Creamy Chicken Parmesan Soup with Mozzarella and Penne

The broth turns a deep tomato red as the chicken gently simmers, then softens into a creamy, cheesy soup once the penne and dairy go in. It has the familiar…

By Julia • October 18, 2026 • Reading time: 9 min

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Serves 4–6

The broth turns a deep tomato red as the chicken gently simmers, then softens into a creamy, cheesy soup once the penne and dairy go in. It has the familiar feel of chicken Parmesan, but you get tender pasta and shredded chicken in every spoonful instead of a breaded cutlet on a plate. I like that the chicken cooks right in the broth, so there’s no second pan to wash and the soup gets a little more savory as it simmers.

The penne cooks right in that tomato broth, and the cream and cheeses go in at the end. That order gives you a soup that’s creamy without masking the tomatoes, with mozzarella melting through and Parmesan bringing its salty, savory edge. Keep the finish gentle once the dairy is in; the soup should warm through, not boil. You’ll have a generous pot of Creamy Chicken Parmesan Soup with Mozzarella and Penne, ready to ladle while the cheese is still soft and stretchy.

Creamy Chicken Parmesan Soup with Mozzarella and Penne, creamy tomato broth

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Kitchen Note

Let the chicken rest on the cutting board for at least 5 minutes while the penne cooks. It’s easier to shred into bite-size pieces after that short rest, and the timing fits neatly into the soup’s simmer.

Save this creamy chicken Parmesan soup for a cozy dinner night—tender chicken, penne, and mozzarella all tucked into tomato broth.

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Why the Penne Belongs in the Broth, Not in a Separate Pot

Cooking the penne in the soup lets it take on the tomato-and-chicken broth as it softens. The pasta also releases a little starch into the liquid, giving the soup more body than you’d get by adding separately cooked noodles at the end. That’s useful here: the broth starts out generous, and the pasta helps it feel like a complete meal without turning it into a thick sauce.

There’s a tradeoff. Penne keeps absorbing liquid as it sits, so the soup is at its best soon after the pasta is cooked. I stop at just al dente rather than waiting for every piece to become completely soft; the pasta continues to relax in the hot soup while you finish the chicken and cheese. If you’re cooking for a meal well ahead, the FAQ below covers a separate-pasta option that gives you more control over the texture.

Why Low-Moisture Mozzarella Makes This Soup Work

Creamy Chicken Parmesan Soup with Mozzarella and Penne, melty cheesy pasta

Low-moisture mozzarella — It melts into the soup without adding the extra water that fresh mozzarella carries. Use the low-moisture kind for the intended creamy texture; fresh mozzarella won’t give the same smooth, stretchy finish. Add it gradually rather than tipping it all in at once.
Finely grated Parmesan — Fine shreds disperse into the cream and broth instead of settling into clumps. A wedge grated at home has a clean, nutty flavor, but a good-quality finely grated Parmesan works well too. Coarse shreds take longer to melt evenly.
Heavy cream — Its higher fat content gives the tomato broth a rounded, creamy finish. Half-and-half is a possible lighter swap, but the soup will be less rich and is more prone to splitting if it boils, so keep the heat low after adding it.
Tomato paste and diced tomatoes — The paste brings concentrated tomato flavor, while the canned tomatoes add pieces and their juices to the broth. Stir the paste into the softened vegetables before adding liquid so it has a chance to cook briefly and lose its raw taste.
Penne — Its ridged tubes catch bits of chicken and cheese in each spoonful. Another short pasta can work, but use its package timing as your guide because shapes soften at different rates.
Low-sodium chicken broth — It gives you more room to season the soup yourself, especially since Parmesan contributes saltiness. If you choose a regular-sodium broth, adjust the added salt to taste rather than assuming the same seasoning will land the same way.

Building the Broth Before the Cheese Goes In

Soften the vegetables without browning them

Heat the olive oil in a 6-quart Dutch oven or soup pot over medium heat. Add the diced onion and carrots with the kosher salt and black pepper, then cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. They should look glossy and start to lose their raw, firm edges. If the onion begins to brown quickly, lower the heat so the base stays mellow rather than tasting toasted.

