Vodka pasta was invented in 1970s New York by Italian-Americans who accidentally flambéed their dinner and loved the result.
Creamy Spicy Vodka Pasta with Crispy Chicken
Indulge in a bowl of luscious creamy vodka pasta that packs a flavorful punch! This mouthwatering dish features perfectly crispy chicken, tossed together with a rich sauce infused with a hint of spice and zesty tomatoes. Get ready to savor every bite of this satisfying meal that’s sure to impress!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 tsp dried basil (10 ml)
- Fresh basil, for garnishoptional
- 1 tsp dried basil (5 ml)
- 5 cloves garlic, minced
- 1 medium yellow onion, diced
🥩Meat & Seafood(1)
- 3 chicken breasts, butterflied
🥛Dairy & Eggs(4)
- 3 tbsp butter (42 g)
- 1 1/3 cup heavy whipping cream (319 ml)
- 3 large eggs, beaten
- 2/3 cup freshly grated Parmesan (161 ml)
🫙Pantry Staples(4)
- 1 cup flour (125 g)
- 4 tbsp olive oil (60 ml)
- 1 cup panko bread crumbs (240 ml)
- 1 can (6 oz) tomato paste (170 g)
🧂Spices & Seasonings(5)
- 2 tsp garlic powder (10 ml)
- 2 tsp onion powder (10 ml)
- 2 tsp dried oregano (10 ml)
- 1 tsp paprika (5 ml)
- Salt and pepper to taste
📦Other(2)
- 3 tsp red chili flakes (adjust to spice level) (15 ml)adjust to spice level
- 1/3 cup vodka (optional) (79.2 ml)optional
👨🍳 Instructions
- 1
In a large mixing bowl add pieces of butterflied chicken breast. Add olive oils, spices, and mix until evenly coated.
- 2
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, shaking off excess. Dip in the egg, then coat in breadcrumbs. Press lightly to make sure it’s coated.
- 3
In a large pot or skillet, heat up neutral oil on medium high heat.
- 4
Add the breaded chicken to the skillet. Cook for about 6-7 minutes or until golden brown through. Remove and place on a wired rack and add salt.
- 5
Place chicken into a 280F-300F oven to keep warm while cooking pasta.
- 6
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- 7
In a large saucepan add olive oil over medium heat. Sauté onions until translucent. Add minced garlic and sauté until fragrant. Add tomato paste and cook until deepened in color. Add vodka, mix until combined. Simmer for 4 minutes then add in red pepper flakes.
- 8
Lower the heat and stir in the heavy cream. Let the sauce simmer for an additional 5 minutes, stirring occasionally. Add seasonings, Parmesan, and mix until well combined. Add butter and allow it to melt and mix well.
- 9
Add the drained pasta to the sauce, mix to evenly coat pasta. Gradually add reserved pasta water until desired consistency is reached.
💡 Pro Tips
- ✓Heat your neutral oil to exactly 325-350°F for frying the chicken because this temperature creates the Maillard reaction for browning while preventing moisture loss that occurs above 375°F.technique325-350°F
- ✓Cook tomato paste for 2-3 minutes until it darkens by one shade because this caramelizes the sugars and concentrates umami compounds by removing 30-40% of water content.timing2-3 minutes
- ✓Add vodka off the heat or reduce flame to prevent flare-ups, then simmer for exactly 4 minutes to cook off the harsh ethanol while retaining the vodka's ability to extract fat-soluble flavor compounds from tomatoes.technique4 minutes
- ✓Temper your heavy cream by adding it slowly while stirring because direct addition to hot tomato base can cause the cream to curdle due to acid-induced protein coagulation.technique
- ✓Keep fried chicken at 280-300°F in the oven because this temperature maintains crispness by continuing moisture evaporation without burning the breadcrumbs or overcooking the protein.equipment280-300°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Vodka pasta was invented in 1970s New York by Italian-Americans who accidentally flambéed their dinner and loved the result.
Creamy Spicy Vodka Pasta with Crispy Chicken
Indulge in a bowl of luscious creamy vodka pasta that packs a flavorful punch! This mouthwatering dish features perfectly crispy chicken, tossed together with a rich sauce infused with a hint of spice and zesty tomatoes. Get ready to savor every bite of this satisfying meal that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 2 tsp dried basil (10 ml)
- Fresh basil, for garnishoptional
- 1 tsp dried basil (5 ml)
- 5 cloves garlic, minced
- 1 medium yellow onion, diced
🥩Meat & Seafood(1)
- 3 chicken breasts, butterflied
🥛Dairy & Eggs(4)
- 3 tbsp butter (42 g)
- 1 1/3 cup heavy whipping cream (319 ml)
- 3 large eggs, beaten
- 2/3 cup freshly grated Parmesan (161 ml)
🫙Pantry Staples(4)
- 1 cup flour (125 g)
- 4 tbsp olive oil (60 ml)
- 1 cup panko bread crumbs (240 ml)
- 1 can (6 oz) tomato paste (170 g)
🧂Spices & Seasonings(5)
- 2 tsp garlic powder (10 ml)
- 2 tsp onion powder (10 ml)
- 2 tsp dried oregano (10 ml)
- 1 tsp paprika (5 ml)
- Salt and pepper to taste
📦Other(2)
- 3 tsp red chili flakes (adjust to spice level) (15 ml)adjust to spice level
- 1/3 cup vodka (optional) (79.2 ml)optional
👨🍳 Instructions
- 1
In a large mixing bowl add pieces of butterflied chicken breast. Add olive oils, spices, and mix until evenly coated.
- 2
Set up three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each chicken breast in flour, shaking off excess. Dip in the egg, then coat in breadcrumbs. Press lightly to make sure it’s coated.
- 3
In a large pot or skillet, heat up neutral oil on medium high heat.
- 4
Add the breaded chicken to the skillet. Cook for about 6-7 minutes or until golden brown through. Remove and place on a wired rack and add salt.
- 5
Place chicken into a 280F-300F oven to keep warm while cooking pasta.
- 6
In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
- 7
In a large saucepan add olive oil over medium heat. Sauté onions until translucent. Add minced garlic and sauté until fragrant. Add tomato paste and cook until deepened in color. Add vodka, mix until combined. Simmer for 4 minutes then add in red pepper flakes.
- 8
Lower the heat and stir in the heavy cream. Let the sauce simmer for an additional 5 minutes, stirring occasionally. Add seasonings, Parmesan, and mix until well combined. Add butter and allow it to melt and mix well.
- 9
Add the drained pasta to the sauce, mix to evenly coat pasta. Gradually add reserved pasta water until desired consistency is reached.
💡 Pro Tips
- ✓Heat your neutral oil to exactly 325-350°F for frying the chicken because this temperature creates the Maillard reaction for browning while preventing moisture loss that occurs above 375°F.technique325-350°F
- ✓Cook tomato paste for 2-3 minutes until it darkens by one shade because this caramelizes the sugars and concentrates umami compounds by removing 30-40% of water content.timing2-3 minutes
- ✓Add vodka off the heat or reduce flame to prevent flare-ups, then simmer for exactly 4 minutes to cook off the harsh ethanol while retaining the vodka's ability to extract fat-soluble flavor compounds from tomatoes.technique4 minutes
- ✓Temper your heavy cream by adding it slowly while stirring because direct addition to hot tomato base can cause the cream to curdle due to acid-induced protein coagulation.technique
- ✓Keep fried chicken at 280-300°F in the oven because this temperature maintains crispness by continuing moisture evaporation without burning the breadcrumbs or overcooking the protein.equipment280-300°F