Serves 1
Directions
- 1Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and sauté until lightly golden and fragrant.
- 2Add the uncooked pasta shells and toss to coat in the oil and garlic. Stir occasionally until the pasta begins to lightly toast.
- 3Add butter and let it melt completely, stirring to combine.
- 4Pour in the chicken broth and increase heat to medium-high. Bring to a gentle boil, stirring occasionally, until most of the liquid has been absorbed.
- 5Stir in the tomato paste and heavy cream, cooking until the sauce thickens and coats the pasta evenly.
- 6Add Parmesan cheese, basil flakes, and a pinch of salt. Stir well to combine.
- 7Serve warm and enjoy your creamy, one-pan pasta perfection.
Ingredients
- 4 tbsp olive oil
- 2 tbsp minced garlic
- 2 cups mini pasta shells (uncooked)
- 2 tbsp butter
- 2 tbsp tomato paste
- 0.5 cup heavy cream
- 2.5 cups chicken broth
- 1 tbsp grated Parmesan cheese
- 1 tbsp basil flakes (for garnish)
- 1 pinch salt
Equipment
large nonstick skillet
Tips
- Toss pasta to coat in oil and garlic, then stir occasionally until lightly toasted.
- Increase heat to medium-high and bring broth to a gentle boil.
- Cook until most of the liquid has been absorbed.
- Cook until the sauce thickens and coats the pasta evenly.
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