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Parm Crusted Chicken & Rigatoni w/ Tomato Mascarpone Cream Sauce

Updated: Feb 26

San Marzano tomatoes are the secret to the amazing sauce in this recipe, and the secret to a delicious pasta night at home! This dish presents like a mom and pop Italian restaurant dish, and is sure to impress your family and friends! Make for a small crowd or keep the leftovers for yourself! ;)


Don't forget to post a photo and tag @boujeekitchen. Follow on social media for videos of step by step instructions on how to prepare! :)



Parm Crusted Chicken & Rigatoni Tomato Mascarpone Cream Sauce
Parm Crusted Chicken & Rigatoni w/ Tomato Mascarpone Cream Sauce

Parm Crusted Chicken & Rigatoni w/

Tomato Mascarpone Cream Sauce


Prep Time: 15-20 mins

Cook Time: About 15-20 mins

Total Time: About 30-40 minutes

Yield: About 6-8 servings


What You'll Need:

  • stock pot and large cast iron or sauté pan

  • large fine sieve and mixing bowl

  • paper towel

  • 16 oz rigatoni pasta, prepared according to package directions

  • 28 oz whole peeled San Marzano tomatoes (these are the secret to this sauce)

  • 1/4 c dry white wine, such as Sauvignon Blanc or Chardonnay

  • 8 oz mascarpone cheese, room temp

  • 2 Tbsp heavy cream

  • 1 & 1/4 lb chicken breast cutlets

  • 1/2 small onion, chopped (about 1/2 heaping cup)

  • 4 cloves garlic, minced

  • 1 & 1/4 tsp kosher salt, plus another pinch or two if needed

  • 1/4 tsp pepper

  • 1 tsp Italian seasoning

  • A few Tbsps butter

  • olive oil, a few drizzles

  • fresh shaved parmesan, for garnish

  • fresh basil chiffonade, for garnish

For Dredge:

  • 3/4 c flour

  • 2 eggs, lightly beaten w/ 1 Tbsp water

  • 1/2 c finely grated parmesan

  • 1/2 c breadcrumbs

  • 1 tsp Italian seasoning

  • pinch kosher salt and pepper


How to Prepare:


  1. Heat a large stock pot with enough water for 16 oz pasta, add a generous pinch kosher salt and glug of olive oil. Set oven to "warm" or 175 degrees f.

  2. Place your fine sieve over a medium sized mixing bowl and dump your San Marzano tomatoes into the sieve, pushing the juices through and then let sit (I start preparing my dredge during this). Return to it every minute or so to continue pushing the tomatoes through until only seeds and skins remain (what's left in sieve will be similar to a paste). Be sure to scrape off all creamy accumulated remnants off bottom of sieve into the bowl, and then discard all skins and seeds.

  3. Set up dredge: flour, egg wash, then combine breadcrumbs with 1 tsp Italian seasoning and parmesan, mix with fork.

  4. Season chicken cutlets on both sides with pinches of kosher salt and pepper, then dredge in flour, egg wash, and parmesan breadcrumb mixture, dripping off all excess, set aside.

  5. Heat your sauté or cast iron pan over medium heat, then add a tablespoon of butter and small drizzle of olive oil and swirl around pan right before adding chicken.

  6. Add a chicken cutlet to pan, and sauté each side about 2 minutes, until golden brown, crusty and cooked through. Repeat process in batches. Avoid trying to cook multiple cutlets at once, because this will create steam and your crust will end up soggy and without color. Add another tablespoon of butter or olive oil every few chicken cutlets to keep pan coated, until all cutlets are done. Keep aside in oven on platter or cookie sheet set on "warm."

  7. Using a tong, pinch a paper towel and wipe out crumb remnants from chicken left behind in pan. This is also a good time to prepare your pasta to ensure everything is done around the same time! :)

  8. Add another Tbsp of butter to pan, then add onions, sauté for two minutes, then add in garlic, saute a minute, then add white wine and simmer for a minute or two to cook alcohol out.

  9. Add creamy tomato juices to pan and whisk, then add in heavy cream and mascarpone cheese and keep on a simmer. Whisk until all ingredients are combined and sauce is creamy, then add just 1 tsp kosher salt, 1/4 tsp pepper and 1 tsp Italian seasonings and stir to combine. Taste and adjust for additional kosher salt if necessary. Flavors should be bright and balanced!

  10. Add rigatoni to sauce and toss around to coat completely. Keep warm in pan while you slice chicken.

  11. Remove parm crusted chicken from oven and slice, then pour or spoon pasta onto platter, top with sliced chicken and sprinkle with fresh parmesan and basil.

  12. Enjoy!

Beverage Pairings:

  • Chardonnay

  • Sauvignon Blanc

  • Pinot Grigio


Make it a complete meal with:

  • Chilled caesar salad

  • People you love :)



Parm Crusted Chicken & Rigatoni Tomato Mascarpone Cream Sauce
Parm Crusted Chicken & Rigatoni Tomato Mascarpone Cream Sauce


I was so incredibly happy with how this turned out, and so was everyone in my household! My hubbs and niece went back for multiple helpings and fortunately we had some leftovers. Highly recommend this one! :)


Don't forget to post a photo and tag @boujeekitchen

Do not fear, for I am with you; do not be dismayed, for I am your God. I will strengthen you and help you; I will uphold you with my righteous right hand. Isaiah 41:10


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