Parmesan Chicken Ala Vodka Recipe

Prep and pound

Trim any fat from the chicken breasts. If breasts are thick, butterfly and lightly pound to an even 1/2-inch thickness so they cook evenly.

Season both sides of the chicken with 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder. Lightly dust each breast with 1 tablespoon of flour (this helps the Parmesan adhere and gives a slight crust).

Spread the 1 cup freshly grated Parmesan on a plate. Press both sides of each seasoned/floured breast into the Parmesan to coat evenly.

Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter until shimmering. Add the coated chicken and cook 4–5 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Work in batches if needed; do not overcrowd. Transfer cooked chicken to a warm plate and tent with foil to rest while you make the sauce.

In the same skillet used for chicken, reduce heat to medium and add 1 tablespoon extra virgin olive oil and 1 tablespoon unsalted butter. Scrape up any browned bits from the pan (these add flavor).

Add 1 cup finely chopped yellow onion and sauté 5–7 minutes until soft and translucent, stirring occasionally.

Add 3 minced garlic cloves and 3 tablespoons tomato paste. Cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Pour in 1 tablespoon vodka to deglaze the pan. Let it simmer 1–2 minutes to burn off alcohol and concentrate flavor.

Add the 14.5 oz crushed tomatoes, stir to combine, and bring the mixture to a gentle simmer. Simmer 6–8 minutes to reduce slightly and deepen flavor.

Lower heat to medium-low and stir in 1 cup heavy cream. Heat gently until the sauce is warmed through but not boiling.

Stir in 3 tablespoons grated Parmesan, 1 teaspoon red pepper flakes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup torn fresh basil. Taste and adjust seasoning as needed. If the sauce is too thick, add up to 1/2–1 cup reserved pasta cooking water to reach desired consistency.

While making the sauce, bring a large pot of salted water to a boil and cook 12 oz linguini according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water.

Add the drained linguini to the vodka cream sauce in the skillet. Toss to coat, adding reserved pasta water in small amounts as needed to loosen the sauce and create a glossy coating (about 1/4 to 1/2 cup typical).

Slice or leave whole the rested Parmesan-crusted chicken and nestle it on top of the sauced linguini. Spoon additional sauce over the chicken.

Scatter extra grated Parmesan (1/2 cup) and additional torn basil over the dish. Serve immediately.