Creamy Garlic Shells Recipe


  • 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


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.


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!


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