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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Homemade vodka sauce and melty mozzarella elevate chicken parm into a comforting meal. The crispy chicken is shallow-fried to golden perfection, layered with a creamy tomato vodka sauce, and topped with bubbly mozzarella. Rigatoni tossed in the remaining sauce completes this satisfying dish.
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Slice chicken breasts in half lengthwise, and pound to thin.
Season both sides with salt and pepper.
Dredge chicken in flour, then egg wash, then panko mixed with garlic powder and Italian seasoning.
Heat olive oil in a cast iron skillet and shallow fry chicken until both sides are crispy and browned, and internal temperature reaches 165°F.
Boil rigatoni according to package directions until al dente.
Heat olive oil in a pan and sauté diced onions and garlic until fragrant and softened.
Stir in tomato paste, vodka, and heavy cream, and simmer until the sauce thickens slightly.
Add reserved pasta water to adjust the consistency of the sauce.
Spread a spoonful of sauce at the bottom of a baking dish.
Layer fried chicken on top, followed by more sauce and fresh mozzarella.
Broil until the cheese is bubbly and golden.
Combine cooked rigatoni with the remaining sauce and serve alongside the chicken.
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For extra crispiness, use a wire rack to drain the fried chicken instead of paper towels.
If you don’t have vodka, substitute with white wine or simply omit it.
Reserve about 1 cup of pasta water to adjust the sauce consistency.
Can I use another type of pasta?
Yes, you can substitute rigatoni with penne, ziti, or any pasta shape that holds sauce well.
How do I know the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F.
Can I make the sauce ahead of time?
Yes, the vodka sauce can be made ahead and stored in the refrigerator for up to 3 days.
What can I use instead of fresh mozzarella?
You can use shredded mozzarella or provolone as a substitute.
Can I bake the chicken instead of frying?
Yes, bake the breaded chicken at 400°F for 20–25 minutes or until crispy and cooked through.
