Garlic Parmesan Chicken Vodka Pasta with Golden Cutlets Tips, FAQ & printable recipe

Tips for success

For the best texture, cook the pasta just until al dente, as it will continue to cook slightly when tossed with the sauce.

Reserve a cup of pasta water before draining; adding a splash can loosen the sauce if it becomes too thick. If you prefer a spicier dish, increase the red pepper flakes to your liking.

When grating the cheese, use the fine side of a box grater. This helps the cheese melt quickly and evenly into the sauce.

If you have leftover sauce, it can be stored separately and reheated gently with a splash of cream or water. The chicken cutlets are best served fresh, but leftovers can be sliced and added to the reheated pasta.

Variations

• Spicy Sausage Version: Replace the chicken with 1 lb of Italian sausage, removed from casings. Brown the sausage in the skillet, breaking it up, then proceed with the sauce. Cook until the sausage reaches 160°F (71°C).
• Vegetarian Option: Omit the chicken and add 1 cup of roasted mushrooms or zucchini. Sauté the vegetables in the skillet before making the sauce, and cook until tender. The rest of the recipe remains the same.
• Extra Garlicky: Add 2 additional cloves of garlic, minced, and stir into the sauce along with the tomato paste. For a milder garlic flavor, use roasted garlic cloves and mash them into the sauce.
• Lighter Cream: Use half-and-half instead of heavy cream for a lighter sauce. The sauce will be slightly thinner, so consider adding a tablespoon of butter at the end for richness. Reduce the simmering time to avoid curdling.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or water to revive the sauce.

Freezer

The pasta and sauce can be frozen for up to 2 months, but the texture may change. Thaw overnight in the refrigerator and reheat gently.

Reheat

Reheat in a skillet over medium-low heat, stirring occasionally, until warmed through. Add a splash of cream or pasta water if needed to loosen the sauce.

Store leftover pasta and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water or cream to restore the sauce’s consistency.

The chicken may dry out slightly when reheated; slice it thin and warm it just until heated through.

The sauce can be made up to 2 days ahead and refrigerated. Cook the pasta fresh when ready to serve.

The chicken cutlets can be seared ahead and reheated in the sauce, but they are best when freshly cooked. To make ahead, prepare the sauce, cook the pasta, and combine just before serving.

Serving ideas

Serve the pasta hot, with the sliced chicken cutlets arranged on top. A sprinkle of extra grated cheese and a few chili flakes add a final touch. This dish pairs well with a simple green salad and crusty bread to soak up any extra sauce.

For a complete meal, serve with steamed broccoli or sautéed spinach. The creamy sauce also works as a base for other proteins, but the chicken cutlets are the star here. Portion generously, as this pasta is hearty and satisfying.

Frequently asked questions

Recipe card

Garlic Parmesan Chicken Vodka Pasta with Golden Cutlets

Prep 15 minCook 25 minTotal 40 minServes 4

Ingredients

• 1 1/2 lb boneless, skinless chicken breasts
• 2 tsp dried Italian herbs
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1 oz aged pecorino cheese, grated
• 1 oz parmigiano-reggiano cheese, grated
• 3 tbsp tomato paste
• 1 1/2 cups heavy cream
• 1/4 cup vodka
• 12 oz rigatoni pasta
• 4 cloves garlic, minced

Instructions

1. Slice the chicken breasts horizontally into cutlets about 1/2 inch thick. Season both sides with Italian herbs, red pepper flakes, salt, and black pepper. Grate the pecorino and parmigiano on the fine holes of a metal grater; set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken cutlets in a single layer (work in batches if needed) and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and cover loosely with foil.
3. Reduce the heat to medium. Add the minced garlic to the same skillet and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook for 1 minute, scraping up any browned bits.
4. Pour in the vodka and stir, scraping the bottom of the skillet to release any browned bits. Let it bubble for 1-2 minutes until the alcohol mostly evaporates.
5. Pour in the heavy cream and bring to a gentle simmer. Cook, stirring occasionally, until the sauce thickens slightly, about 3-4 minutes. Season with a pinch of salt and pepper if needed.
6. Meanwhile, bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
7. Add the drained rigatoni to the skillet with the sauce. Sprinkle in the grated pecorino and parmigiano, and toss everything together until the cheese melts and the pasta is evenly coated. Add a splash of pasta water if the sauce is too thick.
8. Slice the seared chicken cutlets and place them on top of the pasta. Serve immediately, lifting a steaming cheesy scoop for each plate.

Contains: gluten, milk

Estimated nutrition per serving

Calories

780

Protein

40 g

Carbohydrates

70 g

Fat

36 g

Automatic estimate from the ingredient list, not laboratory-verified.