Cheesy Chicken and Shells
Indulge in the ultimate comfort food with this Cheesy Chicken and Shells recipe, a creamy, cheesy pasta dish that's perfect for weeknight dinners or cozy gatherings. Tender bites of seasoned chicken are paired with perfectly cooked shell pasta, all enveloped in a luscious homemade cheese sauce made from sharp cheddar and Parmesan. Built on a rich roux for a silky texture, this dish is elevated with a touch of garlic powder and paprika for subtle flavor depth. Ready in just 40 minutes, this one-skillet wonder combines simplicity and decadence, making it an ideal choice for busy families. Garnished with fresh parsley for a pop of color, this meal is as visually appealing as it is delicious. Whether you're craving a hearty dinner or looking for an easy recipe to impress, this creamy chicken and pasta dish checks all the boxes.
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Recipe Information
Ingredients
- 12 ounces Medium shell pasta
- 1 pound Chicken breast
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken broth
- 1.5 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the shell pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, cut the chicken breast into bite-sized pieces. Season with salt and black pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned and fully cooked, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes until lightly golden, forming a roux.
Gradually pour in the chicken broth while whisking constantly to prevent lumps. Follow with the whole milk, continuing to whisk until the mixture is smooth and thickened, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, grated Parmesan cheese, garlic powder, and paprika. Continue stirring until the cheeses are fully melted and the sauce is creamy.
Add the cooked pasta and chicken to the skillet with the cheese sauce. Toss until the pasta and chicken are thoroughly coated in the sauce.
Taste the dish and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley, if desired, and serve immediately. Enjoy!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 4.0 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 438 mg | 34% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 427 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
