Pasta with Chicken and Vodka Sauce
Indulge in the rich, comforting flavors of Pasta with Chicken and Vodka Sauce, a restaurant-quality dish you can easily master at home. This creamy, tangy vodka sauce is elevated by the perfect balance of tomato paste, heavy cream, and a dash of vodka, creating a luscious base that clings beautifully to al dente penne pasta. Tender, golden-brown chicken pieces add heartiness to the dish, while garlic and crushed red pepper flakes bring a touch of warmth and depth. Topped with freshly grated Parmesan cheese and fragrant basil leaves, this Italian-inspired recipe is a guaranteed crowd-pleaser. Ready in just 45 minutes and ideal for cozy weeknight dinners or entertaining guests, this decadent pasta dish will satisfy every craving.
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Recipe Information
Ingredients
- 1 pound chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 cloves garlic cloves
- 0.25 teaspoons crushed red pepper flakes
- 2 tablespoons tomato paste
- 0.5 cups vodka
- 1 cups heavy cream
- 0.5 cups grated Parmesan cheese
- 12 ounces penne pasta
- 0.25 cups fresh basil leaves
- 8 cups water
Instructions
Bring a large pot of water to a boil, add a generous pinch of salt, and cook the penne pasta according to package instructions until al dente. Reserve 1 cup of pasta water and then drain the pasta.
While the pasta cooks, cut the chicken into bite-sized pieces and season with salt and pepper.
In a large skillet, heat the olive oil over medium heat. Add the chicken pieces and cook until golden and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
In the same skillet, add the minced garlic and crushed red pepper flakes. Sauté for 1 minute, being careful not to burn the garlic.
Add the tomato paste to the skillet and cook for 1-2 minutes, stirring constantly, until the tomato paste is slightly caramelized.
Deglaze the pan by pouring in the vodka. Let it simmer for 1-2 minutes, allowing the alcohol to cook off.
Reduce the heat to low and stir in the heavy cream, mixing until the sauce is smooth and creamy. Let it simmer gently for 2-3 minutes.
Stir in the grated Parmesan cheese, letting it melt into the sauce. If the sauce is too thick, add a splash of the reserved pasta water to thin it out.
Return the cooked chicken to the skillet, stirring to coat it in the sauce. Add the cooked pasta to the skillet and toss to combine everything evenly.
Taste the dish and adjust the seasoning with more salt or pepper if needed.
Garnish with freshly chopped basil leaves and serve immediately.
Nutrition Facts
Calories |
3403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.5 g | 183% | |
| Saturated Fat | 64.3 g | 322% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 4688 mg | 204% | |
| Total Carbohydrate | 259.3 g | 94% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 4.0 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 653 mg | 50% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2375 mg | 51% | |
*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.
