- LS
Pepperoni Chicken Parm Pasta Shells
This Pepperoni Chicken Parm Pasta Shells recipe combines the crispy goodness of chicken parm with the cozy, cheesy vibes of a pizza pasta bake. Golden fried chicken cutlets are topped with mozzarella and pepperoni, then served over saucy, creamy shell pasta finished under the broiler. It's rich, indulgent, and packed with bold Italian-American flavor that’s perfect for a comforting weeknight meal or a crowd-pleasing dinner.
Pepperoni Chicken Parm Pasta Shells
By
These Carbs Don't CountIngredients
For the Sauce
Instructions
- Step 1
Cook pasta shells in salted water until al dente. Reserve 1/4 cup pasta water and drain.
- Step 2
Set up breading station: one bowl with flour, salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with breadcrumbs.
- Step 3
Dredge chicken in flour, dip in egg, then coat in breadcrumbs.
- Step 4
Heat canola oil in a skillet over medium-high heat. Fry chicken until golden brown and cooked through. Set aside.
- Step 5
In a separate pan, melt butter with olive oil. Add minced garlic and sauté until fragrant.
- Step 6
Add tomato sauce and heavy cream. Stir and bring to a gentle simmer.
- Step 7
Season with garlic powder, onion powder, salt, and pepper.
- Step 8
Stir in Parmesan, mozzarella, and mini pepperoni. Simmer until cheese is melted and sauce is smooth.
- Step 9
Add cooked pasta shells, reserved pasta water, and a little extra Parmesan, mozzarella, and pepperoni. Stir to combine.
- Step 10
Top each chicken breast with a spoonful of sauce, mozzarella, and pepperoni. Broil until cheese is melted and bubbly.
- Step 11
Serve the broiled chicken alongside the saucy pasta shells. Enjoy!
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Per serving
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