Cook the tomato paste and seasoning briefly

Stir in the minced garlic, tomato paste, and Italian seasoning. Cook for 1 minute, stirring so the paste coats the vegetables and the garlic doesn’t sit against the bottom of the pot. You’ll smell the garlic and herbs as they warm, and the paste will darken slightly. Don’t let the garlic turn brown; it can make the soup taste bitter.

Simmer the chicken in the tomato broth

Add the chicken broth, diced tomatoes with their juices, and chicken breasts. Bring the pot to a boil, then lower the heat to maintain a gentle simmer and cook uncovered for 15–20 minutes. Check the thickest part of each breast with a thermometer; it should reach 165°F. If a breast needs longer, keep the soup at a gentle simmer and check again in 2-minute increments.

Cook the penne while the chicken rests

Transfer the chicken to a cutting board and add the dry penne to the pot. Simmer uncovered for 10–12 minutes, or follow the package directions, stirring occasionally so the pasta doesn’t catch on the bottom. Let the chicken rest at least 5 minutes while the penne cooks, then shred it into bite-size pieces with two forks. The pasta should be just al dente, not soft and swollen.

Finish gently with cream and cheese

Reduce the heat to low and stir in the heavy cream and finely grated Parmesan. Add the shredded mozzarella a handful at a time, stirring until each addition melts before adding more. Return the shredded chicken to the pot and warm everything gently. Once the dairy is in, don’t let the soup boil; high heat can make the cheese clump or the creamy broth separate.

Three Practical Ways to Adapt This Chicken Parmesan Soup

Make it gluten-free with gluten-free penne

Swap in gluten-free penne and use the package timing, checking the texture near the end because gluten-free pasta can soften quickly. It may release less starch, so the broth can stay a little looser, but the chicken, tomato, cream, and cheese still make a satisfying soup.

Use boneless, skinless chicken thighs

Thighs bring a slightly richer flavor and tend to stay succulent, though their shape and thickness can change the simmer time. Use the same thermometer check in the method rather than relying on the breast timing, then shred them just as you would the chicken breasts.

Trade some mozzarella for provolone

Replacing part of the mozzarella with provolone gives the soup a sharper, more savory cheese note while keeping some of the mozzarella’s stretchy melt. Keep mozzarella in the mix; using only a firmer, sharper cheese won’t give the same soft, stringy finish.

Storage and Reheating

Refrigerator: Refrigerate leftovers promptly and use within 3–4 days. The penne will absorb broth as it sits, so expect a thicker soup the next day.
Freezer: Freeze in airtight containers for up to 2 months. The pasta will soften further and the cream may separate a little after thawing, though the soup is still fine to eat.
Reheating: Warm gently on the stovetop over low heat, stirring often; add a splash of chicken broth if the soup has thickened. Avoid boiling it, which can make the cheese turn grainy.

Questions That Come Up While This Soup Simmer

Can I use already-cooked chicken instead of raw chicken breasts?+

Yes. Simmer the broth, tomatoes, and vegetables, cook the penne in that liquid, then stir in shredded cooked chicken as you finish the soup. It won’t flavor the broth as deeply as chicken simmered from raw, but it’s a useful shortcut for leftovers.

Can I use regular-sodium chicken broth?+

Yes, but start with less of the added salt and taste after the Parmesan and mozzarella have melted in. Broth brands vary in saltiness, and the cheeses add their own savory salt.

Can I leave the carrots out?+

Yes. The soup will have less vegetable sweetness and a little less texture in the base, but the tomato, chicken, and cheese flavors will still come through. Cook the onion until softened before adding the garlic and tomato paste.

How do I make a smaller batch without overcooking the chicken?+

Halve the ingredients and use a smaller pot so the chicken stays covered by the broth. Start checking the chicken before the full-batch simmer time is up, since smaller or thinner pieces can cook faster; use a thermometer rather than judging by time alone.