Chicken Parmesan Pasta

Chicken Parmesan Pasta
When it comes to cooking, we love a one-pot deal: fewer dishes and more flavor. When you keep using the same pan to cook different components of a dish, all the fond that collects on the bottom of your pan gets rolled over into the next stage.
  • 2 slices thick-cut bacon, diced
  • ⅓ 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
  • 1½ lb. chicken cutlets
  • 2 tbsp. extra-virgin olive oil
  • 1 c. panko bread crumbs
  • 1 tsp. Italian seasoning
  • 2 tbsp. everything bagel seasoning
  • ¼ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • ¼ tsp. crushed red pepper flakes
  • 1 tbsp. extra-virgin olive oil
  • 8 cloves garlic, smashed
  • ½ tsp. freshly ground black pepper
  • ½ 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
  • ¾ c. freshly grated Parmesan or Pecorino, divided
  • Fresh herbs, such as basil and parsley, for garnish
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add pasta and cook, stirring occasionally, until noodles are al dente and sauce is creamy, about 12 minutes.
  6. 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.
  7. Garnish with panko topping, cooked bacon, and fresh herbs.