Vodka Parmesan Chicken Cutlet Pasta

Cutlet Breading

1. 1

   In a bowl, combine 1 cup panko, 1 cup Italian breadcrumbs, ½ cup grated parmesan cheese, and 2 tbsp dried parsley; mix well.

2. 2

   Season the chicken breast with salt and pepper, dredge in ½ cup flour, dip in beaten eggs, then coat with the prepared cutlet breading.

3. 3

   Heat frying oil in a skillet over medium‑high heat; fry the breaded chicken until golden brown and cooked through, about 4‑5 minutes per side. Transfer to a plate and keep warm.

4. 4

   While the chicken rests, bring a pot of salted water to a boil; cook 220 g rigatoni according to package directions until al dente, then reserve some pasta water and drain.

Vodka Sauce

5. 5

   Heat 1 tbsp olive oil in a pan over medium heat. Add ½ onion (finely chopped) and 3 minced garlic cloves; sauté until softened, about 3 minutes.

6. 6

   Stir in 1 tsp chili flakes, ¼ cup tomato paste, and ¼ cup vodka; simmer for 2 minutes to reduce the alcohol.

7. 7

   Add ⅓ cup heavy cream, 1‑2 tbsp butter, and the remaining ½ cup grated parmesan; stir until the sauce is smooth and creamy.

8. 8

   Season the sauce with salt and pepper to taste, then thin with reserved pasta water as needed to reach a silky consistency.

9. 9

   Combine the cooked rigatoni with the vodka sauce, tossing to coat evenly.

10. 10

    Plate the pasta, top with the fried chicken cutlet, scatter shredded full‑fat mozzarella, fresh basil leaves, and extra grated parmesan if desired.