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Cheddar Parmesan Garlic Butter Chicken with Creamy Shells – The Ultimate Cheesy Comfort Dinner With a Chef’s Secret
I still remember standing on a step stool in my mother’s kitchen in Morocco, watching her sizzle garlic in warm butter while the whole house filled with that golden, nutty, impossibly comforting aroma. That exact memory is what inspired my Cheddar Parmesan Garlic Butter Chicken with Creamy Shells — a dish that blends a lifetime of North African home cooking with the classic French pan-sauce technique I mastered in Paris. Now, from my own tiny Manhattan galley kitchen, I’m sharing this creamy shells recipe with you: pan-seared chicken, a silky garlic butter sauce, a double dose of cheddar and Parmesan, and tender shells that cradle every bit of the cheese. It’s American comfort food, elevated by a chef’s secret — and it will absolutely become your new weeknight favorite.
Imagine biting through a deeply golden chicken breast that’s been seared in olive oil, then bathed in a velvety garlic butter sauce made with chicken broth, cream, and two gloriously melted cheeses. Sharp cheddar adds a tangy kick while nutty Parmesan brings that savory, crystalline depth you can’t quite name but can’t stop chasing. Beneath the chicken sits a generous pile of shell pasta, each little cup filling up with a smooth, roux-based cream cheese sauce that’s rich without being heavy. The garlic is mellowed by a careful sizzle, the sauce clings like a warm blanket, and the aroma alone will have your family wandering into the kitchen asking, “What’s for dinner?” This garlic butter chicken pasta is the kind of comfort meal that makes everything feel right with the world.
Here’s what makes this cheddar parmesan chicken recipe different from all the rest. I build the chicken sauce like a proper French pan sauce — deglazing the skillet with chicken broth after searing so every browned bit of flavor becomes part of the sauce — and I treat the creamy shells like a true béchamel-based mornay: butter, flour, warm milk, then cheese folded in off the heat so the sauce stays silky and never grainy. My best tip? Grate your own Parmesan and shred your own cheddar from a block. Pre-shredded bagged cheese is coated with anti-caking powders that dull both the melt and the flavor. If you take one thing from this post, let it be that. Trust me — this creamy chicken and pasta dinner is worth every minute of flavor-building, and I’ll walk you through each simple step.
Why This Cheddar Parmesan Garlic Butter Chicken Recipe Is the Best
The Flavor Secret: This cheddar parmesan garlic butter chicken is all about layering. In Morocco, my mother never threw all the aromatics into the pot at once — she built flavor in stages, and I’ve done the same here. Garlic goes into the pan twice: once for the creamy pasta sauce and once for the chicken’s butter sauce, so it develops different depths in each place. The cheese duo is the real magic — sharp cheddar for tang and body, nutty Parmesan for that deep umami savoriness. Combined with buttery pan juices, the result is a sauce that tastes far more complex than its simple ingredient list suggests.
Perfected Texture: As someone trained in a Parisian culinary school, I’m obsessive about texture in a way that borders on ridiculous. The chicken gets a hard, undisturbed sear to develop a deep golden crust that stays crisp even after simmering in garlic butter sauce. The shells are cooked just al dente so they keep their bite while the sauce seeps inside. And the pasta sauce? A classic roux gives it a luscious, secure thickness — no gluey cornstarch slurries here. This is the creamy shells recipe I’ve tested more times than I can count, and every single element is designed to feel indulgent without ever tipping into heavy.
Foolproof & Fast: I know weeknight cooking needs to be smart, not stressful. This entire cheddar parmesan garlic butter chicken meal comes together in about 45 minutes using mostly pantry staples, and the flow is so logical: start the pasta, make the cheese sauce, sear the chicken in the same skillet, and finish with the garlic butter pan sauce. If you can whisk and flip, you can absolutely nail this one. It’s one pot plus one skillet, minimal dishes, and maximum reward — exactly the kind of garlic butter chicken pasta dinner that makes a busy schedule feel manageable.
Cheddar Parmesan Garlic Butter Chicken Ingredients
You’ll find every one of these ingredients at any well-stocked US grocery store — and if you’re lucky enough to hit a New York City farmers market on a Saturday morning like I do, grab the freshest garlic and parsley of the season. I always keep a good block of sharp cheddar and a chunk of real Parmigiano-Reggiano in my fridge. As my old chef-instructor in Paris used to say, “the better the cheese, the better the sauce.” He never steered me wrong, and neither will this list.
