Fried Chicken and Creamy Rigatoni

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As a wife, I love to cook for my husband. It’s one of the things I look forward to every single day. Coming home, putting on music or a TV show, and making something that feels comforting after a long week. There’s just something about a home-cooked meal that makes our little apartment feel extra cozy.

This week, I made fried chicken and creamy rigatoni. It’s not fancy or complicated, but it’s one of those meals that makes you sit back and say, “Okay, that was really good.”

For the chicken, I started with a couple boneless breasts and sliced them in half lengthwise so they were thinner. Each piece got dipped in egg, coated in flour, dipped in egg again, and then finished with a layer of breadcrumbs. I heated enough oil to lightly cover the bottom of a pan (just enough to fry the bottom side without fully submerging them) and cooked each piece until it was golden and crispy on both sides. The breading stayed crunchy, and the inside came out tender!

While the chicken fried, I worked on the rigatoni. I boiled one bag of noodles, set them aside, and then used that same pot to make the sauce. I mixed together one jar of marinara, a 15-ounce can of diced tomatoes, and a teaspoon of sugar to cut the acidity. Then I stirred in a cup of a parmesan cheese blend, half a cup of Monterey Jack, and about a cup and a half of mozzarella. The sauce turned creamy and rich, and when it was ready, I added the noodles back in and tossed everything together until it was perfectly coated.

When everything was done, I plated the rigatoni with a crispy chicken breast on top. It looked like something straight out of a restaurant, but it tasted even better because I made it at home.

This dinner definitely earned a spot in our regular rotation. Simple ingredients, minimal dishes, and the kind of comfort that reminds me why I love cooking for my little family.