Creamy Chicken Shell Pasta with Mozzarella Sauce

Creamy Chicken Shell Pasta with Mozzarella Sauce

A rich, creamy pasta with tender chicken, garlic, and a stretchy mozzarella sauce—perfect for a comforting dinner.

Ingredients

• 250 g shell pasta

• 300 g boneless chicken, cut into small pieces

• 1 tbsp oil

• 1 tbsp butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup milk

• 1 cup shredded mozzarella

• ¼ cup grated Parmesan (optional)

• ½ tsp black pepper

• ½ tsp Italian seasoning

• ½ tsp paprika

• ½ tsp salt, or to taste

• ¼ tsp chili flakes (optional)

• ½ cup reserved pasta water

• 2 tbsp chopped fresh parsley

Instructions

1. Cook the pasta: Boil shell pasta in salted water until al dente. Reserve about ½ cup pasta water, then drain.

2. Cook the chicken: Heat oil and butter in a large skillet. Add chicken, paprika, salt, black pepper, and Italian seasoning. Cook for 5–7 minutes, until golden and cooked through. Remove and set aside.

3. Make the sauce: In the same skillet, sauté garlic for about 30 seconds. Pour in the cream and milk and bring to a gentle simmer.

4. Add the cheese: Reduce the heat to low. Stir in mozzarella and Parmesan until melted and smooth. If the sauce is too thick, gradually add some reserved pasta water.

5. Combine: Return the chicken to the skillet and add the cooked shell pasta. Toss gently until every shell is coated with the creamy mozzarella sauce.

6. Finish: Add chili flakes if desired and garnish with parsley. Serve immediately while the mozzarella sauce is creamy and stretchy.

Tip: Keep the heat low after adding mozzarella—high heat can make the cheese separate and turn the sauce oily.