Ingredients List
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- For the Creamy Shells:
- 8 oz medium shell pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk (whole milk recommended)
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Ingredient Spotlight
Sharp cheddar is the backbone of this dish. Its tang cuts through the richness of the cream and gives the sauce actual personality. For this creamy shells recipe, I buy a block of Cabot or Tillamook and shred it myself on a box grater. The pre-shredded bags might save you a minute, but the anti-caking powders they’re tossed in prevent smooth melting and leave a faint, dusty texture in the finished sauce. Freshly shredded melts like a dream.
Parmesan plays the savory supporting role to cheddar’s tangy lead. I prefer real Parmigiano-Reggiano — yes, it costs a little more, but the flavor is crystalline, nutty, and absolutely worth it for this cheddar parmesan chicken recipe. Grate it fresh with a microplane and add it off the heat to keep the sauce silky. The combination of these two cheeses is what makes every bite so deeply satisfying.
Fresh garlic is non-negotiable in this garlic butter chicken pasta. I’ve tested jarred minced garlic, and the flavor simply doesn’t bloom the same way. Use four to six fresh cloves, pressed or finely minced, and let them sizzle gently in butter until fragrant — not browned. In my mother’s kitchen in Morocco, we learned to treat garlic with immense respect. Burnt garlic turns bitter and can ruin an entire pot of sauce.
Heavy cream and whole milk do different jobs, and that’s intentional. Heavy cream enriches the chicken sauce with luxurious body, while the shells use whole milk thickened by that classic French butter-and-flour roux. The result is a lighter, more elegant pasta coating that doesn’t weigh you down. If you want to go even richer, swap in cream for half of the milk — I’ll never tell.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Sharp cheddar cheese | Gouda or Monterey Jack | Milder, less tangy, still very creamy |
| Parmesan cheese | Pecorino Romano | Saltier and sharper; reduce added salt by half |
| Heavy cream | Half-and-half + 1 tbsp melted butter | Lighter sauce; slightly less thick and rich |
| Chicken breasts | Boneless, skinless chicken thighs | Juicier and more forgiving; cook 6–7 min per side |
| Medium shell pasta | Cavatappi, penne, or rotini | Similar shape; extra ridges cling to the cheese sauce |
How to Make Cheddar Parmesan Garlic Butter Chicken — Step-by-Step
Now let’s get cooking! This recipe moves quickly, so read through all the steps once and set your ingredients out before you light the stove. Trust me — a little mise en place makes the whole creamy chicken and pasta process feel like a breeze. Here’s everything you need to know.
Step 1: Cook the Shell Pasta
Bring a large pot of water to a rolling boil and season it generously with salt — the water should taste like the sea. Add 8 oz medium shell pasta and cook according to the package directions until just al dente, about 8–9 minutes. Your pasta will continue carrying heat and absorbing sauce afterward, so slightly undercooking is actually a good thing. Drain well and set it aside while you build the cheese sauce.
💡 Sara’s Pro Tip: Reserve ½ cup of the starchy pasta water before draining. That starchy liquid is gold — if your creamy cheese sauce ever gets too thick when tossing with the shells, a splash will loosen it right up without thinning the flavor.
Step 2: Make the Creamy Cheese Sauce
In a large skillet, melt 2 tablespoons butter over medium heat. Add 2 minced garlic cloves and cook, stirring, for 1 minute until fragrant and just shy of coloring. Whisk in 2 tablespoons all-purpose flour and cook for 2 minutes, whisking constantly — the roux should look bubbly and pale golden. Gradually pour in 2 cups milk, whisking the entire time, and bring to a gentle simmer. The sauce will thicken into a silky béchamel in about 3–4 minutes. Drop the heat to low and stir in 1 cup shredded sharp cheddar and ½ cup grated Parmesan until perfectly smooth. Season with salt and black pepper, then add the cooked pasta and toss to coat. Cover and keep warm while you cook the chicken.
⚠️ Common Mistake to Avoid: Whisking in the milk too quickly creates lumps that never completely disappear. Take your time — slow pour, fast whisk — and your creamy shells recipe will turn out perfectly smooth every single time.
