Spicy Buffalo Chicken Parmesan + Gorgonzola Pasta
A spicy twist on Chicken Parmesan - this recipe features Miller's Sweet + Spicy Banana Pepper Hot Sauce over crunchy parmesan chicken, topped with fresh mozzarella, blue cheese/ranch drizzles and chives; served over a creamy dreamy Gorgonzola pasta.
Equipment
- 1 sauce pan for sauce
- 1 large pot for boiling
- 1 sheet pan for baking
- 1 wire rack
- 1 spatula
- 1 pasta spoon
- 1 large spoon
Ingredients
Spicy Buffalo Chicken Parmesan
- 2 lbs boneless, skinless chicken breasts
- 1 tsp kosher salt
- 1/3 cup pan searing flour or all-purpose flour
- 2 large eggs
- .75 cup panko breadcrumbs
- .75 cup Italian breadcrumbs
- 1 cup grated parmesan cheese, divided
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 vegetable or canola oil spray
- 1/2 cup Miller's Banana Pepper Hot Sauce plus extra for serving
- 6 tbsp butter
- 1 cup fresh (or whole milk) mozzarella cheese, shredded
- 2 tbsp sliced chives, for garnish
- 1/2 cup ranch or blue cheese dressing, for drizzling/serving
Gorgonzola Pasta
- 14 oz spaghetti (or any pasta shape desired)
- 3 tbsp butter
- 1 shallot (or 1/2 onion), finely chopped
- 2 cloves garlic, minced
- 1 cup 2% milk
- 1/2 cup half and half or heavy cream
- 8 oz Gorgonzola cheese, crumbled
- 6 tbsp grated Parmesan cheese, divided
- 4 tbsp fresh parsley, chopped, divided
- 1/8 tsp kosher salt
- 1/3 tsp freshly cracked black pepper, divided
Instructions
Spicy Buffalo Chicken Parmesan
- Preheat oven to 425 degrees F. Cut the chicken breasts in half lengthwise to make thin halves. Place under a piece of plastic wrap and pound with a tenderizer or heavy pan until chicken is 1/4" thick. Repeat with remaining pieces to make thin cutlets, pat dry and season both sides with salt.
- Place the flour in a large shallow dish or bowl. Beat the eggs with a few drops of Miller's Banana Hot Sauce and place in another shallow bowl. Toss the Panko breadcrumbs with the Italian breadcrumbs, Parmesan cheese, paprika, garlic powder, onion powder and dried oregano and place in a third bowl.
- Dredge the chicken through the flour, then the eggs beaten together with hot sauce and then dredge through the breadcrumbs mixture. For a thicker coating, you can dip each piece of chicken back through the eggs and the crumbs a second time.
- Line a large baking sheet with parchment paper and set a wire rack on top. Place the cutlets on top of the wire rack and bake until golden brown and crispy, about 20-25 minutes, turning over halfway through. Set aside.
- While the chicken cutlets are baking, heat a small saucepan over medium heat. Add the Miller's Banana Pepper Sauce and butter, stirring occasionally, until the butter is melted and sauce comes together. Spoon sauce over the tops of the chicken cutlets, reserve remaining sauce for serving.
- Heat the oven broiler to high and place a rack in the top third of oven. Sprinkle the chicken with shredded mozzarella and grated Parmesan on the same pan you baked them on.
- Broil for 2-4 minutes until the cheese is melted and bubbling and light golden brown (watching closely so it doesn't burn).
- Transfer chicken to a platter and drizzle with ranch or blue cheese dressing and additional Miller's Hot Banana Pepper sauce. Top the Chicken Parmesan with sliced chives. Serve the chicken with creamy Gorgonzola pasta (recipe follows) on the side, or sliced over an Italian green salad with some crusty garlic bread, if desired.
Gorgonzola Pasta
- Cook the pasta according to package instructions until al dente. Drain, reserving 1/2 cup of salted cooking water, and set aside.
- Melt the butter in a large frying pan over medium heat, and add chopped shallots or onions. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Add the milk and half and half (or heavy cream), Gorgonzola cheese, Parmesan, parsley, salt and pepper. Stir together until the Gorgonzola thickens and melts into a creamy consistency.
- Add the cooked pasta to the pan with the Gorgonzola sauce and stir together, adding in the reserved pasta cooking water to loosen up the sauce to your desired consistency. It should be thick, creamy and saucy; coating the noodles well with small chunks of the blue cheese.
- Divide the pasta between serving plates. Top with additional grated Parmesan cheese, salt and pepper to taste, and chopped parsley. Serve with Spicy Buffalo Chicken Parmesan and an Italian green salad and crusty garlic bread, if desired.
Notes
If you aren't a fan of blue cheese or Gorgonzola, you can always substitute Ranch dressing to drizzle on top of the Buffalo Chicken Parmesan, and you can simply toss the cooked pasta with some olive oil, garlic, parsley and Parmesan cheese.
This dish would be delicious with or on top of a green salad with some crusty bread and glass of wine! Or use the same base recipe for the Spicy Buffalo Chicken Parmesan, cutting the chicken into smaller cutlets to make sliders or chicken sandwiches/subs. You can also cut the chicken into tenders and make spicy Chicken Fingers with a side crispy fries (with additional Miller's Banana Pepper Sauce and ranch or blue cheese dressing for serving of course!)