Ingredients
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
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
1 tbsp. extra-virgin olive oil
8 cloves 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
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
Preparation
Step 1Make 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.Step 2In 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.Step 3Make 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.Step 4Make 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.Step 5Add pasta and cook, stirring occasionally, until noodles are al dente and sauce is creamy, about 12 minutes. Step 6Fold 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.Step 7Garnish with panko topping, cooked bacon, and fresh herbs.
This is why we cook bacon first, then sear our chicken breasts in that same pan: The salty goodness of crisped pork belly transfers over to the leaner white meat. Toasting our panko in that same pan leads to an even more flavorful bread-crumb topping, complete with a slightly spicy, Italian-seasoned everything bagel spice addition. If you bought chicken breasts instead of cutlets, you can just trim them down to size, cut about ½" thick. You can use store-bought or homemade marinara. With a recipe this flexible, any sauce you like will do just fine, as long as you jazz it up with all those garlic cloves, a touch of sugar and spice, and a generous helping of cheese! If you’ve made this recipe, drop us a comment down below and let us know how you liked it!
