Garlic Chicken with Pasta Shells
Indulge in the comforting flavors of Garlic Chicken with Pasta Shells, a quick and easy weeknight dinner that's bursting with savory goodness. Tender chicken breasts are sautéed to golden perfection and paired with al dente pasta shells, all enveloped in a luscious garlic butter sauce infused with chicken broth, fresh lemon juice, and a hint of Parmesan cheese. This flavorful dish is elegantly finished with a sprinkle of fresh parsley for a vibrant touch. Perfect for busy nights, this 40-minute recipe seamlessly combines bold flavors and simple techniques to create a hearty meal your family will love. Serve it hot, and don't forget to spoon extra sauce over each plate for maximum enjoyment! Key ingredients like garlic, olive oil, and Parmesan make this a crowd-pleaser that’s as easy as it is delicious.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 250 grams Pasta shells
- 6 cloves Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Chicken broth
- 2 tablespoons Lemon juice
- 50 grams Parmesan cheese
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta shells according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, mince 4 garlic cloves and thinly slice the remaining 2 cloves. Set aside.
Season both sides of the chicken breasts with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and fully cooked through. Remove the chicken from the pan and let it rest on a cutting board.
In the same skillet, lower the heat to medium-low and add the remaining tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the minced and sliced garlic. Sauté for 1-2 minutes until fragrant but not browned.
Deglaze the skillet by adding 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the lemon juice and let the sauce simmer for 2-3 minutes.
Add the cooked pasta shells to the skillet, tossing to coat in the sauce. If the mixture seems too dry, stir in the reserved pasta water a little at a time until the desired consistency is reached.
Slice the cooked chicken breasts into thin strips and place them on top of the pasta.
Sprinkle grated Parmesan cheese over the dish and garnish with chopped fresh parsley.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.5 g | 125% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 402 mg | 134% | |
| Sodium | 3507 mg | 152% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 10.3 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1282 mg | 27% | |
*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.
