A delightful pasta dish combining tender chicken, Brussels sprouts, and a creamy sauce for a comforting meal.
Heat 1 tablespoon of butter in a large frying pan over medium heat.
Ensure the butter is melted but not browned for a smooth cooking base.
Season the chicken with salt and pepper, then cook in the pan until browned and cooked through, about 5 minutes per side.
Avoid overcrowding the pan to ensure even cooking.
Remove the chicken from the pan and let it rest for 5 minutes before cutting into bite-sized pieces.
Resting the chicken allows the juices to redistribute, keeping it moist.
In the same pan, add another tablespoon of butter and sauté the red onion until softened, about 3 minutes.
Stir occasionally to prevent the onion from burning.
Add the garlic and Brussels sprouts to the pan, cooking until fragrant and slightly tender.
Thinly slicing the Brussels sprouts ensures they cook evenly.
Pour in the chicken broth and red pepper flakes, bringing to a simmer. Cook for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Stir in the chicken pieces, lemon juice, parsley, Parmesan, and the remaining butter. Remove from heat.
Adding the cheese off heat prevents it from clumping.
Cook the pasta shells in a large pot of boiling salted water until al dente, about 10 minutes. Drain.
Reserve some pasta water to adjust the sauce consistency if needed.
Toss the cooked pasta with the sauce and serve warm.
Garnish with extra Parmesan and parsley for a beautiful presentation.
