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These Carbs Don't Count
These Carbs Don't CountVerified

May 13, 2025

28 Ingredients
MEDIUM

This Chicken Parm Pizza with Penne alla Vodka is an over-the-top, crave-worthy mashup that combines crispy chicken, cheesy goodness, and a creamy vodka pasta. A seasoned ground chicken 'pizza crust' is frozen, breaded, and fried until golden before being topped with melty mozzarella and rich vodka sauce. The penne alla vodka is made from a garlicky tomato cream sauce spiked with vodka and finished with Parmesan and pasta water for the perfect consistency. It’s then layered on top of the cheesy chicken pizza for a double-hit of comfort. Bold, indulgent, and made to impress, this recipe is a wild ride of flavor and texture that’s worth every bite.

Chicken Parm Pizza with Penne alla Vodka
Chicken Parm Pizza with Penne alla Vodka
Chicken Parm Pizza with Penne alla Vodka
Chicken Parm Pizza with Penne alla Vodka cover
From the Cook
From the Cook
From the Cook
1/4

Chicken Parm Pizza with Penne alla Vodka

By
These Carbs Don't Count
These Carbs Don't CountVerified

Ingredients

slices
Milk and 5 other allergens identified

Instructions

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Instructions

1
|
In a bowl, mix ground chicken, egg, 3/4 cup breadcrumbs, 1/2 cup Parmesan, salt, pepper, garlic powder, onion powder, and paprika.
2
|
Line a cake pan with plastic wrap, add chicken mixture, and spread evenly into a circular 'crust'. Freeze until solid (several hours or overnight).
3
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Set up breading station: flour on one plate, scrambled eggs in a bowl, and breadcrumbs on another plate. Season each with salt and pepper.
4
|
Dredge frozen chicken crust in flour, then egg, then breadcrumbs. Freeze again for 30 minutes.
5
|
Heat vegetable oil in a pan. Fry breaded chicken crust on both sides until golden brown. Remove and drain on paper towels.
6
|
Boil penne pasta until al dente. Reserve 1/4 cup pasta water and drain the rest.
7
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In a pan, melt butter with olive oil. Add garlic and sauté until fragrant. Stir in tomato paste and cook for 1–2 minutes.
8
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Deglaze with vodka, then stir in heavy cream. Let simmer 5–10 minutes. Season with salt, pepper, garlic powder, and onion powder.
9
|
Add cooked pasta, reserved pasta water, Parmesan, and parsley. Mix until creamy.
10
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Top fried chicken crust with vodka sauce and shredded mozzarella. Bake at 350°F for 15 minutes, then broil until cheese is golden.
11
|
Top with additional Parmesan, fresh basil, and creamy vodka pasta. Garnish with parsley and serve warm.
Bite Tutorial

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

  • Vodka Sauce Depth 🥃
    Let the vodka simmer for 2-3 minutes before adding cream to burn off alcohol and concentrate the flavor depth of the sauce.
  • Chicken Pizza Crust Freeze Technique 🧊
    Freeze the seasoned ground chicken 'crust' for at least 30 minutes before breading to help it maintain structural integrity during frying.
  • Pasta Water Magic 💧
    Save at least 1 cup of starchy pasta water to help emulsify and thicken the vodka sauce, creating a silkier, more cohesive texture.
  • Breading Pro Technique 🍳
    Create a three-stage breading station with flour, beaten eggs, and seasoned breadcrumbs to ensure maximum crispiness and even coating.
  • Cheese Melting Mastery 🧀
    Broil the mozzarella-topped chicken pizza for 2-3 minutes to achieve that perfect golden, bubbling cheese crust without overcooking.

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About the Cook

These Carbs Don't Count

These Carbs Don't Count

Verified

Hi! I’m Angela and if you’re reading this you probably love carbs & pasta and you’ve come to the right place. I’m so excited to share delicious recipes, cooking tips, gluten free life & restaurant recs! Welcome carbies and subscribe for more content! Link above :)

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