Garlic Chicken with Alfredo Shells (Print Version)
# Ingredients:
→ Parmesan Garlic Chicken
01 -
6 boneless skinless chicken cutlets (about 3 pounds)
02 -
1/4 cup unsalted butter, melted
03 -
1 teaspoon garlic powder
04 -
1/2 cup bread crumbs
05 -
1/2 cup parmesan cheese, shredded
06 -
1/2 teaspoon dried oregano
07 -
1/2 teaspoon dried parsley
→ Garlic Alfredo Shells
08 -
8 ounces pasta shells
09 -
3/4 cup heavy whipping cream
10 -
4 ounces cream cheese, softened
11 -
1 teaspoon garlic powder
12 -
1/2 teaspoon minced garlic
13 -
1/4 teaspoon ground black pepper
14 -
1/4 teaspoon salt
15 -
1/2 cup parmesan cheese, grated
16 -
Fresh parsley for garnish
# Instructions:
01 -
Preheat your oven to 425°F and spray a baking sheet with nonstick cooking spray
02 -
Mix melted butter and garlic powder in one shallow bowl. In another, combine bread crumbs, parmesan, oregano, and parsley
03 -
Dip each chicken cutlet in the butter mixture, then coat with the seasoned bread crumbs. Place on prepared baking sheet
04 -
Bake for 15-20 minutes until chicken is fully cooked and golden brown
05 -
While chicken bakes, cook pasta shells until al dente, then drain and set aside
06 -
In a large saucepan, combine cream and cream cheese until smooth. Add garlic powder, minced garlic, pepper, and salt. Whisk in parmesan until heated through
07 -
Toss cooked shells in the alfredo sauce, top with sliced chicken, and garnish with fresh parsley
# Notes:
01 -
Originally posted May 2015, updated June 2020
02 -
Serve immediately for best results while sauce is hot and creamy