Creamy Pink Parmesan Pasta | Crispy Parmesan Chicken Dinner

Name: Creamy Pink Parmesan Pasta | Crispy Parmesan Chicken Dinner
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: For the Crispy Parmesan Chicken; 2 large chicken breasts; 1 cup all-purpose flour; 2 eggs, beaten; 1½ cups panko breadcrumbs; ¾ cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp Italian seasoning; ½ tsp smoked paprika; Salt and cracked black pepper; Vegetable oil for frying; For the Pink Parmesan Sauce; 2 large red bell peppers; 1 small yellow onion, diced; 4 garlic cloves, minced; 2 tbsp olive oil; 2 tbsp tomato paste; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp dried thyme; ½ tsp chili flakes (optional); Salt; Cracked black pepper; Pasta; 400g Rigatoni pasta; Pasta water (reserved); Garnish

This Creamy Pink Parmesan Pasta combines a silky roasted red pepper tomato cream sauce with perfectly cooked pasta and crispy Parmesan-crusted chicken. Finished with freshly grated Parmesan and herbs, this restaurant-quality dinner is surprisingly easy to make and perfect for busy weeknights or family meals

Prep

20 min

Cook

35 min

Total

55 min

Serves

Ingredients

For the Crispy Parmesan Chicken
2 large chicken breasts
1 cup all-purpose flour
2 eggs, beaten
1½ cups panko breadcrumbs
¾ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
½ tsp smoked paprika
Salt and cracked black pepper
Vegetable oil for frying
For the Pink Parmesan Sauce
2 large red bell peppers
1 small yellow onion, diced
4 garlic cloves, minced
2 tbsp olive oil
2 tbsp tomato paste
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
½ tsp chili flakes (optional)
Salt
Cracked black pepper
Pasta
400g Rigatoni pasta
Pasta water (reserved)
Garnish
Fresh parsley
Fresh basil
Freshly grated Parmesan
Cracked black pepper

Method

1
Roast the whole red bell peppers at 425°F (220°C) until the skins are blackened and blistered. Cover and let them steam for 10 minutes before peeling away the skins.
2
Blend the roasted peppers until completely smooth.
3
Cook the rigatoni in salted boiling water until al dente. Reserve 1 cup of pasta water.
4
Season the chicken. Coat each breast in flour, then egg, then the Parmesan-panko mixture.
5
Fry until golden brown and crispy.
6
Cook the onion and garlic in olive oil until soft.
7
Add tomato paste, smoked paprika, oregano and thyme. Cook for 2 minutes.
8
Pour in the roasted pepper puree and stir until combined.
9
Add the heavy cream and Parmesan cheese, stirring until smooth.
10
Add the cooked pasta and toss until evenly coated. Loosen with reserved pasta water if needed.
11
Slice the crispy chicken and arrange over the pasta.
12
Finish with freshly grated Parmesan, parsley, basil and cracked black pepper before serving.