Homemade Creamy Shells and Chicken
There is nothing quite like a big, bubbling pan of Creamy Chicken Pasta to settle the evening after a long day. This dish is the ultimate hug in a bowl, combining tender, golden-seared chicken with delicate pasta shells that act like little scoops for the velvety, garlic-flecked sauce.
Ingredients
- 1 lb chicken breast pounded to even thickness
- 1 lb shell pasta conchiglie
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 3 cloves garlic minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Boil a large pot of salted water. Cook pasta until just shy of al dente. Reserve ½ cup of pasta water before draining.
- Season chicken with salt, pepper, and Italian seasoning.
- In a large skillet, heat oil and 1 tbsp of butter. Sear chicken for 5–7 minutes per side until golden and cooked through. Remove to a plate to rest.
- Lower heat to medium and add remaining butter and garlic. Sauté for 1 minute.
- Pour in heavy cream and bring to a simmer. Gradually whisk in Parmesan cheese until smooth.
- Add the cooked pasta to the skillet, tossing to coat. Add reserved pasta water if the sauce needs thinning.
- Slice the chicken and add it to the pan.
- Garnish with fresh parsley and serve immediately.