Homemade Creamy Vodka Pasta Topped With Crispy Chicken Cutlets
Posted July 21st, 2026
The image above is how the vanilla will look when you first make it! 6 months later it will be much darker and ready to use!
Homemade Vodka Pasta with Crispy Chicken Cutlets & My Grandma's Side Salad
Summary
There are a handful of dinners that feel like home every single time I make them, and this is one of them. This recipe is part of my Date Night at Home series, where I recreate the feeling of sitting down at a cozy neighborhood restaurant without ever leaving home. Creamy homemade vodka pasta, golden crispy chicken cutlets coated in both Italian breadcrumbs and panko, and my grandma's bright lemon side salad come together for a meal that feels comforting, elevated, and made for sharing.
One of my favorite parts of this dinner is making the pasta from scratch together. Kneading the dough by hand, rolling it thin with my KitchenAid pasta attachment, and cooking the noodles just minutes later turns dinner into an experience instead of just another meal. If you're short on time, a good-quality boxed pasta works beautifully, but if you're planning a cozy night in, homemade pasta makes the evening feel extra special.
I love turning every day weeknights into special evenings with Eli right at home. I can’t wait to continue this date night series to show you how you can make all of your favorite dishes and how it’s truly so much easier (and more fun) than it looks.
Recipe Details
Prep: 1 hour
Cook: 35 minutes
Total: 1 hour 35 minutes
Servings: 4–6
Category: Dinner
Difficulty: Intermediate
Ingredients
Homemade Pasta
3 cups all-purpose flour, plus more for dusting
4 large eggs
1 tablespoon olive oil
1 teaspoon kosher salt
Optional: Substitute 1 pound of your favorite boxed pasta.
Crispy Chicken Cutlets
2 pounds thin-sliced chicken breasts
1½ teaspoons kosher salt
½ teaspoon freshly cracked black pepper
3 large eggs
2 tablespoons whole milk
1 cup Italian seasoned breadcrumbs
1 cup panko breadcrumbs
Neutral oil (such as avocado or canola oil), for shallow frying
Flaky sea salt, for finishing
Silky Vodka Sauce
2 tablespoons olive oil
4 tablespoons unsalted butter
1 small yellow onion, finely diced
5 garlic cloves, minced
4 Campari tomatoes, diced
½ teaspoon crushed red pepper flakes (optional)
½ cup vodka
1 (28-ounce) can whole peeled San Marzano tomatoes
1 cup heavy cream
¾ cup freshly grated Parmesan cheese
8–10 fresh basil leaves, torn
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper
1 cup reserved pasta water
My Grandma's Side Salad
2 romaine hearts, chopped
2 heirloom tomatoes, cut into wedges
3 tablespoons extra virgin olive oil
Juice of 1 lemon
Kosher salt, to taste
Freshly cracked black pepper, to taste
Instructions
1. Make the pasta dough
Place the flour and salt in a large bowl or directly onto a clean work surface. Create a wide well in the center and add the eggs and olive oil. Using a fork, whisk the eggs while slowly incorporating the flour from the inside edges.
Once a shaggy dough forms, begin kneading by hand for 8 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky without sticking to your hands. If it feels dry and crumbly, lightly wet your hands and continue kneading. If it's sticky, dust the surface with just a little flour.
Wrap tightly in plastic wrap and let the dough rest at room temperature for 30 minutes.
2. Roll and cut the pasta
Divide the dough into four equal pieces, keeping the remaining dough covered while you work.
Flatten one piece into a small rectangle and lightly dust with flour. Feed it through the KitchenAid pasta roller attachment on Setting 1. Fold it into thirds like a letter, rotate 90 degrees, and run it through Setting 1 again. Repeat this process 2–3 times until the dough is smooth and even.
Continue rolling once through Settings 2, 3, 4, and 5. For a slightly thinner noodle, continue to Setting 6.
Switch to your preferred pasta-cutting attachment and cut the noodles. Dust lightly with flour and form loose nests while you finish the rest of dinner.
I used fettuccini noodles for this dish since they hold a bit more sauce than spaghetti! Although penne is more traditional, I am still working on making that homemade haha!!
NOTE: You can also begin simmering the Vodka sauce before frying the chicken cutlets! You can make the sauce while the dough rests instead if you’d like.
3. Prepare the breading station
Pat the chicken dry and season both sides with the kosher salt and black pepper.
Whisk together the eggs and milk in a second bowl.
Combine the Italian breadcrumbs and panko in a third bowl.
4. Bread the chicken
Dip into the egg mixture, allowing the excess to drip off, then press firmly into the breadcrumb mixture until evenly coated.
