why make this recipe
Creamy Chicken Shells with Carrots & Mozzarella is a delightful dish that brings comfort and nourishment to your table. The combination of tender pasta shells, juicy chicken, and creamy cheese creates a satisfying meal that everyone will love. It’s simple, delicious, and perfect for busy weeknights or family gatherings. Plus, it’s a great way to sneak in some veggies with carrots, making it a hearty and nutritious choice.
how to make Creamy Chicken Shells with Carrots & Mozzarella
Ingredients:
- 20 oz pasta shells (medium or jumbo)
- 2 cups cooked chicken, diced or shredded
- 1 cup carrots, finely diced or shredded
- 2 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Italian seasoning, to taste
- 1/2 cup reserved pasta water (optional)
- Optional: parsley for garnish
- Optional: red pepper flakes for some heat
Directions:
- Cook the pasta: Boil the shells in salted water until al dente. Remember to reserve 1/2 cup of the pasta water before draining and setting the shells aside.
- Cook the carrots: In a large skillet, melt together the olive oil and butter over medium heat. Add the carrots and sauté until they’re tender and slightly sweet. Stir in the garlic and let it cook until fragrant.
- Add the chicken: Toss in your cooked chicken, season everything with a pinch of salt, pepper, and Italian seasoning. Warm it all through, filling your kitchen with a lovely aroma!
- Make the creamy mozzarella sauce: Lower the heat a bit and pour in the heavy cream. Mix in the mozzarella and parmesan cheese, allowing them to melt into a creamy sauce.
- Bring it all together: Add the cooked shells to the skillet and toss until they’re coated in that luscious sauce. If it’s too thick, splash in some of that reserved pasta water to loosen it up.
- Garnish and serve: Top with fresh parsley and sprinkle some red pepper flakes for a little heat. Serve warm, and enjoy this creamy goodness!
how to serve Creamy Chicken Shells with Carrots & Mozzarella
Serve this dish warm, straight from the skillet. It makes a wonderful main course for dinner. You can also pair it with a simple green salad or garlic bread for a complete meal. It’s great for family dinners or casual get-togethers with friends.
how to store Creamy Chicken Shells with Carrots & Mozzarella
Store any leftovers in an airtight container in the fridge. It will last for about 3-4 days. To reheat, warm it up in the microwave or on the stovetop, adding a splash of milk or cream if it seems too thick.
tips to make Creamy Chicken Shells with Carrots & Mozzarella
- Use leftover rotisserie chicken for a quicker meal.
- Feel free to add other vegetables like spinach or peas for extra nutrition.
- Adjust the thickness of the sauce by adding more or less pasta water.
- For extra flavor, consider adding a squeeze of lemon juice before serving.
variation
You can easily customize this recipe by swapping mozzarella with other cheeses like cheddar or gouda. If you prefer a lighter version, use half-and-half instead of heavy cream.
FAQs
Can I use uncooked chicken in this recipe?
Yes, you can cook raw chicken in the skillet before adding the other ingredients. Just ensure it’s cooked through before proceeding.
Can I make this dish ahead of time?
Yes, you can prepare the components in advance, but it’s best to combine them and bake just before serving for optimal texture.
What can I do if I don’t have heavy cream?
You can substitute heavy cream with whole milk or a mixture of milk and cream, though the sauce may be less rich.
Creamy Chicken Shells with Carrots & Mozzarella
Ingredients
Pasta and Vegetables
- 20 oz pasta shells (medium or jumbo)
- 1 cup carrots, finely diced or shredded
Main Ingredients
- 2 cups cooked chicken, diced or shredded Use leftover rotisserie chicken for a quicker meal.
- 1 cup heavy cream Can substitute with whole milk or a mixture of milk and cream.
- 1 cup shredded mozzarella cheese Can be swapped with cheddar or gouda.
- 1/2 cup grated parmesan cheese
Fats and Seasonings
- 2 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
- Italian seasoning, to taste
Optional Ingredients
- 1/2 cup reserved pasta water Use if the sauce is too thick.
- parsley for garnish Fresh parsley adds flavor.
- red pepper flakes for some heat
Instructions
Preparation
- Boil the shells in salted water until al dente. Reserve 1/2 cup of the pasta water before draining and setting the shells aside.
- In a large skillet, melt together the olive oil and butter over medium heat. Add the carrots and sauté until they’re tender and slightly sweet.
- Stir in the garlic and let it cook until fragrant.
Cooking
- Toss in the cooked chicken, seasoning everything with a pinch of salt, pepper, and Italian seasoning. Warm it through.
- Lower the heat slightly and pour in the heavy cream. Mix in the mozzarella and parmesan cheese, allowing them to melt into a creamy sauce.
- Add the cooked shells to the skillet and toss until they’re coated in the sauce. If it’s too thick, add some reserved pasta water to loosen it up.
- Top with fresh parsley and sprinkle red pepper flakes for additional heat. Serve warm.