Garlic and Chive Alfredo Shells with Air Fryer Parmesan Crusted Chicken Thighs

For the Garlic and Chive Shells with Creamy 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

For the 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
  

For the Garlic and Chive Shells with Creamy Alfredo Sauce: 

1. Finely chop your fresh chives, measure out and set aside.
2. Finely chop some fresh parsley and set aside.
3. Heat a larger sauce pan over medium heat. Melt butter in a sauce pan until it is melted, frothy and bubbly.
4. Add heavy cream and whisk until butter is mixed and liquid becomes bubbly.
5. Whisk in the grated parmesan cheese and turn the heat to low. Bring sauce to a simmer.
6. 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.
7. While the sauce is simmering, heat a pot of salted water over high heat. When boiling, add your garlic and chive shells.
8. Bring heat to medium and boil for 11-15 minutes or until they are tender and al dente.
9. When done, drain, run under cold water. Transfer to a bowl and drizzle some olive oil over so the noodles do not stick together.
10. Sauce should be done simmering at this point. Remove your sauce from heat.
11. 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.
12. Serve with parmesan crusted chicken thighs on top.
13. ENJOY!

For the Air Fryer Parmesan Crusted Chicken Thighs:

1. In a bowl, whisk your eggs and set aside.
2. In another bowl, mix your grated parmesan cheese and your bread crumb. Set aside.
3. In a third bow, combine almond flour, all purpose flour and black pepper. Set aside.
4. 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.
5. Preheat your air fryer to 380 degrees.
6. When done preheating, add as many parmesan crusted chicken thighs without over crowding.
7. Air Fry at 380 degrees for 14 minutes, flipping half way through.
8. When done, remove from air fryer. Let cool and serve with your Alfredo garlic and chive shells.
9. ENJOY!