Creamy Garlic Mushroom Chicken Pasta shells
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4–5
IngredientsÂ
- 12 oz medium pasta shells
- 1 lb boneless, skinless chicken breast, cut into bite-size pieces
- 8 oz mushrooms, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
InstructionsÂ
Step 1: Bring a large pot of salted water to a boil. Cook the pasta shells according to the package directions until al dente. Before draining, reserve about ½ cup of the pasta water. Drain the shells and set aside.
Step 2: Place the bite-size chicken pieces in a bowl and season with salt, black pepper, paprika, and Italian seasoning. Toss until evenly coated.
Step 3: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and completely cooked through. Transfer the chicken to a plate and set aside.
Step 4: Add the remaining tablespoon of butter to the same skillet. Add the sliced mushrooms and cook for 5–6 minutes, allowing them to brown and become tender.
Step 5: Stir in the minced garlic and dried thyme. Cook for about 30 seconds, just until the garlic becomes fragrant.
Step 6: Pour the chicken broth into the skillet, scraping the bottom of the pan to release any flavorful browned bits. Add the heavy cream and reduce the heat. Let the sauce gently simmer for 2–3 minutes.
Step 7: Add the grated Parmesan and shredded mozzarella. Stir continuously over low heat until both cheeses have melted and the sauce is rich, smooth, and creamy. If the sauce becomes too thick, stir in a small amount of the reserved pasta water.
Step 8: Return the cooked chicken to the skillet, then add the drained pasta shells. Gently toss everything together until the chicken, mushrooms, and pasta are completely coated in the creamy garlic cheese sauce.
Step 9: Let everything cook together for another 2 minutes over low heat so the pasta can absorb some of the sauce. Sprinkle with fresh parsley and additional Parmesan before serving.
TipsÂ
For the best flavor, let the mushrooms develop a nice golden-brown color before adding the garlic and cream. Avoid using high heat once the cheese is added, as gentle heat helps keep the sauce silky and prevents it from separating.
For an extra cheesy finish, sprinkle a little additional mozzarella over the finished pasta, cover the skillet for 1–2 minutes, and allow the cheese to melt before serving.
If the pasta sauce thickens too much, a splash of reserved pasta water, milk, or chicken broth will quickly bring it back to a creamy consistency.
Storage
Transfer leftover pasta to an airtight container and refrigerate for up to 3 days.
When reheating, add a small splash of milk, cream, or chicken broth and warm gently on the stovetop or in the microwave. Stir occasionally to restore the creamy texture.
Serving Ideas
Serve Creamy Garlic Mushroom Chicken Pasta Shells with warm garlic bread, roasted broccoli, sautéed asparagus, or a crisp green salad. A little freshly grated Parmesan and chopped parsley on top makes a simple and flavorful finishing touch.
