Crispy Chicken Cutlets with Butternut Squash Rigatoni

In a large pot of boiling salted water, cook the cubed butternut squash and rigatoni pasta until the pasta is al dente and the squash is tender.

While the pasta and squash cook, place the chicken cutlets in a large zip-top bag and use a rolling pin to pound them to an even thickness.

Remove the chicken from the bag and season both sides generously with Italian seasoning, salt, and pepper.

Brush a thin layer of mayonnaise over both sides of the seasoned chicken cutlets.

Dredge the chicken in panko breadcrumbs, pressing gently to ensure they are fully coated.

Heat cooking oil in a large skillet over medium-high heat. Carefully place the breaded chicken in the hot oil and pan-fry for 3-4 minutes per side, until golden brown, crispy, and cooked through.

Remove the cooked chicken from the skillet and set aside on a paper towel-lined plate.

Drain the cooked pasta and butternut squash, making sure to reserve about 1/2 cup of the cooking water. Return the pasta and squash to the pot.

To the pot with the pasta and squash, add the cream cheese, butter, reserved pasta water, garlic powder, and a pinch of salt.

Stir everything together over low heat until the cream cheese and butter have melted into a creamy sauce that coats the pasta and squash.

Divide the butternut squash rigatoni into serving bowls.

Slice the crispy chicken cutlets and arrange them on top of the pasta.

Garnish with sliced green onions and grated Parmesan cheese before serving.