**The Ultimate Pasta Sauce and Fried Chicken Recipe**

When it comes to cooking, there's nothing quite like a perfectly balanced sauce and crispy fried chicken to satisfy your cravings. In this article, we'll dive into a step-by-step guide on how to make a mouth-watering pasta sauce to pair with your favorite fried chicken recipe.

**The Magic of Tomato Paste**

To start, we need to make the pasta sauce. Begin by sautéing some onions and garlic in olive oil until they're soft and fragrant. Then, add in 28 ounces of canned crushed tomatoes and a pinch of sugar to balance out the acidity. But what really makes this sauce come together is the addition of tomato paste. Mix it with a little lemon juice and let it sit for a while, allowing the flavors to meld together.

As you wait, take a moment to salt your pasta water - yes, you read that right! A pinch of salt can make all the difference in bringing out the flavor of your pasta. While you're at it, add a sprinkle of Italian seasoning and some chicken bouillon cubes to give your sauce an extra boost of flavor.

**The Perfect Blend**

Next, we need to balance out the flavors with a little creaminess. Add about a quarter cup of heavy cream to the sauce and stir it in until everything is well combined. And because why not? Throw in some grated Parmesan cheese for good measure. This will add a salty, nutty flavor that pairs perfectly with our fried chicken.

**The Art of Breading**

While the pasta sauce simmers away, let's prep our chicken for frying. In three separate stations, we'll have all-purpose flour, an egg wash, and Italian bread crumbs seasoned with Parmesan cheese. Dip each piece of chicken in the flour, then the egg wash, and finally into the breadcrumbs, pressing gently to ensure they stick.

**Frying Like a Pro**

Heat up some oil in a deep frying pan until it reaches 350 degrees. Carefully place the breaded chicken pieces into the hot oil, being mindful not to splash or splatter. Cook for about two to three minutes on each side, or until the chicken hits an internal temperature of 165 degrees.

**The Final Touches**

Once the chicken is cooked, remove it from the oil and place it on a wire rack to drain excess grease. Sprinkle some grated Parmesan cheese over the top and let it sit for a minute to set. While you're waiting, add your pasta to the simmering sauce and allow it to cook until everything is well combined.

**Time to Plate**

Finally, it's time to plate our masterpiece! Slice up that fried chicken and place it on top of your perfectly cooked pasta. Sprinkle some chopped parsley and Parmesan cheese over the top for added freshness and flavor. Take a bite...

