Chicken Pasta with Vodka Sauce
If you’re looking for a dinner that feels a little fancy but is actually super simple to make, chicken pasta with vodka sauce is where it’s at. It’s that perfect balance of creamy, tangy, and just a hint of spice that hits all the right notes. Plus, it’s a great way to impress friends or just treat yourself after a long day without having to spend hours in the kitchen.
What makes vodka sauce so special? It’s all about the combination of crushed tomatoes, cream, and vodka that somehow come together to create this rich, velvety sauce with a subtle kick. The vodka helps release flavors in the tomatoes that you wouldn’t get otherwise, giving the sauce a depth that’s incredibly satisfying. And when you add tender pieces of chicken and your favorite pasta, it becomes a complete meal that’s both comforting and elegant.
I love making this dish because it’s versatile — you can swap in penne, rigatoni, or even spaghetti depending on what you have on hand. The chicken can be grilled, sautéed, or even roasted if you want to prep ahead. And the sauce itself is so forgiving, you can tweak the creaminess or spice level to your liking. It’s a fantastic recipe to keep in your dinner rotation for busy weeknights or casual weekends.
Ready to dive in? I promise, once you try this, chicken pasta with vodka sauce will quickly become one of your go-to comfort meals. Let’s get cooking!
Why You’ll Love It
- Rich and Creamy Flavor: The vodka sauce creates a luscious, creamy texture that feels indulgent without being too heavy, making every bite satisfying.
- Quick and Easy to Make: Despite its gourmet taste, this recipe comes together in about 30 minutes, perfect for busy weeknights or last-minute guests.
- Versatile Ingredients: You can easily customize it with different types of pasta, add veggies like spinach or mushrooms, or swap chicken for shrimp or sausage.
- Comfort Food with a Twist: It’s classic comfort food elevated with a subtle tang and depth from the vodka, giving it a unique flavor profile that’s both familiar and exciting.
- Crowd-Pleaser: Whether you’re cooking for family or friends, this dish tends to be a hit with all ages, making it a reliable choice for any occasion.
Ingredient List
For the Chicken and Pasta
- 2 large boneless, skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 12 ounces of pasta (penne or rigatoni work best)
- 2 tablespoons olive oil
- Salt and pepper, to taste
For the Vodka Sauce
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh basil or parsley, chopped (for garnish)
Ingredient Notes
- I always use San Marzano crushed tomatoes for the best flavor and sweetness in the sauce.
- Don’t skip the vodka — it really brightens the sauce and helps meld the flavors together.
- Heavy cream is key for that silky texture; you can use half-and-half if you want it lighter, but it won’t be as rich.
- Fresh garlic and onion are essential — they build the flavor base, so avoid pre-minced stuff if possible.
- Red pepper flakes are optional, but they add a nice subtle kick that balances the creaminess.
Kitchen Equipment Needed
- Large pot: To boil the pasta. I like using a heavy-bottomed one to prevent sticking.
- Large skillet or sauté pan: For cooking the chicken and making the vodka sauce. A nonstick pan works great to keep things from sticking.
- Wooden spoon or silicone spatula: For stirring the sauce without scratching your pan.
- Chef’s knife: To chop the onion, garlic, and chicken evenly.
- Cutting board: Preferably a sturdy one with a non-slip surface for safe chopping.
- Measuring cups and spoons: For precise ingredient amounts, especially the vodka and cream.
- Colander: To drain the pasta once it’s cooked al dente.
- Grater: To shred fresh Parmesan cheese, freshly grated tastes way better than pre-grated.
Instructions
1. Prepare the Pasta and Chicken
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the pasta and cook according to package instructions until al dente (usually 9-11 minutes). Drain the pasta in a colander and set aside.
Pro tip: Reserve about ½ cup of pasta water before draining — it’s perfect for loosening the sauce later if needed. - While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pan in a single layer, cooking for about 4-5 minutes on each side until golden and cooked through. Remove the chicken from the pan and set aside.
2. Make the Vodka Sauce
- In the same skillet, reduce heat to medium. Add a little more olive oil if needed. Toss in the chopped onion and cook, stirring occasionally, for about 5 minutes until translucent. Add the minced garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Carefully pour in the vodka and stir, scraping any browned bits off the bottom of the pan. Let it simmer for about 3-4 minutes until the vodka reduces by half.
