Pasta Shells with Chicken and Brussels Sprouts

If you've always thought that you dislike Brussels sprouts, you've probably never tried them in a combination like this. Mild chicken tames the strength of the sprouts while garlic, lemon juice, red–pepper flakes, and Parmesan unite the two main ingredients and complement them both. Frozen Brussels sprouts are surprisingly good in this recipe, too, though not as fine as fresh.

  • Active:
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  • Servings: 4

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  • 2 tablespoons cooking oil
  • 3 tablespoons butter
  • 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
  • 1 teaspoon salt
  • 1/2 teaspoon fresh-ground black pepper
  • 1/2 red onion, chopped
  • 2 cloves garlic, chopped
  • 3/4 pound fresh Brussels sprouts (or one 10-ounce package frozen), cut into quarters from top to stem end
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 1/8 teaspoon dried red-pepper flakes
  • 1 1/2 teaspoons lemon juice
  • 1/4 cup chopped fresh parsley
  • 1/3 cup grated Parmesan cheese
  • 1/2 pound medium pasta shells

How to make this recipe

  1. In a large nonstick frying pan, heat 1 tablespoon each of the oil and the butter over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the breasts until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.

  2. In the same pan, heat the remaining 1 tablespoon oil over moderately low heat. Add the red onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, broth, and red-pepper flakes. Bring to a simmer and cook,covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, and the remaining 2 tablespoons butter, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Remove from the heat.

  3. In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce.

Suggested Pairing

A crisp white wine such as aCchardonnay-based Chablis from France matches up nicely with the acidity of the lemon juice in the sauce.

Photo © Leela Cyd Published July 2013

465976 recipes/pasta-shells-chicken-and-brussels-sprouts 2013-12-06T23:40:49+00:00 Quick From Scratch Pasta, Quick From Scratch Chicken fall|winter|italian|pasta-and-noodles|4|fast|weeknight-dinner july-2013 recipes,pasta-shells-chicken-and-brussels-sprouts 465976

Aggregate Rating value: 4

Review Count: 4603

Worst Rating: 0

Best Rating: 5

Author Name: KimKimKimmy

Review Body: This WAS FANTASTIC! Really great. If you like the idea of Buttery garlic cheesy chicken & B.Sprouts with a little red pepper that just sends it over the top...this is the one for you! My God you will love this dish! A ton of flavor. You could probably add some other healthy ingredients like spinach or broccolini and it would be even better for you. I'm gonna see if I can come up with a replacement for the butter and oil and if I do....this WiLL be...a weekly dish (per my husbands request!)

Date Published: 2017-02-28

Author Name: Alicia Hesser

Review Body: Very good and simple to make definitely a keeper!! 

Date Published: 2016-11-01

Author Name: Megan Dubler

Review Body: Just made this for dinner tonight and it is so delicious! It's definitely a keeper!!

Review Rating: 5

Date Published: 2017-01-06