Let the breaded chicken rest on a baking sheet for 10 minutes before frying. This helps the breading stay attached.
5. Fry until crispy
Heat enough neutral oil to reach about ¼ inch up the sides of a large skillet.
Bring the oil to 350°F over medium to medium-high heat.
Working in batches, fry each cutlet for 3–4 minutes per side, until deeply golden brown and the internal temperature reaches 165°F.
Transfer to a wire rack instead of paper towels so the bottoms stay crispy. Sprinkle immediately with flaky sea salt.
6. Build the vodka sauce
Heat the olive oil and butter in a large skillet over medium heat.
Cook the onion for 6–8 minutes until very soft and translucent but not browned.
Add the garlic and crushed red pepper flakes (if using) and cook for 30–60 seconds.
Add the diced Campari tomatoes and cook 5–7 minutes, until soft and jammy.
Pour in the vodka and simmer 2–3 minutes, allowing the alcohol to cook off.
Add the whole San Marzano tomatoes, breaking them apart with a wooden spoon. Simmer uncovered for 15–20 minutes, until the sauce has thickened slightly and no longer looks watery.
7. Blend until silky
Carefully blend the sauce with an immersion blender or transfer it to a countertop blender.
If using a blender, remove the center cap from the lid and cover the opening loosely with a folded kitchen towel so steam can safely escape.
Blend until completely smooth.
Return the sauce to the skillet over low heat.
Stir in the heavy cream, Parmesan, basil, salt, and pepper.
Keep the heat low and stir until the cheese melts completely and the sauce becomes silky and glossy.
The finished sauce should coat the back of a spoon but still pour easily.
8. Cook the pasta
Bring a large pot of generously salted water to a rolling boil.
Fresh homemade pasta cooks quickly, usually in 2–4 minutes.
Start checking at about 2 minutes. The pasta should be tender with just a slight bite remaining.
Reserve 1 cup of pasta water before draining.
9. Finish the pasta
Transfer the pasta directly into the vodka sauce.
Toss over low heat for 1–2 minutes, adding reserved pasta water a few tablespoons at a time until the sauce becomes glossy and clings beautifully to every noodle.
Fresh pasta absorbs sauce quickly, so don't be afraid to add a little extra pasta water if needed.
Penne is the traditional pasta for this dish, however, I am still learning how to make that kind of pasta!
10. Make my grandma's salad
Combine the chopped romaine and heirloom tomatoes.
Dress with the olive oil, lemon juice, kosher salt, and freshly cracked black pepper.
Toss just before serving so the lettuce stays crisp.
11. Serve
Twirl the homemade vodka pasta into warm bowls and top with sliced crispy chicken cutlets.
Finish with extra freshly grated Parmesan, torn basil, and cracked black pepper.
Serve alongside my grandma's classic lemon salad for the perfect Date Night at Home dinner.
Storage
Store the pasta, chicken, sauce, and salad separately in airtight containers in the refrigerator for up to 3 days.
Reheat the chicken on a wire rack in a 375°F oven or air fryer until hot and crispy.
Warm the pasta gently over low heat with a splash of cream or reserved pasta water until silky again.
The salad is best made fresh.
Make Ahead
The vodka sauce can be made up to 2 days ahead.
The pasta dough can be kneaded the day before, wrapped tightly, refrigerated overnight, and brought back to room temperature for about 30 minutes before rolling.
The chicken can be breaded several hours ahead and refrigerated until ready to fry.
A Note from Madeline May
One of my favorite ways to spend an evening is cooking a beautiful meal together. Kneading fresh pasta by hand, setting the table, lighting a few candles, and turning an ordinary night at home into something that feels like our favorite little neighborhood Italian restaurant is exactly what my Date Night at Home series is all about.
The homemade pasta makes this dinner feel extra special, but the whole meal is still approachable enough to make in your own kitchen. I hope it becomes one of those recipes you come back to whenever you want to slow down, cook with someone you love, and make an ordinary evening feel memorable.
Frequently Asked Questions
Can I use store-bought pasta instead of homemade?
Absolutely. While I love making fresh pasta for date night because it turns dinner into an experience, this recipe is just as delicious with 1 pound of your favorite dried pasta. Rigatoni, fettuccine, or spaghetti all work beautifully.
Can I make the pasta dough ahead of time?
Yes! Wrap the dough tightly in plastic wrap and refrigerate it for up to 24 hours. Let it sit at room temperature for about 30 minutes before rolling so it's easier to work with.
What KitchenAid pasta roller setting should I use?
I roll my pasta through Settings 1, 2, 3, 4, and 5. If I'm making a thinner noodle, I'll go one more pass through Setting 6before cutting.
