Chicken Parm (With Vodka Sauce)

Welcome to the third edition of my new series, “Food I grew up with in an Italian-American home”, Chicken Parm.

This chicken parm recipe is good with regular tomato sauce, but I like to switch it up and decided to add my vodka sauce recipe instead. I think it elevates the normal chicken parm recipe.

If you love a good vodka sauce, or vodka pasta, then this chicken parm recipe will be perfect for you.

Don’t forget to pair it with vodka pasta as well.

Ingredients:

  • 2 Chicken Breasts
  • 2 Eggs
  • 1 Cup Italian Seasoned Breadcrumbs
  • 1 TBSP Salt
  • 2 TSP Black Pepper
  • Oil
  • 168 Grams Rigatoni Pasta
  • 1 TBSP Butter
  • 1-2 Cloves Minced Garlic
  • 4 TBSP Tomato Paste
  • 2 TBSP Vodka
  • 1 Cup Heavy Cream
  • Salt to taste
  • 1-2 TSP Red Pepper Flakes
  • 1/2 Cup Grated Parmesan Cheese
  • 8 Slices Provolone Cheese
  • Parsley for Garnish

Instructions:

  • Slice the chicken breast to create 2 to 3 pieces of thinner pieces of chicken. Pound it out until thin.
  • Grab two bowls or small prep trays for the egg wash and breadcrumb mixture. Crack two eggs and whisk. Pour out the breadcrumbs into the other bowl and add salt and black pepper and mix.
  • Place the chicken into the egg, then into the breadcrumbs and repeat this process with the rest of the chicken. Set on a wired rack.
  • Preheat a pan to medium-high heat. Once preheated, add oil to the pan. Place the chicken in the pan carefully in batches of 2 or 3 to avoid crowding. Cook for 2 minutes on each side or until golden brown and cooked through. Set on a wired rack when done.
  • Fill a pot with water and bring to a boil.
  • In a separate pan, place on medium heat and add butter to melt. Add the minced garlic and cook for 30 seconds. Add in the tomato paste and stir to combine everything.
  • Let the tomato paste cook for 3-5 minutes, stirring occasionally. You want the bitterness from the tomato paste to cook off. When you put the tomato paste in, add the pasta to the boiling water and cook using the package instructions.
  • Add the vodka to the tomato paste and stir. Cook for 2 minutes or until the alcohol smell is almost gone.
  • Then, add heavy cream and stir to combine everything together. Add the red pepper flakes and cook until it has thickened slightly.
  • Once the sauce has thickened, turn off the heat. Start adding in the parmesan cheese little by little and whisk. The sauce is done when the cheese is melted, add more if needed.
  • Place the chicken in a baking dish and add grated parmesan cheese on top. Add one to two large spoonfuls of the sauce on top of the chicken. Now we are going to need the sauce for the pasta as well so be sure to save plenty of it after adding it to the chicken.
  • Place about two provolone cheese slices on top of each chicken and place in the oven on broil for 2-3 minutes. (Remember broil is very fast and can burn quickly so pay attention)
  • After taking out the chicken, add in the pasta to the rest of the vodka sauce and toss to coat in the sauce.
  • Plate up the chicken with a serving of pasta and garnish with parsley. Enjoy.
Chicken Parm (With Vodka Sauce)

Chicken Parm (With Vodka Sauce)

Marco
Chicken Parm with vodka sauce paired with vodka pasta
5 from 3 votes
Print Recipe Pin Recipe
Cook Time 30 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • 2 Chicken Breasts
  • 2 Eggs
  • 1 Cup Italian Seasoned Breadcrumbs
  • 1 TBSP Salt
  • 2 TSP Black Pepper
  • Oil
  • 168 Grams Rigatoni Pasta
  • 1 TBSP Butter
  • 1-2 Cloves Minced Garlic
  • 4 TBSP Tomato Paste
  • 2 TBSP Vodka
  • 1 Cup Heavy Cream
  • Salt to taste
  • 1-2 TSP Red Pepper Flakes
  • 1/2 Cup Grated Parmesan Cheese
  • 8 Slices Provolone Cheese
  • Parsley for Garnish

Instructions
 

  • Slice the chicken breast to create 2 to 3 pieces of thinner pieces of chicken. Pound it out until thin.
  • Grab two bowls or small prep trays for the egg wash and breadcrumb mixture. Crack two eggs and whisk. Pour out the breadcrumbs into the other bowl and add salt and black pepper and mix.
  • Place the chicken into the egg, then into the breadcrumbs and repeat this process with the rest of the chicken. Set on a wired rack.
  • Preheat a pan to medium-high heat. Once preheated, add oil to the pan. Place the chicken in the pan carefully in batches of 2 or 3 to avoid crowding. Cook for 2 minutes on each side or until golden brown and cooked through. Set on a wired rack when done.
  • Fill a pot with water and bring to a boil.
  • In a separate pan, place on medium heat and add butter to melt. Add the minced garlic and cook for 30 seconds. Add in the tomato paste and stir to combine everything.
  • Let the tomato paste cook for 3-5 minutes, stirring occasionally. You want the bitterness from the tomato paste to cook off. When you put the tomato paste in, add the pasta to the boiling water and cook using the package instructions.
  • Add the vodka to the tomato paste and stir. Cook for 2 minutes or until the alcohol smell is almost gone.
  • Then, add heavy cream and stir to combine everything together. Add the red pepper flakes and cook until it has thickened slightly.
  • Once the sauce has thickened, turn off the heat. Start adding in the parmesan cheese little by little and whisk. The sauce is done when the cheese is melted, add more if needed.
  • Place the chicken in a baking dish and add grated parmesan cheese on top. Add one to two large spoonfuls of the sauce on top of the chicken. Now we are going to need the sauce for the pasta as well so be sure to save plenty of it after adding it to the chicken.
  • Place about two provolone cheese slices on top of each chicken and place in the oven on broil for 2-3 minutes. (Remember broil is very fast and can burn quickly so pay attention)
  • After taking out the chicken, add in the pasta to the rest of the vodka sauce and toss to coat in the sauce.
  • Plate up the chicken with a serving of pasta and garnish with parsley. Enjoy.