Chicken and Vodka Pasta

This Creamy Chicken and Vodka Pasta is a rich and flavorful dish featuring tender chicken, a velvety tomato-vodka sauce, and perfectly coated penne. It's an easy, restaurant-quality meal that's perfect for a cozy dinner or special occasion.

Course Main Course, Pasta

Cuisine Italian American

Prep Time 10

Cook Time 35

Total Time 45

Servings Servings

Calories 1331kcal

Author Meghan Birnbaum

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

Get Recipe Ingredients

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.

Nutrition