Chicken Parm with Vodka Sauce Pasta

• ½ pound - pasta
• 2  - chicken breasts
• 1 cup - all-purpose flour
• 1 teaspoon - salt
• ½ teaspoon - black pepper
• 1 teaspoon - garlic powder
• 1 cup - breadcrumbs
• 2  - eggs
• 2 cup - canola oil
• 4 tablespoon - unsalted butter
• 2 tablespoon - olive oil
• 6 cloves - garlic
• 4 tablespoon - tomato paste
• 1 shot - vodka
• 2 cup - heavy cream
• 1 cup - Parmesan cheese
• ½ cup - mozzarella cheese
• ⅛  - Fresh parsley or basil
• ¼ cup - reserved pasta water

Instructions

1. Cook pasta in salted water until al dente. Reserve 1/4 cup pasta water and drain.
2. Set up three dredging stations: one with flour, salt, pepper, and 1/2 tsp garlic powder; one with beaten eggs; and one with breadcrumbs.
3. Dredge chicken in flour, then egg, then breadcrumbs. Ensure full coating at each step.
4. Heat canola oil in a pan over medium-high heat. Fry chicken until crispy and golden on both sides. Remove and set aside.
5. In a separate pan, melt butter with olive oil over medium heat. Add minced garlic and cook until fragrant.
6. Stir in tomato paste and cook for 2–3 minutes until darkened slightly.
7. Pour in vodka and stir. Simmer until alcohol cooks off.
8. Add heavy cream and remaining garlic powder. Stir and bring to a gentle simmer.
9. Season with salt and pepper. Add Parmesan and stir until melted and creamy.
10. Top fried chicken with a spoonful of vodka sauce and mozzarella cheese. Broil until cheese melts and bubbles.
11. Toss cooked pasta in remaining vodka sauce, adding reserved pasta water and extra Parmesan as needed.
12. Plate pasta and top with broiled chicken. Garnish with parsley or basil if desired.