Instructions: This chowder freezes surprisingly well—just transfer into freezer-safe containers or freezer bags, leaving some room for expansion. It’ll keep for up to 3 months. Thaw overnight in the fridge, then reheat slowly on the stove, adding extra liquid as needed.
Glaze/Finish Timing: For this savory chowder, the “glaze” is your fresh herbs or a light drizzle of olive oil. Add fresh herbs at serving time to keep that vibrant flavor. Avoid adding cheese or cream after reheating—it’s best to stir those in fresh when making the chowder or just before serving.
Frequently Asked Questions
Final Thoughts
I’m genuinely a little obsessed with this Garlic Parmesan Chicken Chowder. It’s that rare dish that feels both homey and just a smidge fancy, perfect for an easy weeknight or a slower weekend meal with loved ones. What’s best is how versatile it is—you can tweak it to fit whatever you have on hand or what your family enjoys. I’d love to hear how yours turns out or if you added your own twist; comments and ratings always bring a smile. If you loved this, you might want to check out my other cozy soup recipes or Parmesan-inspired dinners. Here’s to warm bowls and happy kitchens—can’t wait to hear your stories, so happy cooking and happy eating!
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 to 4 minutes, stirring occasionally, until lightly browned on the outside. Transfer chicken to a bowl and set aside.
- Add diced onion to the same pot and cook for 4 to 5 minutes until softened. Stir in the minced garlic and cook for 1 more minute.
- Slowly pour in the chicken broth and bring to a gentle simmer.
- Stir in heavy cream and whole milk, whisking until smooth.
- Add uncooked pasta and the partially cooked chicken back to the pot. Simmer uncovered, stirring occasionally, for 10 to 12 minutes until pasta is tender and chicken is fully cooked to an internal temperature of 165°F.
- Reduce heat to low, then stir in Parmesan and mozzarella cheese until melted and smooth.
- Serve warm, garnished with additional Parmesan cheese and chopped fresh parsley.
