Prep the ingredients
Slice the Chicken Breast horizontally to make thin, even cutlets so they cook quickly and stay tender. Peel and finely dice the Onion, then peel and mince the Garlic. Grate the Parmesan Cheese if it is not already finely grated, and keep everything close to the stove so the cooking goes smoothly.
Boil the pasta
Bring a large pot of water to a boil and season it generously with Salt. Add the Pasta and cook until al dente according to the package directions. Just before draining, scoop out about 1 cup of the starchy Pasta Water, then drain the pasta and set it aside.
Season the chicken
Pat the chicken cutlets dry, then season both sides with more salt, Onion Powder, Garlic Powder, and Paprika. Press the seasonings onto the surface so they stick well and form a flavorful crust in the pan.
Heat the skillet
Set a large skillet over medium-high heat and let it get properly hot before the chicken goes in. You want the pan hot enough that the chicken sizzles immediately on contact.
Cook the chicken
Lay the seasoned chicken into the hot skillet in a single layer. Cook for 4 to 5 minutes on the first side, flip, and cook for 4 to 5 minutes more, until both sides are nicely browned and the chicken is cooked through. Transfer it to a plate and keep it warm while you make the sauce.
Soften the aromatics
Lower the heat to medium. Add the diced onion to the same skillet and cook, stirring often, until softened and lightly translucent. Add the minced garlic and stir for about 30 seconds, just until fragrant.
Build the rosé sauce
Stir in the Tomato Paste and cook it for about 1 minute to deepen its flavor and take away the raw edge. Pour in the Milk and Heavy Cream, stirring well to dissolve the tomato paste into a smooth, creamy sauce.
Coat the pasta
Bring the sauce to a gentle simmer, then add the cooked pasta along with a splash of the reserved pasta water. Toss until the pasta is fully coated, then let it simmer for 2 to 3 minutes, adding a little more pasta water if needed, until the sauce looks silky and clings to each piece.
Finish the sauce
Stir in the grated Parmesan until melted and smooth. Taste the sauce and adjust the seasoning if needed with a little more salt.
Slice and serve
Slice the warm chicken into strips or bite-size pieces. Spoon the creamy rosé pasta onto plates, arrange the sliced chicken over the top, and finish with any extra sauce from the pan.
