Spicy Rigatoni with Crispy Chicken Cutlets
Spicy Rigatoni with Crispy Chicken Cutlets
Fall is the season for cozy comfort food, and this Spicy Rigatoni with Crispy Chicken Cutlets is exactly that. Creamy, a little spicy, and packed with bold flavors, it’s the kind of pasta you’ll want to curl up with on a chilly night. The pasta cooks in just one pot—no draining required—making this a convenient weeknight dinner that still feels indulgent. And when you top it with crispy golden chicken cutlets, it instantly becomes restaurant-quality comfort food at home.
If chicken isn’t your thing, you can leave it out completely or swap it for shrimp, salmon, grilled chicken, or roasted vegetables for a vegetarian version. However you make it, you’ll end up with a dish that’s warm, filling, and perfect for sharing.
And check out these other great recipes while you are here!
Creamy Lemon Chicken Orzo (30-Minute One-Pot Recipe)
One-Pot Cheesy Chicken and Broccoli Orzo
Better Than Olive Garden Fettuccine Alfredo
Million Dollar Baked Spaghetti with Alfredo and Meat Sauce
Creamy Stovetop Macaroni and Cheese
Ingredient Notes
Here’s a breakdown of what you’ll need and easy substitutions if you don’t have everything on hand:
- Olive oil – A neutral start to cooking down the onion. You could also use avocado oil or butter.
- Chili crisp with oil – This gives the pasta its signature spicy kick and a little crunch from the chili flakes. Use less for milder heat or add more for extra spice.
- Onion – Builds a sweet, savory flavor base. Yellow or white onions work best.
- Garlic cloves – Fresh garlic is key here for bold flavor, but jarred minced garlic will do in a pinch.
- Tomato paste – Cooking the paste until it darkens and caramelizes deepens the flavor and gives the sauce a rich, slightly sweet undertone. Don’t skip this step!
- Better Than Bouillon Roasted Garlic Base – Adds concentrated flavor. If you don’t have it, just use 4 cups of beef broth instead of water.
- Rigatoni pasta – Its ridges hold onto the creamy sauce beautifully, but penne, ziti, or shells all work too.
- Water – For cooking the pasta. Swap with beef broth for an extra depth of flavor if you skip the bouillon.
- Heavy cream – Makes the sauce luxuriously creamy. Half-and-half can work, though it won’t be as rich.
- Fresh Parmesan cheese – Melts into the sauce for sharp, nutty flavor. Grating it fresh is best, but pre-shredded will work.
- Kinder’s Buttery Garlic & Herb Seasoning – Adds an extra buttery garlic note. If you don’t have it, just leave it out.
- Salt and black pepper – Enhances and balances all the flavors.
For the Chicken Cutlets
- Chicken breasts – Slice into cutlets for faster cooking. You could also use chicken tenders or thin pork chops.
- Eggs + milk – The base of your breading station. The milk helps loosen the eggs for easier coating.
- Chili crisp – Mixed into the egg wash to carry that heat into the chicken.
- Seasoned Italian breadcrumbs – Give the chicken its crunchy crust. Panko breadcrumbs can also be used for extra crispiness.
- Oil for frying – Vegetable, canola, or peanut oil works well.
- Salt – Always sprinkle the chicken immediately after frying so it sticks to the hot crust.
Tips & Variations
- Adjust the spice: Use less chili crisp for mild pasta or more for extra heat.
- Try different proteins: Swap the chicken for shrimp, salmon, grilled chicken, or roasted veggies.
- Make it ahead: Pasta can be made a day in advance. Add a splash of cream when reheating to loosen the sauce. Fry chicken just before serving so it stays crispy.
- Cheese options: Parmesan is classic, but Pecorino Romano or Asiago would also be delicious.
Step 1: Start with the flavor base
First, heat olive oil and chili crisp in a large Dutch oven or heavy pot over medium heat. Once hot, add the diced onion and cook until softened, about 5 minutes. Then stir in the minced garlic and cook for another minute until fragrant.