Why should I let the breaded chicken rest before frying?
Letting the breaded cutlets rest for about 10 minutes helps the coating adhere to the chicken, which means fewer breadcrumbs fall off while frying and the crust becomes crispier.
How do I know when the frying oil is ready?
The easiest way is to use a thermometer. Aim for 350°F. If the oil is too cool, the chicken absorbs oil and becomes greasy. If it's too hot, the breading browns before the chicken finishes cooking.
Why do you blend the vodka sauce?
Blending creates an incredibly silky, restaurant-style sauce. The Campari tomatoes, onions, garlic, and San Marzano tomatoes become perfectly smooth, giving the sauce a luxurious texture that coats every noodle beautifully.
Can I make the vodka sauce without vodka?
Yes. The vodka enhances the flavor and helps emulsify the sauce, but if you'd rather leave it out, substitute the vodka with chicken broth or simply omit it. The sauce will still be delicious, although the flavor will be slightly different.
What are Campari tomatoes?
Campari tomatoes are small, sweet tomatoes with a rich flavor that's more concentrated than standard tomatoes. They cook down beautifully and add a subtle sweetness to the sauce before the San Marzano tomatoes are added.
Can I freeze the vodka sauce?
Yes. The sauce freezes well for up to 3 months. Thaw overnight in the refrigerator and gently reheat over low heat, stirring occasionally. If needed, add a splash of cream or milk to bring it back together.
Why does my homemade pasta dough feel dry?
Humidity, flour brands, and egg size all affect pasta dough. If your dough feels crumbly after a few minutes of kneading, lightly wet your hands and continue kneading. Avoid adding large amounts of water at once.
Why is my vodka sauce too thick?
Fresh pasta absorbs sauce quickly. Simply stir in a splash of reserved pasta water until the sauce becomes silky and coats the noodles evenly.
Can I make this entire dinner ahead of time?
You can prepare most of the components ahead:
Knead the pasta dough up to 1 day ahead.
Make the vodka sauce up to 2 days ahead.
Bread the chicken several hours before frying.
Chop the salad ingredients ahead, but dress the salad just before serving.
What's the best pasta shape if I'm not making homemade noodles?
Rigatoni is my favorite because the sauce gets inside every piece, but fettuccine, tagliatelle, spaghetti, and mezzi rigatoni are all wonderful choices.
Can I make this for guests?
Absolutely! This recipe is one of my favorite dinners to serve when hosting. You can prepare almost everything ahead of time, then cook the fresh pasta and fry the chicken just before everyone sits down. It feels incredibly special but doesn't require spending the whole evening in the kitchen.
A Recipe by Madeline May
Homemade Vodka Pasta with Crispy Chicken Cutlets & My Grandma's Side Salad
There are a handful of dinners that feel like home every single time I make them, and this is one of them. This recipe is part of my Date Night at Home series, where I recreate the feeling of sitting down at a cozy neighborhood restaurant without ever leaving home. Creamy homemade vodka pasta, golden chicken cutlets coated in both Italian breadcrumbs and panko, and my grandma's bright lemon side salad come together for a meal that feels comforting, elevated, and made for sharing.
One of my favorite parts of this dinner is making the pasta from scratch together. Kneading the dough by hand, rolling it thin with my KitchenAid pasta attachment, and cooking the noodles just minutes later turns dinner into an experience instead of just another meal. A good-quality boxed pasta works beautifully when you're short on time, but for a cozy night in, homemade pasta makes the evening feel extra special.
Ingredients
Homemade Pasta
Shortcut: substitute 1 pound of your favorite boxed pasta.
Crispy Chicken Cutlets
Silky Vodka Sauce
My Grandma's Side Salad
Instructions
- Make the pasta doughPlace the flour and salt in a large bowl or mound them directly on a clean work surface. Create a wide well in the center and add the eggs and olive oil. Use a fork to whisk the eggs, gradually pulling flour in from the inner edges of the well. Once a shaggy dough forms, bring it together with your hands and knead for 8 to 10 minutes. The finished dough should feel smooth, elastic, and slightly tacky without sticking to your hands. If it feels dry and crumbly, wet your hands and continue kneading. If it feels sticky, dust the work surface very lightly with flour. Wrap tightly and rest at room temperature for 30 minutes.
- Roll and cut the pastaDivide the rested dough into four equal pieces and keep the pieces you are not using covered. Flatten one piece into a small rectangle and dust it lightly with flour. Run it through the KitchenAid pasta roller on setting 1. Fold it into thirds like a letter, rotate it 90 degrees, and pass it through setting 1 again. Repeat 2 to 3 times, until the sheet looks smooth and even. Continue rolling once through settings 2, 3, 4, and 5. For slightly thinner noodles, continue to setting 6. Cut the sheets into manageable lengths, then run them through your preferred KitchenAid cutting attachment. Dust the noodles lightly with flour and arrange them in loose nests.
