There are some dinners that feel like they were made for busy weeknights when you just want something hearty, flavorful, and comforting without spending hours in the kitchen. For me, creamy pasta with chicken is one of those meals I can always count on. It’s a dish my family never gets tired of, the kind of recipe that makes the kitchen smell so inviting, you’ll have everyone sneaking in before dinner to see if it’s ready.
This Cheddar Parmesan Garlic Butter Chicken with Creamy Shells is one of those recipes that grew out of necessity on a night when I wanted both pasta and cheesy chicken but didn’t want the fuss of multiple pans or complicated steps.
Kids love the cheesy pasta, adults appreciate the depth of flavor, and I love how easy it is to bring together. If you’ve ever looked for a recipe that combines simplicity, comfort, and restaurant-quality flavor in one skillet, this is the one to keep in your rotation.
Essential Elements and Equipment
You don’t need anything fancy to make this recipe, but a few basics will make your cooking smoother.
- Large skillet or sauté pan: This is for searing the chicken and making the sauce. A wide pan helps the chicken cook evenly and gives plenty of space for the sauce to thicken properly.
- Large pot: To cook the pasta shells. Make sure it’s big enough to give the pasta room to move so it doesn’t stick together.
- Whisk: Crucial for making the roux and ensuring your cheese sauce turns out smooth without lumps.
- Tongs or slotted spoon: Helpful for moving the chicken and tossing the pasta with the sauce.
- Sharp knife and cutting board: For prepping the chicken and garlic.
What Makes This Recipe Work
- Juicy golden chicken: Searing the chicken in garlic butter over medium-high heat locks in moisture and gives the outside a flavorful crust.
- Garlic butter base: Using garlic butter instead of plain butter adds depth right from the start, infusing both the chicken and the sauce with rich flavor.
- Cheddar and Parmesan blend: Cheddar provides creaminess and sharpness, while Parmesan adds saltiness and nuttiness. Together, they create a sauce that clings perfectly to the pasta shells.
- Roux-based sauce: Cooking flour into the butter before adding milk ensures the sauce thickens beautifully without separating.
- Shell pasta: Every little shell becomes a pocket of cheesy goodness, capturing the sauce so each bite is indulgent.
- Finishing with extra garlic butter: Stirring in a final spoonful of garlic butter at the end enhances both flavor and texture, making the sauce velvety and luscious.
These small but thoughtful details transform a simple pasta and chicken dish into something that feels special enough for company yet simple enough for weeknights.
Ingredients You’ll Need
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 tablespoons garlic butter, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- Salt and black pepper, to taste
For the Pasta:
- 1 pound medium pasta shells
- 6 tablespoons butter
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Preparation
Step 1: Start with the chicken. Place the cut chicken pieces in a mixing bowl and drizzle with olive oil. Sprinkle on Cajun seasoning, paprika, salt, and black pepper. Toss everything together so each piece is well coated.
Step 2: Heat a large skillet over medium-high heat. Add 2 tablespoons of garlic butter and let it melt, coating the bottom of the pan. Place the chicken in a single layer and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
Step 3: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, according to package instructions. Drain, drizzle lightly with olive oil if you’d like to prevent sticking, and set aside.
Step 4: In the same skillet used for the chicken, melt 6 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
Step 5: Whisk in the flour, cooking for 1–2 minutes to form a roux. This step helps remove the raw taste of flour and creates the base for a creamy sauce.
Step 6: Slowly pour in the milk, whisking constantly so the sauce stays smooth. Keep whisking until there are no lumps, then let it simmer gently, stirring often, until it thickens about 5–7 minutes.
Step 7: Lower the heat and stir in the shredded cheddar and Parmesan. Mix until both cheeses melt into the sauce, creating a smooth, velvety texture.
Step 8: Season the sauce with salt, black pepper, garlic powder, and onion powder. Taste and adjust if needed.
Step 9: Add the cooked pasta shells to the sauce and toss until every piece is coated. Stir in the remaining 2 tablespoons of garlic butter for extra richness and flavor.
Step 10: Serve the pasta with the golden Cajun chicken on top, garnished with fresh parsley or an extra sprinkle of Parmesan.
Easy Variations to Try
This recipe is already a showstopper, but one of the things I love most is how flexible it can be. You can take the base of cheesy shells and Cajun chicken and tweak it to suit your family’s taste or dietary needs.
- Protein swaps: If you’re not in the mood for chicken, this recipe works beautifully with shrimp, turkey cutlets, or even seared salmon. Shrimp cook quickly and soak up the Cajun spice wonderfully.
- Vegetarian option: Skip the chicken and add roasted broccoli, sautéed mushrooms, or spinach to the cheesy pasta. The garlic butter sauce clings beautifully to veggies, making it hearty enough to stand on its own.
- Make it spicier: Add a pinch of cayenne pepper or red pepper flakes to the sauce if you like a little heat. The creamy cheddar helps balance the spice.
- Go milder: For kids who prefer less seasoning, reduce the Cajun spice and paprika on the chicken. It will still be flavorful thanks to the garlic butter and cheese sauce.
- Different pasta shapes: If you don’t have shells on hand, penne, rotini, or bowties are great substitutes. Choose shapes that hold sauce well.
- Cheese blend variations: You can play around with the cheese blend. Try sharp white cheddar, Fontina, or even a little Gouda for a smoky note.
These variations give you room to get creative without complicating the recipe. The end result is always comforting, creamy, and satisfying.
How to Serve
This dish is the kind of meal that doesn’t need much else on the plate to feel complete, but it pairs well with simple sides if you want to round things out.
