Cheesy Garlic Butter Chicken Shell Pasta in Velvety Parmesan Cream
Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesServings: 6Course: Main CourseCuisine: AmericanMethod: StovetopIngredients1 lb boneless, skinless chicken breasts, cut into bite-size pieces12 oz medium shell pasta½ cup reserved pasta water4 tablespoons unsalted butter, divided2 tablespoons olive oil6 garlic cloves, minced1 teaspoon Italian seasoning1 teaspoon garlic powder½ teaspoon smoked paprika½ teaspoon onion powderSalt and black pepper, to taste1½ cups heavy cream4 oz cream cheese, softened and cubed1 cup grated Parmesan cheese1½ cups shredded mozzarella cheese½ teaspoon red pepper flakes3 tablespoons fresh parsley, choppedInstructionsCook the pasta: Bring a large pot of salted water to a boil. Cook the shell pasta until al dente. Reserve ½ cup pasta water, then drain and set aside.Season the chicken: Pat the chicken dry and season with Italian seasoning, garlic powder, smoked paprika, onion powder, salt, and black pepper.Cook the chicken: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through. Transfer to a plate.Cook the garlic: Reduce the heat to medium-low. Add the remaining 2 tablespoons butter and minced garlic. Cook for about 30 seconds, just until fragrant.Make the Parmesan cream sauce: Pour in the heavy cream and add the cream cheese. Stir until smooth. Gradually add most of the Parmesan and about ¾ cup mozzarella. Add red pepper flakes and stir over low heat until creamy.Add the pasta: Add the cooked shells to the skillet and toss until completely coated. If the sauce is too thick, stir in reserved pasta water a little at a time.Add the chicken: Return the cooked chicken to the skillet and gently toss everything together.Finish with cheese: Sprinkle the remaining mozzarella and Parmesan over the pasta. Allow the cheese to melt, then finish with fresh parsley and black pepper.Serve: Serve immediately while the pasta is hot and the Parmesan cream sauce is smooth and velvety.NotesFreshly grated Parmesan melts more smoothly into the sauce.Don't let the cream sauce boil heavily after adding the cheese.Add broccoli, spinach, mushrooms, or sun-dried tomatoes for an easy variation.Increase the red pepper flakes if you prefer a spicier pasta.Add reserved pasta water gradually if the sauce becomes too thick.StorageStore leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently with a splash of milk or heavy cream to bring back the creamy texture.