Description
Juicy pan-seared chicken breasts are smothered in a rich garlic butter sauce and topped with melted cheddar and Parmesan. Served over a bed of creamy, cheesy pasta shells, this dish is pure comfort food perfection.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 8 ounces medium pasta shells
- 1/2 cup reserved pasta water
- Fresh parsley for garnish (optional)
Instructions
- Season chicken breasts with garlic powder, paprika, salt, and pepper. Set aside.
- Cook pasta shells according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- In a large skillet, heat 1 tablespoon butter and olive oil over medium-high heat. Add chicken and cook for 5-6 minutes per side, until golden and cooked through (internal temperature 165°F). Remove chicken and set aside.
- Reduce heat to medium. Add remaining 2 tablespoons butter and minced garlic. Sauté for 30 seconds until fragrant.
- Pour in chicken broth and heavy cream. Bring to a gentle simmer and stir in cheddar and Parmesan until melted and smooth.
- Add cooked pasta shells to the sauce, tossing to coat. Add pasta water as needed to thin sauce.
- Slice the cooked chicken and place on top of the creamy shells. Garnish with fresh parsley and serve hot.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of red pepper flakes with the garlic. For a lighter version, substitute half-and-half for the heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American