Carbone Spicy Vodka Pasta

1: In three large shallow bowls, prepare the batters: flour, egg, and panko.

2: Dip chicken in the flour batter, coating both sides completely.

3: Then dip chicken in the egg batter.

4: Lastly, dip chicken in the panko batter, pressing down to help it stick to the chicken.

5: Heat avocado oil in a large skillet over medium-high heat.

6: Add chicken and cook for about 3-4 minutes.

7: Flip and cook for another 3-4 minutes until both sides are golden brown and internal temperature reaches 165°F.

8: Place chicken on a wire rack to drain.

9: In a large pan over medium heat, add olive oil.

10: Add shallot, garlic, red pepper flakes, oregano, salt, and pepper. Cook until fragrant.

11: Add tomato paste, mix, and cook for 1 minute.

12: Mix in vodka and cook until alcohol has cooked off, about 1-2 minutes.

13: Add heavy whipping cream and cook until sauce thickens.

14: Add mascarpone cheese, salt to taste, and sugar. Mix to combine.

15: Add cooked pasta and mix to coat. Add desired amount of pasta water to hydrate sauce.

16: Reserve about 3/4 cup of sauce and set aside.

17: In a small saucepan, add a little bit of pasta sauce, a handful of mozzarella cheese, and a sprinkle of Parmesan cheese.

18: Place in the oven and broil until cheese is melted, browned, and bubbly.

19: Slide the cheese and sauce out of the pan and on top of the chicken. Repeat for each piece of chicken.

20: Top with basil and serve with pasta. Enjoy!