• Cook the pasta according to package instructions until al dente. Reserve some pasta water before draining.
• Heat a generous drizzle of olive oil in a wide pan over medium heat.
• Place the whole tomatoes into the pan in a circular layer. Add the chopped onion and garlic paste in the center.
• Cover the pan and cook until the tomatoes soften and the skins begin loosening.
• Remove the tomato skins carefully and discard them.
• Gently crush the tomatoes with a spoon or spatula. Add the tomato paste, Italian seasoning, salt, pepper, and paprika. Stir everything together well.
• Add the butter, heavy cream, and mozzarella cheese. Stir until melted, creamy, and smooth.
• Add the cooked pasta directly into the sauce and toss until fully coated. Add splashes of reserved pasta water as needed to loosen the sauce.
• Serve immediately with fresh parmesan cheese on top.

For Crispy Chicken

• In one bowl, add the lightly beaten eggs.
• In another bowl, combine the panko breadcrumbs, grated parmesan cheese, Italian herbs, salt, and pepper.
• Dip each thin chicken cutlet into the egg mixture, then coat well in the parmesan breadcrumb mixture.
• Heat butter and olive oil in a large skillet over medium heat.
• Pan fry the chicken for 3–4 minutes per side or until golden brown and crispy. Because the chicken is sliced extremely thin, it cooks quickly.
• Use a meat thermometer to ensure the chicken is fully cooked before serving.
• Slice the crispy chicken and serve over the creamy tomato pasta with extra parmesan cheese on top.