"WEBVTTKind: captionsLanguage: enwhat's up guys welcome back today we've got another recipe for the carb cravers out there I'm going to show you guys how to make this delicious crispy chicken rigatoni but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell today with notifications as well alright guys meet me in the kitchen let's make it happen first things first let's take a look at this chicken breast that we're using today got this from the store we're gonna do a little bit of trimming here any excess fat you can go ahead and remove that if you want to totally optional we're also going to Butterfly this chicken breast which is a super simple technique to ensure that you get a nice even chicken breast to work with so what you want to do is Lay Your Hand flat at the top kind of start to make a slice on the side and then use your fingers as a guide obviously keeping your fingers out of Harm's Way but we're just going to Butterfly the chicken so that we have two relatively equal sides and equal thickness pieces take out your meat mallet if you want to or tenderizer and kind of pound it until it's nice and thin and even or you can just you know save yourself some time and effort and get the the thin sliced chicken breast from the grocery store We're Gonna Save Us a couple bucks and do it ourselves so there you go butterfly chicken breast now as far as the seasoning goes we're keeping it nice and simple with my all-purpose a little Lemon Bay a little Italian feel free to use whatever your favorite poultry blend is if you haven't tried this yet though my friends it is exceptional on seafood and poultry a nice light coat of that and then a little sprinkle of Italian seasoning do that on both sides and we'll set this aside to kind of marinate let those flavors really penetrate the meat no Bland Chicken on our dinner table that's what you want to see right there people were about to make our sauce from scratch as you should we got our heat on medium we're gonna cheat a little bit with this garlic infused olive oil this stuff is good I found it at the store but use whatever you got laying around tablespoon or so of that and then we're going right in with our diced shallot and our minced garlic for the garlic paste haters out there I'm using fresh today might throw a little garlic paste in there too just so you get you guys riled up in the comments but most importantly the house is smelling amazing that garlic and the olive oil and the shallot it's just creates a great Aroma in the kitchen the folks upstairs would be downstairs in no time asking what you're cooking so we're just going to saute that for a minute let it get nice and fragrant let the shallots and the garlic get tender next I'm going to add a little bit of red pepper flakes I like to add them early just to kind of wake them up let that heat Infuse itself into the oil as well good foundation of flavor for our sauce next we're gonna add some spinach for health about a cup or two of that might look like a lot but we know shrinkage is real so I like to add the spinach early that way we can cook off any water that you know expels from the spinach next we're going in with the couple tablespoons of good quality tomato paste it's going to do one big heaping tablespoon that we're going to call two tablespoons we're gonna work that in let that kind of form a paste with our spinach and our garlic and the shallots then we're going to deglaze with some dry white wine if you want to make a vodka sauce you could add some vodka to the party or just pour it in your cup half cup of dry wide wine heat so on high let's give that a good mix until that tomato paste kind of works itself in to the sauce there and we're just going to cook off that alcohol from the wine leaving behind the flavor which is basically like a nice acidic flavor similar to what you would get from like a lemon so if you don't want to use alcohol you can use lemon juice here or chicken broth with a little lemon juice there you can see the tomato paste has worked itself in there and now it's time to come with the tomato sauce 28 ounces of that just give everything a nice mix you could add more or less spinach depending on your doctor's orders here's your standard PSA to always salt your pasta water now just to piss off every Italian in the comments we're going to add a pinch of sugar just to balance the acidity and because I think it makes it taste good so that's what's most important when you're cooking we're going to add a pinch of sugar totally optional but I'm going to add it to mine quick reminder guys that all the specific measurements and ingredients are provided for you in the description box below so don't forget to check that out we're going to season this up I'm going in with a little chicken bouillon just to elevate the flavor a bit we're also going to hit this with some Italian seasoning and a little all-purpose seasoning kind of taste as you go with just the flavor to your preference as always I'm also going to add in about a quarter cup or so of heavy cream thank you and a little parmesan cheese as well because why the hell not We're Here for a Good Time not a long time give that a good mix you got yourself a delicious sauce to go with your rigatoni it's going to complement that Fried Chicken beautifully just let this simmer for another 15 minutes or so it's going to reduce the flavors they're going to concentrate a little bit more alright so while the pasta sauce simmers a little bit comes together we're going to go ahead and prep our chicken to fry so we got three stations set up here we got all-purpose flour an egg wash and some Italian bread crumbs to those