Creamy Chicken Cutlet Pasta with Peppers and Onions
This creamy chicken cutlet pasta pairs crispy, pan-fried chicken tenderloins with sautéed peppers and onions in a parmesan cream sauce with a little kick from red pepper flakes.
This is the dinner I make when I want something that feels like a restaurant plate but can come together quickly on a weeknight. Chicken tenderloins get pounded thin, dredged in a mix of Italian and panko breadcrumbs, and shallow fried until golden. Then everything else happens in one pan: soft, sweet onions and peppers, heavy cream, parmesan, and just enough red pepper flakes to keep it interesting.
The two breadcrumbs are the trick. Italian breadcrumbs bring the seasoning, and panko brings the crunch, so you get a cutlet that’s flavorful and actually crispy. And like everything I post here, I made this, photographed it, and ate it before I ever wrote a word of this post.
What You’ll Need
Ingredients
- Chicken tenderloins. Pounded thin so they cook fast and evenly. Tenderloins are already close to cutlet size, which saves you from butterflying a whole breast.
- Italian-style breadcrumbs and panko. Mixed together. Italian for flavor, panko for crunch.
- Eggs. The glue that holds the breading on.
- Olive oil. For shallow frying. Any neutral oil works too.
- Onions and bell peppers. Sautéed until soft and sweet. Any color of pepper works, and a mix looks beautiful.
- Heavy cream. The base of the sauce. It’s what gives you that rich, silky coating.
- Parmesan cheese. Freshly grated melts the smoothest.
- Seasonings. Salt, red pepper flakes, oregano, garlic powder, and black pepper. Simple pantry spices doing a lot of work.
- Pasta. Your favorite shape. Boiled about 11 minutes, or until al dente.
Equipment
You don’t need anything special for this one. Use what you have on hand. (Some links below are affiliate links, I may earn a small commission at no extra cost to you. Full disclosure here.)
Rolling pin: This is what I actually use to pound the cutlets thin, and it works just as well as a meat mallet. If you have a [meat mallet] [ADD LINK], use that. The goal is just thin, even cutlets.
Large skillet or frying pan: Anything big enough to fry cutlets without crowding, then build the sauce in the same pan.
Kitchen Tweezers or Tongs: For flipping cutlets without knocking the breading off.
Large pot: For the pasta.
Why You’ll Love This Recipe
- Actually crispy chicken. The Italian breadcrumb and panko mix gives you flavor and crunch in the same bite.
- The sauce is made in the same pan. Fewer dishes, and all those browned bits end up in the sauce.
- No special tools. A rolling pin and a frying pan cover it.
- Pantry seasonings. No specialty ingredients, just spices you probably already have.
- A little heat. Red pepper flakes cut through the richness of the cream. Dial them up or down.
- Weeknight friendly. The cutlets cook in 2 to 3 minutes per side.
Tips for Success
- Pound to an even thickness. Thin, even cutlets cook through before the breading burns. A rolling pin or mallet both work.
- Get the oil hot before the chicken goes in. A breadcrumb dropped in should sizzle right away. If the oil’s too cool, the breading soaks it up and turns greasy.
- Don’t crowd the pan. Fry in batches so the oil stays hot and the cutlets stay crispy.
- Drain on paper towels. Right out of the pan, so excess oil doesn’t soften the crust.
- Keep the sauce at a gentle simmer once the parmesan goes in. A hard boil can make the cheese clump or the sauce turn grainy.
- Want extra crunch? Slice the cutlets and lay them on top of the pasta instead of tossing them all the way in.
Frequently Asked Questions
Can I use chicken breast instead of tenderloins? Yes. Slice the breast in half horizontally, then pound it thin. Tenderloins just skip that step.
Do I need a meat mallet to pound chicken? No. A rolling pin works just as well. Place the chicken between sheets of plastic wrap or in a zip-top bag and pound until it’s an even thickness.
Can I use half-and-half instead of heavy cream? It will make a thinner sauce that’s more likely to separate. Heavy cream holds up best here.
Is this pasta spicy? Mildly. The red pepper flakes add a gentle warmth. Use less for kids or anyone heat-shy.
How do I reheat leftovers? Warm the pasta gently on the stove with a splash of milk or cream to loosen the sauce. Reheat the cutlets separately in the oven or air fryer if you want them crispy again.
If you make this, tag me @thattablefortwo, I’d love to see it!
Ingredients
Method
- Pound the chicken. Place the tenderloins between sheets of plastic wrap or in a zip-top bag and pound to an even, thin thickness with a rolling pin or meat mallet.
- Set up a breading station. Beat the eggs in a shallow bowl. In a second shallow bowl, mix the Italian breadcrumbs and panko.
- Bread the cutlets. Dip each piece of chicken in egg, let the excess drip off, then press into the breadcrumb mixture to coat both sides.
- Boil the pasta. Bring a large pot of salted water to a boil. Cook the pasta for about 11 minutes, or until al dente. Drain.
- Fry the cutlets. While the pasta cooks, heat about ¼ inch of oil in a large skillet over medium to medium-high heat. When a breadcrumb sizzles right away, add the cutlets in batches without crowding. Fry for 2 to 3 minutes per side, depending on thickness, until golden and cooked through. Transfer to a paper towel-lined plate to drain.
- Sauté the vegetables. Carefully pour off all but about 1 tablespoon of oil from the skillet. Add the onion and peppers and cook over medium heat, stirring occasionally, until soft and lightly golden, about 6 to 8 minutes.
- Make the sauce. Pour in the heavy cream and add the Boursin, salt, red pepper flakes, oregano, garlic powder, and black pepper. Bring to a gentle simmer and cook for 3 to 5 minutes, until slightly thickened.
- Add the parmesan. Lower the heat and stir in the parmesan until melted and smooth. Keep the sauce at a gentle simmer from here so it doesn’t turn grainy.
- Bring it together. Add the drained pasta to the skillet and toss to coat. Slice the cutlets and mix them in, or lay them on top to keep them extra crispy.
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