- LF
- LS
These Carbs Don't Count
June 6, 2025
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.
$5.81 / Serving 
Estimated Price / Serving
21 Ingredients
MEDIUM
Instructions
1
|
Cook pasta shells in salted water until al dente. Reserve 1/4 cup pasta water and drain.
2
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Set up breading station: one bowl with flour, salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with breadcrumbs.
3
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Dredge chicken in flour, dip in egg, then coat in breadcrumbs.
4
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Heat canola oil in a skillet over medium-high heat. Fry chicken until golden brown and cooked through. Set aside.
5
|
In a separate pan, melt butter with olive oil. Add minced garlic and sauté until fragrant.
6
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Add tomato sauce and heavy cream. Stir and bring to a gentle simmer.
7
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Season with garlic powder, onion powder, salt, and pepper.
8
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Stir in Parmesan, mozzarella, and mini pepperoni. Simmer until cheese is melted and sauce is smooth.
9
|
Add cooked pasta shells, reserved pasta water, and a little extra Parmesan, mozzarella, and pepperoni. Stir to combine.
10
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Top each chicken breast with a spoonful of sauce, mozzarella, and pepperoni. Broil until cheese is melted and bubbly.
11
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Serve the broiled chicken alongside the saucy pasta shells. Enjoy!
104.46 g
Carbs
74.67 g
Fat
64.32 g
Protein
1909.37 kcal
Calories
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Pepperoni Chicken Parm Pasta Shells
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