Spicy Creamy Vodka Chicken Parm is a tantalizing twist on a classic dish, blending the richness of Italian cuisine with a bold kick. The recipe starts with tender chicken breasts, breaded and fried to a golden crisp. A luscious vodka-infused tomato cream sauce, spiked with red pepper flakes, envelops the chicken, adding a layer of creamy heat. This flavorful creation is topped with melted mozzarella and Parmesan, then baked to perfection. Served over a bed of al dente pasta, this dish offers a symphony of textures and tastes, making it a standout on any dinner table.
Serving Size: 4 People
Ingredients:
4 large chicken breasts, pounded very thin
Avocado oil or vegetable oil, enough to fill the bottom of a pan for frying
1 jar of Carbone's spicy vodka sauce
3/4 cup heavy cream
1/4 cup reserved pasta water
1/2 box of rigatoni pasta noodles
Coating the chicken:
1.5 cups flour
2 cups panko bread crumbs
1 cup grated parmesan
2 eggs
Optional toppings: grated parmesan + chopped parsley
Recipe:
Bring pot of water on the stove to a boil. Salt generously. Once boiling, add in your rigatoni noodles. I cooked mine for 17 minutes (al dente), but cook yours according to what the pasta box says.
Heat a pan on the stove on medium heat with avocado oil or vegetable oil.
While this is heating up, place your chicken on a cutting board. Put parchment paper or saran wrap on top of the chicken breasts and pound them until they are very thin. Season both sides with salt and pepper.
In 3 seperate bowls, add flour, 2 eggs, and panko crumbs + parmesan. Dip the chicken breasts into the flour, eggs, and panko crumbs. Make sure to use a fork to push the chicken down into the panko crumbs - this will help them stick better while cooking!
Add the coated chicken breasts onto the oiled pan. Let fry on each side until golden brown. Flip halfway through. You will probably have to do the chicken in batches, that's ok! Just set the cooked chicken on a cooling wire rack or clean cutting board once done cooking.
In another pan, add 1 jar of spicy vodka sauce on low/medium heat. Let cook for about 5 minutes and then turn the heat to low. Add the heavy cream in and stir around. Add in 1/4 cup pasta water. Make sure to keep the heat low - you don't want the cream to curdle.
Use a measuring cup or regular cup to scoop up a bit of the cooked sauce. You will use this to top your chicken breasts at the end.
Strain your cooked pasta noodles and add them into the remaining sauce. Stir around.
Serve your chicken breasts and pasta. Top the chicken breasts with extra sauce that you kept on the side. Optional: top with grated parmesan and chopped parsley. Enjoy!
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