Chicken Parm Pizza with Penne alla Vodka

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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

Servings: 4 slices

Calories: 1,194 kcal per serving

Ingredients

1 cup - penne pasta
1 lb - ground chicken
1 - egg
¾ cup - breadcrumbs
½ cup - grated Parmesan cheese
1 tsp - salt
½ tsp - black pepper
½ tsp - garlic powder
½ tsp - onion powder
¼ tsp - paprika
1 cup - all-purpose flour
2 - eggs
Vegetable oil
3 tablespoons - butter
1 tbsp - olive oil
3 cloves - garlic
4 tablespoons - tomato paste
1 shot - vodka
1 cup - heavy cream
½ tsp - salt
¼ tsp - black pepper
½ tsp - garlic powder
½ tsp - onion powder
¾ cup - grated Parmesan cheese
¼ cup - reserved pasta water
Shredded mozzarella
fresh parsley
Fresh basil

Instructions

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

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