This Chicken Vodka Pasta is a creamy and rich delight! With tender chicken and a smooth tomato-vodka sauce, it’s sure to make your taste buds dance.
Every bite feels like a warm hug! I love serving it with a sprinkle of cheese on top. Trust me, your family will be asking for seconds—if not thirds! 😋
Key Ingredients & Substitutions
Penne Pasta: Penne holds sauce nicely due to its tube shape, but you can use fusilli or rigatoni in a pinch. Just make sure it’s pasta that can stand up to the sauce!
Chicken: I prefer using boneless, skinless chicken breasts for a quick cook time, but thighs work great too! They can add a deeper flavor. If you want a vegetarian option, try chickpeas for protein.
Heavy Cream: This makes the sauce extra creamy. If you want a lighter option, you can use half-and-half or whole milk, but the richness won’t be the same. For a dairy-free option, try coconut milk—just keep in mind it will change the flavor.
Vodka: It helps emulsify the sauce, but you can leave it out if you prefer. A splash of lemon juice adds brightness instead. If you want a non-alcoholic substitute, try chicken broth with a bit of lemon zest.
What’s the Best Way to Cook the Chicken?
Cooking the chicken right is key to this recipe. Here’s how to do it properly:
- Make sure your skillet is hot before adding the chicken. This helps in browning it, which adds flavor.
- Don’t overcrowd the pan; it can cause steaming instead of browning. Cook in batches if needed.
- Season well with salt and pepper before cooking for the best flavor. It only takes a few minutes to cook through—watch it closely.
How Do I Get the Sauce Just Right?
Getting the right consistency for the sauce is crucial for Chicken Vodka Pasta:
- After adding vodka, let it simmer long enough for the alcohol to cook off but not too long to burn.
- Use crushed tomatoes or sauce for a smoother texture, and don’t forget to let it thicken a bit before adding the cream.
- Adjust the heat and keep stirring while adding the cream. The sauce should coat the pasta well—if it’s too thick, add a little pasta water!
Chicken Vodka Pasta
Ingredients You’ll Need:
- 12 oz: penne pasta
- 2 tbsp: olive oil
- 2: boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 3 cloves: garlic, minced
- 1 small: onion, finely chopped
- 1/2 tsp: red pepper flakes (optional, for slight heat)
- 1/2 cup: vodka
- 1 can (14 oz): crushed tomatoes or tomato sauce
- 1 cup: heavy cream
- 1/2 cup: grated Parmesan cheese, plus extra for garnish
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This Chicken Vodka Pasta takes about 30 minutes total—15 minutes for preparation and 15 minutes for cooking. It’s a quick, delicious dinner option that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook The Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
2. Sauté The Chicken:
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the hot skillet. Cook for about 5-7 minutes, until the chicken is golden and cooked through. 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 2-3 minutes until it becomes translucent. Next, add the minced garlic and red pepper flakes (if you like a little heat), cooking for another minute until fragrant.
4. Add The Vodka:
Carefully pour the vodka into the skillet. Let it simmer for 3-4 minutes. This will allow the alcohol to cook off and the sauce to reduce slightly.
5. Stir In The Tomatoes:
Now, add the crushed tomatoes to the skillet. Cook for about 5 minutes, letting the sauce get a little thicker.
6. Make It Creamy:
Reduce the heat and pour in the heavy cream, stirring well to combine. Let the sauce simmer for another 3-4 minutes until it’s creamy and well blended. Don’t forget to taste and adjust the seasoning with salt and pepper!
7. Combine The Chicken:
Return the cooked chicken to the skillet, stirring to coat it well with the sauce.
8. Add The Pasta:
Now, gently toss the cooked penne pasta into the skillet with the chicken and sauce, making sure everything is well mixed and heated through.
9. Finish Off:
Remove the skillet from the heat and stir in the grated Parmesan cheese until it’s melted and mixed in, giving the sauce a wonderful richness.
10. Serve:
Finally, dish out the Chicken Vodka Pasta into bowls. Garnish with extra Parmesan cheese and a sprinkle of fresh parsley. Enjoy this creamy, flavorful dish!
Enjoy this creamy, flavorful pasta that balances the rich tomato vodka sauce with tender chicken and perfectly cooked penne!
Can I Use a Different Type of Pasta?
Absolutely! While penne is great for this dish, you can use other pastas like rigatoni, fusilli, or even spaghetti. Just adjust the cooking time according to the pasta you choose!
Is There a Non-Alcoholic Substitute for Vodka?
Yes! If you prefer not to use vodka, you can replace it with chicken broth and add a splash of lemon juice for brightness. This will help mimic the flavors without the alcohol.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm in a skillet over low heat or in the microwave, adding a splash of cream or broth if it looks too thick.
Can I Make This Dish Vegetarian?
Definitely! You can substitute the chicken with chickpeas or your favorite vegetables (like bell peppers and spinach) for a hearty vegetarian version. Just sauté the veggies until tender before adding the sauce.
