Chicken Parmesan with Vodka Sauce and Fettuccine Alfredo

To make the vodka sauce, heat oil in a skillet over medium-high heat. Add diced onion, minced garlic, and diced bacon. Sauté until fragrant.

Carefully add the vodka to the pan and flambé, allowing the alcohol to burn off.

Stir in the chunky tomato sauce, heavy cream, grated Parmesan cheese, and chopped fresh parsley. Whisk to combine and let it simmer.

In a separate pan, pan-sear the breaded chicken cutlet until golden brown and cooked through.

Spread a layer of the vodka sauce on an oven-safe tray or baking dish. Place the cooked chicken cutlet on top.

Top the chicken with more vodka sauce, a generous amount of shredded mozzarella, and a sprinkle of Italian seasoning.

Place under a broiler or in a hot oven until the cheese is completely melted and bubbly.

While the chicken is in the oven, prepare the fettuccine alfredo. In a pan, toss cooked fettuccine with heavy cream and grated Parmesan cheese until creamy and well-coated.

To plate, transfer the chicken parmesan to a serving dish and pour any remaining sauce from the tray over it.

Pile the fettuccine alfredo on top of the chicken parmesan.

Garnish with shaved Parmesan cheese and a sprig of fresh parsley before serving.