This Chicken Vodka Pasta is creamy, delicious, and so comforting! With tender chicken and a rich tomato-vodka sauce, every bite is a delight that warms your heart.
I can’t help but smile when I serve this dish. It’s like a hug in a bowl! Pair it with some garlic bread, and you have a dinner that’s sure to impress anyone at your table.
Key Ingredients & Substitutions
Pasta: Rotini or penne works great here for holding onto the sauce, but spaghetti or fusilli would also be lovely. If you’re gluten-free, use gluten-free pasta or even zucchini noodles for a lighter option.
Chicken: Boneless, skinless chicken breasts are my go-to. If you’re short on time, pre-cooked chicken or rotisserie chicken can save you some hassle!
Vodka: Don’t worry; you can skip the vodka if you’re not comfortable with it! You can use chicken broth or extra crushed tomatoes for a non-alcoholic version, though vodka gives a unique depth of flavor.
Heavy Cream: For a lighter option, substitute heavy cream with half-and-half or a plant-based cream if you prefer a dairy-free version.
Parmesan Cheese: Freshly grated Parmesan always tastes better, but if you need a substitute, Pecorino Romano or nutritional yeast works well too.
How Do I Make Sure My Chicken is Juicy and Tender?
Properly cooking the chicken can make all the difference! Here are some tips to keep your chicken juicy:
- Cut chicken into even bite-sized pieces so they cook evenly.
- Don’t overcrowd the skillet. Cook in batches if needed to ensure good searing.
- Let the chicken rest after cooking. This helps retain moisture.
What’s the Best Way to Reduce the Vodka?
Reducing the vodka gives the sauce a smoother flavor. Here’s how to do it right:
- After pouring vodka into the skillet, keep the heat steady but not too high to avoid burning.
- Let it simmer gently until it reduces by half—this typically takes about 3-4 minutes.
- This step also helps cook off the alcohol while keeping the flavors!
Enjoy making this Chicken Vodka Pasta! It’s a delicious and satisfying dish that’s perfect for any night.
How to Make Chicken Vodka Pasta
Ingredients You’ll Need:
For the Pasta:
- 12 oz rotini or penne pasta
For the Chicken:
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper, to taste
For the Sauce:
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for some heat)
- 1/2 cup vodka
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh parsley or basil, chopped for garnish
How Much Time Will You Need?
This delightful Chicken Vodka Pasta takes about 10 minutes of prep time and 25 minutes of cooking time, making the total estimated time around 35 minutes. It’s quick, delicious, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once the water is bubbling, add the pasta and cook according to the package instructions until it’s al dente (slightly firm to the bite). Drain the pasta and set it aside for later.
2. Prepare the Chicken:
In a large skillet, heat the olive oil over medium heat. Season your bite-sized chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through. Remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Aromatics:
In the same skillet, add the chopped onion and sauté until it’s translucent, about 3-4 minutes. Then, add the minced garlic and red pepper flakes (if using), cooking for another 30 seconds until fragrant. The aroma will be amazing!
4. Add the Vodka:
Carefully pour in the vodka to deglaze the skillet. Let it simmer for about 3-4 minutes, reducing the liquid by half. This step adds great depth to the sauce!
5. Make the Sauce:
Next, stir in the crushed tomatoes and allow the sauce to simmer for about 10 minutes, stirring occasionally. This helps meld all those flavors together nicely.
6. Add the Cream:
Reduce the heat to low and gently stir in the heavy cream. Keep stirring until the sauce transforms into a lovely creamy pink color.
7. Combine Chicken and Sauce:
Return the cooked chicken back to the skillet, stirring everything together to combine. Let it heat for an extra 2 minutes to warm the chicken through.
8. Toss in the Pasta:
Now, it’s time to add the cooked pasta to the skillet with the creamy sauce and chicken. Toss everything together until the pasta is well coated in that delicious sauce.
9. Finish with Cheese:
Stir in the grated Parmesan cheese, adjusting salt and pepper to taste. Remember, you can add more cheese if you’re feeling indulgent!
10. Serve and Enjoy:
Serve your Chicken Vodka Pasta hot, garnished with freshly chopped parsley or basil and a sprinkle of extra Parmesan cheese on top. Enjoy every creamy, flavorful bite!
Happy cooking! This dish is sure to become a favorite!
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta will add a nuttier flavor and extra fiber, while gluten-free pasta can be used for those with dietary restrictions. Just make sure to cook according to package instructions, as cook times may vary.
Can I Make This Recipe Without Vodka?
Yes, you can! If you prefer not to use vodka, simply substitute it with chicken broth or extra crushed tomatoes. This will still give you a delicious flavor while keeping it alcohol-free.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or broth if needed to refresh the sauce’s consistency.
Can I Freeze Chicken Vodka Pasta?
Yes, you can freeze Chicken Vodka Pasta! Just make sure to cool it completely before transferring it to a freezer-safe container. It can be stored for up to 2 months. Thaw overnight in the fridge before reheating. Note that the cream may slightly change in texture after freezing, but the flavor will still be delicious!
