Rigatoni Alla Vodka
Crispy Chicken Cutlets
Vodka Pasta and Chicken Cutlets
My Favorite Meal:
When it comes to comfort food, few things hit the spot like a plate of penne alla vodka paired with perfectly crispy chicken cutlets. There’s just something about this classic Italian-American combination that brings joy to any meal, whether it’s a cozy night at home or a special dinner with friends.
The Creamy, Rich Sauce of Penne alla Vodka
Penne alla vodka is the ultimate comfort food. The creamy sauce has a perfect balance of tanginess from the tomatoes, smoothness from the cream, and a touch of heat from the vodka. The vodka itself helps bring out the flavors, melding the tomatoes and cream into a rich, velvety sauce. Each bite is indulgent without being overly heavy, and the penne pasta is ideal for capturing every drop of that luscious sauce.
The Crispy Perfection of Chicken Cutlets
Paired with penne alla vodka, chicken cutlets add the perfect contrast. With a crispy, golden-brown crust on the outside and juicy, tender meat on the inside, they complement the creaminess of the pasta beautifully. There’s something incredibly satisfying about biting into a well-made chicken cutlet—the crunch gives way to the juicy chicken, and it’s just deliciously addictive. It’s a simple dish, but when done right, it’s pure perfection
Ingredients:
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Heavy cream
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Pasta
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Avocado oil
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Tomatoes
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Bread crumbs
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Oregano
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Salt
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Red pepper
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Shallot
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Garlic
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Tomato paste
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Butter
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Vodka
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Parmesan
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Salt
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Chicken cutlets
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pancetta
How to Make
Step 1: In a large deep skillet, sauté the pancetta over medium low heat until brown and the fat has rendered. Remove from the skillet and set aside. Do not drain any grease.
Step 2: Increase the heat to medium. Add the butter to the same skillet and melt. Sauté the shallots in the butter for 6-7 minutes or until softened.
Step 3: Add the tomato paste, garlic, oregano, salt, and red pepper flakes. Sauté for 2-3 minutes or until fragrant.
Step 4: Deglaze the pan with the vodka, scraping any brown bits off the bottom. Reduce for 1-2 minutes.
Step 5: Add the tomatoes and cook for about 10 minutes, breaking them apart with your spoon and stirring occasionally.
Step 6: Turn off the heat and stir in the heavy cream.
Step 7: Transfer the sauce to a large blender. Blend until smooth.
Step 8: Transfer the blended sauce back in the skillet. Keep warm on low while you prepare the chicken. The sauce should not be boiling. Bring a large pot of salted water to a boil and prepare the pasta according to the package while you make the chicken. Be sure to reserve about 1 cup of pasta water to use as needed.
Step 9: In a shallow dish, combine the bread crumbs, parmesan, and salt.
Step 10: Dip the chicken into the bread crumb mixture and coat both sides, pressing the mixture into the chicken. Repeat with the other cutlet. Set aside on a plate.
Step 11: In a large frying pan, heat the avocado oil over medium high heat. Once the oil is hot, add one cutlet to the oil. Fry for about 4 minutes. The crust should be golden brown.
Step 12: Flip and fry another 4 minutes or until the chicken reaches an internal temperature of 165 degrees. Transfer to a paper towel lined plate. Repeat with the other cutlet.
Step 13: Turn the sauce heat up to medium. Add the pasta, parmesan, and fried pancetta into the sauce. Fold until combined. Add about 1/4 cup of pasta water (or more) if needed to loosen the sauce. Cook for 1-2 minutes and remove from the heat.
Step 14: Slice the chicken and serve over the pasta. Garnish with more grated parmesan on top.