Spicy Rigatoni with Crispy Chicken Cutlets
Creamy, spicy rigatoni made in one pot, topped with crispy golden chicken cutlets. Perfect fall comfort food that’s easy to customize with shrimp, salmon, or roasted veggies.
Servings 6
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.