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.