Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Set up a dredging station with three bowls: one with flour mixed with salt, pepper, and garlic powder; one with scrambled eggs; one with breadcrumbs.

Dredge the chicken in flour, then egg, then breadcrumbs. Press to coat evenly.

In a skillet, heat vegetable or olive oil over medium-high heat. Fry the chicken cutlets until golden brown and crispy on both sides. Set aside.

In another skillet, melt butter and add olive oil. Sauté minced garlic until fragrant, about 1–2 minutes.

Add tomato paste and cook for 2–3 minutes to deepen the flavor.

Pour in vodka and stir to deglaze the pan. Let cook for 1 minute to reduce slightly.

Add heavy cream and stir to combine. Bring to a gentle simmer.

Lower the heat and stir in Parmesan cheese until melted and smooth.

Spoon a layer of vodka sauce over each chicken cutlet, then top with shredded mozzarella. Broil for a few minutes until cheese is melted and bubbly.

Add cooked pasta to the remaining vodka sauce in the skillet. Toss with a splash of pasta water and a bit more Parmesan to create a creamy coating.

Serve pasta topped with the broiled chicken. Garnish with extra Parmesan and enjoy!