Pasta alla Vodka

with crispy parmesan chicken

I feel like I haven’t done a pasta recipe in too long & if you know me, I could survive on pasta, so that’s a problem in my book! If you’ve never made pasta alla vodka it is seriously one of the easiest, and most fun, recipes that will truly wow your family & friends! It is flavorful, uses little ingredients & it’s also kinda fun getting to cook with vodka!

What if you don’t like vodka? Well, technically you cook out all of the alcohol so it is 100% safe for your kids to eat & so it’s more of a deglazing method than anything! But, if it scares you just leave it out!

The best part to me about this sauce is the mix between a cream sauce and a red sauce. It makes the creamiest red sauce that almost makes you never want to go back to plain marinara sauce ever again.

Now, I feel like it has to be paired with a crispy chicken cutlet. It’s not the most “clean up friendly” way to make chicken but it is delicious. So clean as you go & of course, just grill the chicken if you are feeling lazy! But the combo of the crispy chicken with the creamy sauce is superior!

Also, a spicy Italian sausage crumbled would be a great substitute for the chicken & lots easier. So feel free to add whatever you’d like! But, let’s get cooking!

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PASTA ALLA VODKA

Feeds 4

Tools:

• large pot

• Large sauce pan

INGREDIENTS:

• 1 box penne pasta, or any small tubelike noodles

• 2 cloves garlic

• 1 tbsp olive oil

• 1 shot vodka any will work

• 1 cup red sauce I use Raos or 1/4 cup tomato paste

• 1/4 cup cream

• 1/4 cup grated parm cheese

• 1 tbsp butter

• 1/4 cup pasta water

• Salt and pepper to taste

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DIRECTIONS:

1. Start by boiling the pasta water. Add 1 lb penne pasta & cook according to package instructions.

2. While pasta is cooking let’s put the sauce together.

3. In a large skillet add 1 tbsp olive oil & 4-5 cloves of minced garlic. Cook on low for for 1-2 minutes, or until garlic is fragrant.

4. Add in your 1/4 cup tomato paste and cook out about 2 more minutes. This helps enhance the flavors of the tomatoes.

5. Next, with your heat at low, pour in the 1 shot vodka, careful don't want it to flame up on you!

6. Bring vodka up to a boil and let cook for 2-3 minutes.

7. Turn your heat down to medium. Once the vodka has mostly reduced, add in your 1/2 cup of cream, bring to a simmer.

8. Stir in your 1/2 cup parmesan cheese until nice & melted & add in 1/2 cup of reserved pasta water.

9. The cream, pasta water & cheese should make a nice thick creamy sauce.

10. Finally, add al dente pasta into sauce and cook until the sauce is nice & married with the pasta. Season with salt and pepper to taste. Red chili flakes are optional!

11. Garnish with more parm cheese and parsley! Serve & enjoy!

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FOR THE CHICKEN

INGREDIENTS

• 3 chicken breasts, cut in half lengthwise (makes 6 chicken cutlets)

• 1-2 tbsp olive oil

• 1 cup flour

  • mixed with 1 tsp salt, 1/2 tsp pepper, 1 tbsp garlic powder, 1 tbsp Italian seasoning, dash of cayenne

• 2 eggs

  • whisked with salt and pepper

• 1 cup panko or regular breadcrumbs

  • mixed with 1/2 cup parmesan cheese, 1 tsp salt, 1/2 tsp pepper, 1 tbsp garlic powder, 1 tbsp Italian seasoning, dash of cayenne

DIRECTIONS

1. In your 3 large bowls set up your dredging station. In bowl 1 add your 1 cup flour plus 1 tsp salt, 1/2 tsp pepper, 1 tbsp garlic powder, 1 tbsp Italian seasoning, dash of cayenne. In bowl 2add 2 eggs whisked and seasoned with a little salt and pepper. In bowl 3 add 1 cup panko or regular breadcrumbs and season with 1/2 cup parmesan cheese, 1 tsp salt, 1/2 tsp pepper, 1 tbsp garlic powder, 1 tbsp Italian seasoning, dash of cayenne.

2. Cut each chicken breast lengthwise to make 6 thinner chicken breasts. Season each side with salt and pepper. Then, coat each chicken in flour, then egg, then breadcrumb mixture. Set aside while we get our pan hot.

3. Add 2 tbsp olive oil to a large skillet. Turn the heat to medium. Let pan and oil get hot. Next, add in 3 breaded chicken breasts at a time. Cook about 4-6 minutes on one side. Flip and then cook the other side for another 4-6 minutes. Remove and set on a paper towel to drain. Repeat with the remaining chicken.

4. Use 2 chicken breasts for your wrap and let the rest cool completely, then refrigerate.

   **When you’re ready to use the leftover chicken add it to an air fryer and heat on 375 for 10 minutes, or reheat in a 400 degree oven on a wire rack for 10-15 minutes. *