Garlic Chicken Alfredo Shells (Print Version)
# Ingredients:
→ Parmesan Garlic Chicken
01 -
6 thin chicken cutlets without skin or bones (roughly 3 pounds)
02 -
1/4 cup melted unsalted butter
03 -
1 teaspoon powdered garlic
04 -
1/2 cup breadcrumbs
05 -
1/2 cup shredded parmesan
06 -
1/2 teaspoon oregano (dried)
07 -
1/2 teaspoon parsley (dried)
→ Garlic Alfredo Shells
08 -
8 ounces shell pasta
09 -
3/4 cup heavy cream
10 -
4 ounces softened cream cheese
11 -
1 teaspoon powdered garlic
12 -
1/2 teaspoon fresh minced garlic
13 -
1/4 teaspoon black pepper
14 -
1/4 teaspoon salt
15 -
1/2 cup grated parmesan
16 -
Fresh parsley sprigs for topping
# Instructions:
01 -
Set your oven to 425°F and give a baking sheet a good spray with cooking oil
02 -
Combine the melted butter with powdered garlic in a flat dish. In a separate dish, mix together breadcrumbs, parmesan, oregano, and parsley
03 -
Take each chicken piece, dunk it in the butter mix, then roll it in the breadcrumb blend. Put them all on your greased baking sheet
04 -
Pop in the oven for 15-20 minutes until the chicken turns golden and cooks all the way through
05 -
While the chicken's in the oven, boil your shell pasta till it's firm but tender, then drain the water off
06 -
In a big pot, stir cream and cream cheese till they're smooth. Add your powdered garlic, fresh garlic, pepper, and salt. Stir in parmesan until everything's hot
07 -
Mix your shells with the alfredo sauce, lay sliced chicken on top, and scatter some fresh parsley over it all
# Notes:
01 -
First shared in May 2015, with updates added in June 2020
02 -
For the tastiest experience, eat right away when the sauce is warm and smooth