This twist on a classic is one of my favorite Italian American dishes. Cheese ratios should be heavy for great broiling and toppings that make each bite cheesy and bubbly. The vodka is super mild and is almost fully cooked out. Pro tip: The cream and the vodka balance the tomato so nicely, but you know cream sauces can be finicky. Add the cream at room temperature so it's a similar temperature to the bubbling sauce; cold cream added to a hot sauce increases the chances of the cream separating. Serve this chicken dish with some rigatoni rolled in a little garlic and oil or a big baked garlic bread with too much garlic and parsley inside in the best way. You can also literally make a hero sandwich of it on garlic bread... You could also chop up a head of iceberg lettuce and sprinkle with red wine vinegar, olive oil and oregano and let the cold lettuce refresh between bites of chicken...
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Author
Alex Guarnaschelli | 2025-09-04
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