1-Step 1: Mise en Place Fill a large pot with salted water and bring to a rolling boil, about 10 to 12 minutes. Dice the onion, chop garlic, and tear burrata. Measure out cream and Parmesan. This setup keeps things quick for busy home cooks.

2-Step 2: Cook the Pasta Add 12 oz pasta shells to boiling water. Cook to al dente per package, usually 9 to 12 minutes. Reserve 1 cup pasta water, then drain. Rinse lightly under cold water if needed to stop cooking, helping shells hold shape for tossing.

3-Step 3: Build the Sauce Base Heat 2 tbsp olive oil and 2 tbsp butter in a skillet over medium. Sauté diced onion until translucent, about 4 to 5 minutes. Add chopped garlic and cook 1 minute until fragrant. For vegan, skip butter and double oil.

4-Step 4: Add Protein and Sauce If using, stir in 1 lb ground chicken. Cook through, breaking it up, 5 to 7 minutes. Season with salt and pepper. Pour in 24 oz tomato-basil sauce, taste, and simmer low for 10 minutes. For low-calorie, use half the sauce and more pasta water.

5-Step 5: Finish the Creamy Sauce Remove from heat. Stir in 1 cup heavy cream and 1/4 cup Parmesan until smooth. Add reserved pasta water to thin as needed. Toss in cooked shells until coated. Tip: Pasta water helps sauce cling perfectly.

6-Step 6: Serve with Toppings Plate immediately. Top each serving with torn 4 oz burrata and fresh basil. Drizzle extra olive oil if desired. Serve hot for best creaminess. For gluten-free or vegan, use those swaps here.