Ingredients
Scale
- 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 🌿
- ½ teaspoon freshly ground black pepper 🌶️
- ¼ teaspoon crushed red pepper flakes 🌶️
- 1 medium yellow onion, diced 🧅
- 2 teaspoons garlic, minced 🧄
- 4 cups (32 oz) chicken broth 🍲
- 1 cup heavy cream 🥛
- 1 cup whole milk 🥛
- 1½ cups small shell pasta, uncooked 🍝
- 1 cup freshly grated Parmesan cheese 🧀
- ½ cup shredded mozzarella cheese 🧀
- Extra Parmesan for serving 🧀
- Fresh parsley, chopped, for garnish 🌿
Instructions
- In a medium bowl, toss the diced chicken with kosher salt, Italian seasoning, black pepper, and crushed red pepper flakes until evenly coated.
- Heat the olive oil in a large Dutch oven or heavy pot over medium heat until shimmering.
- Add the seasoned chicken and cook 3–4 minutes, stirring occasionally, until the pieces are lightly browned on the outside. Use a slotted spoon to transfer the chicken to a bowl and set aside.
- Add the diced onion to the same pot and cook 4–5 minutes, stirring, until softened and translucent.
- Stir in the minced garlic and cook 1 minute more until fragrant.
- Slowly pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Whisk in the heavy cream and whole milk until the mixture is smooth and combined.
- Add the uncooked pasta and the partially cooked chicken back into the pot. Bring to a gentle simmer and cook uncovered, stirring occasionally, for 10–12 minutes until the pasta is tender and the chicken reaches 165°F (74°C).
- Reduce the heat to low and stir in the grated Parmesan and shredded mozzarella until melted and the chowder is creamy and smooth.
- Taste and adjust seasoning with extra salt and pepper if needed.
- Serve the chowder warm in bowls, topped with extra Parmesan and chopped parsley for garnish.