Pasta Shells with Chicken and Brussels Sprouts
Transform your weeknight dinner routine with this vibrant and flavorful recipe for Pasta Shells with Chicken and Brussels Sprouts! Perfectly tender medium pasta shells are tossed with golden-brown slices of juicy chicken breast, caramelized Brussels sprouts, and a light, zesty sauce made with Parmesan, fresh lemon juice, and a hint of garlic. Red pepper flakes add a subtle kick for spice lovers, while a splash of pasta water or chicken stock seamlessly ties the dish together. This one-skillet wonder is easy to prepare, taking just 40 minutes from start to finish, and delivers a wholesome, satisfying meal that’s packed with protein and veggies. Serve it warm with extra Parmesan for a cozy, crowd-pleasing dinner that elevates simple ingredients into something extraordinary. Perfect for busy nights, this dish is a must-try for pasta lovers seeking fresh, seasonal flair!
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Recipe Information
Ingredients
- 12 oz medium pasta shells
- 1 lb boneless, skinless chicken breasts
- 12 oz Brussels sprouts
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 0.5 cup grated Parmesan cheese
- 1 lemon, juiced
- 0.25 cup chicken stock (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente, then drain and set aside. Reserve 1/2 cup of pasta water for the sauce.
While the pasta cooks, prepare the chicken. Pat the chicken breasts dry with paper towels and season both sides with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet, let it rest for 5 minutes, then slice into bite-sized pieces.
Trim the ends of the Brussels sprouts, remove any yellow or wilted leaves, and slice them in half lengthwise. In the same skillet, heat 2 tablespoons of olive oil over medium heat. Add the Brussels sprouts, cut side down, and cook for 6-8 minutes, stirring occasionally, until they are caramelized and tender.
Add the minced garlic to the skillet with the Brussels sprouts and cook for 1-2 minutes, until fragrant. If the skillet appears dry, add 1/4 cup of chicken stock or reserved pasta water to deglaze, scraping up any brown bits from the bottom of the skillet.
Return the sliced chicken to the skillet with the Brussels sprouts. Sprinkle with red pepper flakes (if using), and stir in the cooked pasta shells. Toss everything together until well combined.
Turn off the heat and stir in the grated Parmesan cheese, lemon juice, and a splash of the reserved pasta water, if needed, to create a light sauce.
Season with additional salt and black pepper to taste. Serve warm, garnished with extra Parmesan cheese if desired.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.8 g | 24% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 820 mg | 36% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 6.0 g | 22% | |
| Total Sugars | 5.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 771 mg | 16% | |
*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.