bread crumbs I like to add a little bit of Parmesan cheese you want to use grated for this about a quarter cup or so maybe a half cup if you're feeling frisky get in there and mix that together with those bread crumbs we're gonna take our seasoned chicken right into the all-purpose flour if you want you can hit the flour with a little AP seasoning or something like that a little salt and pepper but I don't want to overdo it so going from the flour into the egg wash and then into the Italian bread crumbs with that parmesan the parmesan has quite a bit of salt and the Italian bread crumbs are already pre-seasoned so I don't want to go too crazy that's why we left the the flower alone but do as you please in your kitchen that's what we're looking like right there nice and cheesy let that hang out for a minute repeat that process for all of your chicken all right so once the oil hits 350 degrees in goes the chicken always lay away from you to avoid any splatter up on your forearms These are nice and thin so they shouldn't take too long to cook just want to make sure they're not sticking to the bottom or sticking to each other so get in there kind of move them around a little bit at first and then just let Tom do its thing roughly about two to three minutes per side depending on the thickness of your chicken you're looking for 165 degrees internal temperature and the chicken is safe to eat if you need to finish it in the oven you can if you get a thicker piece of chicken that's not a big deal either so just get the color you're looking for and pop it in the oven at 400 or so until it hits 165 internal foreign so once the chicken hits 165 and it's golden brown and beautiful like so onto the wire rack to drain got a little cheese drippage that never hurt nobody that parmesan crust is gonna add so much flavor to the chicken all right so while we were frying chicken we allowed our sauce to continue to simmer now we're going to add our pasta to the sauce to finish cooking like a damn professional allow that pasta to really absorb all that flavor from the sauce Let's Fold that in and then you can give it one last taste test make sure you're spot on with your seasoning all right so we're gonna go ahead and cut our chicken as you can hear nice and crispy and we're just going to plate that right on top of our pasta nice and juicy a little fresh chopped parsley little freshly grated Parmesan cheese this is the part where I say brace yourself for a trademark money shot say it with me guys looking good and the only thing left to do is digging here for a taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to name notifications as well alright my friends I have found my Fork and it's time to do the honors here I guess we'll do the spinach for health here we go got sugarwhat's up guys welcome back today we've got another recipe for the carb cravers out there I'm going to show you guys how to make this delicious crispy chicken rigatoni but before we get into the recipe please take a quick second to subscribe to the channel make sure you hit that Bell today with notifications as well alright guys meet me in the kitchen let's make it happen first things first let's take a look at this chicken breast that we're using today got this from the store we're gonna do a little bit of trimming here any excess fat you can go ahead and remove that if you want to totally optional we're also going to Butterfly this chicken breast which is a super simple technique to ensure that you get a nice even chicken breast to work with so what you want to do is Lay Your Hand flat at the top kind of start to make a slice on the side and then use your fingers as a guide obviously keeping your fingers out of Harm's Way but we're just going to Butterfly the chicken so that we have two relatively equal sides and equal thickness pieces take out your meat mallet if you want to or tenderizer and kind of pound it until it's nice and thin and even or you can just you know save yourself some time and effort and get the the thin sliced chicken breast from the grocery store We're Gonna Save Us a couple bucks and do it ourselves so there you go butterfly chicken breast now as far as the seasoning goes we're keeping it nice and simple with my all-purpose a little Lemon Bay a little Italian feel free to use whatever your favorite poultry blend is if you haven't tried this yet though my friends it is exceptional on seafood and poultry a nice light coat of that and then a little sprinkle of Italian seasoning do that on both sides and we'll set this aside to kind of marinate let those flavors really penetrate the meat no Bland Chicken on our dinner table that's what you want to see right there people were about to make our sauce from scratch as you should we got our heat on medium we're gonna cheat a little bit with this garlic infused olive oil this stuff is good I found it at the store but use whatever you got laying around tablespoon or so of that and then we're going right in with our diced shallot and our minced garlic for the garlic paste haters out there I'm using fresh today might throw a little garlic paste in there too just so you get you guys riled up in the comments but most importantly the house is smelling amazing that garlic and the olive oil and the shallot it's just creates a great Aroma in the kitchen the folks upstairs would be downstairs in no time asking what you're cooking so we're just going to saute that for a minute let it get nice and fragrant let the shallots and the garlic get tender next I'm going to add a little bit of red pepper flakes I like to add them early just to kind of wake them up let that heat Infuse itself