Chicken vodka pasta is the perfect comfort dish, with a creamy vodka sauce and tender sliced chicken on top. It’s easy to make, rich and filling, and ideal for a cozy meal that doesn’t take much effort.
I'm a huge fan of traditional Italian pasta dishes thanks to my Uncle tony! But I also love Italian-American dishes like this chicken and vodka pasta!
The sauce is lusciously creamy (thanks to the addition of heavy cream) and so simple to make! It's ready in less than 45 minutes and everyone loves it.
My 5 year old couldn't get enough of it! It's easy enough for a Tuesday but delicious enough for a special occasion.
Ingredients
- Chicken - For a filling protein! I cut the chicken in half lengthwise so it's thin and it cooks quickly and evenly.
- Spices - I prefer to mix up my own, but a spice mix works fine here too! Spices give the chicken a serious flavor boost.
- Crushed tomatoes - I used crushed tomatoes so there was no need for a blender or food processor (less dishes!).
- Vodka - The vodka adds a nice, bright flavor to the dish! However, you can omit it if you avoid alcohol or don't have it on hand.
- Heavy cream - Don't skip this ingredient. Now's not the time to cut calories. The cream is essential for a creamy, emulsified sauce.
- Shaved parm - Typically the parmesan is just for sprinkling it on top, but I like to add some to the sauce too!
Instructions
I like to keep things as simple as possible, so I've cooked the chicken and the pasta sauce in the same skillet.
- Cut and season the chicken - Slice the chicken in half lengthwise, similar to butterflying it. The thinner pieces cook quickly and are less likely to dry out.
- Boil the pasta - You can use regular, protein, or even gluten-free pasta. Just make sure you don't overcook it. Nobody likes mushy pasta! It should have a tender bite but not too soft.
- Cook the chicken - In a hot skillet with some olive oil, cook the chicken on both sides until caramelized and cooked through. Let it rest for a couple minutes, then slice it up so it's ready to top the pasta.
- Make the vodka sauce - It's super easy! No need to wash out the skillet, just add the stock to deglaze the pan. Don't skip simmering the sauce! It thickens the sauce and intensifies the flavor.
- Serve - Serve the vodka pasta with the chicken on top and more parmesan cheese!
Expert Tips
- Cook the pasta while the you make the chicken and vodka sauce. Once you drain the pasta, add a little bit of olive oil to it so it doesn't clump or stick together while it sits.
- You don't need to clean the skillet after you cook the chicken. The chicken stock will be infused with extra flavor from the caramelization in the pan.
- Make sure to salt the pasta water before you cook it. This prevents the pasta from tasting bland.
Substitutions and Variations
- Protein - You can swap the grilled chicken with Italian sausage, shrimp, ground beef, or meatballs!
- Veggies - Feel free to add some quick-cooking veggies! Baby spinach or sliced mushrooms work great.
- Pasta - I prefer the size and shape of penne for ample sauce cling-age, but other pasta shapes work too! Try rigatoni, shells, or fusilli.
- Herbs - Basil is my fave and a classic, but oregano, parsley, or thyme would be a great addition too.
- Alcohol - If you avoid alcohol, you can omit the vodka from the recipe.
Storage Instructions
- Chicken pasta alla vodka is best enjoyed fresh, but it makes great leftovers too!
- Transfer any leftovers to an airtight container and store in the fridge for up to 3 days.
- I reheat individual sized portions in the microwave until warm. If you have a lot of leftovers, you can reheat it in a skillet or medium pot on the stove.
- Do not freeze it! Pasta dishes like this one don't freeze well. We never have enough leftovers to freeze anyhow!
More Easy Dinner Recipes
- Lemon Ricotta Pasta
- Creamy Pumpkin Pasta Sauce
- Spinach Pasta with White Beans & Parmesan
- Pink Sauce Pasta
Chicken Vodka Pasta
Chicken vodka pasta is the perfect comfort dish, with a creamy vodka sauce and tender sliced chicken on top. It’s easy to make, rich and filling, and ideal for a cozy meal that doesn’t take much effort.
Equipment
- Large skillet
- Chef's knife
Ingredients
For the chicken:
- 2 large boneless skinless chicken breasts (about 1.5 pounds)
- ¾ teaspoon kosher salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1½ tablespoons olive oil
For the pasta sauce:
- 12 ounces penne pasta
- ½ cup chicken stock
- 29 ounce can of crushed tomatoes
- ¼ cup vodka
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- 1 teaspoon sugar
- handful of basil minced
- ¾ cup heavy cream
- ½ cup shaved parmesan
Instructions
- Mince the garlic and basil, then set aside.
- Cut the chicken breasts in half lengthwise. Cover the chicken with plastic wrap and pound to an equal thickness.
- In a small bowl, combine the salt, onion powder, garlic powder, Italian seasoning, and black pepper. Use it to season both sides of the chicken.
- Boil the pasta according to the package directions. Drain the pasta, then drizzle a little bit of olive oil onto the pasta and stir so the pasta doesn’t stick together as it sits.
- In a large skillet over medium-high heat, add 1 and ½ tablespoons of olive oil. Place the seasoned chicken in the skillet and cook for 5 to 6 minutes per side.
- Transfer the chicken to a clean cutting board. Turn down the heat on the pan to medium-low and add the chicken stock. Stir to deglaze the pan, then add the tomato sauce, vodka, garlic, salt, sugar, and basil.
- Let the mixture cook and reduce for 10 minutes. It will bubble and spit so make sure to cover it with a splatter screen or a lid. If using a lid, leave a gap so the steam has room to escape.
- Add the heavy cream, shaved parmesan, and basil. Stir to combine and cook for 3 to 4 minutes, stirring occasionally.
- Remove from the heat and stir in the cooked pasta. Slice the chicken and add it to the top. Top with more parmesan and serve.
Video
Nutrition
Calories: 456kcalCarbohydrates: 56gProtein: 14gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 840mgPotassium: 599mgFiber: 5gSugar: 10gVitamin A: 804IUVitamin C: 13mgCalcium: 186mgIron: 3mg
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