Spicy Cheesy Vodka Chicken Parmesan

From a reel by Poggiolieats — watch the original

Ingredients

• Chicken breast
• Flour
• Salt & pepper
• Salt & pepper
• Eggs
• Italian breadcrumbs
• Fresh parsley
• Shredded Parmesan
• Olive oil
• Roasted garlic butter
• Shallot
• Garlic
• Crushed red pepper flakes
• Tomato paste
• Vodka
• Heavy cream
• Fresh basil
• Rigatoni
• Sliced mozzarella
• Sliced provolone

Instructions

1. Flatten the chicken breasts to an even thickness.
2. Dredge the chicken in seasoned flour, then dip in beaten eggs, and finally coat in a mixture of Italian breadcrumbs, parsley, and Parmesan cheese.
3. Fry the chicken in olive oil until it is golden brown and fully cooked, then set it aside.
4. In a pan, melt the roasted garlic butter with a small amount of olive oil.
5. Sauté the shallot and garlic in the butter, then add the red pepper flakes.
6. Stir in the tomato paste and cook until it darkens in color.
7. Deglaze the pan with vodka and allow it to reduce.
8. Add heavy cream, Parmesan, and fresh basil to the pan, then season with salt and pepper.
9. Remove from heat and toss the cooked rigatoni into the vodka sauce.
10. In a nonstick pan, spread a layer of the vodka sauce, then top with mozzarella and provolone slices.
11. Cover the pan and cook over medium-low heat until the cheese is melted, bubbly, and the bottom is lightly crisp.
12. Serve the rigatoni in a bowl, place the sliced chicken on top, and then layer the crispy cheese mixture over the dish.
13. Garnish with fresh basil and grated Parmesan.