Baked Garlic Butter Chicken Shells with Three-Cheese Sauce

Baked Garlic Butter Chicken Shells with Three-Cheese Sauce pairs juicy, herb-seasoned chicken with tender pasta shells coated in a rich blend of cheddar, mozzarella, and Parmesan. The chicken is baked until golden while the creamy pasta comes together on the stovetop for an easy, comforting family dinner.

Recipe Overview

• Prep time: 15 minutes
• Cook time: 30 minutes
• Total time: 45 minutes
• Servings: 4

Ingredients

For the Garlic Butter Chicken

• 1 1/2 pounds boneless, skinless chicken breasts
• 3 tablespoons melted butter
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon olive oil

For the Three-Cheese Shells

• 12 ounces medium pasta shells
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons chopped fresh parsley

Instructions

1. Prepare the oven: Preheat the oven to 425°F (220°C). Lightly grease a baking dish.
2. Season the chicken: Mix melted butter, garlic, Italian seasoning, smoked paprika, salt, pepper, and parsley. Brush the mixture over both sides of the chicken.
3. Bake the chicken: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side, then bake for 15–18 minutes, or until the center reaches 165°F (74°C). Rest for 5 minutes before slicing.
4. Cook the shells: Boil the pasta shells in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
5. Start the sauce: Melt butter in a large saucepan over medium heat. Add garlic and cook for 30 seconds. Whisk in flour and cook for 1 minute.
6. Make it creamy: Slowly whisk in milk and heavy cream. Cook for 3–5 minutes, stirring, until slightly thickened.
7. Add the cheeses: Reduce heat to low. Stir in cheddar, mozzarella, Parmesan, and smoked paprika until smooth. Season with salt and pepper.
8. Combine: Add the shells to the sauce and stir until coated. Add a splash of reserved pasta water if needed.
9. Serve: Plate the three-cheese shells with sliced garlic butter chicken. Spoon extra sauce around the chicken and garnish with parsley.

Helpful Tips

• Do not overbake the chicken; use a thermometer for the juiciest result.
• Grate the cheeses from a block so the sauce melts smoothly.
• Keep the heat low after adding cheese to prevent a grainy sauce.
• Add red pepper flakes or cayenne for extra heat.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to loosen the sauce.

This recipe was created to match the dish shown in the photo. Adjust the seasoning and sauce consistency to your preference.