Chicken Pasta Recipes Vodka Sauce Made Easy and Delicious

There’s something undeniably comforting about a creamy pasta dish that combines tender chicken with a rich, flavorful sauce. Chicken pasta with vodka sauce is a classic Italian-American recipe that strikes the perfect balance between indulgence and sophistication.

The silky vodka sauce, made with tomatoes, cream, and a splash of vodka, adds a subtle tang and depth of flavor that transforms simple ingredients into a memorable meal.

Whether you’re cooking for a weeknight dinner or hosting friends for a cozy meal, this chicken pasta recipe offers a delicious, crowd-pleasing option that’s surprisingly easy to make. The tender chicken pairs beautifully with the al dente pasta and the luscious sauce, making every bite satisfying.

Plus, it’s a versatile dish that you can customize with your favorite herbs or veggies. Ready to impress your taste buds?

Let’s dive into this delightful recipe!

Why You’ll Love This Recipe

This chicken pasta with vodka sauce is a perfect blend of creamy, tangy, and savory flavors that will satisfy your comfort food cravings. It’s quick enough for a weeknight meal yet elegant enough for entertaining guests.

Plus, the recipe uses simple ingredients that you likely have on hand.

The vodka sauce itself is a game-changer — it enhances the tomato’s natural sweetness and adds a subtle kick without overpowering the dish. Combining this with juicy, pan-seared chicken breasts and perfectly cooked pasta results in a hearty, flavorful meal everyone will love.

It’s also incredibly versatile. You can swap chicken for shrimp, add vegetables like spinach or mushrooms, or make it spicy with red pepper flakes.

This recipe is perfect for anyone looking to elevate their pasta night.

Ingredients

• 12 oz penne pasta or your favorite pasta shape
• 2 large boneless, skinless chicken breasts, sliced into strips
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup vodka
• 1 cup crushed tomatoes (preferably San Marzano)
• 1 cup heavy cream
• 1/2 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Parmesan cheese, plus extra for garnish
• Fresh basil leaves for garnish

Equipment

• Large pot for boiling pasta
• Large skillet or frying pan
• Wooden spoon or silicone spatula
• Chef’s knife and cutting board
• Measuring cups and spoons
• Colander for draining pasta
• Grater for Parmesan cheese
• Mixing bowl (optional)

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining, then drain the pasta and set aside.
2. Prepare the chicken: While the pasta cooks, season the sliced chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken strips and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
3. Sauté onion and garlic: In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent. Add the minced garlic and red pepper flakes (if using) and cook for another 30 seconds until fragrant.
4. Deglaze with vodka: Pour in the vodka carefully and let it simmer for about 3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly. Stir occasionally to scrape up any browned bits from the pan.
5. Add tomatoes and cream: Stir in the crushed tomatoes and heavy cream. Bring the sauce to a gentle simmer and cook for 5-7 minutes until it thickens slightly. Season with salt and pepper to taste.
6. Combine chicken and pasta: Return the cooked chicken to the skillet, stirring to coat it in the sauce. Add the cooked pasta and toss everything together. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
7. Finish with Parmesan cheese: Stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning if needed.
8. Serve: Divide the pasta among plates and garnish with fresh basil leaves and extra Parmesan cheese. Serve immediately while warm.

Tips & Variations

For best results, use high-quality crushed tomatoes and freshly grated Parmesan cheese — they make a noticeable difference in flavor.

• Make it vegetarian: Omit the chicken and add sautéed mushrooms or roasted vegetables like bell peppers and zucchini.
• Spicy kick: Increase red pepper flakes or add a pinch of cayenne pepper for more heat.
• Protein swap: Substitute chicken with shrimp or Italian sausage for a different twist.
• Herb infusion: Add fresh thyme or oregano to the sauce for extra aromatic flavor.
• Gluten-free option: Use gluten-free pasta and ensure your vodka is gluten-free certified.

Nutrition Facts

Serving Suggestions

This chicken pasta with vodka sauce pairs wonderfully with a simple green salad dressed with lemon vinaigrette to balance the richness of the sauce. Garlic bread or a warm baguette are perfect to mop up any leftover sauce on the plate.

For a more indulgent meal, serve alongside roasted asparagus or sautéed spinach tossed in olive oil and garlic. A crisp white wine like Pinot Grigio or a light red such as Chianti complements the flavors beautifully.

Conclusion

Chicken pasta with vodka sauce is a versatile, flavorful dish that can quickly become a favorite in your recipe rotation. Its creamy, tangy sauce combined with juicy chicken and perfectly cooked pasta creates a satisfying meal that’s sure to impress.

Easy to prepare with everyday ingredients, this recipe offers endless possibilities for customization, whether you want to add veggies, spice it up, or swap proteins. Plus, it’s a great dish to make ahead and reheat for busy nights.

Try this recipe for your next dinner and enjoy a restaurant-quality dish right at home!

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