Thank you Victoria Pasta Sauce for sponsoring this post.Victoria Pasta Sauce is committed to “Ingredients Come First®!”
Penne alla vodka is one of my favorite pasta dishes, and pasta is one of my favorite weekday meals. It’s quick, delicious, and can be very nutritious if you make sure to add plenty of protein and veggies. When I enjoy cooking challenges and I feel most at home spending hours in the kitchen, but when I want to spend a moment together with my loved ones over a simple, relaxing meal, I rely on Victoria Pasta Sauces for that slow kettle-cooked, homemade taste in little to no time!
Pin Penne Alla Vodka With Crispy Chicken to try later!
My boyfriend doesn’t have the same passion for vodka sauce as I do and prefers a simple red sauce. But he had rave reviews when I used Victoria’s Vodka Sauce rather than making my own. The sauce is made with slow cooked, 100 percent Italian tomatoes produced in its original Brooklyn plant, established in 1929. As a vodka sauce, the taste highlights good quality vodka and rich and creamy Romano and Parmesan cheeses! We made this on a night we really wanted to get a new movie up on the TV, and I saved so much time not having to simmer my pasta sauce for hours!
To add some protein to our meal, I made my favorite crispy chicken cutlets to go with the pasta. Panko bread crumbs and plenty of seasonings in the dredging flour make these cutlets a regular dinner request in my household. A simple side salad rounds out the whole meal.
🍝 Ingredients
You will need:
For the pasta
- 2 tbsp olive oil
- 16 oz dry penne pasta
- 1 medium onion (about 300g), diced (optional)
- 2 cloves garlic, minced (optional)
- 2 24 oz. jars Victoria’s Vodka Sauce
For the chicken
- 1 ½ lb thinly cut chicken breast (almost 1kg)
- 2 eggs, beaten
- ½ cup flour (about 64g)
- 1 tsp italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 2 cups panko bread crumbs (about 160g)
- 5 tbsp vegetable oil
🔪 Instructions
For the Pasta
Cook the penne pasta according to package instructions. Reserve 1 cup of the starchy pasta water before draining.
In a large saucepan, saute the onion in 2 tbsp of olive oil until tender and translucent. Add the the garlic and cook for 30 more seconds.
Add two jars of Victoria's Vodka Sauce and simmer for 5 minutes.
Add the drained penne and stir thoroughly. If it is too thick, add some reserved pasta water to loosen the sauce.
For the Chicken
Mix the flour with italian seasoning, salt, pepper and garlic powder and set aside.
Dip the chicken cutlets in the flour mixture.
Dip the floured cutlets in the beaten eggs. Make sure they are fully coated in egg with no dry spots.
Dip the egged chicken cutlet in panko breadcrumbs. Use your hands to pat the breadcrumbs into the cutlet and make sure that there is a nice even layer of coating.
In a large saucepan, heat 5 tbsp of vegetable oil over medium high heat. Cook the cutlets, flipping once, until both sides are golden brown. This wilake about 2-3 minutes on each side, depending on how thinly they are cut.
💭 Tips and substitutions
You can use thinly sliced or thinly pounded pork chops in place of the chicken. For a vegetarian option, you can use tofu or seitan. If using tofu, dust it in corn starch instead of flour for extra crispiness.
🍚 Serving suggestions
The onions and garlic are optional in the pasta sauce. Use whatever vegetables you have on hand to add vegetables to your meal. Wilted spinach and sauteed mushrooms would taste great.
I used two jars of pasta sauce to make the pasta extra saucy. Use the extra sauce on the chicken!
Melt some mozzarella on top of your chicken cutlets for a vodka sauce take on chicken parmesan.
🥡 How to store or make in advance
The pasta will last about a week in your fridge. Simply heat it up in the microwave and enjoy. The chicken cutlets are best eaten right after cooking for maximum crispiness, but can be reheated on the stovetop, toaster oven, conventional oven or an air fryer. They will crisp up well.
👪 Serving size
1 ½ lbs of chicken yielded six chicken cutlets for me. The pasta serves six, so try to divide your chicken up similarly.
📋 Recipe
Penne Alla Vodka With Crispy Chicken
Ingredients
For the Pasta
- 2 tbsp olive oil
- 16 oz dry penne pasta
- 1 medium onion about 300g, diced (optional)
- 2 cloves garlic minced (optional)
- 2 24 oz. jars Victoria’s Vodka Sauce
For The Chicken
- 1 ½ lb thinly cut chicken breast almost 1kg
- 2 eggs beaten
- ½ cup flour about 64g
- 1 tsp italian seasoning
- 1 tsp salt
- ½ tsp pepper
- 1 tsp garlic powder
- 2 cups panko bread crumbs about 160g
- 5 tbsp vegetable oil
Instructions
For The Pasta
- Cook the penne pasta according to package instructions. Reserve 1 cup of the starchy pasta water before draining.
- In a large saucepan, saute the onion in 2 tbsp of olive oil until tender and translucent. Add the the garlic and cook for 30 more seconds.
- Add two jars of Victoria's Vodka Sauce and simmer for 5 minutes.
- Add the drained penne and stir thoroughly. If it is too thick, add some reserved pasta water to loosen the sauce.
For The Chicken
- Mix the flour with italian seasoning, salt, pepper and garlic powder and set aside.
- Dip the chicken cutlets in the flour mixture.
- Dip the floured cutlets in the beaten eggs. Make sure they are fully coated in egg with no dry spots.
- Dip the egged chicken cutlet in panko breadcrumbs. Use your hands to pat the breadcrumbs into the cutlet and make sure that there is a nice even layer of coating.
- In a large saucepan, heat 5 tbsp of vegetable oil over medium high heat. Cook the cutlets, flipping once, until both sides are golden brown. This will take about 2-3 minutes on each side, depending on how thinly they are cut.
Nutrition
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