Southern Garlic Parmesan Chicken Shells
This creamy Southern chicken dish combines tender chicken strips and shell pasta in a rich garlic-Parmesan sauce with smoked paprika and Cajun spice for a comforting, flavorful meal.
Equipment
- 1 medium pot
- 1 large skillet
- 1 medium bowl
Ingredients
- 12 oz shell pasta
- 1 lb boneless skinless chicken breast cut into strips
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp Cajun seasoning optional
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 4 cloves garlic minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 tsp dried parsley or fresh
Instructions
- Cook shell pasta according to package directions until al dente, then drain and set aside.
- Season chicken strips with salt, pepper, garlic powder, smoked paprika, and optional Cajun seasoning.
- Heat olive oil in a large skillet over medium-high heat and cook chicken in a single layer until golden brown and cooked through, about 6 to 7 minutes. Remove and set aside.
- In the same skillet, melt butter over medium heat and sauté minced garlic for about 1 minute until fragrant.
- Add heavy cream and chicken broth to the skillet and simmer for 3 to 4 minutes until slightly thickened.
- Stir in grated Parmesan and shredded cheddar cheeses until the sauce is smooth and creamy.
- Return cooked pasta and chicken to the skillet and gently toss to coat everything evenly with the sauce.
- Garnish with dried or fresh parsley and serve immediately while warm.
Notes
- Roast garlic before adding for extra flavor.
- Use freshly grated Parmesan for best taste and texture.
- Increase Cajun seasoning or add red pepper flakes for more heat.
- Pairs well with salad, roasted vegetables, or garlic bread.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently, adding cream or broth if needed.