Chicken & Creamy Garlic Shells
A smooth garlic cream sauce over shells with a delicious marinated chicken breast
Equipment
Ingredients
- 1 lb Small Shells
- 2 tbsp Butter
- 2 tbsp Oil
- 3 tsp Garlic Powder divided
- 4 tbsp Flour
- 1 tsp Salt
- 2 cup Broth chicken or vegetable
- 1 cup Heavy Cream
- 2 tbsp Parsley Flakes
For the Chicken
- 6 Chicken Breasts
- 2 cups Chicken Broth
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp Pepper
- ¼ cup Avocado Oil
Instructions
- Add ingredients for the chicken to a gallon sized zipper bag. Let marinate at least 30 minutes (up to overnight)
- Start water boiling for the pasta.
- In a stove top grill pan (or frying pan), over medium high heat, add marinated chicken breasts. Cook for 5 minutes on each side. Reduce heat to medium and cover pan. Let cook another 10 minutes (or until thickest part of chicken reaches 165degF internally).
- In a sauce pan over medium heat, add oil, butter and two teaspoons of garlic powder. Once melted whisk in flour. Let cook for 3 minutes then whisk in broth, and salt. Cook another 3 minutes and whisk in heavy cream. Let cook another 3 minutes.
- Add pasta to boiling water and cook as directed on the package. Drain in colander and rinse with cool water. Return to pot away from heat.
- Remove sauce from heat and stir in remaining garlic powder, and parsley. Pour over cooked pasta and stir to evenly coat.
- Serve portion of pasta with grilled chicken.
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