Creamy Spicy Chicken Parmesan Pasta by Nishatcooks

Ingredients

• 2 large Chicken breasts, boneless, skinless
• 1 pound Pasta of choice (e.g., penne, fettuccine)
• 1 medium Yellow onion, finely chopped
• 4 cloves Garlic, minced
• 1 (24 oz) can Passata (strained tomatoes)
• 1 cup Heavy cream
• 1/2 cup Velveta cheese or other processing melting cheese, grated or cubed
• 8 oz Fresh mozzarella cheese, sliced or shredded
• 4 oz Red Leicester cheese (or cheddar), shredded
• 1/2 cup All-purpose flour
• 1/2 cup Fried chicken seasoning mix (or all-purpose seasoning), plus extra for main seasoning
• 1 tbsp Paprika (smoked or sweet)
• 1 large Egg, whisked
• 1 cup Panko breadcrumbs
• 1/4 cup Olive oil (for sautéing and pasta)
• 2-3 cups Vegetable oil (for frying)
• 1 tsp Salt, plus more to taste
• 1 tsp Black pepper, freshly ground, plus more to taste
• 1 tsp Red pepper flakes (optional, for extra spice)
• 1 tsp Dried oregano or Italian seasoning
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder

Instructions

1. Prepare the Tomato Base: Heat 2 tablespoons of olive oil in a large saucepan or pot over medium-high heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.
2. Caramelize and Add Passata: Stir in 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of red pepper flakes (if using) with the onions and garlic, allowing them to caramelize slightly for 2-3 minutes. Pour in the passata, bring to a gentle simmer, then reduce heat to low, cover, and let it cook for 10 minutes.
3. Season and Reduce Tomato Base: After 10 minutes, stir in the dried oregano, garlic powder, and onion powder. Let the tomato base continue to simmer, uncovered, for another 10-15 minutes, stirring occasionally, until it has thickened slightly and the flavors have melded. Taste and adjust seasoning as needed. Divide the tomato base, reserving about half (approximately 2 cups) for the chicken parmesan topping.
4. Cook the Pasta: While the tomato base is simmering, bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water, and toss it immediately with 1 tablespoon of olive oil to prevent sticking. Set aside.
5. Prepare Creamy Pasta Sauce: To the remaining half of the tomato base (approximately 2 cups) in the saucepan, stir in the heavy cream. Bring the mixture to a gentle simmer over medium heat. Add the grated Velveta and continue to cook, stirring frequently, until the cheese has melted completely and the sauce is smooth and creamy. Let the sauce reduce slightly for 5-7 minutes until it coats the back of a spoon and deepens in color.
6. Combine Pasta and Sauce: Add the cooked and oiled pasta to the creamy tomato sauce. Toss well to ensure all the pasta is evenly coated. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency. Keep warm.
7. Prepare Chicken Breasts: Take one chicken breast and place it between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, pound the chicken until it is about 1/4 to 1/2 inch thick and even in thickness. Repeat with the second chicken breast.
8. Set Up Breading Station: Prepare your breading station: In a shallow dish, combine flour, 1/2 cup of fried chicken seasoning mix, and paprika. In a second shallow dish, whisk the egg. In a third shallow dish, place the panko breadcrumbs. Season the pounded chicken cutlets lightly with salt and pepper.
9. Bread the Chicken: Dredge each chicken cutlet first in the flour mixture, ensuring it's fully coated, then dip it into the whisked egg, allowing excess to drip off. Finally, press the chicken firmly into the panko breadcrumbs, ensuring an even and thorough coating on all sides. Pat the breadcrumbs onto the chicken to help them adhere.
10. Fry the Chicken: Heat 2-3 cups of vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Carefully place two breaded chicken cutlets into the hot oil (do not overcrowd the pan). Fry for 5-7 minutes per side, or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove chicken with tongs and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining chicken cutlets.
11. Assemble Chicken Parmesan: Preheat your broiler to high. Place the fried chicken cutlets on a baking sheet. Spoon a thick layer of the reserved tomato base (about 1/2 cup per cutlet) over each cooked chicken cutlet, ensuring it doesn't spread excessively to keep the chicken crispy. Top generously with fresh mozzarella slices/shreds and shredded Red Leicester cheese.
12. Broil to Melt Cheese: Place the baking sheet under the preheated broiler for 3-5 minutes, watching carefully, until the cheeses are melted, bubbly, and have achieved a beautiful golden-brown color. Do not let it burn.
13. Serve: Plate the creamy cheesy pasta, then top each serving with a crispy, cheesy chicken Parmesan cutlet. Serve immediately and enjoy.