My Chicken and Vodka Pasta is rich, creamy, and packed with flavor. Tender chicken, a silky tomato cream sauce, and parmesan cheese make it irresistible. Perfect for a cozy pasta dinner or a busy weeknight meal. Buon appetito!
Everyone loves a good vodka sauce, so why not make it a complete meal by adding protein? Tender chicken takes this classic creamy vodka sauce to the next level, making it even more satisfying. You'll love this Chicken and Vodka Pasta!
Looking for more like this Chicken and Vodka Pasta? Try my Chicken Skillet Dinner, Pancetta Pea Pasta, Red Pepper Pasta, Sicilian Pasta with Anchovies, Baked Rigatoni with Sausage, and Pink Sauce Pasta.
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🌟 Why You'll Love this Recipe
- Rich, Creamy Flavor – Heavy cream, tomato paste, and a touch of vodka create a silky tomato cream sauce, balanced with parmesan cheese and red pepper flakes.
- Tender, Juicy Chicken – Boneless chicken breast adds protein and flavor, cooking to golden brown perfection before mixing into the creamy vodka sauce.
- Effortless Yet Impressive – This chicken vodka sauce pasta is easy to make but tastes like it’s from your favorite Italian restaurant—perfect for any night!
🥘 Ingredients
- Boneless Skinless Chicken Breasts: Tender and lean, chicken breast absorbs the flavors of the creamy vodka sauce beautifully. If you prefer a richer bite, chicken thighs can be used instead. Slice the chicken thin for even cooking and maximum flavor absorption.
- Penne Pasta: The tubular shape holds onto the creamy tomato sauce, making every bite flavorful. If you don’t have penne, rigatoni or ziti work well. For a healthier twist, whole wheat or chickpea pasta can be used, but be sure to cook it al dente for the best texture.
- Heavy Cream: The key to a rich, velvety sauce. It balances the acidity of the tomato paste and helps create that signature silky tomato cream sauce. If you need a lighter option, half-and-half can work, but the sauce will be thinner. Full-fat coconut milk can also be used for a dairy-free alternative.
- Tomato Paste: Provides deep, concentrated tomato flavor without making the sauce too watery. Cooking it until it turns dark red enhances its natural sweetness. If you’re out of tomato paste, tomato purée or crushed tomatoes can be used, but you may need to cook it down longer to reach the right consistency.
- Vodka: Adds depth to the sauce and enhances the tomato’s natural sweetness. The alcohol cooks off, leaving behind a subtle richness. If you don’t have vodka or prefer to leave it out, a splash of chicken broth or vegetable broth works as a substitute, though it won’t have quite the same effect.
- Parmesan Cheese: Aged parmesan adds a nutty, salty bite that completes the dish. For the best flavor, always use freshly grated parmesan rather than pre-shredded. If you want a stronger, saltier option, pecorino romano is a great alternative.
- Red Pepper Flakes: Adds a subtle touch of heat to balance the creaminess of the sauce. If you prefer a spicier kick, increase the amount, or for a milder dish, leave them out entirely.
- Olive Oil: Helps cook the chicken and build the base of the sauce. A little olive oil ensures a smooth, flavorful consistency. If you need a substitute, avocado oil works well and has a neutral taste.
- Unsalted Butter: Adds richness and helps emulsify the sauce with the olive oil. Using unsalted butter gives you better control over the seasoning. If using salted butter, adjust the added salt accordingly.
- Garlic Cloves: Fresh garlic brings a bold, aromatic depth to the sauce. Grating it ensures it blends seamlessly. If fresh garlic isn’t available, garlic powder can be used, but fresh is always best.
- Kosher Salt: Enhances all the flavors in the sauce. If using table salt, reduce the amount slightly since it’s more concentrated. A teaspoon of salt in the sauce ensures a perfectly balanced taste.
- Reserved Pasta Water: This starchy water helps thicken the sauce and make it cling to the pasta. Be sure to save at least one cup—extra if you plan on reheating leftovers, as adding pasta water while warming up the dish helps restore its creaminess.
- Fresh Basil (Optional): A bright, fresh garnish that complements the richness of the sauce. If you don’t have fresh basil, a small sprinkle of Italian seasoning can add a similar herby touch.
See recipe card for quantities.
🔪 Step by Step Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 1-2 minutes less than the package directions. Reserve 1 cup of pasta water, then drain and set aside.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced boneless skinless chicken breasts and season with kosher salt. Cook, stirring occasionally, until the chicken is golden brown and fully cooked. Remove from the skillet and set aside.
Melt the Butter and Infuse the Garlic: In the same skillet, add the remaining olive oil and butter. Whisk together as the butter melts to combine the fats. Add the grated garlic and red pepper flakes (if using) and cook for about 30 seconds, just until fragrant.
Cook the Tomato Paste: Stir in the tomato paste and cook, stirring constantly, until it turns a deep red color, about 3 minutes. This step enhances the natural sweetness of the tomatoes.
Incorporate the Cream: Reduce the heat to low and slowly whisk in the heavy cream. Keep whisking as it combines with the tomato paste—it will take a little time to fully emulsify into a smooth sauce.
Add the Vodka: Pour in the vodka and whisk continuously, cooking for about 5 minutes. The alcohol will burn off, leaving behind a rich depth of flavor.
Thicken the Sauce: Stir in 1 teaspoon of kosher salt and ½ cup of the reserved pasta water. Simmer, whisking occasionally, until the sauce thickens enough to coat the back of a spoon, about 20 minutes.
