Make the vodka sauce. To make a starchy pasta water without cooking pasta, combine 1 cup of water with ½ teaspoon of cornstarch and ¼ teaspoon salt. Bring it to a boil in a saucepan, then turn off the heat!

Heat the butter in a saucepan over medium heat. Once melted, stir in the shallots and garlic with a big pinch of salt and pepper. Cook, stirring often, until the onions soften. Add in the tomato paste and stir, cooking for 5 minutes. The color will darken - this is where the flavor is!

Stream in the vodka and stir, scraping the brown bits and flavor from the bottom. Stir in ½ cup of the reserved (or makeshift) pasta water. Stir in the heavy cream and parmesan, stirring until the cheese melts. Taste and season the sauce with more salt and pepper if needed. This will make more sauce than needed. Store it in the fridge for a few days or use it to make pizza or pasta.

Preheat the oven to 350 degrees F. Have a baking dish (9x13 works, or anything that fits 4 pieces of chicken!) nearby.

Heat 1 to 2 tablespoons of the olive oil in a nonstick pan over medium heat.

Season the chicken all over with salt and pepper. Have the butter ready to go in one bowl. Combine the breadcrumbs and parmesan on a plate and stir to combine.

Use a pastry brush to brush the chicken with the butter on both sides. Dip the chicken in the bread crumb mixture, pressing gently so the bread crumbs adhere. Place the chicken in the skillet.

Cook until the chicken is just golden and crisp, about 2 to 3 minutes. Flip and cook until golden on the other side. Transfer the chicken to the baking dish and repeat with the other chicken.

Top each piece of chicken with a few spoonfuls of vodka sauce. You can use as much vodka sauce here as you like! Top each piece of chicken with sliced mozzarella cheese.

Bake for 10 to 15 minutes, or until the cheese is melted and bubbly. Remove and sprinkle with fresh herbs and more parmesan. Serve immediately!