Preheat your oven to 425 degrees Fahrenheit. Spray a baking sheet with nonstick cooking spray.
In a shallow bowl, mix the ¼ cup melted unsalted butter with 1 teaspoon garlic powder.
In another shallow bowl, combine ½ cup bread crumbs, ½ cup shredded parmesan cheese, ½ teaspoon oregano, and ½ teaspoon parsley.
Dip each chicken cutlet into the melted butter, then roll it in the breadcrumb mixture.
Place the coated chicken on the prepared baking sheet and bake for 15 to 20 minutes or until fully cooked.
Meanwhile, cook the 8 ounces pasta shells in boiling salted water until al dente. Drain and set aside.
In a saucepan, combine ¾ cup heavy whipping cream and 4 ounces softened cream cheese over medium-high heat.
Add 1 teaspoon garlic powder, ½ teaspoon minced garlic, ¼ teaspoon ground black pepper, and ¼ teaspoon salt.
Whisk in ½ cup grated parmesan cheese until melted, then add the cooked pasta and toss until coated.
Serve the pasta topped with the baked Parmesan Garlic Crusted Chicken and garnish with fresh parsley.
