Vodka Sauce Chicken Parmesan
Vodka Sauce Chicken Parmesan
Ingredients
For the Crispy Chicken
- 4 chicken cutlets, thinly sliced
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for frying
For the Vodka Sauce Pasta
- 1 pound rigatoni pasta
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup vodka
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 cup Parmesan cheese, grated, plus more for garnish
For Assembly and Garnish
- 8 ounces fresh mozzarella, sliced
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with foil and placing a wire rack on top. Set up a breading station: one shallow dish with flour, salt, and pepper; a second with beaten eggs; and a third with panko breadcrumbs mixed with 1/4 cup grated Parmesan cheese.
⏱️ 5 min•🌡️ 400
- 2
Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the panko-Parmesan mixture, pressing gently to adhere.
⏱️ 5 min
- 3
Heat 2 cups of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully fry the breaded chicken cutlets in batches, without overcrowding the pan, for 3-4 minutes per side, or until golden brown and cooked through. Transfer the fried chicken to the prepared wire rack to drain excess oil.
⏱️ 10 min•🌡️ 350
- 4
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.
⏱️ 10 min
- 5
While the pasta cooks, start the vodka sauce. In a large, deep skillet or Dutch oven, melt 3 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
⏱️ 2 min
- 6
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 7
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. Pour in the vodka and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min
- 8
Reduce heat to low, then slowly whisk in the heavy cream until the sauce is smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes. Let the sauce gently simmer.
⏱️ 3 min
- 9
Once the pasta is cooked, use a spider strainer to transfer the rigatoni directly into the vodka sauce, reserving about 1/2 cup of pasta water. Toss the pasta with the sauce until well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 10
Stir 1/2 cup of grated Parmesan cheese into the pasta until melted and combined.
⏱️ 1 min
- 11
Arrange the fried chicken cutlets on a separate foil-lined baking sheet. Spoon a generous amount of the vodka sauce pasta over each chicken cutlet. Top each with several slices of fresh mozzarella.
⏱️ 3 min
- 12
Sprinkle additional grated Parmesan cheese and black pepper over the mozzarella-topped chicken. Bake for 8-10 minutes, or until the cheese is melted, bubbly, and lightly browned.
⏱️ 10 min•🌡️ 400
- 13
To serve, place a portion of the vodka sauce pasta on a plate. Carefully transfer a baked chicken Parmesan cutlet on top of the pasta. Garnish with fresh chopped basil and an extra sprinkle of grated Parmesan cheese.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Vodka Sauce Chicken Parmesan
For the Crispy Chicken
- 4 chicken cutlets, thinly sliced
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups vegetable oil, for frying
For the Vodka Sauce Pasta
- 1 pound rigatoni pasta
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 cup tomato paste
- 1/4 cup vodka
- 1/2 cup heavy cream
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon red pepper flakes, or to taste
- 1/2 cup Parmesan cheese, grated, plus more for garnish
For Assembly and Garnish
- 8 ounces fresh mozzarella, sliced
- 1/4 teaspoon black pepper
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with foil and placing a wire rack on top. Set up a breading station: one shallow dish with flour, salt, and pepper; a second with beaten eggs; and a third with panko breadcrumbs mixed with 1/4 cup grated Parmesan cheese.
⏱️ 5 min•🌡️ 400 - 2
Dredge each chicken cutlet in the flour mixture, shaking off excess. Dip into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the panko-Parmesan mixture, pressing gently to adhere.
⏱️ 5 min - 3
Heat 2 cups of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully fry the breaded chicken cutlets in batches, without overcrowding the pan, for 3-4 minutes per side, or until golden brown and cooked through. Transfer the fried chicken to the prepared wire rack to drain excess oil.
⏱️ 10 min•🌡️ 350 - 4
Bring a large pot of salted water to a rolling boil. Add the rigatoni pasta and cook according to package directions until al dente.
⏱️ 10 min - 5
While the pasta cooks, start the vodka sauce. In a large, deep skillet or Dutch oven, melt 3 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
⏱️ 2 min - 6
Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 7
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant. Pour in the vodka and simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.
⏱️ 3 min - 8
Reduce heat to low, then slowly whisk in the heavy cream until the sauce is smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes. Let the sauce gently simmer.
⏱️ 3 min - 9
Once the pasta is cooked, use a spider strainer to transfer the rigatoni directly into the vodka sauce, reserving about 1/2 cup of pasta water. Toss the pasta with the sauce until well coated. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 10
Stir 1/2 cup of grated Parmesan cheese into the pasta until melted and combined.
⏱️ 1 min - 11
Arrange the fried chicken cutlets on a separate foil-lined baking sheet. Spoon a generous amount of the vodka sauce pasta over each chicken cutlet. Top each with several slices of fresh mozzarella.
⏱️ 3 min - 12
Sprinkle additional grated Parmesan cheese and black pepper over the mozzarella-topped chicken. Bake for 8-10 minutes, or until the cheese is melted, bubbly, and lightly browned.
⏱️ 10 min•🌡️ 400 - 13
To serve, place a portion of the vodka sauce pasta on a plate. Carefully transfer a baked chicken Parmesan cutlet on top of the pasta. Garnish with fresh chopped basil and an extra sprinkle of grated Parmesan cheese.
⏱️ 2 min