Creamy Cajun Tomato Pasta with Crispy Chicken

Crispy chicken

• 1½ lb boneless skinless chicken breasts, halved into 4 cutlets and pounded ½ inch thick680 g boneless skinless chicken breasts, halved into 4 cutlets and pounded ½ inch thick
• 2 large egg whites2 large egg whites
• 1 cup panko breadcrumbs60 g panko breadcrumbs
• 1 oz Parmesan, finely grated, about ½ cup28 g Parmesan, finely grated, about ½ cup
• 2 tsp Cajun seasoning, salted blend, divided2 tsp Cajun seasoning, salted blend, divided
• cooking spray, for mistingcooking spray, for misting

Cajun tomato sauce

• 1 tbsp olive oil1 tbsp olive oil
• 1 small yellow onion, finely chopped1 small yellow onion, finely chopped
• 3 cloves garlic, minced3 cloves garlic, minced
• 2 tbsp tomato paste32 g tomato paste
• 1 tsp smoked paprika1 tsp smoked paprika
• 1 tsp Cajun seasoning1 tsp Cajun seasoning
• 15 oz crushed tomatoes, one 15-oz can425 g crushed tomatoes, one 15-oz can
• ½ cup low-sodium chicken broth120 ml low-sodium chicken broth
• ¾ cup 2% plain Greek yogurt, at room temperature170 g 2% plain Greek yogurt, at room temperature

Pasta and finish

• 8 oz penne225 g penne
• kosher salt, for the pasta water, to tastekosher salt, for the pasta water, to taste
• ¼ cup fresh basil leaves, torn6 g fresh basil leaves, torn