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jessicacooks_
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Spicy Pink Sauce Pasta with Crispy Chicken
This recipe features a creamy, spicy pink sauce pasta served with delicious crispy fried chicken cutlets. The rigatoni pasta is tossed in a rich sauce made from sautéed onions, garlic, chili flakes, tomato paste, and cooking cream, then finished with Parmesan cheese. The chicken breasts are thinly sliced, seasoned, breaded with panko, and fried to golden perfection, offering a delightful crunch that perfectly complements the luscious pasta.
#pasta
#chicken
#crispy chicken
#pink sauce
#spicy
#dinner
#comfort food
#Italian-American
Final Plated Dish
Recipe Information
20m
Prep Time
35m
Cook Time
55m
Total Time
4
Servings
Medium
Italian-inspired
Arabic
Nutrition (per serving)
750
Calories
45g
Protein
75g
Carbs
40g
Fat
Crispy Fried Chicken
Ingredients
Servings: 4
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Pink Sauce with Pasta
Instructions
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- Bring a large pot of salted water to a rolling boil. Add 500 grams of rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining.10m
Preview10mPreviewBring a large pot of salted water to a rolling boil. Add 500 grams of rigatoni pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining. - Slice each chicken breast horizontally to create thinner cutlets. Pat them dry with paper towels.2m
Preview2mPreviewSlice each chicken breast horizontally to create thinner cutlets. Pat them dry with paper towels. - Season both sides of the chicken cutlets generously with salt and black pepper.1m
Preview1mPreviewSeason both sides of the chicken cutlets generously with salt and black pepper. - Prepare a three-station dredging setup: one shallow dish with 1/2 cup all-purpose flour, another with 2 whisked eggs combined with 1/4 cup milk and 1 teaspoon Dijon mustard, and the third with 1 cup panko breadcrumbs.2m
Preview2mPreviewPrepare a three-station dredging setup: one shallow dish with 1/2 cup all-purpose flour, another with 2 whisked eggs combined with 1/4 cup milk and 1 teaspoon Dijon mustard, and the third with 1 cup panko breadcrumbs. - Dredge each chicken cutlet first in flour, ensuring it's fully coated, then gently shake off any excess.2m
Preview2mPreviewDredge each chicken cutlet first in flour, ensuring it's fully coated, then gently shake off any excess. - Next, dip the floured chicken into the egg mixture, letting any excess drip off.1m
Preview1mPreviewNext, dip the floured chicken into the egg mixture, letting any excess drip off. - Finally, transfer the chicken to the panko breadcrumbs, pressing gently to ensure a thick and even coating on all sides.1m
Preview1mPreviewFinally, transfer the chicken to the panko breadcrumbs, pressing gently to ensure a thick and even coating on all sides. - Heat enough vegetable oil for shallow frying in a large skillet over medium-high heat. Fry the breaded chicken cutlets for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature 165°F / 74°C). Remove and place on a wire rack to drain.8mPreview8mPreviewHeat enough vegetable oil for shallow frying in a large skillet over medium-high heat. Fry the breaded chicken cutlets for 3-4 minutes per side, or until golden brown, crispy, and cooked through (internal temperature 165°F / 74°C). Remove and place on a wire rack to drain.
- In the same pan (or a clean one if desired), melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.3m
Preview3mPreviewIn the same pan (or a clean one if desired), melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent. - Add the minced garlic to the pan and sauté for another 1 minute until fragrant, being careful not to burn it.1m
Preview1mPreviewAdd the minced garlic to the pan and sauté for another 1 minute until fragrant, being careful not to burn it. - Stir in the 1 teaspoon of chili flakes and 1 cup of tomato paste. Cook for 2-3 minutes, stirring constantly, to deepen the flavor and remove any raw tomato taste.3m
Preview3mPreviewStir in the 1 teaspoon of chili flakes and 1 cup of tomato paste. Cook for 2-3 minutes, stirring constantly, to deepen the flavor and remove any raw tomato taste. - Pour in the 2 cups of cooking cream and the 1 cup of reserved pasta water. Stir well and bring the sauce to a gentle simmer.3m
Preview3mPreviewPour in the 2 cups of cooking cream and the 1 cup of reserved pasta water. Stir well and bring the sauce to a gentle simmer. - Add the drained rigatoni pasta to the simmering pink sauce.1m
Preview1mPreviewAdd the drained rigatoni pasta to the simmering pink sauce. - Toss the pasta to combine, then stir in 1/2 cup of grated Parmesan cheese until it melts into the sauce. Season with additional salt and black pepper to taste.1m
Preview1mPreviewToss the pasta to combine, then stir in 1/2 cup of grated Parmesan cheese until it melts into the sauce. Season with additional salt and black pepper to taste. - Serve the spicy pink sauce pasta hot, topped with slices of the crispy fried chicken. Garnish with more fresh grated Parmesan cheese and a sprinkle of chili flakes, if desired.1m
Preview1mPreviewServe the spicy pink sauce pasta hot, topped with slices of the crispy fried chicken. Garnish with more fresh grated Parmesan cheese and a sprinkle of chili flakes, if desired.
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