Step 3: Season and Sear the Chicken
Pat 4 boneless, skinless chicken breasts dry with a paper towel — moisture is the enemy of a golden crust. Season both sides generously with salt and black pepper. Heat 2 tablespoons olive oil in a large skillet (cast iron or stainless steel works best) over medium-high heat until it shimmers. Lay the chicken in the pan, spacing the pieces apart. Cook undisturbed for 5–6 minutes until the underside is deep golden, then flip and cook another 5–6 minutes until the chicken reaches 165°F in the thickest part. Remove to a clean plate and set aside.
💡 Sara’s Pro Tip: Don’t crowd the pan. I know it’s tempting to fit all four pieces at once, but if they touch, they steam and release their juices instead of searing. If your skillet is small, work in two batches — that golden crust is everything in this cheddar parmesan chicken recipe.
Step 4: Build the Garlic Butter Sauce
Here’s where the magic happens. Lower the heat to medium and add the remaining 4 tablespoons butter to the same skillet. Let it melt, then add the remaining 4 minced garlic cloves and cook for 60 seconds until fragrant and pale gold. Pour in ½ cup chicken broth and use a wooden spoon to scrape up all the browned bits stuck to the pan — that’s called deglazing, and it’s the French technique that packs this garlic butter sauce with serious flavor. Bring it to a gentle simmer.
⚠️ Common Mistake to Avoid: Cooking garlic over high heat. Garlic turns bitter the moment it burns. If it starts browning too fast, remove the pan from the burner and splash in a little broth to cool everything down.
Step 5: Combine and Simmer
Reduce the heat to low. Stir in ½ cup heavy cream, then slowly sprinkle in ½ cup shredded sharp cheddar and ½ cup grated Parmesan, a small handful at a time, stirring after each addition until the sauce is smooth and glossy. Return the chicken breasts to the skillet, spooning that garlic butter sauce generously over the top of each piece. Let everything simmer together for 2–3 minutes while the sauce thickens to a silky, spoon-coating consistency.
💡 Sara’s Pro Tip: Add cheese in small handfuls, never all at once. Too much cheese hitting hot liquid too fast can break the emulsion and leave you with a greasy, separated sauce. Low heat, patient stirring, silky result — that’s the chef’s way.
Step 6: Serve and Garnish
Give the creamy shells a gentle toss in their cheese sauce — they’ve been waiting patiently. Spoon a generous bed of shells onto each warm plate, perch a chicken breast right on top, and ladle extra garlic butter sauce over everything. Finish with a shower of fresh chopped parsley, a few extra shavings of Parmesan, and a good crack of black pepper. Serve immediately while the cheese is stretchy and the chicken is juicy.
⚠️ Common Mistake to Avoid: Serving straight from a cold pan onto cold plates. Warm your plates in the oven at 200°F for a few minutes while the sauce simmers — this classic French finishing detail keeps the butter sauce silky from the first bite to the last.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Cook shell pasta | 8–10 min | Al dente with a white speck at the center |
| 2 | Make creamy cheese sauce | 6–8 min | Coats the back of a spoon |
| 3 | Sear chicken | 10–12 min | Deep golden crust, 165°F internal |
| 4 | Build garlic butter sauce | 3–4 min | Bubbly, glossy, deeply savory |
| 5 | Combine & simmer | 2–3 min | Sauce clings to the spoon |
| 6 | Serve & garnish | 1 min | Parsley, extra Parmesan, big smiles |
Serving & Presentation
Serving this cheddar parmesan garlic butter chicken is honestly my favorite part — it’s a real showstopper. I warm my plates first (a trick from my French training, because cold plates kill hot food), then swirl a generous bed of creamy shells into the center of each plate. Lay the seared chicken breast on top, spoon that garlic butter sauce over every piece, and finish with a snowfall of fresh parsley and extra Parmesan. The shells are the perfect sidekick because each tiny cup captures the sauce like a little edible bowl.
