Penne Alla Vodka with Crispy Chicken marries the richness of Italian cuisine with the irresistible crunch of perfectly fried chicken, creating a dish that’s both comforting and indulgent. This modern twist on the classic Penne Alla Vodka introduces a textural delight with the addition of crispy chicken, elevating the meal to new heights of flavor and satisfaction.
This dish is a perfect example of how traditional recipes can be adapted to suit contemporary tastes, offering a balance of creamy and crunchy textures. Whether served at a cozy family dinner or as a show-stopping meal for guests, Penne Alla Vodka with Crispy Chicken is sure to impress with its blend of simple ingredients, complex flavors, and satisfying textures.
All About Penne Alla Vodka With Crispy Chicken
Penne Alla Vodka is a creamy, indulgent Italian pasta dish made with a tomato-based vodka sauce and crispy, breaded chicken cutlets. The combination of the rich, velvety vodka sauce with the crunchy and flavorful chicken makes for an utterly delicious and satisfying meal.
In this classic dish, penne pasta is tossed with a tomato-cream sauce infused with garlic, onion, and vodka, lending a subtle yet complex flavor. The sauce clings to each piece of penne, coating it in the creamy, reddish-pink vodka sauce. Nestled among the pasta are golden brown, crispy chicken cutlets, providing a fabulous crunch and savory accent to each bite. The crispy chicken cutlets soak up the luxurious sauce, resulting in a perfect blend of textures and flavors in one mouthwatering bite.
With just a few simple ingredients, you can make this sensational Italian meal that will wow your tastebuds and impress your dinner guests. The easy-to-follow steps will have you tossing together the luscious vodka sauce and breaded chicken in no time. Let’s get started on making this satisfying dish!
Ingredients
For the Pasta
- Olive oil
- Penne pasta
- Onion (optional)
- Garlic (optional)
- Vodka sauce (store-bought or homemade)
For the Crispy Chicken
- Boneless, skinless chicken breasts sliced thinly
- Eggs, beaten
- All-purpose flour
- Italian seasoning
- Salt
- Pepper
- Garlic powder
- Panko breadcrumbs
- Vegetable oil for frying
How To Make Penne Alla Vodka With Crispy Chicken?
For the Pasta
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente, reserving 1⁄2 cup of the pasta cooking water before draining.
- In a large skillet, heat the olive oil over medium heat. If using, sauté the diced onion and garlic until softened, about 3-5 minutes.
- Stir in the vodka sauce and simmer for 5 minutes.
- Add the drained penne and toss to coat, adding splashes of reserved pasta water to reach desired consistency. Cook for 2-3 minutes until warmed through. Remove from heat and set aside.
For the Crispy Chicken
- Set up a dredging station with 3 shallow bowls. In one, combine flour, Italian seasoning, salt, pepper, and garlic powder. In another, add beaten eggs. In the third, add panko breadcrumbs.
- Pat chicken dry and cut into thin, even cutlets. Dredge each cutlet first in the seasoned flour, coating both sides.
- Dip the floured cutlet into the egg, allowing any excess to drip off.
- Finally, press both sides of the cutlet into the panko crumbs until evenly coated. Place on a sheet pan or plate.
- Repeat with remaining chicken.
To Fry the Chicken
- Pour oil to a depth of 1⁄2 inch in a large skillet and heat over medium-high heat to 350°F.
- Working in batches, carefully add chicken cutlets and fry for 2-3 minutes per side until golden brown and cooked through (165°F internal temperature).
- Transfer fried chicken to a paper towel-lined plate. Season with salt.
- Repeat with remaining chicken, allowing oil to return to temperature between batches.
To Assemble
- Mound the penne alla vodka in shallow bowls or on plates.
- Top with desired amount of crispy chicken cutlets.
- Garnish with chopped parsley and grated Parmesan if desired.
Tips and Substitutions
- For the chicken, thin pork chops or tofu can be used in place of chicken. Pat tofu dry before dredging to help it get crispy.
- Add spinach, sun-dried tomatoes, mushrooms or other vegetables to the pasta sauce for extra flavor and nutrition.
- Use shredded mozzarella on the chicken cutlets for a vodka sauce chicken parmigiana mash-up.
- Check internal temperature of chicken with a thermometer to ensure food safety.
- Substitute vodka with chicken or vegetable broth if desired.
Serving Suggestions
Serve penne alla vodka with a fresh side salad of mixed greens, sliced tomatoes, cucumbers, and balsamic vinaigrette. Warm garlic bread is perfect for dipping in the luscious sauce.
Storage
- Leftover pasta can be stored in the refrigerator for up to one week. Reheat gently over medium-low heat with a splash of milk or water to loosen it up.
- Cooked chicken cutlets are best eaten fresh but can be refrigerated for 2-3 days or frozen for up to 3 months. Reheat in a skillet, toaster oven or conventional oven until warmed through.
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Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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