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Chicken Pasta alla Vodka
This Chicken Pasta alla Vodka takes my viral vodka sauce and turns it into a complete meal with juicy, golden chicken and plenty of creamy, cheesy goodness. It’s rich, a little spicy, and tastes like something you’d order at your favorite Italian restaurant—but you can make it right at home in under 30 minutes.
This is one of those dinners I make when everyone wants pasta but I need something quick, filling, and guaranteed to get zero complaints from the kids. It comes together in under 30 minutes with simple ingredients, which makes it perfect for busy weeknights when I need dinner on the table FAST.
Servings: 4
Calories: 1173kcal
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Equipment
- 1 Large deep pan
- 1 Large Pot
Ingredients
- 1 large Chicken breasts, boneless, skinless diced, salted
- 2 tbsp olive oil divided
- 1 small white/yellow onion diced
- 4 garlic cloves minced
- 1/4 cup vodka
- 1 6 oz can tomato paste
- 3 cups heavy cream
- 2 tsp salt divided, more to taste
- 1 tsp red pepper flakes optional, omit if you do not want any spice
- 1/2 tsp pepper
- 12 Oz pasta of your choice (I used Gemelli in this recipe) reserve 1 cup of the pasta water
- 1/2 cup parmesan cheese grated, more for garnish
- 4 basil leaves chopped, more for garnish
- 1 tbsp butter
Instructions
- Bring the pasta water to a boil. Fill a large pot with water and bring it to a rolling boil. Once boiling, generously season the water with about 1 heaping tablespoon of salt.
- Cook the chicken. Heat 1 tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the diced chicken with 1 teaspoon salt and cook for about 6–7 minutes, stirring occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Sauté the onion and garlic. Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same skillet. Add the diced onion and garlic and sauté for about 2 minutes, until the onion begins to soften and the garlic is fragrant.
- Add the vodka. Carefully pour the vodka into the skillet and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 1–2 minutes, or until most of the liquid has evaporated.
- Cook the tomato paste. Stir in the tomato paste until well combined with the onions and garlic. Cook for 2–3 minutes, stirring frequently. The tomato paste should deepen slightly in color—this helps create a richer, more flavorful vodka sauce.
- Make the creamy vodka sauce. Reduce the heat to low and stir in the heavy cream, 1 teaspoon salt, red pepper flakes (if using), and black pepper. Let the sauce gently simmer for about 10 minutes, stirring occasionally. Avoid letting the cream come to a rapid boil.
- Cook the pasta. While the vodka sauce simmers, add the pasta to the boiling salted water. Cook according to the package directions, stopping about 1 minute before al dente.
- Combine the pasta and sauce. Add the drained pasta directly to the creamy vodka sauce along with about 1 ladleful of the reserved pasta water. Toss until the pasta is evenly coated. Add additional pasta water, a little at a time, if needed to loosen the sauce.
- Finish the chicken vodka pasta. Return the cooked chicken to the skillet. Add the Parmesan cheese, fresh basil, and butter. Toss everything together until the butter and cheese have melted and the sauce is creamy and coats every piece of pasta. Continue cooking over low heat for 2–3 minutes, then taste and add additional salt if needed.
- Serve. Remove from the heat and finish with fresh basil and plenty of freshly grated Parmesan cheese. Serve immediately and enjoy!
Before draining, reserve at least 1 cup of the pasta water.
Nutrition
Calories: 1173kcal | Carbohydrates: 80g | Protein: 29g | Fat: 80g | Saturated Fat: 46g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 236mg | Sodium: 2108mg | Potassium: 956mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3636IU | Vitamin C: 13mg | Calcium: 314mg | Iron: 3mg
Tried this recipe?Let us know how it was!
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does, too!
Tips for Making This Recipe
- Cook the tomato paste until it darkens. Don’t rush this step! Letting the tomato paste cook for a few minutes deepens the flavor and gives your vodka sauce that rich, restaurant-quality taste.
- Save that pasta water! The starchy pasta water helps loosen the sauce while keeping it creamy and helping it cling to the pasta. Leftovers can be stored in an airtight container in the refrigerator for up to 3–4 days.
- Don’t overcook the pasta. Cook it about 1 minute shy of al dente since it will continue cooking when you toss it with the vodka sauce. This keeps the pasta from getting too soft or mushy.
Frequently Asked Questions
Can I make Chicken Pasta alla Vodka without vodka?
Yes! You can leave out the vodka and replace it with a splash of chicken broth. The flavor will be slightly different, but you’ll still have a delicious creamy tomato sauce.
Can I use already cooked chicken?
Absolutely. Rotisserie chicken or leftover cooked chicken works great. Simply skip the chicken-cooking step and stir the cooked chicken into the sauce toward the end, just long enough to heat it through.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave with a splash of milk or cream to help loosen the sauce and bring back that creamy consistency.
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This is on a regular rotation in our home. 10 out of 10. Everyone loves it.
Viral for a reason, you’ll have this one saved for next time you need a dinner to impress! I hope you all love it!