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Bring a large pot of salted water to a boil.
Add rigatoni (or pasta of choice) and cook until al dente.
Reserve ½ cup of pasta water, then drain and set aside.
Slice the chicken breast into halves (thin cutlets).
Marinate with smoked paprika, garlic powder, dried chives, paprika, salt, and pepper.
Coat each piece lightly in breadcrumbs, then dip into beaten egg, and again in breadcrumbs for an extra crispy layer.
Heat some olive oil or butter in a skillet over medium heat.
Pan-sear the chicken for 3–4 minutes per side, until golden brown and fully cooked.
Remove from the pan, let it rest for a minute, then slice into strips.
In the same pan, add unsalted butter and, drizzle of olive oil.
Sauté minced garlic and chopped onion until fragrant and translucent.
Stir in 3–4 tablespoons tomato paste and cook for 1–2 minutes to deepen the flavor.
Add ½ cup pasta water, ½ cup heavy cream, red pepper flakes, Italian seasoning, salt, and pepper.
Mix well and let the sauce simmer gently for 2–3 minutes until creamy and smooth.
Add the cooked pasta into the sauce and toss until well coated.
Stir in shredded mozzarella cheese until melted and gooey.
Top with the sliced crispy chicken.
Garnish with extra mozzarella or parmesan, red pepper flakes, and fresh basil if you like.
Serve warm and enjoy that creamy, spicy, cheesy perfection!