About the Recipe
This one-pot wonder is perfect for weeknight dinners or turning up the flavor at your next gathering. Packed with bold taste and guaranteed to impress, it’ll have everyone asking for seconds. Grab your skillet and dive into this epic fusion of classic comfort and modern flair!
Ingredients
2 boneless, skinless chicken breasts
salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (panko)
grated parmesan cheese
1 tablespoon olive oil
1 tablespoon butter
garlic, minced
1/4 cup vodka
1 can (28 oz) crushed tomatoes
1/2 cup heavy cream
dried basil
red pepper flakes (optional)
12 oz penne pasta
fresh basil or parsley, for garnish
1 ball of mozzarella cheese (or shredded)
**Everyone's palate is different, so season "to taste" and add more or less as desired for the perfect balance of flavor!**
Preparation
Step 1 - Prep the Chicken
Season the chicken breasts with salt and pepper. Dredge the chicken first in flour, then dip in the beaten eggs, and coat with breadcrumbs mixed with Parmesan cheese.
Step 2 - Fry
Heat olive oil and butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside to rest.
Step 3 - Create the Sauce
In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Carefully pour in the vodka (be cautious, as it may flame up). Let it cook for 1-2 minutes to burn off the alcohol. Add the crushed tomatoes, basil, red pepper flakes, salt, and pepper. Stir to combine and simmer for 10 minutes.
Step 4 - Finish the Sauce
Stir in the heavy cream, and let the sauce simmer for another 5 minutes until thickened. Taste and adjust seasoning as needed.
Step 5 - Cook the Pasta
While the sauce is simmering, cook the penne pasta according to package instructions. Drain and reserve 1/2 cup of pasta water.
Step 6 - Combine
Slice the fried chicken into strips. Add the cooked pasta to the sauce, tossing to coat the pasta. If needed, add reserved pasta water to loosen the sauce. Top the pasta with the sliced chicken and shredded/sliced mozzarella. Let the cheese melt for a minute, then garnish with fresh basil or parsley.
Serve
Serve the Chicken Parmesan Penne alla Vodka hot, with extra Parmesan on top or on the side for sprinkling. Enjoy!