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Cheese tortellini coated in a creamy vodka sauce paired with crispy, golden chicken cutlets. The chicken is breaded with a parmesan-panko crust, giving it a satisfying crunch, while the sauce is enriched with half & half for a silky finish. The dish comes together with fresh parsley and parmesan for a vibrant touch. Perfectly balanced textures and flavors make this a standout meal.
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Slice chicken breasts in half lengthwise and pound until thin.
Set up three bowls: one with flour, salt, and pepper; one with beaten eggs; and one with panko and grated parmesan.
Dip both sides of the chicken in flour, then egg, then the panko-parmesan mixture.
Heat avocado oil in a cast iron pan and cook chicken on both sides until crispy, golden brown, and the internal temperature reaches 165°F.
Boil cheese tortellini according to package directions, reserving about 1 cup of pasta water, then drain.
Heat vodka sauce in a pan and stir in reserved pasta water, tortellini, and half & half until combined and creamy.
Plate the tortellini and sauce alongside the chicken cutlets. Garnish with fresh parsley and parmesan.
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For extra flavor, use freshly grated parmesan in the breading mixture.
If you don’t have avocado oil, substitute with another high-smoke-point oil like canola or vegetable oil.
Reserve pasta water to adjust the sauce consistency—it helps bind the sauce to the pasta.
Can I use store-bought breaded chicken instead?
Yes, you can use store-bought breaded chicken to save time, but the homemade version will have a fresher taste and texture.
Can I substitute vodka sauce with marinara?
You can use marinara sauce, but the flavor profile will be different as vodka sauce is creamier and richer.
How do I know the chicken is cooked properly?
Ensure the internal temperature of the chicken reaches 165°F using a meat thermometer.
Can I make this dish ahead of time?
The chicken cutlets can be prepared ahead and reheated, but the tortellini and sauce are best served fresh for optimal texture.
What can I use instead of half & half?
You can substitute half & half with heavy cream or whole milk, but the sauce may be less creamy with milk.