- Prepare the breading stationPat the chicken dry and season both sides with the salt and black pepper. Whisk the eggs and milk together in a shallow bowl. In a separate shallow bowl, combine the Italian breadcrumbs and panko.
- Bread the chickenDip each chicken cutlet into the egg mixture, allowing any excess to drip off. Press firmly into the breadcrumb mixture, coating both sides well. Gently press the breadcrumbs onto the chicken so they adhere evenly. Place the breaded cutlets on a clean tray and let them rest for 10 minutes. This short rest helps the breading stay attached during frying.
- Shallow fry until crispPour enough neutral oil into a large skillet to reach about ¼ inch up the sides. Heat the oil over medium to medium-high heat until it reaches 350°F. Fry the cutlets in batches without crowding the pan, about 3 to 4 minutes per side, until deeply golden and the centers reach 165°F. Adjust the heat as needed to keep the oil between 340°F and 360°F. Transfer the cutlets to a wire rack rather than paper towels so the bottoms stay crisp, then season lightly with salt while hot.
- Build the vodka sauceHeat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the onion and cook for 6 to 8 minutes, until very soft and translucent but not browned. Add the garlic and red pepper flakes, if using, and cook for 30 to 60 seconds. Stir in the diced Campari tomatoes and cook for 5 to 7 minutes, until they collapse and become jammy.
- Add the vodka and tomatoesPour in the vodka and simmer for 2 to 3 minutes, stirring and scraping up anything from the bottom of the pan. The harsh alcohol smell should mostly disappear. Add the San Marzano tomatoes and salt, breaking the tomatoes apart with a wooden spoon. Simmer uncovered for 15 to 20 minutes, until the sauce thickens slightly and no longer looks watery.
- Blend until silkyCarefully blend the sauce with an immersion blender, or transfer it to a countertop blender in batches. If using a countertop blender, remove the center cap from the lid and cover the opening loosely with a folded kitchen towel so steam can escape. Blend until completely smooth, then return the sauce to the pan over low heat.
- Finish the sauceStir in the heavy cream, Parmesan, basil, and black pepper. Keep the heat low and stir until the cheese melts and the sauce looks glossy. Avoid boiling after adding the cream. The sauce should be thick enough to coat the back of a spoon but still flow easily. Taste and adjust the salt.
- Cook the fresh pastaBring a large pot of generously salted water to a rolling boil. Add the fresh pasta and cook for 2 to 4 minutes, stirring gently so the noodles do not stick together. Begin tasting at 2 minutes. The pasta is ready when it is tender but still has a little bite. Reserve 1 cup of pasta water before draining.
- Toss and emulsifyAdd the drained pasta directly to the vodka sauce and toss over low heat for 1 to 2 minutes. Add reserved pasta water a few tablespoons at a time until the sauce loosens, turns glossy, and clings to every noodle. Fresh pasta absorbs sauce quickly, so keep a little extra pasta water nearby.
- Make the saladCombine the romaine and heirloom tomatoes in a large bowl. Drizzle with the olive oil and lemon juice, season with salt and black pepper, and toss just before serving so the lettuce stays crisp.
- ServeTwirl the vodka pasta into warm bowls and serve with the crispy chicken cutlets and my grandma's lemon salad. Finish the pasta with extra Parmesan, torn basil, and black pepper, if desired.
Storage
Store the pasta, chicken, sauce, and salad separately in airtight containers. Refrigerate the pasta, sauce, and chicken for up to 3 days. Reheat the chicken on a wire rack in a 375°F oven or air fryer until hot and crisp. Warm the pasta and sauce gently over low heat with a splash of water or cream. The dressed salad is best eaten right away.
Make Ahead
The vodka sauce can be made up to 2 days ahead. The pasta dough can be kneaded, wrapped tightly, and refrigerated overnight, then brought to room temperature for 30 minutes before rolling. The chicken can be breaded a few hours ahead and refrigerated uncovered or loosely covered until frying.
A Note from Madeline May
One of my favorite ways to spend an evening is cooking a beautiful meal together. Kneading fresh pasta by hand, setting the table, and turning a regular night at home into something that feels like our favorite neighborhood restaurant is exactly what my Date Night at Home series is about. The homemade pasta makes this dinner feel extra special, but the whole meal is still approachable enough to make in your own kitchen. I hope it becomes one of those dinners you come back to again and again.
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