Toss the Pasta: Add the cooked penne to the sauce, stirring to coat each piece evenly. If the sauce is too thick, add a little more reserved pasta water until it reaches the perfect consistency.
Add the Chicken: Return the cooked chicken to the skillet, stirring to combine. Let it warm through for a minute or two.
Finish and Serve: Sprinkle with freshly grated parmesan cheese and fresh basil, if using. Serve warm and enjoy your Chicken and Vodka Pasta!
👩🏼🍳 Chef's Tips
- Whisk the heavy cream thoroughly into the tomato paste. It takes a little time to fully combine, but keep whisking until the sauce is smooth and creamy. This ensures the creamy vodka sauce has the perfect texture without any separation.
📖 Substitutions & Variations
Make it Lighter: Swap heavy cream for half-and-half or whole milk for a lighter sauce. The texture will be slightly thinner, but the flavor will still be rich and creamy.
Use a Different Protein: Instead of boneless chicken breast, try chicken thighs for a juicier bite or shrimp for a seafood twist. Both pair beautifully with the creamy vodka sauce.
Go Spicy: Add extra red pepper flakes or a dash of hot sauce for a bolder kick. For even more heat, stir in a little Calabrian chili paste while cooking the tomato paste.
🍴 Serving Suggestions
Garlic Bread: A crispy, buttery side of garlic bread is perfect for soaking up every bit of the creamy vodka sauce. For extra flavor, sprinkle with parmesan cheese and a pinch of Italian seasoning.
Simple Green Salad: A fresh salad with arugula, cherry tomatoes, and a light lemon vinaigrette balances the richness of the dish. Add fresh basil for a bright, herby touch.
Wine Pairing: A glass of Pinot Grigio or Sauvignon Blanc complements the creamy tomato sauce and tender chicken beautifully. Their crisp acidity cuts through the richness, making every bite even more delicious.
💭 Recipe FAQs
Yes! While vodka enhances the depth of flavor in the sauce, you can substitute it with chicken broth or vegetable broth for a similar richness. The sauce will still be creamy and delicious, just without the subtle sharpness that vodka adds.
🥣 Storage & Reheating
If you think you’ll have leftovers, save at least a cup of pasta water before draining. This will help bring the sauce back to life when reheating.
To reheat, add the pasta to a pan over medium heat with a splash of reserved pasta water. Stir gently as it warms, adding more pasta water as needed until the sauce is smooth and creamy again. Avoid microwaving, as it can cause the sauce to separate. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Chicken and Vodka Pasta
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Equipment
- Large pot for boiling pasta
- Large skillet
- Tongs or spoon (for stirring)
- Knife (for slicing chicken)
- Whisk
- Measuring cups and spoons
Ingredients
- 1 pound boneless skinless chicken breast, sliced thin
- ½ cup extra-virgin olive oil divided
- 2 tablespoons unsalted butter
- 3 cloves garlic grated
- 6 tablespoons tomato paste
- 6 tablespoons vodka
- 1 pint heavy cream
- 1 pound penne
- 1 teaspoon kosher salt plus more to taste
- Red pepper flakes optional
- Freshly grated Parmesan or pecorino cheese for serving
Instructions
- Cook the pasta: Bring a large pot of heavily salted water to a boil over high heat. Add the penne and cook until al dente, which is typically 1-2 minutes less than the package instructions. Reserve 1 cup of pasta water — if you're planning to reheat leftovers later, save an extra cup in the fridge. Drain the pasta and set aside.
- Cook the chicken: Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the sliced chicken with kosher salt. Cook, stirring occasionally, until fully cooked and lightly golden. Remove from the skillet and set aside.
- Make the sauce: In the same skillet, add the remaining olive oil and butter. Let the butter melt completely, then whisk them together so the fats combine. Add the garlic and red pepper flakes (if using) and cook until fragrant, about 30 seconds. Stir in the tomato paste and cook, stirring constantly, until it turns a deep red color, about 3 minutes.
- Incorporate the cream and vodka: Reduce the heat and add the heavy cream, whisking constantly. It will take a little time for the cream to fully combine with the tomato paste, so keep whisking until the sauce is smooth, about 5 minutes. Pour in the vodka and continue whisking, cooking for another 5 minutes until the alcohol burns off and the sauce is fully incorporated.
- Thicken the sauce: Stir in 1 teaspoon kosher salt and ½ cup of the reserved pasta water. Let the sauce simmer, whisking occasionally, until it thickens enough to coat the back of a spoon without sliding off, about 20 minutes.
- Combine the ingredients: Add the cooked pasta to the sauce first, tossing to coat evenly. Then add the cooked chicken, stirring everything together. If the sauce is too thick, add more reserved pasta water as needed.
- Finish and serve: Sprinkle with grated Parmesan or pecorino cheese and serve warm.
Notes
- Reserve extra pasta water for leftovers: If you're planning to reheat leftovers later, save an extra cup of pasta water in the fridge. When reheating, add a couple of splashes to the pot and stir gently over low heat to bring the sauce back to life.
- The sauce is worth the wait: Letting the sauce simmer for the full 20 minutes ensures a thick, velvety texture that coats the pasta beautifully.
- Whisk as you go: Continuously whisking when adding heavy cream and vodka
- Taste and adjust: If the sauce needs a little more depth, add a pinch of salt or a tiny splash of pasta water to balance the flavors.
- The vodka enhances flavor: Even though the alcohol burns off, vodka helps bring out the richness of the tomatoes. If you prefer to skip it, substitute with a splash of chicken broth for depth.
🌡️ Food safety
- Chicken - Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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