Vodka Sauce Pasta Recipe With Chicken
Vodka Sauce Pasta Recipe With Chicken combines tender chicken, a rich, creamy vodka-infused tomato sauce, and pasta like penne or rigatoni. The sauce is made with garlic, onions, tomato paste, heavy cream, and a splash of vodka, creating a smooth and flavorful dish. Topped with Parmesan, basil, and parsley, it's a comforting, savory meal that’s perfect for any occasion.
Equipment
- Large skillet or saute pan
- Large pot for boiling pasta
- Cutting board and knife
- Measuring Cups and Spoons
- Wooden spoon or spatula
- Colander
- Cheese grater (optional, for fresh Parmesan)
Ingredients
- 1 lb 450g boneless, skinless chicken breasts, thinly sliced
- 1 tsp salt plus more to taste
- 1 tsp ground black pepper or to taste
- 1 tbsp olive oil
- 1 medium yellow onion finely chopped
- 3 garlic cloves minced
- ¼ cup vodka any quality brand
- 2 tbsp tomato paste
- ½ cup heavy cream
- 1 tsp dried oregano
- 1 cup low-sodium chicken broth or stock
- 16 oz 450g penne rigate or rigatoni pasta
- ¼ cup grated Parmesan cheese plus extra for serving
- 20 fresh basil leaves chopped (reserve some for garnish)
- ⅓ cup fresh parsley chopped (reserve some for garnish)
- ½ tsp red pepper flakes or adjust to your spice preference
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- Season the sliced chicken with salt and pepper. In a large skillet over medium heat, heat olive oil. Add the chicken and cook for 4–5 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add chopped onion and cook for 3–4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the vodka, stirring to scrape up any brown bits. Let it simmer for 2–3 minutes to cook off the alcohol.
- Stir in tomato paste and cook for 1 minute. Then add the heavy cream, dried oregano, and chicken stock. Simmer the sauce on medium-low for 5–7 minutes until slightly thickened.
- Return the cooked chicken to the skillet. Add cooked pasta and toss to combine. Stir in Parmesan, basil, parsley, and red pepper flakes. If needed, add reserved pasta water to loosen the sauce.
- Plate the pasta and garnish with extra Parmesan, chopped basil, and parsley. Serve hot.
Notes
The beauty of this recipe lies in its adaptability. Feel free to adjust the amount of vodka, red pepper flakes, and Parmesan cheese to suit your taste preferences.
Don’t be afraid to experiment and personalize this dish to create your own signature vodka sauce pasta!
