Pasta alla Vodka with Fresh Tomatoes & Parmesan Chicken Cutlets
This Pasta alla Vodka with Fresh Tomatoes & Parmesan Chicken Cutlets combines a rich, creamy vodka sauce, juicy fresh tomatoes, and crispy Parmesan-crusted chicken for a restaurant-quality meal at home. Perfect for busy weeknights or special occasions, this easy pasta alla vodka recipe is packed with bold Italian-inspired flavors and is sure to become a family favorite.
Can I use fresh tomatoes instead of canned tomatoes?
Yes! Fresh, ripe tomatoes add a bright, slightly sweet flavor to the vodka sauce. If they’re especially juicy, simmer the sauce a little longer to thicken.
Does vodka make a difference in vodka sauce?
Yes. Vodka enhances the flavor of the tomatoes and cream by helping release flavors that water alone cannot. Most of the alcohol cooks off as the sauce simmers.
Can I make this recipe without vodka?
Absolutely. While the flavor will be slightly different, you can substitute chicken broth, vegetable broth, or a splash of water with a squeeze of lemon juice.
What is the best pasta for Pasta alla Vodka?
Penne is the classic choice because its shape holds the creamy sauce well, but rigatoni, fusilli, or fettuccine are also excellent options.
How do I keep the Parmesan chicken cutlets crispy?
Serve the chicken on top of the pasta instead of mixing it into the sauce. This helps maintain the crispy coating until you’re ready to eat.
Can I make the chicken cutlets ahead of time?
Yes. Cook the chicken up to one day in advance and refrigerate it. Reheat in the oven or air fryer to restore its crispy texture before serving.
How do I store and reheat leftovers?
Store the pasta and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat the pasta gently on the stovetop or in the microwave with a splash of cream or milk, and reheat the chicken in the oven or air fryer to keep it crispy.
Can I freeze Pasta alla Vodka?
The pasta and sauce can be frozen for up to 2 months, although cream-based sauces may separate slightly when thawed. The Parmesan chicken is best enjoyed fresh but can also be frozen and reheated in the oven.
What should I serve with Pasta alla Vodka and Parmesan Chicken Cutlets?
This meal pairs beautifully with garlic bread, Caesar salad, roasted broccoli, asparagus, sautéed spinach, or a simple green salad for a complete Italian-inspired dinner.
Cook with me!
Pasta alla Vodka with Fresh Tomatoes & Parmesan Chicken Cutlets
Ingredients
For the Parmesan Chicken Cutlets:
- 2 chicken breast sliced in half lengthwise
- 1 cup flour
- 1 tsp. EACH: paprika salt, black Pepper, garlic powder, & dried oregano
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated parmesan
- 1 to 2 cups neutral oil for frying
For the Pasta alla Vodka:
- 14 to 16 oz dried penne
- 3 cups diced fresh tomatoes such as san Marzano, heirloom tomatoes, sun gold tomatoes, or Roma tomatoes
- 1 large shallots finely chopped
- 3 garlic cloves minced
- 1 tablespoons olive oil
- 1 teaspoon salt
- 1/3 cup vodka
- 1/2 cup heavy cream add up to 1/2 cup more as desired!
- 1/2 cup freshly grated parmesan
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon dried oregano
Instructions
For the Parmesan Chicken Cutlets:
- Place the chicken halves between two sheets of parchment paper or in a resealable bag. Use a meat hammer to tenderize the chicken and pound to about 1/4″ thick.
- Set up your station with three bowls. In the first bowl, mix the flour and seasonings together. In the second bowl, add the beaten eggs. In the third bowl, mix the breadcrumbs and grated parmesan.
- Dredge the chicken breasts in the flour mix, then the beaten eggs, then the breadcrumb mixture. Repeat with remaining chicken pieces.
- Heat up the cooking olive oil in a large skillet over medium high heat to 350F. Place a wire rack on top of a baking pan near the stovetop.
- Cook for 3 to 5r minutes on each side, until crispy and golden brown. Remove to drain on the wire rack.
- Keep warm in the oven at 150F for up to 30-45 minutes prior to serving. Only slice when ready to enjoy.
For the Pasta alla Vodka:
- Bring a large pot of water to a boil. Season very generously with salt, bring back up to a boil, then add the pasta to cook according to package instructions, or until al dente. Before draining, reserve 1 cup pasta water. Drain and toss the pasta lightly in oil to prevent any sticking.
- In a large skillet over medium high heat, add the olive oil until glistening, about 1 minute.
- Add the diced tomatoes, shallots, and garlic. Season with then salt. Saute for 6 to 8 minutes, until tomatoes are cooked down and very tender.
- Add the vodka to deglaze the skillet, stirring until mostly evaporated, about 3 to 4 minutes.
- Transfer the tomatoes to a high speed blender (a small compact blender or immersion blender is best!) Blend until very smooth, adding a little reserve pasta water as needed to help loosen up the mixture. Add back into the skillet. Reduce heat to medium.
- Stir in the heavy cream, grated parmesan, dried red pepper flakes, and dried oregano. Add the pasta and toss for a good minute or so to coat the pasta in the sauce. Add the pasta water 1/4 cup at a time to help loosen the sauce and adhere better to the pasta.
- Enjoy warm with the parmesan chicken cutlets and freshly grated parmesan and chopped basil to serve.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This was fabulous! I am overrun with garden tomatoes right now so this was a perfect way to use some of them up! Made exactly as written and it was perfect!
I never leave reviews/comments, but I need to give credit where it’s due. This took me a while to make, but it tastes incredible! I used some fresh tomatoes from my garden and supplemented with some for the store. Wow – I was truly blown away. It’s creamy with the right level of kick. The chicken came out great (I recommend peanut oil if there are no allergies).
Highly recommend! Just do it on a night when you have the time.