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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Flatten the chicken breasts, then coat them in flour, whisked eggs, and breadcrumbs until fully coated.
Fry the chicken on both sides for 5-6 minutes until golden and cooked through, then set aside.
Add olive oil, onion, and garlic to the pan and cook on medium-low heat until softened.
Add the tomato purée and cook until it darkens.
Add the cream, chilli flakes, vodka, salt, and pepper and combine.
Allow the sauce to simmer while the pasta cooks, then add the cooked pasta with some pasta water and Parmesan until you reach your desired consistency.
Serve the pasta with the sliced chicken, extra Parmesan, and parsley.
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For extra crispiness, double coat the chicken in breadcrumbs.
Adjust the amount of chilli flakes to suit your spice preference.
Can I use a different type of cream?
Yes, you can substitute double cream with heavy cream.
Is there a non-alcoholic substitute for vodka?
You can use chicken broth or water as a substitute for vodka.
How do I know when the chicken is cooked?
The chicken is cooked when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.
Can I use a different type of pasta?
Yes, you can use any pasta of your choice.
How can I make the sauce thicker?
Add more Parmesan or let the sauce simmer longer to thicken.
