Spicy Cheesy Vodka Chicken Parmesan
Spicy Cheesy Vodka Chicken Parmesan
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon black pepper, freshly ground, plus more, as needed
- 2 large eggs, beaten
- 1 1/2 cups Italian breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup shredded Parmesan cheese
- 1/4 cup olive oil, for pan-frying
For the Vodka Sauce
- 2 tablespoons roasted garlic butter
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 2 tablespoons tomato paste
- 1/2 cup vodka
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 12 ounces rigatoni
- 4 ounces sliced mozzarella cheese
- 4 ounces sliced provolone cheese
- fresh basil, for garnish
- grated Parmesan cheese, for garnish
Instructions
- 1
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper.
⏱️ 5 min
- 2
Set up a breading station: In one shallow dish, combine the flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the Italian breadcrumbs, 1/4 cup chopped fresh parsley, and 1/4 cup shredded Parmesan cheese.
⏱️ 5 min
- 3
Bread the chicken: Dredge each chicken breast in the seasoned flour, shaking off any excess. Dip into the beaten egg, ensuring it's fully coated, then transfer to the breadcrumb mixture, pressing firmly to adhere the breadcrumbs to all sides.
⏱️ 5 min
- 4
Pan-fry the chicken: Heat 1/4 cup olive oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken breasts (you may need to do this in batches to avoid overcrowding). Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Transfer the cooked chicken to a plate lined with paper towels and set aside.
⏱️ 15 min
- 5
Start the vodka sauce: In the same skillet (or a clean one if preferred), melt the roasted garlic butter with 1 tablespoon olive oil over medium heat. Add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
⏱️ 5 min
- 6
Build the sauce: Stir in the tomato paste and cook for 2-3 minutes, stirring occasionally, until it darkens slightly. Pour in the vodka and bring to a simmer, allowing it to reduce by about half, which should take 3-5 minutes.
⏱️ 5 min
- 7
Finish the sauce: Reduce the heat to low. Stir in the heavy cream, 1/2 cup shredded Parmesan cheese, and 1/4 cup chopped fresh basil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, or to taste. Keep warm over very low heat.
⏱️ 5 min
- 8
Cook the pasta: While the sauce is simmering, cook the rigatoni according to package directions until al dente. Drain well.
⏱️ 10 min
- 9
Combine pasta and sauce: Turn off the heat under the vodka sauce. Add the cooked and drained rigatoni to the skillet with the sauce and toss until thoroughly coated.
⏱️ 2 min
- 10
Prepare the crispy cheese: In a nonstick pan, add a spoonful of the vodka sauce. Arrange the sliced mozzarella and sliced provolone cheeses over the sauce. Cover the pan and cook over medium-low heat for 3-5 minutes, or until the cheese is melted, bubbly, and lightly crisp on the bottom.
⏱️ 5 min
- 11
Assemble and serve: Plate the vodka rigatoni. Slice the cooked chicken breasts into thick pieces and arrange them on top of the pasta. Carefully slide the crispy melted cheese from the nonstick pan over the chicken and pasta. Garnish with fresh basil and grated Parmesan cheese before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Cheesy Vodka Chicken Parmesan
For the Chicken
- 2 boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt, plus more, as needed
- 1/2 teaspoon black pepper, freshly ground, plus more, as needed
- 2 large eggs, beaten
- 1 1/2 cups Italian breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup shredded Parmesan cheese
- 1/4 cup olive oil, for pan-frying
For the Vodka Sauce
- 2 tablespoons roasted garlic butter
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 3 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes, or to taste
- 2 tablespoons tomato paste
- 1/2 cup vodka
- 1 cup heavy cream
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh basil, chopped, plus more for garnish
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Assembly
- 12 ounces rigatoni
- 4 ounces sliced mozzarella cheese
- 4 ounces sliced provolone cheese
- fresh basil, for garnish
- grated Parmesan cheese, for garnish
Instructions
- 1
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper.
⏱️ 5 min - 2
Set up a breading station: In one shallow dish, combine the flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second shallow dish, whisk the eggs. In a third shallow dish, combine the Italian breadcrumbs, 1/4 cup chopped fresh parsley, and 1/4 cup shredded Parmesan cheese.
⏱️ 5 min - 3
Bread the chicken: Dredge each chicken breast in the seasoned flour, shaking off any excess. Dip into the beaten egg, ensuring it's fully coated, then transfer to the breadcrumb mixture, pressing firmly to adhere the breadcrumbs to all sides.
⏱️ 5 min - 4
Pan-fry the chicken: Heat 1/4 cup olive oil in a large skillet over medium-high heat. Once hot, carefully add the breaded chicken breasts (you may need to do this in batches to avoid overcrowding). Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Transfer the cooked chicken to a plate lined with paper towels and set aside.
⏱️ 15 min - 5
Start the vodka sauce: In the same skillet (or a clean one if preferred), melt the roasted garlic butter with 1 tablespoon olive oil over medium heat. Add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
⏱️ 5 min - 6
Build the sauce: Stir in the tomato paste and cook for 2-3 minutes, stirring occasionally, until it darkens slightly. Pour in the vodka and bring to a simmer, allowing it to reduce by about half, which should take 3-5 minutes.
⏱️ 5 min - 7
Finish the sauce: Reduce the heat to low. Stir in the heavy cream, 1/2 cup shredded Parmesan cheese, and 1/4 cup chopped fresh basil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, or to taste. Keep warm over very low heat.
⏱️ 5 min - 8
Cook the pasta: While the sauce is simmering, cook the rigatoni according to package directions until al dente. Drain well.
⏱️ 10 min - 9
Combine pasta and sauce: Turn off the heat under the vodka sauce. Add the cooked and drained rigatoni to the skillet with the sauce and toss until thoroughly coated.
⏱️ 2 min - 10
Prepare the crispy cheese: In a nonstick pan, add a spoonful of the vodka sauce. Arrange the sliced mozzarella and sliced provolone cheeses over the sauce. Cover the pan and cook over medium-low heat for 3-5 minutes, or until the cheese is melted, bubbly, and lightly crisp on the bottom.
⏱️ 5 min - 11
Assemble and serve: Plate the vodka rigatoni. Slice the cooked chicken breasts into thick pieces and arrange them on top of the pasta. Carefully slide the crispy melted cheese from the nonstick pan over the chicken and pasta. Garnish with fresh basil and grated Parmesan cheese before serving.
⏱️ 3 min