Creamy Garlic Parmesan Chicken And Shells

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This Creamy Garlic Parmesan Chicken and Shells is the ultimate cozy pasta dinner. Medium shell pasta is perfect here because the small hollows catch and hold the velvety, garlic-infused Parmesan sauce, ensuring every single bite is packed with flavor.

Ingredients

  • 1.5 lbs (700g) boneless, skinless chicken breasts (cut into bite-sized cubes)
  • 12 oz (340g) medium pasta shells
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 6 cloves garlic, finely minced
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes (optional, for a subtle warmth)
  • ½ cup low-sodium chicken broth
  • 1.5 cups heavy cream (or half-and-half for a lighter sauce)
  • 1.5 cups freshly grated Parmesan cheese (freshly grated melts much smoother than pre-shredded)
  • 2 cups fresh baby spinach (optional, adds vibrant color and flavor)
  • Salt and freshly cracked black pepper (to taste)
  • Optional Garnish: Freshly chopped parsley and extra Parmesan

Instructions

1. Boil the Pasta

Bring a large pot of generously salted water to a rolling boil. Cook the pasta shells according to package instructions until al dente (typically 8 to 10 minutes). Before draining, reserve ½ cup of the starchy pasta water, then drain the shells and set aside.

2. Sear the Chicken

  • Season the cubed chicken generously with salt, pepper, and ½ teaspoon of Italian seasoning.
  • Heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium-high heat.
  • Add the chicken in a single layer and sear for 5 to 7 minutes, flipping occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer the chicken to a plate and cover loosely with foil to keep warm.

3. Build the Garlic Base

In the same skillet, turn the heat down to medium and melt the butter with the remaining 1 tablespoon of olive oil. Add the minced garlic, remaining ½ teaspoon of Italian seasoning, and optional red pepper flakes. Sauté for 1 to 2 minutes until fragrant—watch closely so the garlic doesn’t burn.

4. Make the Cream Sauce

  • Pour in the chicken broth, scraping up any delicious browned bits stuck to the bottom of the pan with a wooden spoon.
  • Whisk in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3 to 4 minutes until it begins to thicken slightly.
  • Turn the heat to low and gradually whisk in the freshly grated Parmesan cheese until completely melted and smooth.

5. Toss and Combine

  • Add the cooked chicken (and any accumulated juices) and the fresh spinach into the skillet, stirring until the spinach wilts slightly in the heat of the sauce.
  • Add the drained pasta shells to the pan, tossing thoroughly to coat all the shells in the sauce.
  • Pro Tip: If the sauce feels a bit too thick, splash in 2 to 4 tablespoons of the reserved warm pasta water to make it silky and glossy.

6. Serve

Garnish generously with freshly chopped parsley and an extra sprinkle of Parmesan. Serve hot alongside garlic bread or a crisp green salad!

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