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Vodka Parm Chicken with Rigatoni
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Vodka Parm Chicken with Rigatoni

1 hServes 4Nutri-Score C€€
from @chwybacon2 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken breast (butterflied and pounded into cutlets)Meat1 piece
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices3 g
  • flourPantry60 g
  • eggs (beaten)Dairy2 pieces
  • frying oil (for frying)Pantry500 ml
  • panko breadcrumbsBakery60 g
  • Italian breadcrumbsBakery100 g
  • grated parmesan (grated, for the breading)Dairy50 g
  • dried parsleySpices6 g
  • olive oilPantry15 ml
  • onion (finely chopped)Produce0.5 pieces
  • garlic (minced)Produce3 pieces
  • chilli flakesSpices2 g
  • tomato pastePantry60 g
  • vodkaBeverages60 ml
  • heavy creamDairy80 ml
  • pasta water (reserved from cooking the pasta)Other120 ml
  • butterDairy20 g
  • grated parmesan (grated, for the sauce)Dairy50 g
  • rigatoniGrains220 g
  • full fat mozzarella (shredded)Dairy150 g
  • parmesan (grated, for topping)Dairy30 g
  • basil (fresh, for garnish)Produce10 g

per serving

Nutrition

575kcal

Carbs
44 g
Proteins
33 g
Fat
30 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Mixing bowl ×3
  • Baking dish
  • Oven
  • Stovetop

step by step

Method

  1. Prepare the chicken cutlets

    • Butterfly the chicken breast and pound it into thin cutlets.
    • Season the cutlets with salt and pepper.
    Step 1

  2. Set up the breading station

    • Place the flour in one bowl, the beaten eggs in a second bowl.
    • Mix the panko, Italian breadcrumbs, grated parmesan and dried parsley in a third bowl.
    Step 2

  3. Bread the cutlets

    • Coat each cutlet in flour, then egg, then the breadcrumb mixture, pressing so it sticks.
    Step 3

  4. Fry the cutlets

    • Heat the frying oil in a pan.
    • Fry the breaded cutlets until golden and cooked through, then drain.
    Step 4

  5. Start the vodka sauce

    • Heat the olive oil in a pan and soften the onion.
    • Add the garlic and chilli flakes and cook until fragrant.
    Step 5

  6. Build the sauce

    • Stir in the tomato paste and cook it out.
    • Pour in the vodka and let the alcohol cook off.
    • Add the heavy cream and a splash of pasta water, then stir in the butter and grated parmesan and season with salt and pepper.
    Step 6

  7. Cook the pasta

    • Boil the rigatoni in salted water until al dente, reserving some pasta water.
    • Toss the drained rigatoni with the vodka sauce.
    Step 7

  8. Assemble and bake

    • Place the fried cutlets in a baking dish, top with vodka sauce, shredded mozzarella and grated parmesan.
    • Bake until the cheese is melted and bubbling.
    Step 8

  9. Serve

    • Serve the chicken parm with the rigatoni and finish with fresh basil.
    Step 9
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