Creamy Tomato Parmesan Pastawith Crispy Chicken Cutlet and Caesar Salad

Boil a pot of salted water and cook the rigatoni until al dente, then reserve two cups of the cooking water before draining.

Pat the chicken cutlets dry, coat them with olive oil, and dredge them in a mixture of breadcrumbs and grated Parmesan cheese.

Heat a skillet over medium‑high heat and fry the coated chicken cutlets for about six minutes per side, until golden and crispy; set aside to rest.

In a saucepan over low heat, melt 1 tbsp butter, add 1 tsp minced garlic and sauté briefly until fragrant.

Stir in 3 tbsp tomato paste, 0.5 cup chicken broth, and half a block of cream cheese, whisking until the mixture is smooth.

Gradually whisk in the reserved pasta water and the remaining grated Parmesan cheese, cooking until the sauce thickens and coats the back of a spoon.

Toss the cooked rigatoni with the creamy tomato‑Parmesan sauce, ensuring each piece is well coated.

Prepare a quick Caesar salad by combining washed romaine lettuce with shaved Parmesan cheese and your preferred Caesar dressing; toss gently.

Serve the creamy pasta alongside the crispy chicken cutlet and the Caesar salad.