Creamy Shell Pasta Recipe (One-Pan)
This creamy Shell Pasta Recipe is made in one pan with no boiling of the noodles required! It’s the easiest dinner recipe for the whole family with a rich tomato and heavy cream sauce.
Ingredients
- 4 tbsp olive oil
- 2 tbsp minced garlic
- 2 cups mini shells
- 2 tbsp butter
- 2 tbsp tomato paste
- 1/2 cup heavy cream
- 1 pinch salt
- 2 cups chicken broth
- 1 tbsp Parmesan cheese
- 1 tbsp parsley flakes to garnish
Instructions
- On medium heat, add 4 tbsp olive oil and 2 tbsp minced garlic to a nonstick fry pan.
- Once garlic has begun to brown, add in 2 cups mini shells (uncooked) and coat in oil/garlic. Stir occasionally until pasta becomes toasted
- Add 2 tbsp butter and melt.
- Pour in 2 cups chicken broth and bring heat to medium-high.
- Bring to a boil, stirring occasionally, until majority of the broth has been absorbed.
- Add tomato paste and cream. Remain on heat until cream has thickened.
- Add Parmesan, parsley, salt & stir
- Serve immediately and enjoy!
Notes
Storage:
Place any leftovers in an airtight container and refrigerate, where it should stay fresh for 3 to 4 days. Reheat on the stovetop with a splash of chicken stock or water to loosen the sauce and warm through. You can also microwave to reheat if you want as well.
We don't recommend freezing these creamy shells since it will change their texture once they thaw.
Tips:
- Try another noodle. Make sure the noodles are small, like mini penne or mini rigatoni.
- Swap half and half for the heavy cream. If you want a slightly lighter sauce, half and half works great.
- Add the butter and cream towards the ends of cooking. If you add them too soon, then you could risk having them curdle in the sauce.
- Try adding a protein. You could shred some rotisserie chicken for ease or cook some sweet Italian or chicken sausage to stir in.
- Customize with some vegetables. We often like to stir in baby spinach or even roasted zucchini we have leftover from another dinner.