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Italian Chicken with Alfredo Orecchiette

Juicy morsels of breaded chicken with alternating bites of creamy parmesan covered pasta domes are the perfect pairing for an exquisite meal! Add a crisp leafy green salad, Artisan bread and a glass of red wine to complete this Italian dining experience.

Yield: 4 servings

Ingredients

Italian Chicken:

4 boneless skinless chicken breast halves (about 1 1/4 lbs)

1/2 cup mayonnaise

1 1/4 cups panko bread crumbs

1 tablespoon Italian seasoning

1 teaspoon pepper

Alfredo Orecchiette:

1 package (12 ounce) orecchiette pasta or shell pasta prepared following package directions

1 cup half and half

6 tablespoons butter

2 cups (8 ounces) freshly shredded parmesan cheese

1/2 teaspoon lemon zest

1/4 teaspoon garlic powder

Garnish with freshly chopped Italian parsley

Add To

Directions:

Preheat oven to 425 degrees F. Line baking pan with foil and coat with nonstick cooking spray.

Italian Chicken:
Brush chicken with mayonnaise. Place panko, Italian seasoning and pepper in a gallon size resealable bag. Place chicken breasts in bag, seal and toss to coat. Remove chicken and place on foil-lined pan.

Bake for 20 minutes or until chicken is thoroughly cooked.

Slice and cut chicken into bite size pieces.

Alfredo Orecchiette:
While the chicken bakes, cook orecchiette following the package directions.

In a medium pan, heat half and half to a simmer for 4 minutes and stir every minute or so.

Add the butter and stir until it has melted.

Stir in parmesan cheese, lemon zest and garlic powder. Continue to stir until the cheese has melted and the sauce is smooth.

To serve, divide cooked and drained orecchiette into four bowls. Spoon Alfredo sauce over pasta. Divide bite sized chicken morsels into each bowl.

Garnish with chopped Italian parsley.

Recipe, photo and food styling by Webstop

Please note that some ingredients and brands may not be available in every store.

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