Vodka Chicken Parm Stuffed Garlic Bread

45 mins
Serves 1
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Directions

  1. 1Add 2 tbsp butter and 1 tbsp olive oil to a pan over medium heat.
  2. 2Add 2 tbsp butter and 1 tbsp olive oil to a pan over medium heat.
  3. 3Add 2 tbsp butter and 1 tbsp olive oil to a pan over medium heat.
  4. 4Add 1 shallot and cook until softened.
  5. 5Add 1 shallot and cook until softened.
  6. 6Add 1 shallot and cook until softened.
  7. 7Add 4 cloves garlic and cook for another minute.
  8. 8Add 4 cloves garlic and cook for another minute.
  9. 9Add 4 cloves garlic and cook for another minute.
  10. 10Stir in 1/2 cup tomato paste and let it cook down for a few minutes until it deepens in color.
  11. 11Stir in 1/2 cup tomato paste and let it cook down for a few minutes until it deepens in color.
  12. 12Stir in 1/2 cup tomato paste and let it cook down for a few minutes until it deepens in color.
  13. 13Add 1/3 cup vodka and stir until it cooks into the tomato paste.
  14. 14Add 1/3 cup vodka and stir until it cooks into the tomato paste.
  15. 15Add 1/3 cup vodka and stir until it cooks into the tomato paste.
  16. 16Pour in 1 1/2 cups heavy cream, then season with salt, black pepper, and red pepper flakes.
  17. 17Pour in 1 1/2 cups heavy cream, then season with salt, black pepper, and red pepper flakes.
  18. 18Pour in 1 1/2 cups heavy cream, then season with salt, black pepper, and red pepper flakes.
  19. 19Let it simmer until smooth and creamy.
  20. 20Let it simmer until smooth and creamy.
  21. 21Let it simmer until smooth and creamy.
  22. 22Add 1 lb cooked penne directly into the sauce and toss until fully coated.
  23. 23Add 1 lb cooked penne directly into the sauce and toss until fully coated.
  24. 24Add 1 lb cooked penne directly into the sauce and toss until fully coated.
  25. 25Stir in 1 cup parmesan and fresh basil until the sauce is thick, creamy, and glossy.
  26. 26Stir in 1 cup parmesan and fresh basil until the sauce is thick, creamy, and glossy.
  27. 27Stir in 1 cup parmesan and fresh basil until the sauce is thick, creamy, and glossy.
  28. 28Cut the top off the sourdough loaf, scoop out the inside, and spread roasted garlic butter all over the bread.
  29. 29Cut the top off the sourdough loaf, scoop out the inside, and spread roasted garlic butter all over the bread.
  30. 30Cut the top off the sourdough loaf, scoop out the inside, and spread roasted garlic butter all over the bread.
  31. 31Bake at 350°F for 25 minutes.
  32. 32Bake at 350°F for 25 minutes.
  33. 33Bake at 350°F for 25 minutes.
  34. 34Take it out and layer in provolone slices, vodka penne, chopped chicken cutlets, more vodka penne, and a lot of shredded mozzarella.
  35. 35Take it out and layer in provolone slices, vodka penne, chopped chicken cutlets, more vodka penne, and a lot of shredded mozzarella.
  36. 36Take it out and layer in provolone slices, vodka penne, chopped chicken cutlets, more vodka penne, and a lot of shredded mozzarella.
  37. 37Bake at 375°F for about 20 minutes, or until the cheese is melted and bubbling.
  38. 38Bake at 375°F for about 20 minutes, or until the cheese is melted and bubbling.
  39. 39Bake at 375°F for about 20 minutes, or until the cheese is melted and bubbling.
  40. 40Top with fresh basil, slice it up, and dip it in extra vodka sauce.
  41. 41Top with fresh basil, slice it up, and dip it in extra vodka sauce.
  42. 42Top with fresh basil, slice it up, and dip it in extra vodka sauce.

Ingredients

  • 1 large sourdough loaf
  • 1 large sourdough loaf
  • 1 large sourdough loaf
  • Roasted garlic butter
  • Roasted garlic butter
  • Roasted garlic butter
  • Provolone slices
  • Provolone slices
  • Provolone slices
  • Cooked chicken cutlets
  • Cooked chicken cutlets
  • Cooked chicken cutlets
  • Shredded mozzarella
  • Shredded mozzarella
  • Shredded mozzarella
  • Fresh basil
  • Fresh basil
  • Fresh basil
  • Extra vodka sauce, for dipping
  • Extra vodka sauce, for dipping
  • Extra vodka sauce, for dipping
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 shallot
  • 1 shallot
  • 1 shallot
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 0.5 cup tomato paste
  • 0.5 cup tomato paste
  • 0.5 cup tomato paste
  • 0.33 cup vodka
  • 0.33 cup vodka
  • 0.33 cup vodka
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • 1.5 cups heavy cream
  • Salt
  • Salt
  • Salt
  • Black pepper
  • Black pepper
  • Black pepper
  • Red pepper flakes
  • Red pepper flakes
  • Red pepper flakes
  • 1 lb cooked penne
  • 1 lb cooked penne
  • 1 lb cooked penne
  • 1 cup freshly grated parmesan
  • 1 cup freshly grated parmesan
  • 1 cup freshly grated parmesan
  • Fresh basil
  • Fresh basil
  • Fresh basil

Equipment

pan

Tips

  • Let the tomato paste cook down for a few minutes until it deepens in color.
  • Let the vodka sauce simmer until smooth and creamy.
  • Stir in parmesan and fresh basil until the sauce is thick, creamy, and glossy.
  • Top with fresh basil, slice it up, and dip it in extra vodka sauce.