One-pan Chicken Parm Pasta with Crispy Chicken Cutlets

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Perfectly crispy chicken cutlets sit on top of a bowl of deliciously creamy tomato pasta. Cozy, comforting, and exactly what I want on a cold night.

Ingredients below — full recipe is in my bio!

1 lb thin-sliced chicken breasts

Kosher salt & freshly cracked black pepper

1½ cups panko breadcrumbs

1½ cups finely grated Parmesan, divided

1½ tsp Italian seasoning, divided

2 eggs, beaten

¼ cup neutral oil (avocado or vegetable), for frying

1 small yellow onion, finely diced

3–4 cloves garlic, grated

1 (24-oz) jar Bionaturae Arrabbiata Pasta sauce

3½–4 cups chicken broth (start with 3½)

1 lb Bionaturae chiocciole pasta

½–1 cup heavy cream (depending on how creamy you like it)

2 oz fresh mozzarella

Handful of fresh basil