Creamy Garlic Chicken and Shells
Ingredients
- 1 poundpasta shells
- 1½ poundchicken breast
- 6 clovesgarlic
- 1 cupheavy cream
- ½ cupchicken broth
- ¾ cupparmesan cheese
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 2 teaspoonfresh thyme
- 1lemon
Prep
- 01
Mince 6 cloves garlic.
- 02
Cut lemon into wedges for serving.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta shells and cook according to package directions until al dente. Drain and set aside.
- 02
While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper on both sides. Cook for 5–6 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a cutting board.
- 03
Add remaining 1 tablespoon olive oil to the same skillet over medium heat. Cook garlic until fragrant, about 1 minute.
- 04
Pour in chicken broth and heavy cream. Stir in fresh thyme. Simmer for 2–3 minutes until slightly thickened.
- 05
Remove from heat and stir in parmesan cheese until melted and smooth. Taste and adjust salt and pepper.
- 06
Slice the cooked chicken into bite-sized pieces. Add to the skillet with cooked pasta and toss gently to coat.
- 07
Divide among bowls. Squeeze fresh lemon juice over each serving and serve warm.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes to the cream sauce. For brightness, stir in 2 tablespoons fresh basil or parsley at the end. Fresh cracked black pepper adds nice bite.