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–+ servings

Chicken Parmesan with Vodka Pasta

This chicken parmesan with vodka pasta is a high-protein twist on a classic Italian comfort meal. Crispy, cheesy chicken pairs perfectly with a creamy, rich vodka sauce pasta for a satisfying dish that feels indulgent while still being balanced.
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Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 620
Ingredients Method Nutrition Notes

Ingredients
 
 

For the Chicken Parmesan:
  • 1 lb chicken breast cut into fillets
  • 1/2 cup oat flour
  • 2 eggs beaten
  • 1 cup finely crushed cornflakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 1 cup low-sodium marinara sauce
  • 3/4 cup part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
For the Vodka Pasta:
  • 12 oz chickpea or lentil penne pasta
  • 1 tsp olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1/4 cup vodka
  • 1 jar vodka pasta sauce
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp black pepper
  • 1/2 tsp red chili flakes optional
  • Fresh basil or parsley chopped

Method
 

  1. Prepare the Chicken Coating: In one bowl, mix oat flour with salt, pepper, and oregano. In a second bowl, beat the eggs. In a third bowl, add crushed cornflakes.
  2. Coat the Chicken: Dip each chicken fillet into the oat flour, then eggs, then coat with crushed cornflakes until fully covered.
  3. Cook the Chicken: Preheat air fryer to 400°F. Place chicken in a single layer, spray lightly with oil, and cook for 12–15 minutes, flipping halfway, until crispy and cooked through.
  4. Add Sauce and Cheese: Spoon marinara over the chicken, top with mozzarella and Parmesan, and return to air fryer for 2–3 minutes until melted and bubbly.
  5. Cook the Pasta: Bring a pot of salted water to a boil and cook pasta until al dente. Reserve 1/2 cup pasta water, then drain.
  6. Make the Vodka Sauce: Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute. Pour in vodka and simmer for 1 minute. Stir in vodka sauce and let simmer for 5 minutes. Remove from heat and mix in Greek yogurt, Parmesan, black pepper, and chili flakes.
  7. Combine Pasta and Sauce: Add cooked pasta to the sauce and toss to coat, adding reserved pasta water as needed.
  8. Serve: Plate pasta alongside chicken parmesan. Garnish with fresh basil or parsley and extra Parmesan if desired.

Nutrition

Calories: 620kcalCarbohydrates: 60gProtein: 56gFat: 17g

Notes

  • Store chicken and pasta separately for best texture
  • Reheat chicken in air fryer to keep it crispy
  • Add a splash of water or milk when reheating pasta
  • Make sauce ahead for quicker assembly
  • Use whole wheat or high-protein pasta for better macros

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