Vodka Sauce Pasta Recipe With Chicken
Try our mouthwatering Vodka Sauce Pasta Recipe with Chicken. It combines tender chicken, al dente pasta, and creamy vodka sauce for a satisfying meal. Perfect for any occasion, it's a delicious twist on classic pasta that's sure to impress. Enjoy every flavorful bite!
Equipment
- Large pot,
- Colander
- Large skillet or frying pan
- Spatula
- Whisk
- Serving spoon(s)
Ingredients
- 1 pound boneless skinless chicken breasts, thinly sliced
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- ¼ cup vodka any brand
- 1 28-ounce can crushed tomatoes
- ½ cup heavy cream
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes adjust to your spice preference
- ¼ cup grated Parmesan cheese plus extra for serving
- 1 pound penne pasta
Instructions
Sizzle Up the Chicken
- ● Season the chicken breasts generously with salt and pepper. Heat olive oil over medium heat in a large skillet.
- ● Once hot, add the chicken and cook for 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked chicken to a plate and set aside.
Sauté the Flavor Base
- ● In the same skillet, add the diced onion and cook for 5 minutes, or until softened and translucent.
- ● Stir in the minced garlic and cook for another minute, releasing the fragrant aroma.
Introduce the Magic of Vodka
- ● Pour the vodka into the pan and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom.
- ● This step deglazes the pan and adds a touch of complexity to the sauce.
Build the Creamy Sauce
- ● Add the crushed tomatoes, heavy cream, tomato paste, dried oregano, and red pepper flakes to the skillet.
- ● Bring the sauce to a gentle simmer and cook for 10 minutes, allowing the flavors to meld. Season with additional salt and pepper to taste.
- ● Stir in the grated Parmesan cheese until melted and incorporated.
The Grand Penne Finale
- ● While the sauce simmers, cook the penne pasta according to package directions in a large pot of salted boiling water.
- ● Drain the pasta, reserving about ½ cup of the starchy pasta water.
- ● Return the cooked chicken and the drained pasta to the skillet with the vodka sauce.
- ● Toss everything together until well coated, adding reserved pasta water a little at a time if needed to achieve a desired creamy consistency.
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!