As for what to serve alongside, this garlic butter chicken pasta loves something bright and green to cut through all the cream: a lemony arugula salad, roasted green beans, or simply a crusty baguette to soak up every last drop. In my NYC kitchen, I often plate it with sautéed spinach kissed with garlic — a quiet nod to my mother’s table in Morocco, where greens were never optional. Pair it with a crisp white wine and you’ve got a date-night dinner that feels far more special than 45 minutes of effort.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Crusty baguette, lemony arugula salad, roasted asparagus or broccoli | Bright greens cut the richness; the bread soaks up the garlic butter sauce |
| Sauce / Dip | Extra garlic butter sauce, chili crisp, harissa, lemon wedges | Heat and acidity balance the creamy cheese richness |
| Beverage | Crisp Sauvignon Blanc, unoaked Chardonnay, sparkling lemon water | Crisp acidity cleanses the palate between creamy bites |
| Garnish | Fresh parsley, microplaned Parmesan, cracked black pepper, toasted breadcrumbs | Adds color, freshness, and a French-style crunch |
Make-Ahead, Storage & Reheating
Between recipe testing, freelance writing, and city life, meal prep is survival for me. The great news? This cheddar parmesan garlic butter chicken is one of the friendliest make-ahead dinners I know. The creamy shells hold up remarkably well, and the chicken stays juicy when it’s stored under that protective layer of garlic butter sauce. I’ll often make the full recipe on a Sunday and portion it into containers for two easy weeknight dinners. Just be thoughtful about reheating — cream sauces need a little love when they come back from the fridge.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight glass container | Up to 4 days | Reheat gently with 1–2 tbsp milk or broth |
| Freezer (chicken + sauce) | Freezer-safe container, labeled | Up to 2 months | Thaw overnight, then reheat low and slow |
| Make-Ahead | Covered bowl or baking dish | 1 day in advance | Add reserved pasta water when reheating shells |
When reheating, always add a splash of milk, chicken broth, or reserved pasta water. Cream sauces tighten up in the fridge, and a little liquid brings them right back to glossy. Reheat on medium-low, stirring the shells gently, and keep the chicken nestled under the sauce so it stays moist. The microwave works in a pinch — I do 60-second bursts at 70% power, stirring between each — but the stovetop gives you that just-made texture every time. If you’re tracking nutrition, each serving of this creamy chicken and pasta dinner comes to roughly 720 calories, 55g carbohydrates, 38g fat, and 45g protein. Comfort food that keeps you going.
Variations & Easy Swaps
One of the things I love most about this cheddar parmesan garlic butter chicken recipe is how easily it bends to your mood, your pantry, and your dietary needs. Over the years I’ve tested countless variations — some inspired by my Moroccan roots, some by my Parisian training, and a few by whatever looked incredible at the Union Square Greenmarket that morning. Below are three favorites, plus a quick-reference table if you’re in a hurry.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Spicy Harissa & Red Pepper Flakes | Add 1 tbsp harissa paste + ½ tsp red pepper flakes with the garlic | Heat lovers and Moroccan-leaning palates | Easy |
| Gluten-Free & Low-Carb | GF pasta or veggie base + cornstarch slurry instead of roux | Gluten-free and low-carb households | Medium |
| Mushroom & Thyme | Sauté 8 oz mushrooms + 1 tsp fresh thyme in the pan first | Cozy autumn dinner lovers | Easy |
Spicy Harissa & Red Pepper Flakes Twist
This one brings a taste of my Moroccan heritage straight to your dinner table. Stir 1 tablespoon of harissa paste (the Rose brand is my pantry go-to) and ½ teaspoon of red pepper flakes into the skillet right when the garlic goes in. The smoky, gently fiery heat cuts through the cheddar-Parmesan richness like a beam of sunshine, and the complexity it adds is honestly electric. If you’re new to harissa, start with half the amount — you can always add more heat, but you can’t take it out. It turns this cheddar parmesan garlic butter chicken into something entirely your own.
Gluten-Free & Low-Carb Version
For a gluten-free creamy shells recipe, swap the all-purpose flour for 1½ tablespoons of cornstarch whisked into a slurry with 2 tablespoons of cold milk before adding it to the warm milk. Use your favorite gluten-free shell pasta — I love the lentil and chickpea shells from Banza for their hearty bite. For a full low-carb dinner, skip the pasta entirely and serve the chicken and garlic butter sauce over steamed broccoli, zucchini noodles, or cauliflower mash. The sauce mechanics stay exactly the same, and honestly, the roasted veggie version might just become your new favorite. This cheddar parmesan chicken recipe is endlessly forgiving.
