For the Parmesan Chicken Cutlets:
- Chicken Breast Cutlets: Tender and juicy, these are the foundation of the crispy, golden chicken.
- Flour: Helps the coating stick to the chicken, ensuring a perfect crust.
- Paprika, Salt, Black Pepper, Garlic Powder, Dried Oregano: A flavorful spice blend that seasons every bite.
- Eggs: Acts as a binding agent to help the breadcrumbs adhere.
- Panko Breadcrumbs: Light and airy, they give the cutlets their irresistible crunch.
- Grated Parmesan: Adds a salty, nutty depth to the crispy coating.
- Cooking Olive Oil: For frying, ensuring a crisp and golden exterior.
For the Creamy Sundried Tomato Pasta:
- Heart-Shaped Pasta (or Any Pasta): A fun, festive shape that holds onto the luscious sauce.
- Butter or Olive Oil: Adds richness and helps sauté the aromatics.
- Cherry Tomatoes: Bursting with juicy sweetness, they balance the creamy sauce.
- Garlic: Infuses the dish with aromatic depth.
- Sundried Tomatoes: A rich, tangy contrast that enhances the sauce.
- Dry White Wine: Deglazes the pan and adds a touch of acidity.
- Tomato Paste: Deepens the tomato flavor and thickens the sauce.
- Flour: Helps to slightly thicken the creamy base.
- Brown Sugar, Red Pepper Flakes, Smoked Paprika: A blend of sweetness, heat, and smoky depth.
- Whole Milk & Heavy Cream: Creates a silky, rich sauce.
- Freshly Grated Parmesan: Melts into the sauce for a cheesy, savory finish.
Instructions:
Prepare the Chicken Cutlets:
- Set Up Dredging Station: In three separate bowls, place flour with seasonings, beaten eggs, and panko mixed with parmesan.
- Coat the Chicken: Dredge each cutlet in the flour, dip in the eggs, and coat with the panko mixture, pressing gently to adhere.
- Fry to Perfection: Heat olive oil in a large skillet over medium-high heat. Fry the cutlets for about 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack to stay crispy.
Make the Creamy Sundried Tomato Pasta:
- Cook the Pasta: Boil pasta in salted water until al dente. Reserve ½ cup of pasta water before draining.
- Sauté Aromatics: In a large pan, melt butter over medium heat. Add cherry tomatoes and cook until softened. Stir in garlic and sundried tomatoes.
- Build the Sauce: Pour in white wine and let it reduce slightly. Stir in tomato paste, flour, brown sugar, red pepper flakes, and smoked paprika.
- Add the Creamy Elements: Slowly whisk in whole milk and heavy cream. Let the sauce simmer until thickened.
- Toss in Pasta: Add the cooked pasta to the sauce, tossing to coat. Stir in parmesan and reserved pasta water if needed for consistency.
Serving Suggestions:
- Slice the crispy Parmesan Chicken Cutlets and serve over the creamy pasta.
- Garnish with extra parmesan and fresh basil for a vibrant finish.
- Pair with a crisp green salad and garlic bread for a complete meal.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 620
- Sugar: 5g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 130mg
Tips & Variations
- Crispier Chicken: Let the breaded cutlets rest for 5 minutes before frying.
- Wine Substitute: Swap white wine with chicken broth for an alcohol-free option.
- Spice Level: Adjust red pepper flakes for more or less heat.
- Storage: Leftovers keep well in an airtight container for up to 3 days.
This Creamy Sundried Tomato Pasta with Parmesan Chicken Cutlets is pure comfort on a plate. Whether for a special date night or a cozy family dinner, this dish delivers in both flavor and texture. Trust me, you’re going to love it!
Creamy Sundried Tomato Pasta with Parmesan Chicken Cutlets
This creamy sundried tomato pasta is rich, flavorful, and pairs perfectly with crispy parmesan chicken cutlets. The sauce is made with cherry tomatoes, sundried tomatoes, white wine, and parmesan, creating a luxuriously smooth texture that coats the pasta beautifully. Serve it with golden breaded chicken cutlets for a restaurant-quality meal at home!
Ingredients
- For the Parmesan Chicken Cutlets:
- 1½ lbs chicken breast cutlets
- 1 cup flour
- 1 tsp each: paprika salt, black pepper, garlic powder, dried oregano
- 3 large eggs beaten
- 2½ cups panko breadcrumbs
- ½ cup grated parmesan
- 2 cups cooking olive oil
- For the Creamy Sundried Tomato Pasta:
- 1 box Barilla heart-shaped pasta or any pasta of choice
- 3 tbsp unsalted butter or olive oil
- 2 cups cherry tomatoes halved
- 4 garlic cloves minced
- ¼ cup sundried tomatoes chopped
- 1 cup dry white wine
- 2 tbsp tomato paste
- 1 tbsp flour
- 1 tsp each: brown sugar red pepper flakes, smoked paprika
- 1½ cups whole milk
- ½ cup heavy cream
- ⅓ cup freshly grated parmesan plus more for serving
Instructions
- Prepare the Parmesan Chicken Cutlets:
- If using whole chicken breasts, slice them in half lengthwise to create thin cutlets.
- Use a meat hammer to pound them to ¼-inch thickness.
- Set up a breading station with 3 bowls:
- Bowl 1: Flour + seasonings (paprika, salt, black pepper, garlic powder, oregano)
- Bowl 2: Beaten eggs
- Bowl 3: Panko breadcrumbs + grated parmesan
- Dredge each chicken cutlet in the flour mixture, then dip in beaten eggs, and finally coat in panko-parmesan mixture.
- Heat olive oil in a large skillet over medium-high heat to 350°F (175°C).
- Fry the chicken for 4-6 minutes per side, until crispy and golden brown.
- Drain on a paper towel-lined wire rack and keep warm in a 150°F oven until ready to serve.
- Cook the Pasta & Make the Sauce:
- Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and set aside.
- In a large skillet, melt butter (or olive oil) over medium heat.
- Add cherry tomatoes and cook until soft, about 3-4 minutes.
- Stir in garlic and sundried tomatoes, cooking for another 2 minutes.
- Add white wine, scraping the pan to deglaze, and let it reduce by half (4-5 minutes).
- Stir in tomato paste, flour, brown sugar, red pepper flakes, and smoked paprika. Cook for 1 minute.
- Gradually whisk in whole milk and heavy cream, stirring constantly until the sauce thickens.
- Stir in parmesan cheese, then add the cooked pasta and toss to coat.
- Serve & Enjoy:
- Slice the parmesan chicken cutlets just before serving.
- Plate the creamy sundried tomato pasta, top with sliced crispy chicken, and sprinkle with extra parmesan.
- Enjoy warm!
Notes
- Wine Substitute: If avoiding alcohol, replace white wine with chicken broth + 1 tbsp lemon juice.
- Gluten-Free Option: Use gluten-free pasta and substitute gluten-free breadcrumbs for panko.
- Lighter Version: Swap heavy cream for extra whole milk or use half-and-half.
- Make it Spicy: Add extra red pepper flakes for more heat.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk.
