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.”
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 Parmesan-Garlic Orzo
- Air Fryer Asparagus
- Green Beans with Bacon
- Angel Hair Pasta with Garlic and Herbs
- Easy Garlic Butter Roasted Mushrooms
- The BEST Pasta Salad
- Healthy Mashed Potatoes
- Mediterranean Orzo Salad
- Gluten Free Scalloped Potatoes
- Baked Potatoes
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
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Not a fan. I think the additional garlic powder ruined the dish.
I made these last night to go with ribs – so delicious! My husband was using hunks of rib meat to scrape every drop of sauce from his bowl. Truly amazing and so much better than the packets – perfect side dish – thank you for another great recipe!
Oh my gosh, that sounds do delicious, haha!! I’m so glad this dish was a hit!!
Wonderful recipe! I wanted a garlic shells recipe that would make a nice side dish. This recipe was very easy and it was delicious. I will definitely be making this again. Thanks for the wonderful recipe!
I’m so glad this recipe hit the spot, Maria! Thank you so much for your feedback and recipe rating!
What brand of GF pasta do you recommend?
I love Tinkyada GF shells for this recipe!
Excellent!!! (Made this as a side tonight)
Fabulous! so glad you enjoyed, Leah!
I just finish cooking this and it tastes great so far, can’t wait to have it for dinner.
I love to hear that, Jacquelyn!! Thank you so much for your feedback and recipe rating – I hope dinner was a hit. :)
I made it again today and changed the recipe some, instead of using regular parmesan cheese I used violife vegan cheese and almond milk, I tasted it and again I can’t wait to have this for dinner.
Fabulous!! I’ll have to try that – my daughter is allergic to dairy.
This was delicious! Made it as a side dish tonight, and even our picky 3 year old enjoyed it. The grownups cleaned our plates.
Definitely give this one a try!
NICE!! So glad it was enjoyed by all, Kristen!
If you mix cheddar cheese with cream cheese, the cheesy mixture will not separate. This makes for a yummy Mac and cheese.
Sounds delicious!
Made this tonight- a huge hit with the family! Recipe doubles well.
I’m so glad you loved it, Elaine!!
This sounds like it would make a good crock pot recipe too. Has anyone tried it?
Oh man! We eat an embarrassing amount of those packages of pasta…I made your recipe tonight. Absolutely perfect! I used medium shells and added apple chicken sausage and sugar snap peas. It was so yummy
Fabulous!! So glad it was a success – thank you so much for your feedback and recipe rating!
this is delicious – not bland for us at all. Full of garlic flavor! Added salt and pepper as suggested in the recipe and it was perfect! Making it again tonight – my family loves it!
I made this last night and thought it was too bland. I added Penzeys Sunny Paris seasoning and more salt and we were able to eat it. Unless I can think of a way to give it more flavor, I don’t think I’ll make it again.