How To Make One Pan Chicken Parmesan With Vodka Pasta

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

Drizzle 1 teaspoon of oil over 2 thin pieces of chicken breast.

Season the chicken with paprika, Italian seasoning, onion powder, garlic powder, black pepper, and salt.

Rub the seasonings thoroughly on both sides of the chicken and set aside.

Pour 1/2 cup of all-purpose flour and 1/2 cup of Parmesan cheese onto a plate.

Season the flour with the same seasonings used for the chicken and whisk together.

In a deep pan over medium-high heat, lightly coat the bottom with oil and heat it up.

Dredge the seasoned chicken in the flour mixture, shaking off the excess.

Cook the chicken for 4 minutes on each side or until golden and cooked through, then remove and set aside.

Lower the heat to medium and add 1/2 cup of diced onion, seasoning with salt, pepper, onion powder, garlic powder, Italian seasoning, and red pepper flakes.

Sauté the onion for 2 minutes or until fragrant.

Add 3 oz (half a can) of tomato paste and stir for 1 minute.

Deglaze the pan with 1/4 cup of vodka and simmer for 5 minutes.

Pour in 2 cups of chicken broth and 1 cup of heavy whipping cream, stirring to combine.

Increase the heat to medium-high and bring the sauce to a gentle simmer.

Add 1 cup of uncooked rotini to the sauce and simmer for 10 minutes, stirring often and adding chicken broth as needed if the sauce gets too thick.

After 10 minutes, turn off the heat and add the cooked chicken on top.

Sprinkle mozzarella and Parmesan cheese over the chicken.

Cover the pan with a lid and let it sit for a couple of minutes until the cheese melts.

Garnish with fresh basil and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens