Pepperoni Chicken Parm Pasta Shells

• ½ pound - pasta shells
• 2  - chicken breasts
• 1 cup - all-purpose flour
• 1 teaspoon - salt
• 1 teaspoon - black pepper
• 1 teaspoon - garlic powder
• 2  - eggs
• 1 cup - breadcrumbs
• ⅛  - Canola oil
• 3 tablespoon - unsalted butter
• 1 tablespoon - olive oil
• 3 cloves - garlic
• 1 jar - tomato sauce
• ½ cup - heavy cream
• ½ teaspoon - garlic powder
• ½ teaspoon - onion powder
• ⅛  - Salt and black pepper
• ½ cup - Parmesan cheese
• ½ cup - mozzarella cheese
• ½ cup - mini pepperoni
• ¼ cup - reserved pasta water

Instructions

1. Cook pasta shells in salted water until al dente. Reserve 1/4 cup pasta water and drain.
2. Set up breading station: one bowl with flour, salt, pepper, and garlic powder; second bowl with beaten eggs; third bowl with breadcrumbs.
3. Dredge chicken in flour, dip in egg, then coat in breadcrumbs.
4. 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. Add tomato sauce and heavy cream. Stir and bring to a gentle simmer.
7. Season with garlic powder, onion powder, salt, and pepper.
8. 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. Top each chicken breast with a spoonful of sauce, mozzarella, and pepperoni. Broil until cheese is melted and bubbly.
11. Serve the broiled chicken alongside the saucy pasta shells. Enjoy!