Crispy panko chicken cutlets served over creamy butternut squash rigatoni with cream cheese make a comforting, elegant weeknight dinner. The butternut squash sauce adds natural sweetness and texture that balances the crispy, savory chicken.
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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.
Store leftover cooked chicken and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or milk to restore sauce consistency.
Yes. Pounding chicken breasts to even thickness (about ¼ inch) ensures they cook through quickly and stay tender. This reduces cooking time by several minutes.
Pat the chicken completely dry before coating. Use mayonnaise as your wet binder (it adds moisture and helps browning), then dredge in panko. Cook in hot oil over medium-high heat until golden on both sides, about 3–4 minutes per side. Don't move them while cooking.
Cube the butternut squash and cook it in boiling salted water until very tender (about 10–12 minutes), then blend or mash it with cream cheese and pasta water to reach a sauce consistency. Season with salt, pepper, and Italian seasoning.
You can cook the butternut squash sauce up to 2 days ahead and refrigerate it. Cook the pasta and chicken fresh just before serving. Reheat the sauce gently with a splash of water or milk.
Use a neutral oil with a high smoke point, such as vegetable, canola, or light olive oil. Avoid extra-virgin olive oil, which burns at high heat.
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