Name: Creamy Garlic Shells
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 8 oz mini shell pasta; 2 Tablespoons butter; 2 garlic cloves (pressed or minced); 2 Tablespoons gluten free flour (or AP flour if not GF); 3/4 cup chicken broth; 3/4 cup milk (any kind); 1 teaspoon dried parsley flakes; slightly heaping 1/2 teaspoon garlic powder; salt and pepper; 1/4 cup freshly grated parmesan cheese

Creamy Garlic Shells

Creamy Garlic Shells are a quick and easy side dish that pairs with just about any dinner! Made from fridge and pantry staples, these shells taste just like store-bought pasta packet sides, but are much healthier, and just as easy.

“Great recipe. Taste just like the packaged noodles but without all the additives. Served as a side with chicken parmigiana.”

– Heidi

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Confession: I have to physically avert my eyes every time I pass the pasta sides packets in the grocery store.

You know the ones. They come in cozy and mouthwatering flavors like Creamy Chicken (a personal favorite of mine in college), Butter & Herb (yes and yes), and Broccoli Cheddar (everybody’s favorite). Plus they’re like, $.88 a packet. You can’t beat that with a stick!

What I’d like to beat with a stick is the ingredient list and nutritional information that comes along with these unfortunately delicious side dishes.

Luckily it’s a cinch to ditch the packet and make Creamy Garlic Shells at home. This easy, crowd-pleasing pasta side dish pairs with just about any dinner!

Watch How to Make It

Easy Pasta Side Dish

Creamy and ultra-garlicky, this side comes together in about 15 minutes (including pasta cooking time) and the best part is you control the ingredients that go inside.

Saute fresh garlic in a little bit of butter, thicken with flour, then simmer with milk, chicken broth, and seasonings until thick and bubbly.

Stir in cooked pasta and you’ve got a winner of a side dish to pair with dinner! That is to say, this is really good.

How to Make Creamy Garlic Shells

Start by cooking small pasta shells (or any small cut pasta) in salted boiling water until al dente, then drain and set aside.

Meanwhile, place a medium / small-sized pan over medium heat then melt butter inside. Add freshly pressed or minced garlic cloves then saute until very light golden brown — be very careful to not burn the garlic!

Sprinkle in flour then whisk while cooking for 30 seconds. I use gluten free flour, but all-purpose flour is fine if you don’t need to eat gluten free.

Slowly pour in chicken broth then milk (whatever you’ve got in the fridge for drinking) while whisking to create a smooth sauce.

Then, season with garlic powder, dried parsley, salt, and pepper. Turn the heat up slightly then cook while stirring with a spatula until the mixture has thickened, 4-5 minutes. Turn the heat down as necessary to maintain a gentle bubble.

Last step for the sauce is to stir in freshly grated parmesan cheese.

Add the cooked shells into the pot then stir to combine. Taste and adjust salt and pepper if necessary.

Let the shells cool and thicken for 5 minutes then scoop and serve next to the protein and vegetable of your choice.

I hope you love every bite of this easy, homemade, yummy pasta side dish recipe – enjoy!

More Easy Side Dish Recipes

Creamy Garlic Shells

4.7 from 48 votes

by Kristin Porter

Prep: 5

Cook: 10

Total: 15

Servings: 4

GF DF V EF

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Creamy Garlic Shells are a quick and easy side dish recipe made with fridge and pantry staples. Tastes just like the store-bought package!

Ingredients

8 oz mini shell pasta
2 Tablespoons butter
2 garlic cloves, pressed or minced
2 Tablespoons gluten free flour, or AP flour if not GF
3/4 cup chicken broth
3/4 cup milk, any kind
1 teaspoon dried parsley flakes
slightly heaping 1/2 teaspoon garlic powder
salt and pepper
1/4 cup freshly grated parmesan cheese

Directions

Bring a medium-sized pot of water to a boil then add a small palmful of salt. Add the pasta then cook until al dente. Drain then set aside.
Meanwhile, place a small to medium-sized pot over medium heat. Add the butter then, once melted, add the garlic. Saute while stirring until the garlic is very fragrant and the smallest bits are just barely golden brown — do not overcook / burn the garlic. Sprinkle in the flour then cook while whisking for 30 seconds.
Slowly pour in the chicken broth and milk while whisking to create a smooth sauce then add the dried parsley flakes, garlic powder, salt, and pepper, and then whisk to combine. Turn the heat up slightly then switch to a spatula and cook while stirring constantly until the mixture has thickened, 4-5 minutes, turning the heat down if necessary to maintain a very gentle bubble. Add the parmesan cheese then stir until smooth.
Turn off the heat then add the pasta to the pot with the sauce and stir to combine. Taste then add salt and pepper if necessary. Let the pasta sit for 5 minutes to thicken slightly then serve.

Nutrition

Calories: 304kcal, Carbohydrates: 49g, Protein: 7g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 390mg, Potassium: 32mg, Fiber: 5g, Sugar: 1g, Vitamin A: 230IU, Vitamin C: 1mg, Calcium: 121mg, Iron: 0.2mg

Nutritional values are estimates only. Please read our full nutrition information disclaimer.

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