Chef Darius

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Indulge in the culinary delight of Creamy Vodka Parmesan Chicken Parmesan, a dish that seamlessly blends crispy textures with a rich and flavorful sauce. The result is a harmonious marriage of textures and tastes, offering a culinary experience that is both comforting and indulgent. Creamy, crispy, and utterly satisfying, this Creamy Vodka Parmesan Chicken Parmesan is a celebration of flavors that promises to elevate your dining experience to new heights.

Parmesan Crusted Spicy Vodka Pasta

Bring a pot of water to a boil. Add salt to the boiling water. Carefully add 16 oz of your preferred noodles to the boiling water. Boil the noodles for 10-12 minutes or until they reach the desired level of doneness, commonly known as "Al Dente." Once the noodles are cooked, carefully strain them and set aside.

Prepare three separate baking dishes. In the first baking dish, place 1.5 cups of Seasoned Breadcrumbs. Add 0.5 cup of Grated Parmesan Cheese to the Seasoned Breadcrumbs and mix well. In the second baking dish, whisk 3 Eggs. In the third baking dish, combine 1.5 cups of Seasoned Flour, 1Tbsp salt, 1Tbsp oregano, 2Tbsp Garlic Powder, and 2Tbsp Smoked Paprika. Mix well to ensure even seasoning.

Butterfly-cut Chicken Breasts on a cutting board.  Take each piece of butterfly-cut chicken breast and coat it in the following order: first in flour, ensuring an even coating, then in the whisked eggs, and finally in the seasoned breadcrumbs. Make sure each piece is thoroughly coated at each stage of the process. Set aside on a wire rack.

In a Large Nonstick Pan, heat Vegetable Oil over medium to medium-high heat, ensuring enough oil to cover the bottom of the pan. Once the oil is hot, carefully add the breaded butterfly-cut Chicken Breasts to the pan. Fry the chicken on each side for 6-8 minutes or until they achieve a golden brown color and are cooked through. Using Tongs, transfer the golden-brown chicken breasts to a sheet pan.

In a Large Nonstick Pan over medium heat, add 4Tbsp of Butter. Once the butter is melted, add in 4 cloves of Minced Garlic, 1Tbsp of Tomato Paste, and a pinch of Red Pepper Flakes. Once the mixture becomes fragrant, de-glaze the pan with 1/4 cup of Vodka. Add in 1 cup of Heavy Cream and allow it to bubble. Stir in 1 cup of Grated Parmesan Cheese until well combined. Lastly, season the sauce with 1Tsp of Oregano and 2Tsp of Cajun Seasoning.

Add the cooked noodles to the creamy vodka Parmesan sauce in the pan.Mix well to ensure all noodles are nicely coated with the sauce. Place golden brown Chicken Breast over your pasta.

Garnish with Red Pepper Flakes, Fresh Parsley & Parmesan Cheese.

Chef Darius

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