Mushroom & Thyme Creamy Shells
On a crisp fall morning at the Union Square Greenmarket, I always scoop up cremini mushrooms and a bundle of fresh thyme — and this variation was born from one of those hauls. Before building the garlic butter sauce, sauté 8 oz of sliced cremini mushrooms in the same skillet until deeply browned, about 5–6 minutes. Add 1 teaspoon of chopped fresh thyme along with the garlic, then continue with the recipe as written. The earthiness of the mushrooms pairs beautifully with the cheddar and Parmesan, and the thyme adds a subtle French countryside elegance. It makes this creamy chicken and pasta meal feel like a five-star autumn dinner.
Frequently Asked Questions
How do you make Cheddar Parmesan Garlic Butter Chicken with Creamy Shells?
Start by cooking 8 oz of medium shell pasta until al dente. While it boils, build a creamy cheese sauce with butter, garlic, flour, milk, cheddar, and Parmesan, then toss the shells in it. In a separate skillet, sear seasoned chicken breasts for 5–6 minutes per side until golden and cooked through. Remove the chicken, then make a garlic butter pan sauce in the same skillet using chicken broth, heavy cream, cheddar, and Parmesan. Return the chicken to the skillet, spoon the sauce over the top, and serve the chicken over the creamy shells with a fresh parsley garnish.
Can I use chicken thighs instead of chicken breasts in this recipe?
Absolutely — boneless, skinless chicken thighs are an excellent swap. They have a bit more fat, which makes them even more forgiving and naturally juicier if you go a couple of minutes over your target. I recommend searing them for 6–7 minutes per side until they reach 165°F in the thickest part. The garlic butter sauce works perfectly with thighs, and their richer flavor pairs beautifully with the cheddar-Parmesan sauce. Bone-in thighs work too, but add about 5 extra minutes of cook time and adjust the pan sauce amount slightly.
How long does it take to cook Cheddar Parmesan Garlic Butter Chicken with Creamy Shells?
The total time is about 45 minutes from start to finish: roughly 15 minutes of prep and 30 minutes of cooking. The creamy shells cheese sauce comes together in about 10 minutes, the chicken sears in 10–12 minutes, and the garlic butter sauce finishes in about 5 minutes. If you’re an efficient cook, you can absolutely have dinner on the table in under 45 minutes. It’s an ideal weeknight meal — rich enough for company but fast enough for a busy schedule. Just read the recipe once before you start so the timing flows.
What can I serve with Cheddar Parmesan Garlic Butter Chicken and Creamy Shells?
This dish is hearty on its own, but I love serving it with a simple arugula salad tossed in lemon vinaigrette to balance the richness. Crusty bread is non-negotiable in my house — you will want it to mop up every bit of that garlic butter sauce. Roasted asparagus, broccoli, or green beans all work beautifully alongside. If you’d like a glass of wine, a crisp Sauvignon Blanc or an unoaked Chardonnay complements the creamy, cheesy flavors perfectly. For a full restaurant-style presentation, garnish with extra Parmesan, parsley, and cracked black pepper at the table.
Why is my cheese sauce grainy or separated?
Grainy cheese sauce usually comes from one of three things: using pre-shredded cheese with anti-caking agents, adding cheese over high heat, or dumping it all in at once. The fix is simple: buy block cheddar and grate it yourself, keep the heat on low when adding cheese, and sprinkle it in one small handful at a time while stirring constantly. If your sauce does separate, a splash of lemon juice and vigorous whisking can sometimes bring it back together. This creamy shells recipe is very forgiving if you follow those few simple rules.
Can I freeze Cheddar Parmesan Garlic Butter Chicken with Creamy Shells?
You can — but I recommend freezing the chicken and garlic butter sauce separately from the creamy shells. Cream sauces can separate when thawed, and pasta can turn mushy. Place the chicken and sauce in a freezer-safe container and freeze for up to 2 months. When ready, thaw overnight in the fridge, then reheat gently with a splash of cream or broth. For the shells, I prefer making them fresh, since they’re so quick to prepare — that way the texture stays perfectly silky and the pasta keeps its bite.
What’s the best cheese to use in this recipe?
