Vodka Sauce Chicken Parm

There’s something about vodka sauce that just feels comforting. It’s rich, smooth, and coats every piece of pasta in the best way. This crispy chicken vodka pasta takes that classic sauce and turns it into a full meal by adding golden, breaded chicken finished with melted mozzarella. It’s the kind of dinner that feels elevated, but is simple enough to make on a weeknight.

The vodka enhances the tomato base and brings out a deeper flavor, while the cream balances everything with a velvety finish. Tossed with rigatoni and paired with crispy chicken, every bite has the perfect combination of texture and flavor. The chicken stays juicy on the inside with a crisp coating on the outside, and the melted mozzarella adds that final cheesy layer that brings everything together.

This recipe is perfect when you want something that feels a little special without adding extra stress to your evening. It comes together in under an hour and uses simple, familiar ingredients.

From my kitchen to yours, I hope this becomes one of your favorite weeknight pasta dinners.

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Vodka Sauce Chicken Parm

Author: bailey

Difficulty: Beginner Prep Time 10 mins Cook Time 50 mins Total Time 1 hr

Servings: 4

Ingredients

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• 2 chicken breasts, sliced in half lengthwise to make 4 thin cutlets
• Salt and pepper, to taste
• 2 eggs, beaten
• ¹⁄₂ cup Italian breadcrumbs
• ¹⁄₂ cup Italian panko
• 3 tbsp oil, for cooking
• ³⁄₄ box box rigatoni
• 2 tbsp butter
• 1 shallot, minced
• 3 cloves garlic, minced
• 4 oz tomato paste
• 3 tbsp vodka
• ¹⁄₂ cup tomato sauce
• ¹⁄₂ cup heavy cream
• ¹⁄₂ cup reserved pasta water
• 1 cup parmesan cheese
• Salt and pepper, to taste
• 6 oz mozzarella , sliced (fresh or block)

Instructions

1. Step 1: Cook the pasta
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2. Bring a large pot of salted water to a boil and cook the rigatoni according to package directions. Before draining, reserve ½ cup of pasta water and set aside.
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3. Step 2: Bread the chicken
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4. Season both sides of the chicken cutlets generously with salt and pepper. Dip each piece into the beaten eggs, then coat evenly in the breadcrumb and panko mixture, pressing gently so the coating sticks.
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5. Step 3: Cook the chicken
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6. Heat 3 tablespoons of oil in a medium skillet over medium heat. Cook the chicken for about 5 minutes per side, or until golden brown and cooked through. Transfer to a plate and set aside.
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7. Step 4: Make the vodka sauce
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8. In a clean pan, melt the butter over medium heat. Add the minced shallot and garlic and cook until soft and translucent. Stir in the tomato paste and cook for about 4 minutes to deepen the flavor.
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9. Add the vodka and stir well. Pour in the tomato sauce and reserved pasta water, then bring to a simmer. Let simmer for about 5 minutes.
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10. Remove from heat and stir in the heavy cream and parmesan cheese until smooth. Season with salt and pepper to taste.
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11. Step 5: Broil the chicken
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12. Spoon 2–3 tablespoons of sauce over each chicken cutlet and top with sliced mozzarella. Place under the broiler for about 3 minutes, or until the cheese is melted and bubbly.
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13. Step 6: Assemble
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14. Add the cooked rigatoni to the sauce and toss until fully coated. Serve the pasta with the cheesy chicken on top.
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Note

Use freshly grated parmesan for the smoothest sauce

Don’t skip the pasta water—it helps create a silky texture

Slice chicken evenly so it cooks at the same rate

Broil just until the cheese melts to keep the chicken crispy

Keywords: Vodka Sauce, Chicken Parmesan, Rigatoni, Pasta, Creamy Pasta, Creamy pasta,