Creamy Parmesan Chicken Pasta Dinner

The perfect combination of crispy, garlic-infused chicken and velvety pasta awaits in this homemade creation. Tender shells swim in a rich, homemade garlic alfredo sauce, while golden-brown parmesan crusted chicken rests on top, creating layers of flavor that make this dish truly memorable.

I discovered this combination while experimenting with different pasta shapes for my classic alfredo sauce. The moment my fork broke through that crispy chicken crust and scooped up the sauce-filled shells, I knew I had created something special. My youngest daughter, normally hesitant with new dishes, asked for seconds that night.

Kitchen Essentials

• Fresh parmesan cheese: Provides the foundation of flavor - always choose a block and grate it yourself for the smoothest sauce
• Heavy cream: Creates that silky texture we all love - avoid substituting with half-and-half as it won't deliver the same richness
• Good quality garlic powder: Infuses both the chicken and sauce - look for varieties without added salt for better flavor control
• Italian-seasoned breadcrumbs: Add instant herbs and seasoning to the chicken crust - they should smell fresh and aromatic
• Shell pasta: Catches and holds the sauce perfectly - choose medium shells for the ideal sauce-to-pasta ratio

Creating Your Masterpiece

Prepare The Coating:

Combine melted butter with garlic powder in one shallow dish, allowing the flavors to meld while you work. Mix breadcrumbs, freshly grated parmesan, dried oregano, and chopped parsley in another dish, ensuring even distribution of herbs throughout.

Transform The Chicken:

Dip each chicken breast into the garlic butter mixture, letting excess drip off. Press firmly into the seasoned breadcrumb mixture, ensuring an even coating on all sides. Transfer to a prepared baking sheet, giving each piece enough space to crisp properly.

Golden Perfection:

Place the chicken in your preheated oven, allowing it to bake until golden brown and crispy. The coating should develop a beautiful crust while keeping the chicken juicy inside. Test for doneness with a meat thermometer reaching 165°F.

Craft The Sauce:

Pour heavy cream into a large saucepan over medium heat. Add cream cheese in small pieces, whisking constantly until completely smooth. Incorporate garlic powder, fresh minced garlic, salt, and pepper, stirring until the sauce begins to thicken slightly.

Shell Preparation:

While the sauce develops, cook your pasta shells in well-salted water until they reach that perfect al dente texture. Reserve a cup of pasta water before draining, as it might be needed to adjust the sauce consistency.

The Final Assembly:

Fold the cooked shells into your garlic alfredo sauce, ensuring each shell gets evenly coated. If needed, add small amounts of reserved pasta water to achieve your desired consistency. Slice the crispy chicken into strips and arrange them over the sauced shells, allowing the garlic-parmesan coating to mingle with the creamy sauce.

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Growing up in an Italian-American household, alfredo sauce was a Sunday dinner staple. My grandmother taught me that the key to perfect alfredo lies in using room temperature cream cheese and constantly whisking the sauce. These little details make all the difference in achieving that silky-smooth texture.

Perfect Pairings

Transform this dish into a complete feast by serving it alongside garlic-roasted broccoli, allowing the florets to catch extra sauce. A crisp Caesar salad provides a refreshing contrast to the rich pasta, while warm garlic bread helps clean the plate of every last drop of sauce. For special occasions, consider starting with bruschetta topped with fresh tomatoes and basil.

Make It Your Own

Create endless variations of this family favorite by customizing it to your taste. Incorporate sautéed mushrooms into the sauce for an earthy twist, or add sundried tomatoes for bursts of intense flavor. For a lighter version, try using chicken tenders instead of full breasts, or substitute the shells with cauliflower florets for a low-carb alternative that still captures all the creamy goodness.

Keeping It Fresh

Store the components separately to maintain their distinct textures. Keep the chicken in an airtight container, where it will stay crispy for up to three days. The sauce can be refrigerated for up to five days - revive it by warming gently on the stovetop, adding a splash of cream if needed. Fresh pasta should be stored separately and combined with reheated sauce just before serving.

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After years of perfecting pasta dishes, this recipe stands out as one of my proudest creations. The combination of crispy, garlic-infused chicken and creamy shells creates a harmony of textures and flavors that never fails to impress. Whether you're cooking for a special occasion or simply craving comfort food, this dish delivers restaurant-quality results in your own kitchen. The joy on my family's faces when they smell this cooking tells me it's more than just dinner - it's a memory in the making.

Frequently Asked Questions

→ Can I use chicken breasts instead of cutlets?

Yes, but pound them to even thickness first or slice them horizontally to create cutlets for even cooking.

→ Can I make the alfredo sauce ahead of time?

While best fresh, you can make the sauce ahead and reheat slowly, adding a splash of cream if needed to thin it out.

→ What can I substitute for heavy cream?

Half-and-half can work, but the sauce won't be as rich. Don't use milk as it will make the sauce too thin.

→ Can I use different pasta shapes?

Yes, any medium pasta shape works well - penne, fusilli, or farfalle are great alternatives to shells.

→ How do I prevent my breading from falling off?

Make sure to press the breading firmly onto the chicken and let it sit for a few minutes before baking to help it adhere better.