For the cheddar, I recommend a good sharp cheddar — it has more flavor than mild and cuts through the richness of the cream. Cabot, Tillamook, and Kerrygold are all excellent supermarket picks in the US. For the Parmesan, buy a block of Parmigiano-Reggiano and grate it fresh with a microplane. The combination of sharp cheddar and nutty Parmesan is what gives this cheddar parmesan garlic butter chicken its signature depth. Avoid pre-shredded bagged cheese whenever possible, since anti-caking starches interfere with smooth melting.
Can I make this recipe gluten-free?
Yes! Swap the all-purpose flour in the creamy sauce for 1½ tablespoons of cornstarch mixed with 2 tablespoons of cold milk to form a slurry, then whisk it into the warm milk. Use a good gluten-free pasta — I love lentil or chickpea shells from Banza. For the chicken, just double-check that your chicken broth is certified gluten-free (most are). The result is every bit as creamy and delicious as the original. For a low-carb option, omit the pasta entirely and serve the chicken and sauce over steamed broccoli, zucchini noodles, or cauliflower mash.
What can I use instead of heavy cream?
If you don’t have heavy cream, you can use half-and-half with a little butter — about ⅓ cup half-and-half plus 2 tablespoons melted butter to replace ½ cup of heavy cream. Full-fat coconut milk also works in the chicken sauce, adding a subtle coconut note and making it dairy-free, though the flavor profile shifts a bit. In the creamy shells, you can make the sauce with just whole milk since the roux provides body. Just know the finished sauce won’t be quite as velvety or decadent as the original version.
Can I add vegetables to this dish?
Definitely — this is one of my favorite ways to stretch the recipe into a complete meal. Stir a handful of baby spinach into the creamy shells just before serving and watch it wilt beautifully into the sauce. Sautéed mushrooms are a phenomenal addition; I cook them in the same skillet before building the garlic butter sauce so they pick up all the browned flavor. Roasted broccoli florets or sautéed asparagus work great on the side, too. If you want a one-dish dinner, simply double the pasta and vegetables without changing the sauce amounts.
Share Your Version!
Made this cheddar parmesan garlic butter chicken at home and loved it? I genuinely want to hear about it! Leave a star rating and a comment below — your feedback helps other home cooks find this creamy shells recipe and guides the new recipes I develop here at cheerychop.com. If you share a photo on Instagram or Pinterest, be sure to tag @cheerychop so I can cheer you on. And I have to ask: did you go classic, try the harissa twist, or fall for the mushroom-thyme version? Tell me all about it in the comments!
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡
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Cheddar Parmesan Garlic Butter Chicken with Creamy Shells
A rich and comforting dish featuring pan-seared chicken in a savory garlic butter sauce, topped with cheddar and Parmesan, served over creamy shells.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Method: Main Course
- Cuisine: American
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- For the Creamy Shells:
- 8 oz medium shell pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and black pepper, to taste
Instructions
- For the Creamy Shells:
- 1. Cook the shell pasta according to package directions until al dente; drain and set aside.
- 2. In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
- 3. Whisk in flour and cook for 2 minutes, stirring constantly.
- 4. Gradually whisk in milk, bringing to a simmer while stirring until the sauce thickens, about 3-4 minutes.
- 5. Reduce heat and stir in cheddar and Parmesan cheese until melted and smooth.
- 6. Season with salt and pepper to taste.
- 7. Add the cooked pasta and stir to coat. Cover and keep warm.
- For the Chicken:
- 8. Season chicken breasts with salt and pepper.
- 9. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden and cooked through. Remove chicken and set aside.
- 10. In the same skillet, melt butter over medium heat. Add garlic and cook for 1 minute.
- 11. Pour in chicken broth and scrape up any browned bits. Bring to a simmer.
- 12. Reduce heat and stir in heavy cream, cheddar, and Parmesan cheese. Stir until the sauce is smooth and creamy.
- 13. Return the chicken to the skillet, spooning the garlic butter sauce over the top.
- 14. Simmer for 2-3 minutes until the sauce thickens slightly.
- 15. Serve the chicken over the creamy shells and garnish with fresh parsley.
Notes
Make it low-carb by serving the chicken over steamed vegetables instead of pasta. For extra spice, add red pepper flakes with the garlic.
Nutrition
- Calories: 720 kcal
- Sugar: 8 g
- Fat: 38 g
- Carbohydrates: 55 g
- Protein: 45 g
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