Creamy Lemon Shells

A creamy, lemon-infused shells pasta that’s rich, velvety, and full of bright flavor. The citrus cuts through the richness of the cheese and cream, making it the perfect complement to crispy chicken cutlets

Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients

• 1 ½ cup shells pasta

• 2 cups chicken stock

• 1 tablespoon olive oil

• ½ small onion, finely diced

• 2 garlic cloves, minced

• ½ cup heavy cream

• ½ cup finely grated Parmesan cheese

• Juice and zest of ½ lemon

• 1 tablespoon unsalted butter

• Salt and pepper, to taste

• Optional: parsley, for garnish

Directions

1. Cook the Aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1–2 minutes until fragrant.

2. Simmer: Bring chicken stock to a boil and add your pasta is el dente about 8–10 minutes, stirring occasionally.

3. Make It Creamy: Lower the heat and stir in heavy cream, Parmesan, lemon juice, and zest. Cook 2–3 minutes, stirring, until creamy.

4. Finish: Add butter and stir until melted. Season with salt and pepper to taste.

5. Serve: Garnish with parsley if desired. Serve warm alongside chicken cutlets for a balanced, flavorful meal.