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Wednesday 21 October 2026 11:51:24 GMT
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POV: you said yes to the plans and accidentally made a core memory 🥹💦🤍 The song choice though, iykyk😂🩵 @AQUAFIT #corememories #goodvibesonly #fyp #fyppppppppppppppppppppppp #trending
POV: you said yes to the plans and accidentally made a core memory 🥹💦🤍 The song choice though, iykyk😂🩵 @AQUAFIT #corememories #goodvibesonly #fyp #fyppppppppppppppppppppppp #trending
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Creamy Italian Herb Chicken Shells with Mozzarella Parmesan Sauce Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into pieces 12 ounces dry medium pasta shells 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 5 garlic cloves, minced, divided 1 teaspoon Italian seasoning ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon garlic powder ½ teaspoon freshly ground black pepper ½ teaspoon salt, or to taste 1 cup heavy cream ¾ cup whole milk 1½ cups freshly shredded mozzarella ¾ cup freshly grated Parmesan 2 tablespoons chopped fresh parsley ½ to 1 cup reserved pasta water, as needed Directions: 1. Cook the pasta shells in generously salted water until al dente. Reserve about 1 cup of pasta water, then drain. 2. Season the chicken with Italian seasoning, oregano, basil, garlic powder, black pepper, and salt. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden-brown with nicely seared edges and 165°F inside. 3. Lower the heat and add 1 tablespoon butter and half the minced garlic. Toss the chicken briefly until glossy with garlic butter and fragrant herbs. Transfer it to a plate and keep warm. 4. Melt the remaining butter in the same skillet and add the remaining garlic. Pour in the heavy cream and milk and simmer gently for 2–3 minutes until slightly thickened. 5. Remove from the heat and gradually stir in the Parmesan and most of the mozzarella until the sauce becomes smooth and creamy. 6. Fold in the pasta shells until the sauce fills their centers and coats the outside generously. Scatter the remaining mozzarella over the pasta, letting it melt naturally into the warm sauce. Add reserved pasta water only if needed. 7. Arrange the chicken on one side of a clean white rectangular plate and the cheesy shells on the other. Finish with parsley and a little of the creamy sauce around the pasta. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 720 per serving
Creamy Italian Herb Chicken Shells with Mozzarella Parmesan Sauce Ingredients: 1½ pounds boneless, skinless chicken breasts, cut into pieces 12 ounces dry medium pasta shells 1 tablespoon olive oil 3 tablespoons unsalted butter, divided 5 garlic cloves, minced, divided 1 teaspoon Italian seasoning ½ teaspoon dried oregano ½ teaspoon dried basil ½ teaspoon garlic powder ½ teaspoon freshly ground black pepper ½ teaspoon salt, or to taste 1 cup heavy cream ¾ cup whole milk 1½ cups freshly shredded mozzarella ¾ cup freshly grated Parmesan 2 tablespoons chopped fresh parsley ½ to 1 cup reserved pasta water, as needed Directions: 1. Cook the pasta shells in generously salted water until al dente. Reserve about 1 cup of pasta water, then drain. 2. Season the chicken with Italian seasoning, oregano, basil, garlic powder, black pepper, and salt. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden-brown with nicely seared edges and 165°F inside. 3. Lower the heat and add 1 tablespoon butter and half the minced garlic. Toss the chicken briefly until glossy with garlic butter and fragrant herbs. Transfer it to a plate and keep warm. 4. Melt the remaining butter in the same skillet and add the remaining garlic. Pour in the heavy cream and milk and simmer gently for 2–3 minutes until slightly thickened. 5. Remove from the heat and gradually stir in the Parmesan and most of the mozzarella until the sauce becomes smooth and creamy. 6. Fold in the pasta shells until the sauce fills their centers and coats the outside generously. Scatter the remaining mozzarella over the pasta, letting it melt naturally into the warm sauce. Add reserved pasta water only if needed. 7. Arrange the chicken on one side of a clean white rectangular plate and the cheesy shells on the other. Finish with parsley and a little of the creamy sauce around the pasta. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 720 per serving


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