Chicken Parm with Vodka Sauce Pasta

This Chicken Parm with Vodka Sauce Pasta combines the best of two Italian-American classics. Crispy breaded chicken cutlets are topped with melty mozzarella, then broiled and served over pasta tossed in a rich, garlicky vodka sauce. The sauce is built on a tomato paste and butter base with plenty of cream, vodka, and Parmesan for a luxurious finish. It’s hearty, comforting, and perfect for both weeknights and special occasions.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4 plates

Calories: 1,648 kcal per serving

Ingredients

½ lb - pasta
1 cup - all-purpose flour
½ tsp - salt
½ tsp - black pepper
½ tsp - garlic powder
2 - eggs
½ cup - plain breadcrumbs
½ cup - vegetable or olive oil
4 tablespoons - unsalted butter
2 tablespoons - olive oil
6 cloves - garlic
4 tablespoons - tomato paste
1 ½ ounces - vodka
2 cups - heavy cream
1 cup - grated Parmesan cheese
½ cup - shredded mozzarella
Reserved pasta water
4 - chicken breasts

Instructions

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!

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