When it involves cooking, we have a tendency to love a one-pot deal: fewer dishes and additional flavor. after you keep victimization constant pan to cook completely different elements of a dish, all the fond that collects on the lowest of your pan gets rolled over into following stage.
this is often why we cook bacon first, then sear our chicken breasts therein same pan: The salty goodness of crisped side of pork transfers over to the throw white meat. cooking our panko in that same pan results in an excellent more flavors some bread-crumb topping, complete with a rather spicy, Italian-seasoned everything beigel spice addition.
If you purchased chicken breasts rather than cutlets, you'll just trim them all the way down to size, cut concerning ½" thick. you'll use boughten or homespun marinara. With a instruction this flexible, any sauce you wish can just do fine, as long as you jazz it up with all those garlic cloves, slightly of sugar and spice, and a generous serving to of cheese!
If you've made this recipe, drop us a comment down below and allow us to skills you liked it!
Ingredients
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For the Chicken
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2 slices thick-cut bacon, diced 1/3 c. all-purpose flour 1 tsp. kosher salt 1 tsp. freshly ground black pepper 1 tsp. Italian seasoning 1 tsp. onion powder 1 tsp. garlic powder 1 1/2 lb. chicken cutlets
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For the Panko Topping
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2 tbsp.extra-virgin olive oil 1 c.panko bread crumbs 1 tsp.Italian seasoning 2 tbsp.everything bagel seasoning 1/4 tsp.kosher salt 1/2 tsp.freshly ground black pepper 1/4 tsp.crushed red pepper flakes
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For the Tomato Sauce
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1 tbsp.extra-virgin olive oil 8cloves garlic, smashed 1/2 tsp.freshly ground black pepper 1/2 tsp.crushed red pepper flakes (optional) 1(32-oz.) jar marinara 2 tsp.granulated sugar 2 c.water
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For the Pasta
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1 lb.short pasta, such as campanelle or penne 8 oz.shredded mozzarella, divided 3/4 c.freshly grated Parmesan or Pecorino, divided Fresh herbs, such as basil and parsley, for garnish
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Directions
- Make chicken: In a large, deep-sided skillet over medium heat, cook bacon until crispy and fat is rendered, 4 to 5 minutes. Using a slotted spoon, transfer bacon to a plate; keep bacon fat in skillet.
- In a shallow dish, whisk together flour, salt, pepper, Italian seasoning, onion powder, and garlic powder. Return skillet to medium-high heat. Lightly coat chicken cutlets in flour mixture and add to skillet. Cook, flipping halfway, until both sides are deeply golden, 4 to 6 minutes per side. Transfer chicken to a plate.
- Make panko topping: Return skillet to medium-low heat. Add oil, panko bread crumbs, Italian seasoning, everything bagel seasoning, salt, pepper, and red pepper flakes. Cook, stirring frequently, until panko mixture is golden, 5 to 6 minutes. Transfer to a bowl.
- Make sauce: Return skillet to medium heat and add oil, garlic, pepper, and red pepper flakes (if using). Cook, stirring, until garlic is golden. Add marinara, sugar, and water and bring to a simmer.
- Add pasta and cook, stirring occasionally, until noodles are al dente and sauce is creamy, about 12 minutes.
- Fold in half the mozzarella and Parmesan until melty. Slice cooked chicken on the bias into strips and place on top of pasta. Remove skillet from heat, sprinkle with remaining mozzarella and Parmesan, and cover with lid to melt cheese, about 4 minutes.
- Garnish with panko topping, cooked bacon, and fresh herbs.
