This Chicken Vodka Pasta is a creamy and tasty dish that combines tender chicken pieces with pasta in a rich vodka sauce. It’s super satisfying and perfect for a cozy meal.
This recipe is quick and easy, making it a weeknight favorite for me. Just cook the chicken, toss the pasta, and mix in that luscious sauce. Dinner is served in no time!
Ingredients & Substitutions
Penne Pasta: I love using penne for its ridges that catch the sauce perfectly. However, if you don’t have penne, try rigatoni or bow ties as tasty alternatives!
Chicken: Boneless, skinless chicken breasts are great here! For a quicker option, rotisserie chicken works too. Just shred it and add it in!
Olive Oil: This adds richness, but you can substitute with avocado oil or grapeseed oil for a different flavor.
Heavy Cream: If you need a lighter version, half-and-half works, though the sauce won’t be as rich. Coconut cream is a great dairy-free substitute!
Parmesan Cheese: Freshly grated is best for flavor and texture. If you’re out, pecorino romano also works well. Nutritional yeast can be a good dairy-free option.
Vodka: This is used to deepen the flavor, but if you’re avoiding alcohol, you could use chicken broth or a splash of lemon juice instead.
How Do You Achieve a Rich and Creamy Sauce?
To make the sauce creamy and delicious, start with careful layering of cooking steps. Here’s a breakdown:
- Cook the onions until they’re soft to bring out their sweetness before adding garlic.
- When adding vodka, allow it to reduce to intensify the flavor. This cooking also cooks off the alcohol.
- Stir in the heavy cream slowly and let the sauce warm up without boiling, which keeps it smooth.
- When adding cheese, turn off the heat before mixing it in, ensuring it melts beautifully without clumping.
Taking your time with these steps will help you achieve that rich, creamy sauce that makes this dish stand out!
How to Make Chicken Vodka Pasta
Ingredients You’ll Need:
Pasta:
- 12 oz penne pasta
For the Chicken:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
For the Sauce:
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 small onion, finely chopped
- 1/2 cup vodka
- 1 can (14 oz) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- Fresh basil or parsley, chopped for garnish
How Much Time Will You Need?
This Chicken Vodka Pasta will take about 30 minutes to prepare. You’ll spend around 15 minutes cooking the pasta and making the sauce, with another 10-15 minutes to get everything combined and ready to serve. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once bubbling, add the penne pasta and cook according to the package instructions until it’s al dente (firm but not hard). After cooking, drain the pasta and set it aside.
2. Cook the Chicken:
While your pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper, then add them to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and thoroughly cooked. Once done, remove the chicken from the skillet and set it aside.
3. Prepare the Sauce:
In the same skillet, add the chopped onion and sauté for around 3-4 minutes until it’s soft and see-through. Next, toss in the minced garlic and red pepper flakes, cooking for another minute until fragrant. Carefully pour in the vodka, and let it cook for about 3-4 minutes to reduce by half.
4. Combine Ingredients:
Add the crushed tomatoes and let the sauce simmer for 7-10 minutes so it thickens a bit. After that, reduce the heat and slowly stir in the heavy cream. Once combined, add the grated Parmesan cheese and mix until the cheese is melted and the sauce is smooth.
5. Finish the Dish:
Return the cooked chicken to the skillet with the sauce, stirring it in to heat through for a couple of minutes. Then, add the cooked penne pasta to the skillet and toss everything together until the pasta is well coated with that delicious sauce.
6. Serve and Enjoy:
Serve your Chicken Vodka Pasta hot, garnished with extra grated Parmesan cheese and some chopped fresh basil or parsley for a lovely finish!
Enjoy your creamy and flavorful Chicken Vodka Pasta!
Can I Use Whole Wheat Pasta Instead of Regular Pasta?
Absolutely! Whole wheat pasta is a great substitute and will give you more fiber. Just make sure to check the cooking time as it may vary slightly from traditional pasta.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a dairy-free choice, try using coconut cream or unsweetened almond milk, but keep in mind the flavor may differ slightly.
Can I Prepare This Dish in Advance?
Yes, you can! You can cook the chicken and sauce in advance and store them separately in the fridge for up to 3 days. Just cook the pasta fresh when you’re ready to serve, then combine everything together and reheat gently.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, adding a splash of cream or a little water to avoid drying out the sauce.
