Spicy Vodka Pasta with Crispy Parmesan Chicken

Ingredients

• 1 yellow onion (medium, diced)
• 5 cloves garlic (minced)
• 1.33 cup heavy whipping cream
• 6 oz tomato paste (1 can)
• 0.33 cup vodka (optional)
• 4 tbsp olive oil (divided for sauce and chicken seasoning)
• 3 tbsp butter
• 3 tsp red chili flakes (adjust to spice level)
• 2 tsp dried basil (for sauce)
• 2 tsp dried oregano (for sauce)
• salt and pepper (to taste)
• 0.66 cup Parmesan cheese (freshly grated)
• fresh basil (for garnish)
• 3 chicken breasts (butterflied)
• 1 cup flour (for dredging)
• 3 eggs (large, beaten)
• 1 cup panko bread crumbs
• 2 tsp garlic powder (for chicken)
• 2 tsp onion powder (for chicken)
• 2 tsp dried oregano (for chicken)
• 1 tsp dried basil (for chicken)
• 1 tsp paprika (for chicken)
• neutral oil (for frying chicken)
• 1 lb pasta (e.g. rigatoni or penne)

Steps

1. 1

   In a large mixing bowl, add the butterflied chicken breast pieces. Add olive oil and the spices (garlic powder, onion powder, dried oregano, dried basil, paprika, salt, and pepper) and mix until the chicken is evenly coated.

2. 2

   Set up three separate bowls for dredging: one with flour, one with the beaten eggs, and one with the panko breadcrumbs.

3. 3

   Dredge each chicken breast in the flour, shaking off any excess. Dip it into the egg wash, then coat thoroughly in the breadcrumbs, pressing lightly to ensure the coating sticks.

4. 4

   In a large pot or skillet, heat enough neutral oil over medium-high heat for frying.

5. 5

   Add the breaded chicken to the skillet and cook for about 6-7 minutes, or until golden brown and cooked through. Remove the chicken and place it on a wire rack, then season with a pinch of salt.

6. 6

   Place the chicken into a 280°F-300°F (140°C-150°C) oven to keep warm while you prepare the pasta and sauce.

7. 7

   In a large pot, bring salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.

8. 8

   In a large saucepan, add olive oil over medium heat. Sauté the diced onions until they are translucent.

9. 9

   Add the minced garlic to the onions and sauté until fragrant.

10. 10

    Add the tomato paste and cook, stirring frequently, until the color has deepened.

11. 11

    Pour in the vodka (if using) and mix until combined. Let the mixture simmer for 4 minutes to cook off the alcohol, then stir in the red pepper flakes.

12. 12

    Lower the heat and stir in the heavy whipping cream. Let the sauce simmer for an additional 5 minutes, stirring occasionally.

13. 13

    Add the dried basil, dried oregano, salt, pepper, and grated Parmesan. Mix until the cheese is melted and well combined.

14. 14

    Add the butter to the sauce, allowing it to melt completely, and mix well.

15. 15

    Add the drained pasta to the sauce and toss to evenly coat. Gradually add the reserved pasta water until you reach your desired sauce consistency.

16. 16

    Serve the pasta topped with the crispy chicken and garnish with fresh basil.

Notes

If you prefer not to use vodka, you can substitute it with a splash of lemon juice or extra pasta water, though the flavor profile will change slightly. Keeping the chicken on a wire rack in the oven prevents the bottom from getting soggy.

Nutrition per serving

• main dish
• pasta
• chicken
• spicy
• vodka sauce
• comfort food
• dinner