These chicken parmesan stuffed shells are delicious, easy, and most importantly, cheesy! Giant pasta shells are stuffed with breaded chicken and cooked in tomato sauce for a dish that the whole family will love!
Cook pasta shells al dente (follow package instructions, but cut off 2 minutes from recommended cook time) then set aside.
12 ounces jumbo shell pasta
Add 1 tbsp olive oil to a large skillet, heat over medium.
¼ cup olive oil
Add the onions, sauté 3-4 minutes.
1 cup yellow onion
Add the garlic and season with salt, sauté 2-3 minutes.
3 cloves garlic, pinch salt
Transfer the onions and garlic to a bowl and set aside.
Pat the chicken dry, slice the breasts in half to create thin cutlets.
1 pound boneless, skinless chicken breasts
Add the flour, salt and pepper to a shallow bowl.
¼ cup all-purpose white flour, ¼ teaspoon salt, pinch black pepper
Crack the egg and add water into another shallow bowl, and whisk it with a fork.
1 large egg, 1 tablespoon water
Add the breadcrumbs, ⅓ cup parmesan cheese, onion powder, and oregano to a third shallow bowl.
⅓ cup plain breadcrumbs, 1 cup parmesan cheese, ¼ teaspoon onion powder, ½ teaspoon oregano
First coat the chicken in the flour mixture, then dip it into the egg mixture, and then dredge it in the breadcrumb mixture. Repeat with all chicken cutlets.
Heat ¼ cup olive oil over medium-high heat.
¼ cup olive oil
Add chicken to the skillet and fry for 4-5 minutes on each side.
Remove chicken from the skillet.
Cut the chicken into bite sized pieces.
In a large bowl, mix the chicken pieces with the onions and garlic.
Add 2 cups tomato sauce, ¾ cup shredded mozzarella cheese, and ½ cup parmesan cheese.