Chicken and Linguine in Creamy Vodka Sauce
Indulge in the ultimate comfort food with this Chicken and Linguine in Creamy Vodka Sauce recipe, a luxurious yet approachable dish perfect for any dinner table. Tender linguine is bathed in a velvety vodka-infused tomato cream sauce, made extra rich with heavy cream, Parmesan, and a touch of butter. Juicy, pan-seared chicken breast slices add hearty protein, while fragrant garlic, crushed red pepper, and fresh basil bring bold flavor nuances to every bite. This Italian-inspired classic strikes a balance between elegance and simplicity, making it a go-to choice for weeknight dinners or special occasions. Serve it hot with extra Parmesan and freshly baked bread for a meal that will have everyone coming back for seconds. Keywords: creamy vodka sauce, chicken linguine recipe, Italian pasta dishes, weeknight comfort food.
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Recipe Information
Ingredients
- 12 oz Linguine pasta
- 2 pieces Boneless, skinless chicken breasts
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 4 cloves Garlic cloves, minced
- 0.5 tsp Crushed red pepper flakes
- 0.5 cup Vodka
- 1 28-oz can Canned crushed tomatoes
- 1 cup Heavy cream
- 0.5 cup Freshly grated Parmesan cheese
- 2 tbsp Unsalted butter
- 0.25 cup Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
While the pasta cooks, season the chicken breasts on both sides with half the salt and pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and crushed red pepper flakes. Cook for 1 minute until fragrant, stirring frequently.
Carefully pour in the vodka and allow it to simmer for 2-3 minutes, letting the alcohol cook off.
Stir in the crushed tomatoes and remaining salt and pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the heavy cream. Simmer for an additional 2-3 minutes until the sauce is smooth and creamy.
Add the butter and Parmesan cheese to the sauce, stirring until melted and well combined.
Slice the cooked chicken breasts into thin strips and return them to the skillet, along with the cooked linguine.
Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce.
Finish with chopped fresh basil. Serve immediately with additional Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
3843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.6 g | 241% | |
| Saturated Fat | 91.3 g | 456% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 6791 mg | 295% | |
| Total Carbohydrate | 242.1 g | 88% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 41.1 g | ||
| Protein | 201.6 g | 403% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1714 mg | 132% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4445 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
