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"Pasta Shells with Chicken, Mushrooms & Capers" is a flavorful and easy-to-make pasta recipe that combines tender chicken, sautéed mushrooms, and briny capers in a light and creamy sauce. The dish is made with jumbo pasta shells, which are filled with the chicken and mushroom mixture and then baked until bubbly and golden brown.
How To Make:
To start, chicken breasts are seasoned with salt, pepper, and Italian seasoning before being cooked until browned and juicy. The mushrooms are then sautéed with garlic and shallots until tender and fragrant. A simple sauce made from chicken broth, heavy cream, and Parmesan cheese is then added to the pan, along with a generous amount of capers for a tangy pop of flavor.
The cooked pasta shells are then filled with the chicken and mushroom mixture and arranged in a baking dish. The creamy sauce is poured over the top, and the dish is baked until the cheese is melted and bubbly. The result is a satisfying and comforting pasta dish that's perfect for weeknight dinners or special occasions.
You may easily adapt this recipe to your preferences. For example, you could substitute shrimp for the chicken, or use a different type of mushroom, such as cremini or shiitake. Sun-dried tomatoes or spinach are a few of the other ingredients you might use to up the flavor and nutritional value.
Tips and Variations:
Use chicken thighs in place of chicken breasts if they are boneless and skinless. They tend to be juicier and more flavorful.
Experiment with different types of mushrooms. Portobello, cremini, and shiitake mushrooms would all work well in this recipe.
If you don't have jumbo pasta shells, you can use any other type of pasta you have on hand, such as penne or rigatoni.
If you want to make this dish ahead of time, you can assemble it up to the point of baking and then refrigerate it until you're ready to cook. Just be sure to add a few extra minutes to the cooking time to ensure the dish is heated through.
For a lighter version of this dish, you can use half-and-half instead of heavy cream and reduce the amount of Parmesan cheese.
If you're a fan of spice, you can add a pinch of red pepper flakes to the chicken and mushroom mixture or to the sauce for some added heat.
To make this dish gluten-free, use gluten-free pasta and replace the flour with a gluten-free alternative such as cornstarch or arrowroot powder.
You can also add some fresh herbs like basil, parsley, or thyme for a pop of freshness and color.
For a vegetarian version, replace the chicken with tofu or chickpeas and use vegetable broth instead of chicken broth.
Finally, you can serve this dish with a side salad or some garlic bread for a complete meal.
Ingredients:
- 1 pound jumbo pasta shells
- Chicken breasts weighing one pound, skinless, and chopped into bite-sized chunks.
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 pound mushrooms, sliced
- 3 cloves garlic, minced
- 1 shallot, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup capers
Instructions:
Preheat your oven to 375°F (190°C). Pasta shells should be cooked as directed on the package until they are al dente. Drain and set aside.
Add salt, pepper, and Italian seasoning to the chicken. In a large skillet over medium heat, add 1 tablespoon of olive oil and cook the chicken until browned and cooked through about 5-6 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil and cook the mushrooms, garlic, and shallot until the mushrooms are tender about 5-6 minutes.
Cook the chicken broth in the skillet for about 5 minutes, or until it has reduced by half. When the cheese is melted and the sauce is smooth, add the heavy cream and Parmesan cheese. Add the capers after seasoning to taste with salt and pepper. Put the chicken and mushroom mixture inside the prepared pasta shells and put them in a baking dish. Over the top of the packed shells, pour the creamy sauce. The cheese should be melted and bubbled after 20 to 25 minutes of baking. Garnish with fresh herbs and serve hot.
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