Spicy Vodka Rigatoni & Crispy Chicken

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Few things are more comforting than a big plate of Spicy Vodka Rigatoni & Crispy Chicken. This creamy, tomato-based sauce has a savory and spicy flavor that is perfect on any pasta you like. Watch the recipe video HERE.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Skillet or Deep pan

• Saucier

• Large Stock Pot

• Colander

• Microplane/Zester

• Flaked sea salt

• Rigatoni pasta

• White onion

• Tomato paste

• Garlic

• Vodka

• Red chili flakes

• Heavy cream

• Extra virgin olive oil

• Unsalted butter

• Parmigiano Reggiano

• Fresh basil

• Chicken breasts

• Panko

• Dried Italian seasoning

• Eggs

• Milk

• All-purpose flour

• Salt and pepper

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DIRECTIONS

STEP 1: SAUCE

• Heat a Saucier over medium heat until hot (2-3 minutes), then add olive oil.

• Add the diced onions and cook until translucent.

• Add the minced garlic and cook until fragrant.

• Add the vodka and deglaze the pan, then reduce heat to medium-low.

• Add the tomato paste, cream, red chili flakes, olive oil, butter, Parmigiano Reggiano, and fresh basil.

• Simmer for 10 minutes, then remove from heat and set aside.

STEP 2: CHICKEN

• Preheat your cooking oil to 350°F in a Skillet or Deep pan.

• Slice the chicken into thin cutlets, about 1/4-1/2 inch thick.

STEP 3: FLOUR & DRY MIX

• To a plate, add the flour.

• Combine the panko, 2 cloves minced garlic, Parmigiano Reggiano, Italian seasoning, salt, and pepper on a second plate and mix well.

STEP 4: WET MIX

• In a small bowl whisk the egg and milk together. Then transfer to a third plate.

STEP 5: FRY

• Coat the chicken in the flour and dust off the excess.

• Dip the chicken in the wet mix, then coat with the dry mix.

• Carefully place the chicken in the oil and cook until an internal temperature of 165°F is reached.

• Remove the chicken from the oil, place on a wire rack, then season with flaked sea salt.

STEP 6: PASTA

• Bring a large pot of water to boil, then season generously with salt.

• Add the pasta and return the water to boil.

• Cook the pasta until al dente, then save about 1 cup of the pasta water.

• Drain the remaining water from the pasta and immediately add the pasta to the sauce.

• Add pasta water to the sauce as needed to reach a creamy consistency.

STEP 7: SERVE

• Add the pasta to a plate and top with sliced chicken, fresh basil, and extra Parmigiano Reggiano.

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INGREDIENTS

Makes 4-5 servings

• 1 lb rigatoni pasta

• 1 lb chicken breasts, sliced thin

• Neutral cooking oil

SAUCE

• 1/2 white onion, diced

• 1 can tomato paste

• 2 cloves garlic, minced

• 2 fl oz vodka

• 2 tsp red chili flakes

• 1 cup heavy cream

• 1/4 cup extra virgin olive oil

• 2 TBSP unsalted butter

• 1 cup Parmigiano Reggiano, grated

• 2 TBSP fresh basil, chopped

• Salt and pepper to taste
  

DRY MIX

• 1.5 C panko

• 2 cloves garlic, minced

• 1/4 teaspoon dried Italian seasoning

• 1/2 C Parmigiano Reggiano, grated

• 1/4 tsp salt

• 1/4 tsp black pepper

WET MIX

• 2 large eggs

• 1/3 C milk
  

FLOUR

• 1/2 cup all-purpose flour

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