Vodka Sauce Chicken Parmesan
Vodka Sauce Chicken Parmesan
Ingredients
For the Crispy Chicken
- 4 breaded chicken cutlets
- 2 cups vegetable oil, for frying, or as needed
For the Vodka Sauce
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/4 cup vodka
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
For the Pasta and Assembly
- 12 ounces rigatoni pasta, cooked according to package directions
- 1 cup Parmesan cheese, grated, plus more for topping
- 8 ounces fresh mozzarella, sliced
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with foil and set aside.
⏱️ 10 min•🌡️ 400
- 2
In a large skillet or Dutch oven, heat vegetable oil over medium-high heat until shimmering (about 350°F). Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and place on the prepared baking sheet. Set aside.
⏱️ 15 min
- 3
Drain the oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium. Add butter and olive oil to the skillet. Once the butter is melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min
- 4
Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly, until it darkens slightly.
⏱️ 2 min
- 5
Pour in the vodka and bring to a simmer, allowing it to cook for 2-3 minutes to burn off some of the alcohol. Stir frequently.
⏱️ 3 min
- 6
Reduce heat to low. Slowly whisk in the heavy cream until the sauce is smooth and a uniform orange color. Season with salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 7 min
- 7
Add the cooked rigatoni pasta to the vodka sauce in the skillet. Toss to coat the pasta evenly. Stir in 1 cup of grated Parmesan cheese until melted and combined.
⏱️ 3 min
- 8
Spoon a generous amount of the prepared vodka sauce over each fried chicken cutlet on the baking sheet. Arrange slices of fresh mozzarella on top of the sauce on each chicken cutlet, then sprinkle with additional grated Parmesan cheese.
⏱️ 5 min
- 9
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and golden brown. For extra browning, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 12 min•🌡️ 400
- 10
To serve, spoon a generous portion of the vodka sauce pasta onto each plate. Carefully place one cheesy chicken cutlet on top of the pasta. Garnish with fresh chopped basil and a final sprinkle of grated Parmesan cheese.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vodka Sauce Chicken Parmesan
For the Crispy Chicken
- 4 breaded chicken cutlets
- 2 cups vegetable oil, for frying, or as needed
For the Vodka Sauce
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/4 cup vodka
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/2 teaspoon red pepper flakes, or to taste
For the Pasta and Assembly
- 12 ounces rigatoni pasta, cooked according to package directions
- 1 cup Parmesan cheese, grated, plus more for topping
- 8 ounces fresh mozzarella, sliced
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with foil and set aside.
⏱️ 10 min•🌡️ 400 - 2
In a large skillet or Dutch oven, heat vegetable oil over medium-high heat until shimmering (about 350°F). Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken and place on the prepared baking sheet. Set aside.
⏱️ 15 min - 3
Drain the oil from the skillet, leaving about 1 tablespoon. Reduce heat to medium. Add butter and olive oil to the skillet. Once the butter is melted, add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
⏱️ 3 min - 4
Stir in the tomato paste and cook for another 1-2 minutes, stirring constantly, until it darkens slightly.
⏱️ 2 min - 5
Pour in the vodka and bring to a simmer, allowing it to cook for 2-3 minutes to burn off some of the alcohol. Stir frequently.
⏱️ 3 min - 6
Reduce heat to low. Slowly whisk in the heavy cream until the sauce is smooth and a uniform orange color. Season with salt, black pepper, and red pepper flakes. Simmer gently for 5 minutes, stirring occasionally, until the sauce thickens slightly.
⏱️ 7 min - 7
Add the cooked rigatoni pasta to the vodka sauce in the skillet. Toss to coat the pasta evenly. Stir in 1 cup of grated Parmesan cheese until melted and combined.
⏱️ 3 min - 8
Spoon a generous amount of the prepared vodka sauce over each fried chicken cutlet on the baking sheet. Arrange slices of fresh mozzarella on top of the sauce on each chicken cutlet, then sprinkle with additional grated Parmesan cheese.
⏱️ 5 min - 9
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted, bubbly, and golden brown. For extra browning, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.
⏱️ 12 min•🌡️ 400 - 10
To serve, spoon a generous portion of the vodka sauce pasta onto each plate. Carefully place one cheesy chicken cutlet on top of the pasta. Garnish with fresh chopped basil and a final sprinkle of grated Parmesan cheese.
⏱️ 5 min