Step 2: Caramelize the tomato paste
Next, add the tomato paste. Cook it down for about 3 minutes, stirring often, until it darkens in color and sticks slightly to the bottom of the pot. This step is important—it develops a richer, sweeter, more complex flavor that makes the sauce taste like it simmered all day.
Step 3: Add the pasta and liquid
Now stir in the Better Than Bouillon along with the rigatoni and water. Mix well to ensure the paste coats the pasta. Bring everything to a boil, then cover the pot and let it cook for 12–13 minutes, stirring occasionally so the pasta doesn’t stick. Cook until the pasta is al dente.
Step 4: Make the sauce creamy
Once the pasta is cooked, stir in the heavy cream, Parmesan cheese, Kinder’s seasoning, salt, and pepper. Mix well until the sauce becomes creamy and coats the pasta. Keep the pot on low to stay warm while you prepare the chicken.
Step 5: Bread the chicken cutlets
Set up two bowls: one with eggs, milk, and chili crisp whisked together, and the other with seasoned breadcrumbs. Dip each chicken cutlet into the egg mixture, then coat it evenly in breadcrumbs.
Step 6: Fry until golden
In a large skillet, heat 2–3 cups of oil over medium-high heat. Fry the chicken cutlets for 2–3 minutes per side, until golden brown and crispy. Place them on a wire rack and sprinkle with salt immediately. Slice into strips for serving.
Step 7: Serve and enjoy
To serve, spoon the spicy rigatoni into bowls, then top with sliced crispy chicken. Garnish with extra Parmesan or a drizzle of chili crisp if you like more heat. Pair your Spicy Rigatoni with Crispy Chicken Cutlets with garlic bread and a fresh salad for a complete comfort food meal.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Spicy Rigatoni with Crispy Chicken Cutlets
Ingredients
For the Pasta
- 1 tbsp Olive Oil
- 1 tbsp Chili Crisp in Oil
- 1 Yellow Onion, Diced
- 5-6 Garlic Cloves, minced
- 3 tbsp Tomato Paste
- 1 Heaping tbsp Better Than Bouillon Roasted Garlic Base + 4 Cups of Water or 4 cups of beef broth
- 16 oz Rigatoni
- 1 Cup Heavy Cream
- 1 Cup Freshly Grated Parmesan Cheese
- 1 tsp Kinder's Buttery Garlic and Herb Seasoning or any garlic and herb seasoning
- 1/2 tsp each Salt and Pepper
For the Chicken
- 2 Chicken Breasts, halved into 4 cutlets
- 2 Eggs + Splash of Milk (about 1 tbsp)
- 1 tbsp Chili Crisp in Oil
- 2 Cups Seasoned Bread Crumbs
- 2-3 Cups Oil, for frying
- Salt, for finishing
Instructions
- Heat olive oil and chili crisp in a Dutch oven. Add onion, cook 5 min. Stir in garlic, cook 1 min.
- Stir in tomato paste and cook 3 min until darkened.
- Add bouillon, rigatoni, and water. Bring to boil, cover, cook 12–13 min, stirring occasionally.
- Stir in cream, Parmesan, seasoning, salt, and pepper. Keep warm.
- Whisk eggs, milk, and chili crisp in a bowl. Place breadcrumbs in another bowl.
- Dip chicken in egg mixture, then coat in breadcrumbs. Fry 2–3 min per side until golden. Drain on a wire rack and season with salt.
- Serve pasta topped with chicken and enjoy!
Notes
Tips & Variations
- Adjust the spice: Use less chili crisp for mild pasta or more for extra heat.
- Try different proteins: Swap the chicken for shrimp, salmon, grilled chicken, or roasted veggies.
- Make it ahead: Pasta can be made a day in advance. Add a splash of cream when reheating to loosen the sauce. Fry chicken just before serving so it stays crispy.
- Cheese options: Parmesan is classic, but Pecorino Romano or Asiago would also be delicious.
