Recipe Background
It's not just called Golden Alfredo for the golden glint of the creamy, savory sauce or for the crispy, golden pan-fried chicken. It's because this Golden Alfredo is literally as good as gold! The chicken is crunchy and coated in sharp parmesan and aromatic garlic, and the pasta is tender and delectable! It's easy, tangy, cheesy, and amazing all at once! Find a new treasure for dinnertime with this dish!
It's not just called Golden Alfredo for the golden glint of the creamy, savory sauce or for the crispy, golden pan-fried chicken. It's because this Golden Alfredo is literally as good as gold! The chicken is crunchy and coated in sharp parmesan and aromatic garlic, and the pasta is tender and delectable! It's easy, tangy, cheesy, and amazing all at once! Find a new treasure for dinnertime with this dish!
Ingredients
For the chicken:
- 1/4 cup butter melted
- 1 teaspoon garlic powder
- 1/2 cup breadcrumbs
- 1/2 cup parmesan cheese shredded
- 1/2 teaspoon oregano
- 1/2 teaspoon parsley
- 6 chicken breasts boneless or skinless
For the Alfredo:
- 1/2 pound pasta shells
- 3/4 cup heavy whipping cream
- 4 ounces cream cheese softened
- 1 teaspoon garlic powder
- 1/2 teaspoon garlic minced
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/2 cup parmesan cheese grated
- fresh parsley to taste, chopped, for garnish
Directions
- Preheat the oven to 425 degrees F.
- Grease a baking sheet.
- In a shallow bowl, combine the melted butter and 1 teaspoon of the garlic powder.
- In another shallow bowl, combine the breadcrumbs, 1/2 cup of the shredded parmesan, the oregano, and 1/2 teaspoon of the parsley.
- Dip the chicken into the melted butter and then into the breadcrumb mixture, making sure it's thoroughly coated.
- Place the breaded chicken on the prepared baking sheet.
- Bake until the chicken is cooked through to 165 degrees F and no longer pink, about 15-20 minutes.
- Cook the pasta shells to al dente, according to the package directions.
- In a large saucepan over medium heat, cook the heavy cream and the cream cheese together until it is smooth and the cream cheese has melted.
- Add the remaining garlic powder, the minced garlic, the pepper, and the salt to the sauce mixture.
- Whisk the remaining parmesan cheese into the sauce mixture and cook until it melts and the sauce is heated throughout.
- Add the pasta shells to the sauce and toss until coated.
- Serve the Alfredo immediately topped with the chicken and garnished with the remaining parsley.
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