Panko Chicken & Butternut Rigatoni
with Creamy Parmesan Sauce & Scallions
- Wheat
- Milk
Golden panko-crusted chicken meets silky butternut squash and al dente rigatoni in this ultimate comfort dish. Cream cheese, Parmesan, and pasta water create a luscious sauce that's pure liquid velvet. Fresh scallions add the perfect pop of color. This isn't just dinner—it's a warm hug in a bowl that'll have your family begging for more!
Ingredients
6 ounce
Rigatoni Pasta
(Contains: Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
8 ounce
Butternut Squash
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Chicken Cutlets
2 unit
Scallions
1 teaspoon
Garlic Powder
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
Wash and dry produce. Trim and thinly slice scallions. Place butternut squash in a medium pot (large pot for 4 servings) with enough salted water to cover by 2 inches. Bring to a boil; cook until easily pierced by a fork, 10-15 minutes. Drain and return to pot. Set aside for use in Step 5.
Bring a second medium pot (large pot for 4 servings) of salted water to a boil. Once water is boiling, add rigatoni to pot. Cook, stirring occasionally, until al dente, 9-10 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain and set aside.
While pasta cooks, in a shallow dish, combine panko, salt, and pepper. Pat chicken cutlets dry with paper towels and place between two pieces of plastic wrap. Pound with a mallet or rolling pin until about ½ inch thick. (TIP: If chicken cutlets are already ½ inch thick, skip this step.) Season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. Brush sour cream onto both sides of chicken cutlets. Working one piece at a time, press chicken cutlets into seasoned panko until fully coated.
Heat a ⅓-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated chicken cutlets. Cook until crust is golden brown and chicken cutlets are cooked through, 4-6 minutes per side. TIP: Fry in batches if necessary; lower heat to medium if chicken cutlets begin to brown too quickly. Transfer chicken cutlets to a paper-towel-lined plate.
Meanwhile, add 2 TBSP butter (4 TBSP for 4 servings) to pot with drained butternut squash; mash until smooth. Return to medium heat and whisk in cream cheese, stock concentrate, reserved pasta cooking water, garlic powder, and ½ tsp Italian Seasoning (1 tsp for 4 servings) until smooth. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Taste and season with salt and pepper. Add drained rigatoni, Parmesan, and scallions; stir until pasta is coated in sauce.
Transfer crispy chicken cutlets to a cutting board; slice crosswise. Divide rigatoni between bowls and top with crispy chicken cutlets. Top with a drizzle of olive oil and black pepper, if desired.
