Tasty Parmesan Chicken Pasta Dinner

Juicy chicken with a crunchy coating sits atop creamy, sauce-filled pasta in this mouthwatering creation. The shells soak up every bit of the buttery garlic alfredo while the golden parmesan-crusted chicken adds a delightful crunch, creating a taste experience that'll make this an instant favorite in your home.

I stumbled onto this fantastic combo when I was playing around with different pasta types for my go-to alfredo. The first time my knife cut through that crunchy chicken and I grabbed some sauce-drenched shells, I knew I'd hit gold. Even my picky daughter, who usually turns her nose up at new foods, wanted another helping that evening.

Must-Have Ingredients

• Block parmesan cheese: Gives the dish its backbone of flavor - skip pre-shredded and grate it yourself for the creamiest results
• Heavy cream: Delivers that luscious mouthfeel we all want - don't swap it for lighter options as they'll leave you disappointed
• Premium garlic powder: Flavors both chicken and sauce - pick one without salt added so you can control the seasoning better
• Italian breadcrumbs: Brings ready-made herbs and spices to the chicken coating - they should have a fresh, vibrant smell
• Shell pasta: Acts like little sauce scoops on your plate - go for medium-sized ones for the best pasta-to-sauce balance

Crafting Your Dish

Mix Your Dips:

Stir melted butter with garlic powder in a shallow container, letting the garlic infuse while you continue cooking. In a separate dish, thoroughly mix your breadcrumbs, freshly grated parmesan, oregano, and parsley until all herbs are well distributed.

Coat The Chicken:

Soak each piece of chicken in the garlicky butter, letting any extra drip away. Then press firmly into your herbed breadcrumb blend, making sure all sides get an even layer. Set them on your baking sheet with room between each piece for proper crisping.

Bake To Perfection:

Slide your chicken into the hot oven and let it cook until the coating turns golden and crunchy. The outside should form a beautiful crust while the chicken stays moist inside. Check it's done by making sure your thermometer hits 165°F.

Whip Up The Sauce:

Add heavy cream to a big pot over medium heat. Drop in small chunks of cream cheese, whisking non-stop until there aren't any lumps left. Mix in garlic powder, fresh minced garlic, salt, and pepper, and keep stirring as the sauce starts to get thicker.

Cook Your Pasta:

While your sauce simmers, boil the shells in heavily salted water until they're just tender with a slight bite. Before draining, scoop out a cup of the starchy water in case you need it for the sauce later.

Put It All Together:

Toss the drained shells into your alfredo sauce, mixing gently so every piece gets coated. If it seems too thick, splash in a bit of the saved pasta water. Slice your crispy chicken into strips and lay them on top of your saucy shells, letting the garlicky coating mix with the creamy sauce below.

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Coming from an Italian-American family, I grew up watching alfredo sauce being made every Sunday. My grandma always insisted on using room temp cream cheese and constant whisking. Those tiny but crucial details really do make the difference between okay and amazing when it comes to getting that smooth, velvety sauce.

Great Side Options

Round out your meal with some oven-roasted garlic broccoli that can soak up extra sauce from your plate. A fresh Caesar salad cuts through the richness perfectly, and some warm garlic bread helps you get every last drop of that delicious sauce. For fancy dinners, kick things off with some fresh tomato and basil bruschetta beforehand.

Tweak It Your Way

Put your own spin on this family hit by switching things up. Toss in some cooked mushrooms for an earthy flavor boost, or mix in chopped sundried tomatoes for little pops of intense taste. Want something lighter? Go with chicken tenders instead of full breasts, or swap pasta for cauliflower florets if you're watching carbs but still want all that creamy goodness.

Storage Smarts

Keep everything separate to maintain the different textures. The chicken stays crispy for about three days in a sealed container. Your sauce will last up to five days in the fridge - just warm it slowly on the stove and add a splash of cream if needed. Store fresh pasta on its own and only mix it with warmed sauce right before you're ready to eat.

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Through all my years of cooking pasta dishes, this combo remains one that I'm truly proud of. The mix of crunchy garlic chicken with those creamy, sauce-filled shells creates such an amazing balance that impresses everyone. Whether you're cooking something special or just need some comfort food, this delivers restaurant-quality results at home. Seeing my family's faces light up when they smell this cooking reminds me that we're not just making dinner, we're creating lasting memories around the table.

Frequently Asked Questions

→ Can I use regular chicken breasts for this recipe?

You can but make sure to flatten them to the same thickness or cut them in half sideways to make them cook evenly like cutlets.

→ Is it okay to prepare the alfredo sauce beforehand?

It tastes better fresh but you can make it earlier and warm it up slowly. Just add a bit more cream if it gets too thick.

→ What's a good swap for heavy cream?

You could try half-and-half though your sauce won't be as thick. Skip milk completely as it makes the sauce way too runny.

→ Will other pasta types work too?

Definitely. Try medium-sized options like penne, fusilli or bow ties instead of shells.

→ How do I keep the breading stuck to my chicken?

Push the crumbs firmly onto the chicken and let it rest for a few minutes before you cook it so the coating sticks better.