One-Pan Chicken Parm Pasta with Crispy Chicken Cutlets

10 mins
Serves 1
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Directions

  1. 1Season panko with salt, pepper, Italian seasoning, and parmesan cheese. Give that a mix.
  2. 2Season panko with salt, pepper, Italian seasoning, and parmesan cheese. Give that a mix.
  3. 3Season panko with salt, pepper, Italian seasoning, and parmesan cheese. Give that a mix.
  4. 4Dip seasoned chicken cutlets into the egg wash, then press firmly into the panko mixture.
  5. 5Dip seasoned chicken cutlets into the egg wash, then press firmly into the panko mixture.
  6. 6Dip seasoned chicken cutlets into the egg wash, then press firmly into the panko mixture.
  7. 7Fry the cutlets for about 4 minutes per side until golden and cooked through.
  8. 8Fry the cutlets for about 4 minutes per side until golden and cooked through.
  9. 9Fry the cutlets for about 4 minutes per side until golden and cooked through.
  10. 10Remove cutlets and hit them with flaky salt while they're still hot.
  11. 11Remove cutlets and hit them with flaky salt while they're still hot.
  12. 12Remove cutlets and hit them with flaky salt while they're still hot.
  13. 13Sauté your onion with a pinch of salt, pepper, Italian seasoning, Calabrian chilies, and grated garlic.
  14. 14Sauté your onion with a pinch of salt, pepper, Italian seasoning, Calabrian chilies, and grated garlic.
  15. 15Sauté your onion with a pinch of salt, pepper, Italian seasoning, Calabrian chilies, and grated garlic.
  16. 16Give that a quick stir.
  17. 17Give that a quick stir.
  18. 18Give that a quick stir.
  19. 19Pour in one jar of your preferred pasta sauce, followed by the chicken broth and season with a little pinch of salt.
  20. 20Pour in one jar of your preferred pasta sauce, followed by the chicken broth and season with a little pinch of salt.
  21. 21Pour in one jar of your preferred pasta sauce, followed by the chicken broth and season with a little pinch of salt.
  22. 22Pour in your uncooked shellbows, give that a stir.
  23. 23Pour in your uncooked shellbows, give that a stir.
  24. 24Pour in your uncooked shellbows, give that a stir.
  25. 25Cover and simmer for about 10 to 15 minutes, stirring occasionally.
  26. 26Cover and simmer for about 10 to 15 minutes, stirring occasionally.
  27. 27Cover and simmer for about 10 to 15 minutes, stirring occasionally.
  28. 28Once your pasta is tender, add a little bit of cream.
  29. 29Once your pasta is tender, add a little bit of cream.
  30. 30Once your pasta is tender, add a little bit of cream.
  31. 31Finish with your parmesan, mozzarella, and fresh basil.
  32. 32Finish with your parmesan, mozzarella, and fresh basil.
  33. 33Finish with your parmesan, mozzarella, and fresh basil.
  34. 34Serve with your crispy chicken cutlets and enjoy.
  35. 35Serve with your crispy chicken cutlets and enjoy.
  36. 36Serve with your crispy chicken cutlets and enjoy.

Ingredients

  • 1 lb thin-sliced chicken breasts
  • 1 lb thin-sliced chicken breasts
  • 1 lb thin-sliced chicken breasts
  • Kosher salt
  • Kosher salt
  • Kosher salt
  • freshly cracked black pepper
  • freshly cracked black pepper
  • freshly cracked black pepper
  • 1.5 cups panko breadcrumbs
  • 1.5 cups panko breadcrumbs
  • 1.5 cups panko breadcrumbs
  • 1.5 cups finely grated Parmesan
  • 1.5 cups finely grated Parmesan
  • 1.5 cups finely grated Parmesan
  • 1.5 tsp Italian seasoning
  • 1.5 tsp Italian seasoning
  • 1.5 tsp Italian seasoning
  • 2 eggs, beaten
  • 2 eggs, beaten
  • 2 eggs, beaten
  • 0.25 cup neutral oil (avocado or vegetable), for frying
  • 0.25 cup neutral oil (avocado or vegetable), for frying
  • 0.25 cup neutral oil (avocado or vegetable), for frying
  • 1 small yellow onion, finely diced
  • 1 small yellow onion, finely diced
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, grated
  • 3 cloves garlic, grated
  • 3 cloves garlic, grated
  • 1 jar (24-oz) Bionaturae Arrabbiata Pasta sauce
  • 1 jar (24-oz) Bionaturae Arrabbiata Pasta sauce
  • 1 jar (24-oz) Bionaturae Arrabbiata Pasta sauce
  • 3.5 cups chicken broth
  • 3.5 cups chicken broth
  • 3.5 cups chicken broth
  • 1 lb Bionaturae chiocciole pasta
  • 1 lb Bionaturae chiocciole pasta
  • 1 lb Bionaturae chiocciole pasta
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 2 oz fresh mozzarella
  • 2 oz fresh mozzarella
  • 2 oz fresh mozzarella
  • 1 handful fresh basil
  • 1 handful fresh basil
  • 1 handful fresh basil
  • Calabrian chilies
  • Calabrian chilies
  • Calabrian chilies

Equipment

one pan

Tips

  • Hit fried cutlets with flaky salt while they're still hot.
  • Stir pasta occasionally while simmering.
  • Adjust heavy cream amount depending on how creamy you like it.