Ingredients
- 8 oz small pasta shells (or any small cut pasta of your choice)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3-4 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 3/4 cup chicken broth
- 3/4 cup whole milk (or heavy cream/half-and-half for a richer sauce)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1-2 teaspoons dried parsley flakes
- Salt and black pepper to taste
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil.
- Add pasta and cook until al dente, following package directions.
- Drain and set aside.
Make the sauce
- In a medium saucepan over medium heat, melt butter and olive oil together.
- Add minced garlic and saute until fragrant, about 30 seconds. Be careful not to burn the garlic.
- Sprinkle flour over the garlic and whisk constantly for 1 minute to cook out the raw flour taste.
- Gradually whisk in chicken broth and milk until the mixture is smooth.
- Season with salt, pepper, and garlic powder.
- Bring the sauce to a gentle simmer, stirring constantly, until thick and bubbly (about 4-5 minutes).
Finish the dish
- Remove the sauce from heat.
- Stir in Parmesan cheese and dried parsley until well combined.
- Add cooked pasta to the sauce and toss to coat evenly.
- Taste and adjust seasonings with salt, pepper, or more garlic if needed.
Tips
Fresh garlic is best: For the best flavor, use freshly minced garlic rather than pre-minced varieties.
Adjust richness: Use milk for a lighter sauce or heavy cream/half-and-half for extra richness.
Cheese matters: Freshly grated Parmesan cheese will melt more smoothly and provide the best flavor.
Don’t overcook: Overcooked pasta will become mushy in the sauce. Stick to al dente for the best texture.
Serving suggestions: Serve with grilled chicken, shrimp, roasted vegetables, or a simple salad for a complete meal.
Enjoy your delicious Creamy Garlic Shells!