into the oil as well good foundation of flavor for our sauce next we're gonna add some spinach for health about a cup or two of that might look like a lot but we know shrinkage is real so I like to add the spinach early that way we can cook off any water that you know expels from the spinach next we're going in with the couple tablespoons of good quality tomato paste it's going to do one big heaping tablespoon that we're going to call two tablespoons we're gonna work that in let that kind of form a paste with our spinach and our garlic and the shallots then we're going to deglaze with some dry white wine if you want to make a vodka sauce you could add some vodka to the party or just pour it in your cup half cup of dry wide wine heat so on high let's give that a good mix until that tomato paste kind of works itself in to the sauce there and we're just going to cook off that alcohol from the wine leaving behind the flavor which is basically like a nice acidic flavor similar to what you would get from like a lemon so if you don't want to use alcohol you can use lemon juice here or chicken broth with a little lemon juice there you can see the tomato paste has worked itself in there and now it's time to come with the tomato sauce 28 ounces of that just give everything a nice mix you could add more or less spinach depending on your doctor's orders here's your standard PSA to always salt your pasta water now just to piss off every Italian in the comments we're going to add a pinch of sugar just to balance the acidity and because I think it makes it taste good so that's what's most important when you're cooking we're going to add a pinch of sugar totally optional but I'm going to add it to mine quick reminder guys that all the specific measurements and ingredients are provided for you in the description box below so don't forget to check that out we're going to season this up I'm going in with a little chicken bouillon just to elevate the flavor a bit we're also going to hit this with some Italian seasoning and a little all-purpose seasoning kind of taste as you go with just the flavor to your preference as always I'm also going to add in about a quarter cup or so of heavy cream thank you and a little parmesan cheese as well because why the hell not We're Here for a Good Time not a long time give that a good mix you got yourself a delicious sauce to go with your rigatoni it's going to complement that Fried Chicken beautifully just let this simmer for another 15 minutes or so it's going to reduce the flavors they're going to concentrate a little bit more alright so while the pasta sauce simmers a little bit comes together we're going to go ahead and prep our chicken to fry so we got three stations set up here we got all-purpose flour an egg wash and some Italian bread crumbs to those bread crumbs I like to add a little bit of Parmesan cheese you want to use grated for this about a quarter cup or so maybe a half cup if you're feeling frisky get in there and mix that together with those bread crumbs we're gonna take our seasoned chicken right into the all-purpose flour if you want you can hit the flour with a little AP seasoning or something like that a little salt and pepper but I don't want to overdo it so going from the flour into the egg wash and then into the Italian bread crumbs with that parmesan the parmesan has quite a bit of salt and the Italian bread crumbs are already pre-seasoned so I don't want to go too crazy that's why we left the the flower alone but do as you please in your kitchen that's what we're looking like right there nice and cheesy let that hang out for a minute repeat that process for all of your chicken all right so once the oil hits 350 degrees in goes the chicken always lay away from you to avoid any splatter up on your forearms These are nice and thin so they shouldn't take too long to cook just want to make sure they're not sticking to the bottom or sticking to each other so get in there kind of move them around a little bit at first and then just let Tom do its thing roughly about two to three minutes per side depending on the thickness of your chicken you're looking for 165 degrees internal temperature and the chicken is safe to eat if you need to finish it in the oven you can if you get a thicker piece of chicken that's not a big deal either so just get the color you're looking for and pop it in the oven at 400 or so until it hits 165 internal foreign so once the chicken hits 165 and it's golden brown and beautiful like so onto the wire rack to drain got a little cheese drippage that never hurt nobody that parmesan crust is gonna add so much flavor to the chicken all right so while we were frying chicken we allowed our sauce to continue to simmer now we're going to add our pasta to the sauce to finish cooking like a damn professional allow that pasta to really absorb all that flavor from the sauce Let's Fold that in and then you can give it one last taste test make sure you're spot on with your seasoning all right so we're gonna go ahead and cut our chicken as you can hear nice and crispy and we're just going to plate that right on top of our pasta nice and juicy a little fresh chopped parsley little freshly grated Parmesan cheese this is the part where I say brace yourself for a trademark money shot say it with me guys looking good and the only thing left to do is digging here for a taste test but before we do that please take a quick second to subscribe to the channel make sure you hit that Bell to name notifications as well alright my friends I have found my Fork and it's time to do the honors here I guess we'll do the spinach for health here we go got sugar\n"