One-Pan Chicken Parm–Inspired Pasta

Recipe by Claire Gibaut. This one-pan dish is flavorful and so tasty- it'll be hard to not go in for seconds! Perfectly crispy chicken cutlets sit on top of a bowl of deliciously creamy tomato pasta. Cozy, comforting, and exactly what the doctor ordered for a cold night.

INSTRUCTIONS

1. Season the chicken on both sides with salt and pepper.
2. In a shallow bowl, mix the panko, a pinch of salt and pepper, ½ cup of the Parmesan, and 1 teaspoon of the Italian seasoning. Place the beaten eggs in a separate shallow bowl.
3. Dip each chicken cutlet into the egg, letting the excess drip off, then press firmly into the panko mixture to coat.
4. Fry the chicken in batches for 3 to 4 minutes per side, until golden and cooked through. Transfer to a plate and season lightly with flaky salt while still hot. Set aside.
5. Carefully pour off the oil and wipe out excess, leaving the browned bits in the pan.
6. Place the pan over medium heat and add the onion with a pinch of salt and pepper. Cook for 3 to 4 minutes, until soft and translucent.
7. Lower the heat slightly. Add the remaining ½ teaspoon Italian seasoning and a pinch of Calabrian chiles and stir to combine. Grate the garlic directly into the pan and stir constantly for 15 to 20 seconds, just until fragrant.
   
8. Pour in the Bionaturae pasta sauce and 3½ cups chicken broth, scraping up the browned bits from the bottom of the pan. Bring to a gentle simmer.
9. Stir in the pasta. Cover and simmer for 15 minutes, stirring every 2 to 3 minutes, until the pasta is tender. If the pan looks tight before the pasta is done, add more broth as needed, up to 4 cups total.
10. Once the pasta is cooked, lower the heat to low and stir in the heavy cream until smooth and glossy.
11. Turn the heat off. Gently fold in the remaining 1 cup Parmesan and the torn mozzarella until melted and creamy. Finish with torn basil and give it a gentle stir.
12. Taste and adjust seasoning with salt and black pepper.
13. Slice the chicken cutlets.
14. Spoon the pasta into bowls and top with the sliced chicken. Finish with extra basil and parmesan and enjoy!