Go Back

Creamy Smoked Paprika Chicken Shells with Cheese Sauce

Tender pasta shells and juicy smoked paprika-seasoned chicken are tossed in a rich, velvety cheddar cheese sauce. This comforting one-pan-style pasta dinner is creamy, savory, and packed with smoky flavor, making it perfect for an easy family meal.
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 12 ounces medium pasta shells
  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3/4 teaspoon salt divided
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk warmed
  • 1/2 cup heavy cream
  • 2 cups freshly shredded sharp cheddar cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons chopped fresh parsley optional, for garnish

Method
 

  1. Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta shells and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water, then drain and set aside.
  2. Season the chicken. Place the chicken pieces in a bowl and season with smoked paprika, garlic powder, onion powder, 1/2 teaspoon salt, and black pepper. Toss until evenly coated.
  3. Cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate.
  4. Start the cheese sauce. Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  5. Make the roux. Sprinkle in the flour and whisk continuously for about 1 minute to remove the raw flour taste.
  6. Add the milk and cream. Gradually pour in the warm milk while whisking constantly to prevent lumps. Stir in the heavy cream and remaining 1/4 teaspoon salt. Cook for 3–5 minutes, stirring frequently, until slightly thickened.
  7. Add the cheese. Reduce the heat to low. Gradually stir in the shredded cheddar and Parmesan until completely melted and smooth. Add cayenne pepper if you prefer a little extra heat.
  8. Combine everything. Return the cooked chicken to the skillet and add the drained pasta shells. Gently stir until everything is thoroughly coated in the creamy cheese sauce. If needed, add reserved pasta water a tablespoon at a time to reach your preferred consistency.
  9. Serve. Remove from the heat and garnish with fresh parsley, extra Parmesan, or a light sprinkle of smoked paprika. Serve immediately while hot and creamy.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheat gently on the stovetop or in the microwave with a splash of milk to loosen the cheese sauce.
  • For extra vegetables, add sautéed spinach, broccoli, peas, mushrooms, or roasted red peppers.
  • Freshly grated cheese melts more smoothly than pre-shredded cheese.
  • Chicken thighs can replace chicken breasts for an even juicier result.
  • For a spicier version, add cayenne pepper, crushed red pepper flakes, or diced jalapeños.
  • Avoid boiling the sauce after adding the cheese, as high heat can cause it to become grainy or separate.