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.
I’m not sure about Kristin, but I have heard that metal spoons can have a chemical reaction with some ingredients. Also, they conduct heat so not only is it easier to hold a wooden spoon when you are making a sauce, but it won’t mess with the temp of whatever you are cooking. Hope that helped!
I just googled hydrolized soy protein. YIKES!!!!
Oh, my college roommate & I used to LOVE the Lipton pasta sides! There was a sun-dried tomato one that was our favorite…I might have to try and recreate that one myself! I don’t buy them anymore because of all the chemicals,preservatives, etc. in them.
This post reminds me of a question I have had for a while. You are usually pretty specific about switching to a wooden spoon in a number of your recipes. Is there something special about the wooden spoon verses a plastic scraper or just sticking with the whisk?
I use a wooden spoon vs a spatula because a spatula can melt over high heat, and over a whisk because it stirs more evenly and can get into the nooks and crannies of the pan. Great question! :)
Your recipes look absolutely delicious!! I am brand new to your site and know I will be back!! I can’t wait to try it!
Could you please tell me more about Kale? What do you look for when you buy it? My husband does the grocery shopping and most of the cooking, since I’m physically disabled. I appreciate your help.
Looking forward to spending time here at your wonderful blog!
Thanks so much, Donna, glad to have you!
There are many varieties of kale but I usually buy the regular kind vs “dinosaur kale” for instance (all are great though.) I try and buy organic whenever possible and look for crisp leaves that aren’t sagging or wilting. When it’s time to cook I peel the leaves off the thick, center stem (save for juicing or making veggie stock if you want) then chop, and wash/spin dry in a salad spinner. If you don’t have a spinner, wash and dry before peeling off the stem. Let me know if that helps! :)
Yum, yum, YUM! So simple! Can’t wait to try it out!!! Love your blog!
I absolutely LOVE your blog…a friend told me about it and I have been inspired ever since! I had ground beef that I needed to do something with before it expired and decided to do your Homemade Hamburger Helper and loved it :) I have already planned my list for the market on next weeks meals with a few of your recipes!! (I am a major planner too) :D So keep blogging and having adventures…because we can’t wait to hear about them :)
Thank you so much for the sweet feedback, Brittany! I really appreciate it!
Does Ben have any interest in switching places with me at dinner, like, for a week or so, so that I can eat these delicious meals you make? He is SO lucky!
This is my favorite way to prepare kale. It’s quick and easy. I’ve even eliminated the chicken broth and steam it in water.
Yum – what is it about those little shell shapes that makes these creamy pasta dishes extra delicious? I hate to use them, but I do have a soft spot for those pasta packets – glad to have something to strengthen my resolve against them. ;)
This whole meal looks delish! Those creamy garlic shells are calling my name!
Hahahaha! Your final pic of this amazing dish is an upside down peace sign!!
It just so happens that I have all the ingredients on hand to make these!! yay!!