Creamy Sundried Tomato Pasta with Parmesan Chicken Cutlets
Celebrating Galentine’s Day this year with an Italian-inspired dinner party using Heart-Shaped Pasta for my Creamy Sundried Tomato Pasta with Parmesan Chicken Cutlets!!
How to Make Parmesan Chicken Cutlets:
- If you can’t find pre-sliced chicken cutlets, you’ll want to slice your chicken breasts and pound to 1/4″ thick.
- Dredge each chicken breast through the flour mixture, then the beaten eggs, then the breadcrumb mixture.
- Fry in olive oil (or preferred neutral frying oil) at 350F (or until glistening) for 4-6 minutes on each side.
Can you Make Chicken Cutlets in Advance?
Yes, you can keep the parmesan chicken cutlets warm in the oven at 150F for up to 30-45 minutes prior to serving. Only slice when ready to enjoy, or the chicken may dry out.
Ingredients you’ll need for the sun-dried tomato pasta:
- Barilla Heart-Shaped Pasta
- Unsalted Butter or Olive Oil
- Cherry Tomatoes
- Garlic Cloves
- Sundried Tomatoes
- Dry White Wine
- Tomato Paste
- Flour
- 1 tsp. EACH: Brown Sugar, Red Pepper Flakes, Smoked Paprika
- Whole Milk
- Heavy Cream
- Freshly Grated Parmesan
Can you Make the Pasta in Advance?
I recommend making the pasta only when ready to serve; however, you can prep the ingredients in advance so you aren’t hustling to get everything ready as your guest arrive. It also prevents mess.
One tip to keep your pasta creamy and saucy as you serve it to your guests, is to use a slotted spoon to transfer the pasta from their pot to the sauce. And keep the pasta water on a LOW heat! Add 1/4 cup more pasta water as needed to reheat the pasta sauce.
Cook with me!
Creamy Sundried Tomato Pasta with Parmesan Chicken Cutlets
Ingredients
For the Parmesan Chicken Cutlets:
- 1 1/2 lbs. Chicken Breasts Cutlets
- 1 cup Flour
- 1 tsp. EACH: Paprika, Salt, Black Pepper, Garlic Powder, & Dried Oregano
- 3 large Eggs beaten
- 2 1/2 cups Panko Breadcrumbs
- 1/2 cup Grated Parmesan
- 2 cups Cooking Olive Oil
For the Creamy Sundried Tomato Pasta:
- 1 box Barilla Heart-Shaped Pasta
- 3 tbsp. Unsalted Butter or Olive Oil
- 2 cups Cherry Tomatoes halved
- 4 Garlic Cloves minced
- ¼ cup Sundried Tomatoes chopped
- 1 cup Dry White Wine
- 2 tbsp. Tomato Paste
- 1 tbsp. Flour
- 1 tsp. EACH: Brown Sugar, Red Pepper Flakes, Smoked Paprika
- 1 ½ cups Whole Milk
- ½ cup Heavy Cream
- 1/3 cup Freshly Grated Parmesan plus more for serving
Instructions
For the Parmesan Chicken Cutlets:
- If you can’t find pre-sliced chicken cutlets, you’ll want to slice your chicken breasts in half lengthwise, or thinly slice into 2-3 pieces (depending on how thick the chicken is).
- Use a meat hammer to tenderize the chicken and pound to about 1/4″ thick.
- Set up your station with three bowls. In the first bowl, mix the flour and seasonings together. In the second bowl, add the beaten eggs. In the third bowl, mix the breadcrumbs and grated parmesan.
- Dredge the chicken breasts in the flour mix, then the beaten eggs, then the breadcrumb mixture. Repeat with remaining chicken pieces.
- Heat up the cooking olive oil in a large skillet over medium high heat to 350F.
- Cook for 4-6 minutes on each side, until crispy and golden brown. Remove to drain on a paper towel lined wire rack.
- Keep warm in the oven at 150F for up to 30-45 minutes prior to serving. Only slice when ready to enjoy.
For the Creamy Sundried Tomato Pasta:
- Bring a large pot of salted water to a boil.
- In a separate large skillet over medium high heat, add the butter, minced garlic, chopped sundried tomatoes, and halved cherry tomatoes. Stir until the butter has melted, the stir occasionally until the tomatoes are juicy, about 4-5 minutes.
- Add the white wine to deglaze the pan for 2-3 minutes.
- Add Barilla Heart-Shaped Pasta to the boiling water. Cook according to package directions, until al dente.
- Stir in the tomato paste, flour, brown sugar, chili pepper flakes, and smoked paprika.
- Reduce heat to medium heat. Gradually pour in the whole milk and heavy cream, stirring with a spatula as you pour. Stir until the sauce has thickened, then add the grated parmesan.
- By now, the pasta should be cooked. Using a slotted spoon, transfer the pasta directly from the boiling water to the sauce. Stir for 1-2 minutes, until pasta is well coated in the sauce. Enjoy while warm!
- If needed, reserve 1 cup of the pasta water to use as needed to keep the pasta sauce moist until ready to serve.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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My family loved this!
My family loved this!
So delicious and indulgent! Only recommendation is to add flaky sea salt to the chicken after frying. Added some great dimension to the flavor.