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Chicken Parmesan with Creamy Rigatoni
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Chicken Parmesan with Creamy Rigatoni

50 minServes 4Nutri-Score C€€
from @hazaleajone27 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (sliced in half horizontally and pounded thin)Meat600 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g
  • flourPantry60 g
  • eggs (beaten)Dairy2 pieces
  • breadcrumbsPantry120 g
  • parmesan (finely grated)Dairy60 g
  • olive oil (for frying)Pantry60 ml
  • rigatoniGrains400 g
  • butterDairy30 g
  • garlic (minced)Produce3 pieces
  • heavy creamDairy200 ml
  • tomato saucePantry400 g
  • mozzarella (shredded)Dairy200 g
  • basil (fresh, for garnish)Produce5 g

per serving

Nutrition

868kcal

Carbs
85 g
Proteins
48 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Baking dish
  • Mixing bowl ×3
  • Oven

step by step

Method

  1. Prepare the chicken

    • Slice the chicken breasts in half horizontally and pound them thin.
    • Season the chicken with salt and pepper.
    • Set up three bowls with flour, beaten eggs and breadcrumbs mixed with parmesan.
    Step 1

  2. Bread the chicken

    • Coat each cutlet in flour, then egg, then the parmesan breadcrumbs.
    • Press the crumbs on well so they stick.
    Step 2

  3. Fry the cutlets

    • Heat the olive oil in a frying pan over medium-high heat.
    • Fry the cutlets until golden and cooked through, about 4 min per side.
    • Drain on paper towels.
    Step 3

  4. Cook the rigatoni

    • Boil the rigatoni in salted water until al dente.
    • Reserve a little pasta water before draining.
    Step 4

  5. Make the creamy sauce

    • Melt the butter in a saucepan and sauté the garlic until fragrant.
    • Pour in the cream and simmer gently.
    • Stir in the tomato sauce and season, then add the drained rigatoni and toss with a splash of pasta water.
    Step 5

  6. Assemble and bake

    • Spread a little sauce in a baking dish and arrange the chicken cutlets on top.
    • Spoon tomato sauce over the chicken and cover with mozzarella and parmesan.
    • Bake at 200 °C until the cheese is melted and bubbling.
    Step 6

  7. Serve

    • Serve the chicken parmesan with the creamy rigatoni.
    • Finish with fresh basil.
    Step 7
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