1
Sauté onion and garlic in olive oil. Add cherry tomatoes, season with salt, pepper, and oregano, and cook until jammy. Deglaze with white wine and reduce.
2
Cook Rigatoni until al dente. Toss into the sauce with mozzarella, basil, Parmesan, and a drizzle of olive oil.
3
Dredge chicken in flour, eggs, and panko. Pan-fry in olive oil until golden, 3–4 minutes per side, then slice.
4
Plate the rigatoni, top with the crispy chicken, and finish with extra basil and Parmesan.
