Chicken Parmesan with Vodka Sauce Pasta

Cook pasta in salted boiling water until al dente. Reserve some pasta water and drain the rest.

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

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

Heat canola oil in a skillet over medium-high heat. Fry chicken until golden brown and cooked through. Set aside.

In another pan, melt butter with olive oil. Add minced garlic and sauté until fragrant.

Add tomato paste and cook for a few minutes to deepen flavor.

Pour in vodka and stir, allowing alcohol to cook off slightly. Then add heavy cream and bring to a simmer.

Season with salt and pepper. Lower heat and stir in Parmesan until smooth.

Spoon some vodka sauce over the fried chicken and top with mozzarella. Broil until cheese is melted and bubbly.

Toss the cooked pasta in the remaining vodka sauce with a splash of pasta water and a bit more Parmesan.

Serve pasta with the chicken on top. Garnish with extra Parmesan and enjoy.