Two recipes come together to make one mouthwatering dish that is sure to gather everyone around your table in matter of minutes. Crispy juicy parmesan crusted chicken thighs are paired with a creamy alfredo sauce that gets a tasty hit of spring from the addition of the fresh chives and parsley. If you’re wanting to bring that comfort aspect into your home cooked meal, you are in luck my friend because I got just the recipe for you!
The satisfaction that comes when you take your first bite of a creamy pasta dish is unlike anything else. Just imagine yourself...you sitting there and big sigh of satisfaction takes over with a slight smile on your face while you indulge, it’s almost as if nothing else matters for that brief moment in time.
Where are all my white sauce lovers at!? I am a creamy white sauce girl all the way. Growing up I would choose a creamy alfredo white sauce dish over a red sauce dish on any given day! No if’s and’s or but’s. It was always my “fancy” order anytime we would dine out at an Italian restaurant. And when I thought things could not get any better, the server would ask me if I want to add any protein on top. The answer was always: “DUH”. You can’t have a creamy tender pasta dish without the crunch. Throw some crispy chicken on top of this alfredo dish and you got yourself one very happy girl during these moments.
Since this was one of my go to meals as a kid growing up, I knew I just had to recreate it. I recreated it with a little bit of class and a little bit of sass. The creamy alfredo sauce gets hints of fresh chives and parsley flakes giving it that herby creamy savory flavor and the crispy chicken has a healthier twist to it being cooking in the air fryer and not drenched in oil.
Some Notes About The Dish:
This dish contains double the parmesan for double the flavor. Alfredo sauce is made with butter, cream and parmesan. So, the sauce itself is made with parmesan and while I was at it, I decided to also coat the chicken in a crispy parmesan crust because you can never have too much parmesan cheese in one dish.
Double the parmesan cheese is not the only thing that is double in this recipe. Fresh chives are in the sauce, but they are also infused in the pasta shells themselves. Mind blown, I know...same! I was at the farmer’s market in Gilbert, Arizona and I came across this very intriguing tent. They offered all shapes, types and flavors of pasta. I immediately stopped and knew I needed a few bags.
The pasta company is called: Pappardelle's Pasta. The pasta that is specifically used in this recipe is their garlic and chive shells. They are to die for. So savory and taste just like garlic and chive without being over powering. I definitely recommend! If you are looking to include them when you make this recipe you can find them HERE and easily order them online to get shipped right to your doorstep. However, if you still wanted to make this recipe without the infused shells you absolutely can as well and just use regular pasta shells.
Did you make this? If so, tag @prettyplatebymichelle or #prettyplatebymichelle on instagram! I would love to see how your Pretty Plate turned out!
Makes 10-12 Chicken Thighs, INGREDIENT: For Air Fryer Parmesan Crusted Chicken Thighs
2 LBS chicken thighs
1 Cup plain bread crumbs
1 5 oz. tub grated parmesan
1/4 TSP black pepper
4 Eggs, whisked
1 Cup almond flour
1 Cup all purpose flour
In a bowl, whisk your eggs and set aside.
In another bowl, mix your grated parmesan cheese and your bread crumb. Set aside.
In a third bow, combine almond flour, all purpose flour and black pepper. Set aside.
To begin coating your chicken thighs, drench your chicken in the flour mixture, followed by the whisked egg mixture and then the bread crumb mixture. When done set on a plate. Continue this process until all chicken thighs are coated.
Preheat your air fryer to 380 degrees.
When done preheating, add as many parmesan crusted chicken thighs without over crowding.
Air Fry at 380 degrees for 14 minutes, flipping half way through.
When done, remove from air fryer. Let cool and serve with your Alfredo garlic and chive shells.
INGREDIENTS: For the Garlic and Chive Shells with Creamy Chive Alfredo Sauce
1/4 Cup butter
1 Pint heavy cream
1 and 1/4 cup grated parmesan cheese
1 TBSP fresh chives, finely chopped
1/4 TSP black pepper
Few sprinkles of dried parsley
Pappardelle's Pasta, garlic and chive shell pasta
Finely chop your fresh chives, measure out and set aside.
Finely chop some fresh parsley and set aside.
Heat a larger sauce pan over medium heat. Melt butter in a sauce pan until it is melted, frothy and bubbly.
Add heavy cream and whisk until butter is mixed and liquid becomes bubbly.
Whisk in the grated parmesan cheese and turn the heat to low. Bring sauce to a simmer.
Add black pepper, fresh chives and fresh parsley and simmer over low heat for 10-15 minutes. Make sure to whisk every so often during this time.
While the sauce is simmering, heat a pot of salted water over high heat. When boiling, add your garlic and chive shells.
Bring heat to medium and boil for 11-15 minutes or until they are tender and al dente.
When done, drain, run under cold water. Transfer to a bowl and drizzle some olive oil over so the noodles do not stick together.
Sauce should be done simmering at this point. Remove your sauce from heat.
Add about 3-4 cups cooked noodles to your sauce. You want your dish to be nice and saucy. If it is too saucy and not to your liking, add as much or as little shells as you would like.
Serve with parmesan crusted chicken thighs on top.
PRETTY PLATE KITCHEN ITEMS USED: