Cheesy Chicken Pasta Shells

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This cheesy chicken pasta is the ultimate comfort meal when you want something cozy and satisfying fast. Tender chunks of chicken and shell pasta nestle into a silky tomato cream sauce that clings to every bite. The blanket of melted cheese on top just seals the deal and transforms a simple dinner into a comforting ritual you will come back to again and again.

The first time I made this was after a long day when I needed dinner to feel like a treat not a task. Since then I have made it for friends and family at least a dozen times and it always disappears.

Ingredients

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• Pasta shells Choose a shape that holds the sauce well like shells or penne. Look for pasta with a rough surface so the sauce clings nicely
• Chicken breast or thigh Make sure it is fresh and chop into even bite sized pieces for quick cooking
• Garlic Fresh garlic gives the whole dish its aromatic base. Choose plump cloves that feel heavy for their size
• Salt and black pepper For seasoning the chicken and building layers of flavor. Taste and adjust as you go because cheese and pasta water add salt too
• Red chilli powder Gives gentle heat. Adjust to your liking or skip if serving kids
• Garlic powder and onion powder Enhance the savory depth and make the sauce taste richer
• Paprika Adds mild smokiness. Go for a quality paprika for better color and flavor
• Oregano Choose dried oregano that is still aromatic. If using fresh use more
• Tomato paste Provides concentrated tomato flavor and deep color
• Chilli sauce or sriracha Boosts the savoriness with a tiny kick. Choose sriracha for a touch of sweetness
• Milk and double cream Create the velvety texture in the sauce. I like whole milk for extra richness
• Mozzarella cheese Melts into long stretchy strands and makes every bite gooey. Buy a fresh block and shred it yourself for best results
• Pasta water Reserved from boiling the pasta and helps the sauce emulsify to the perfect creaminess

Step by Step Instructions

Boil the Pasta

Add pasta to a pot of cold water with a pinch of salt and a splash of oil. Cook until the pasta is just al dente It should still have a little bite so it does not turn mushy when tossed with the sauce later

Sauté the Garlic

Heat some oil in a large pan. Add the minced garlic and cook gently over medium heat for about one minute. Watch for it to turn a pale gold color and become fragrant but do not let it brown

Cook the Chicken

Add the chicken pieces to the garlic oil. Stir continuously and cook over medium high heat so the chicken turns white on all sides and just starts to look cooked This usually takes three to four minutes

Add Seasonings

Sprinkle in salt black pepper red chilli powder garlic powder paprika onion powder and oregano. Toss the chicken so all the spices evenly coat every piece

Incorporate the Tomato Base

Stir in the tomato paste and a little squirt of chilli sauce or sriracha. Cook this mixture over medium high heat for about a minute which lets the tomato paste roast and wake up its flavor

Make the Cream Sauce

Slowly pour in the milk and double cream while stirring steadily. Turn the heat a bit higher and keep mixing for about a minute until the sauce gently bubbles and thickens

Melt in the Cheese

Add the shredded mozzarella cheese. Mix gently until you see the cheese melt completely and become part of the sauce

Adjust Sauce Consistency

Trickle in pasta water a bit at a time while stirring. Bring the whole mixture to a soft boil so it gets glossy and creamy Keep stirring for about a minute and a half so nothing sticks

Combine Pasta and Finish

Add the cooked drained pasta and stir well. Make sure every shell is thickly coated with the sauce. Top with a final shower of cheese cover the pan and let it sit on low heat until the cheese is melted and inviting

Serve

Spoon into warm bowls and enjoy immediately

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Mozzarella always stands out to me in this dish because it melts into such a dreamy pool on top. My favorite memory is watching my niece swirl the cheese into the sauce right before digging in and announcing this is the best pasta ever

Storage Tips

Let leftovers cool completely before packing into a tightly sealed container. Keep in the fridge for up to three days. To reheat add a tiny splash of milk and gently warm on the stove or microwave in short bursts stirring in between so the sauce stays creamy. Freezing is possible but the texture may lose some silkiness so I prefer enjoying it fresh or within a couple of days.

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Ingredient Substitutions

You can swap chicken for cooked turkey or even use plant based meat alternatives for a vegetarian version. No double cream Try using extra milk and adding a small spoonful of cream cheese for creaminess. Italian seasoning or mixed dried herbs work well if you do not have oregano. For more heat go bold with hot sauce or a pinch more chilli powder.

Serving Suggestions

Serve with a big green salad or steamed broccoli on the side for a meal with balance and color. Garlic bread is a classic but a piece of warm focaccia tucked alongside this cheesy pasta is pure joy. For a hearty weekend dinner pair with a big pitcher of iced tea or sparkling lemonade.

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Cultural Context

Cheesy chicken pasta is one of those hybrid recipes born out of American comfort food and Italian pasta traditions but it has grown into its own comfort food classic. The idea of stirring cheese into tomato cream sauce and tossing with pasta is beloved in family kitchens everywhere—there is always a story behind the first time someone made it on a cozy night in.

Recipe FAQs

→ How do I prevent the pasta from becoming too soft?

Cook the pasta just until al dente before adding it to the sauce. This keeps the texture firm and stops it from overcooking as it simmers with the sauce.

→ Can I substitute the type of cheese?

Yes, mozzarella melts beautifully, but you can use cheddar, Monterey Jack, or a blend for a different flavor and melt consistency.

→ What can I use instead of oregano?

If you don’t have oregano, Italian seasoning or any mixed dried herbs work well to provide a balanced herby background.

→ How can I make the dish spicier?

Increase the red chili powder or add extra sriracha to heighten the spice level to your preference.

→ Is it possible to use other cuts of chicken?

Yes, both chicken breast and thigh pieces work well. Just ensure they’re cut into bite-sized pieces and are cooked through before adding the sauce.

→ What’s the best way to reheat leftovers?

Gently reheat on the stovetop with a splash of milk or water to keep the sauce creamy. Stir as it warms to ensure even heating.