- Green vegetables: Steamed broccoli, roasted Brussels sprouts, or a side of green beans bring a fresh balance to the rich pasta.
- Simple salad: A crisp garden salad with a lemony vinaigrette can cut through the richness and make the meal feel lighter.
- Bread: Garlic bread or warm dinner rolls are always welcome to soak up that extra sauce.
- Family-style presentation: I often serve this straight from the skillet at the table. The golden chicken piled over the creamy shells looks impressive and inviting.
This meal also reheats well, making it a great option for leftovers. If you plan on serving it the next day, save a little sauce separately to stir in when reheating to keep everything creamy.
Recipe Tips
- Cut chicken evenly: Keeping the chicken pieces the same size ensures they cook evenly and stay juicy.
- Don’t rush the roux: Cooking the flour for a minute before adding the milk removes any raw taste and gives the sauce its velvety texture.
- Shred your own cheese: Pre-shredded cheese can have anti-caking agents that affect melting. Shredding your own cheddar and Parmesan makes the sauce smoother.
- Adjust seasoning at the end: Once the cheese sauce is made, taste and adjust with extra salt or pepper. The flavors deepen after the chicken and pasta are added.
- Sauce thickness: If the sauce feels too thick, whisk in a splash of warm milk until it reaches the consistency you like. If it’s too thin, let it simmer a little longer.
These small touches make the difference between a good pasta and one that feels restaurant-worthy.
Cooking Notes
- Use a wide skillet so the chicken browns instead of steaming.
- Make sure the pasta is cooked just to al dente since it will continue absorbing the sauce after mixing.
- Always keep the sauce on low heat once the cheese is added to prevent it from splitting.
- If storing leftovers, keep the chicken and pasta in separate containers if possible for the best reheating results.
- Fresh parsley or a dusting of Parmesan at the end adds a pop of color and freshness.
Nutritional Information
- Calories: ~755 per serving
- Protein: 45g
- Fat: 38g
- Carbohydrates: 60g
- Fiber: 3g
- Sodium: 780mg
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6
FAQs
1. Can I make this ahead of time?
Yes, you can prepare the sauce and chicken ahead of time, then cook the pasta right before serving. Store the sauce and chicken separately in the fridge, and reheat gently before tossing with freshly cooked shells.
2. Can I freeze this recipe?
The chicken freezes well, but creamy cheese sauces can separate after thawing. If you’d like to freeze it, I recommend freezing just the chicken and making the sauce fresh when ready to serve.
3. How can I make this recipe lighter?
You can swap half-and-half for the heavy cream, use reduced-fat cheese, and reduce the butter slightly. It won’t be quite as indulgent, but it will still be creamy and delicious.
4. What’s the best way to reheat leftovers?
Reheat gently on the stove over low heat, adding a splash of milk to loosen the sauce. Microwaving works too, but stir halfway through to prevent uneven heating.
Conclusion
There’s something undeniably comforting about sitting down to a plate of creamy pasta topped with golden, flavorful chicken. This Cheddar Parmesan Garlic Butter Chicken with Creamy Shells has become one of those recipes I reach for whenever I want to make sure everyone leaves the table happy. It strikes that perfect balance of being indulgent yet approachable, impressive yet simple enough to make on a busy weeknight.
I hope you’ll give this recipe a try in your own kitchen. Whether it becomes a go-to weeknight dinner or the dish you pull out for family gatherings, I think you’ll love how satisfying and versatile it is. Don’t be surprised if it earns a permanent spot in your regular meal rotation; it certainly has in mine.
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Cheddar Parmesan Garlic Butter Chicken with Creamy Shells
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
Ingredients You’ll Need
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil
- 4 tablespoons garlic butter, divided
- 2 teaspoons Cajun seasoning
- 1 teaspoon paprika
- Salt and black pepper, to taste
For the Pasta:
- 1 pound medium pasta shells
- 6 tablespoons butter
- 4 cloves garlic, minced
- 4 tablespoons all-purpose flour
- 4 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
Step 1: Start with the chicken. Place the cut chicken pieces in a mixing bowl and drizzle with olive oil. Sprinkle on Cajun seasoning, paprika, salt, and black pepper. Toss everything together so each piece is well coated.
Step 2: Heat a large skillet over medium-high heat. Add 2 tablespoons of garlic butter and let it melt, coating the bottom of the pan. Place the chicken in a single layer and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and keep warm.
Step 3: While the chicken is cooking, bring a large pot of salted water to a boil. Add the pasta shells and cook until al dente, according to package instructions. Drain, drizzle lightly with olive oil if you’d like to prevent sticking, and set aside.
Step 4: In the same skillet used for the chicken, melt 6 tablespoons of butter over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
Step 5: Whisk in the flour, cooking for 1–2 minutes to form a roux. This step helps remove the raw taste of flour and creates the base for a creamy sauce.
Step 6: Slowly pour in the milk, whisking constantly so the sauce stays smooth. Keep whisking until there are no lumps, then let it simmer gently, stirring often, until it thickens about 5–7 minutes.
Step 7: Lower the heat and stir in the shredded cheddar and Parmesan. Mix until both cheeses melt into the sauce, creating a smooth, velvety texture.
Step 8: Season the sauce with salt, black pepper, garlic powder, and onion powder. Taste and adjust if needed.
Step 9: Add the cooked pasta shells to the sauce and toss until every piece is coated. Stir in the remaining 2 tablespoons of garlic butter for extra richness and flavor.
Step 10: Serve the pasta with the golden Cajun chicken on top, garnished with fresh parsley or an extra sprinkle of Parmesan.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 755
- Sodium: 780
- Fat: 38
- Carbohydrates: 60
- Protein: 45g