Easy step-by-step instructions
- In a medium bowl, toss the diced chicken with salt, Italian seasoning, pepper, and crushed red pepper flakes until evenly coated.
- Heat olive oil in a large Dutch oven over medium heat until shimmering. Add the seasoned chicken and brown it for about 3-4 minutes. It will finish cooking in the soup, so don’t worry about it being fully cooked yet. Transfer the chicken to a bowl using a slotted spoon and set aside.
- In the same pot, cook the diced onion for 4-5 minutes until softened, then stir in minced garlic for an additional minute.
- Gradually pour in the chicken broth.
- Mix in the heavy cream and whole milk, whisking until you achieve a smooth consistency.
- Add the uncooked pasta and the partially cooked chicken back into the pot. Bring the mixture to a gentle simmer, stirring occasionally for about 10–12 minutes, until the pasta is tender and the chicken reaches an internal temperature of 165°F.
- Lower the heat and stir in the Parmesan and mozzarella cheese until it melts into a smooth, luscious chowder.
- Serve warm, garnished with extra Parmesan cheese and a sprinkle of fresh parsley for that extra pop of color.
Best ways to enjoy it
Enjoy this chowder with some crusty bread for dipping or a fresh green salad to balance the richness. For an added touch, a sprinkle of extra Parmesan on top alongside some crunchy croutons elevates the dish to a new level. Pair it with a glass of white wine, and you’ve got yourself a cozy gastronomic experience.
Keeping leftovers fresh
Storing this chowder is simple and effective. Allow it to cool to room temperature before transferring it into an airtight container. It can last about 3-4 days in the refrigerator. For optimal flavor, reheat on the stovetop over low heat, stirring occasionally to prevent it from sticking. If you want to store it for the longer term, this chowder can be frozen for up to three months. Just remember to leave out the pasta if you’re making a big batch for freezing; adding fresh pasta during reheating ensures the best texture!
Extra advice
To take your chowder up a notch, consider adding a squeeze of lemon juice right before serving. It adds a bright note that really complements the creaminess of the dish. Using freshly grated cheese will make a world of difference. Pre-packaged cheese often contains anti-caking agents, which can affect how well it melts into your chowder.
Creative twists
Feeling adventurous? Here are a few variations to consider:
- Add in a cup of frozen corn for sweetness or diced carrots for that added crunch.
- For a smoky flavor, introduce some cooked bacon pieces.
- Veggie lovers can substitute chicken with chickpeas and increase the vegetable content using bell peppers or zucchini.
- Swap out the Italian herbs for a southwest flair by using cumin and chili powder.
Your questions answered
What is the prep time for this chowder?
Typically, you can prep this Garlic Parmesan Chicken Chowder in about 15 minutes. The cooking time adds another 15-20 minutes, putting you at around 30-35 minutes from start to finish.
Can I use other pasta types?
Absolutely! While small shell pasta works wonderfully, feel free to experiment with other pastas, such as penne or even gluten-free varieties.
Is it safe to freeze chowder with chicken in it?
Yes, you can freeze chowder with chicken, but for the best texture, consider freezing the broth and chicken separately from the pasta. Add the pasta fresh upon reheating. This prevents the pasta from becoming mushy.
How long can I store leftovers?
Properly stored in an airtight container, leftovers can last in the fridge for 3-4 days.
By following these steps and tips, your Garlic Parmesan Chicken Chowder will not only be a delight to eat but also a delightful experience to prepare!
