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 mouthwatering flavors like Creamy Chicken (a personal favorite of mine in college,) Butter & Herb (yes and yes), and Broccoli Cheddar (everybody’s favorite,) and are like, $.88 a packet. You can’t beat that with a stick!Â
What I’d like to beat with a stick, however, is the ingredient list and nutritional information that comes along with these unfortunately delicious side dishes. Let’s just say, there are healthier options – like making it yourself! Oh yes, ditch the packet and make your own creamy, crowd-pleasing pasta side for dinner tonight like Creamy Garlic Shells.
Watch How to Make It!
Creamy and ultra-garlicky, this simple little side dish comes together in about 15 minutes (including pasta cooking time) and the best part is that you control the ingredients that go inside.
Saute fresh garlic in a little bit of extra virgin olive oil and butter, thicken with flour (gluten-free if you need it,) 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.
Start by cooking 8oz small pasta shells (or any small cut pasta) in salted boiling water until al dente, then drain and set aside.
Let the pot cool off the heat for several minutes then return it over medium heat and melt in 1 Tablespoon each butter and extra virgin olive oil. Add 2 minced garlic cloves then saute until light golden brown, 30 seconds, and then whisk in 2 Tablespoons flour, again, gluten free if you need it, and saute for another minute.
Next, slowly whisk in 3/4 cup each milk and chicken broth, season with salt and pepper, then switch to a wooden spoon and stir until the mixture is thick and bubbly.
Remove the pot from the heat then stir in 1/2 teaspoon garlic powder, 2 teaspoons dried parsley, and 1/4 cup grated parmesan cheese.Â
Add the cooked shells back in then stir to combine. Taste and adjust salt and pepper if necessary.
Scoop and serve next to the protein and vegetable of your choice, then dig in. I hope you love this easy, made-over, yummy pasta side dish recipe! Enjoy!
More Easy Side Dish Recipes
- Air Fryer Asparagus
- Angel Hair Pasta with Garlic and Herbs
- Easy Garlic Butter Roasted Mushrooms
- The BEST Pasta Salad
- Mediterranean Orzo Salad
- Gluten Free Scalloped Potatoes
- Baked Potatoes
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Creamy Garlic Shells
Description
Creamy Garlic Shells are a quick and easy side dish recipe made with fridge and pantry staples. Tastes just like the store-bought package, but are funky ingredient-free!
Ingredients
- 8oz mini shells pasta (GF if needed)
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon butter
- 2 garlic cloves, minced
- 2 Tablespoons flour (GF if needed)
- 3/4 cup chicken broth
- 3/4 cup milk (I used skim)
- salt & pepper
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon garlic powder (not garlic salt)
- 2 teaspoons parsley flakes
Directions
- Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.
- Return pot to stove over medium heat then add butter and olive oil. Once melted, add garlic then saute until light golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and saute for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt and pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, 4-5 minutes.
- Remove pot from heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth. Add cooked pasta then stir to combine. Taste then adjust salt and pepper if necessary, and then serve.
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Mary 03.08.2013
You’ve done the impossible: these noodles paired with leftover chicken parm meatballs and both my toddler and preschooler ate their entire dinner! It was the first dinner in a long time that everyone agreed on and gobbled up! Thanks for making my dinner so-o much easier last night. They even got rewarded with some homemade chocolate pudding…
Mel 03.08.2013
Made this last night. Great recipe! I doubled the sauce because I added chopped chicked and I used 2 cups(uncooked) penne since I didn’t have the shells. We love garlic so I used 6 cloves minced. My husband and I both loved it.
Sarah 03.07.2013
Seeing as I’m amongst like-minded people I feel I can admit that I also suffer an addiction to packet pasta.
I reckon this would hit the spot. Might make some tonight. Mmmmm!
carla sue 03.07.2013
OMG this was sooo good made with rigatoni since that is the pasta I had on hand!
thanks for posting
Natalie 03.07.2013
The hydrolyzed soy protein that you saw on the ingredient list is a fancy way of saying there is MSG in it to make it taste better. Glad to see you have a better homemade alternative!!! Looks yummy!!
Deepshikha 03.07.2013
That pasta definitely looks the “ish” haha :) I love your writing, it’s very relatable, and the dish frankly looks irresistible!
Jen 03.07.2013
JUST made this and it is SO yummy!! Thank you, thank you for sharing! I’m paring the pasta with some chicken and pork italian sausages and broccoli.
Nina @ Too Hottie For That Body 03.07.2013
You couldn’t be more right about those yummy pasta sides!I wish I could go back to the days when I had no idea how unhealthy all of that stuff was. Ingnorance really is bliss. But I’d trade those processed nuggest of goodness for my health any day :) Well… most days.
shelly (cookies and cups) 03.07.2013
These look so good! My kids will go nuts for them!
Things I like Thursday | Crazy Jamie's Blog 03.07.2013
[…] YUM! thinking I need to make these next week! Creamy Garlic Shells […]
Jenn 03.07.2013
IGE! I freaking loved these things in college too. Being broke and they were (and still are) tasty. Now a few years removed from college, I now care not just about taste, but ingredients as well. Love love love that your recipe uses real food. I think I’d probably die if I read the label on one of those packets these days. If you’re tempted to re-create the herb rice packet… no complaints here ;)
Alisha 03.07.2013
I used to be obsessed with late night cheesy shells in the college days. This is taking me back…I definitely need to make this!
Kat 03.07.2013
Just discovered your site and love it. I used to have these pasta/rice side dishes 2 or 3 times a month. Have decided not to eat any more of these processed foods (last one I made was a month ago). So happy you posted this recipe I will be making it next week.
Lizzie 03.07.2013
I love those pasta packets, too. Why are they so good but so bad? I will have to try this!
P.S. Sometimes I send your recipes to my fiance’ when they look like something he would love. He told me he has a crush on you! :-) haha
Sara 03.07.2013
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!
Tracy 03.07.2013
I just googled hydrolized soy protein. YIKES!!!!
Rachel 03.07.2013
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.
Allison 03.07.2013
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?
Iowa Girl Eats 03.07.2013
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! :)
Donna C 03.07.2013
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!
Iowa Girl Eats 03.07.2013
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! :)
Brenna@Domestic Charm 03.07.2013
Yum, yum, YUM! So simple! Can’t wait to try it out!!! Love your blog!