Pro tip: Letting the vodka reduce fully cooks off the alcohol and intensifies the flavor without overpowering the dish. - Pour in the crushed tomatoes and stir well. Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook uncovered for about 10-15 minutes, stirring occasionally, to thicken and deepen in flavor.
3. Finish the Sauce and Combine
- Slowly stir in the heavy cream and butter until the sauce is smooth and creamy. Let it cook for another 3-4 minutes on low heat.
- Stir in the grated Parmesan cheese until melted and fully incorporated. Return the cooked chicken to the skillet and mix gently to coat it in the sauce.
- Add the drained pasta to the skillet and toss everything together. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
4. Serve and Garnish
- Serve the pasta hot, garnished with fresh chopped basil or parsley for a pop of color and freshness.
- Optional extras:
A sprinkle of extra Parmesan or a drizzle of olive oil on top takes it to the next level.
Enjoy your delicious, creamy chicken pasta with vodka sauce!
Tips and Tricks for Success
- Use fresh ingredients whenever possible—fresh garlic and herbs really elevate the flavor.
- Don’t rush the vodka reduction step; it’s key to developing that rich, smooth sauce.
- Cook the pasta just until al dente since it will continue to soften when mixed with the sauce.
- If your sauce gets too thick, always have reserved pasta water handy to thin it out.
- Let the chicken brown nicely for added flavor—don’t overcrowd the pan or it will steam instead of sear.
- Stir the sauce gently when adding cream and cheese to prevent curdling or clumping.
- Taste and adjust seasoning at the end—sometimes a pinch of salt or a dash of pepper can make a big difference.
Ingredient Substitutions and Variations
- Swap chicken for shrimp, sausage, or even tofu for a different protein option.
- Use half-and-half or coconut milk instead of heavy cream for a lighter or dairy-free version.
- Try different pasta shapes like fusilli, rigatoni, or farfalle to change up the texture.
- Add sautéed mushrooms, spinach, or roasted red peppers for extra veggies and flavor.
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.
- Use tomato puree instead of crushed tomatoes for a smoother sauce texture.
- Substitute fresh basil with fresh oregano or thyme for a different herbal note.
Serving Suggestions
- I love serving this pasta with garlic bread and a crisp green salad—it balances the richness perfectly!
- Pair it with a simple arugula salad tossed in lemon vinaigrette to add a fresh, peppery contrast.
- Serve alongside roasted or steamed asparagus for a light, elegant touch.
- A glass of chilled white wine, like Pinot Grigio or Sauvignon Blanc, complements the creamy vodka sauce beautifully.
- For a heartier meal, add a side of roasted vegetables like bell peppers, zucchini, or cherry tomatoes.
Storage and Reheating Instructions
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently in a skillet over low heat, adding a splash of cream or pasta water to loosen the sauce.
- Alternatively, microwave leftovers covered in 30-second bursts, stirring in between to heat evenly.
- Avoid reheating on high heat to prevent the sauce from separating or drying out.
- If freezing, place the pasta in a freezer-safe container for up to 2 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make vodka sauce without alcohol?
Yes! You can substitute the vodka with chicken broth or water, but the sauce won’t have quite the same depth of flavor. Cooking the sauce a bit longer helps develop richness even without alcohol.
What’s the best pasta to use for this recipe?
Penne and rigatoni are classic choices because their tubes hold the sauce well, but feel free to use spaghetti, fusilli, or your favorite pasta shape.
Can I prepare this dish ahead of time?
Absolutely! You can cook the chicken and sauce separately and store them in the fridge. When ready to serve, reheat gently and toss with freshly cooked pasta for best texture.
How spicy is vodka sauce?
It’s usually mild, but if you want more heat, just add extra red pepper flakes or a dash of hot sauce. You can always adjust to your taste.
Can I freeze chicken pasta with vodka sauce?
Yes, you can freeze leftovers in an airtight container for up to 2 months. Thaw in the fridge overnight and reheat gently to keep the sauce creamy.
Did you try this recipe? Let me know in the comments how it turned out!
Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!
Chicken Pasta with Vodka Sauce
If you’re looking for a dinner that feels a little fancy but is actually super simple to make, chicken pasta with vodka sauce is where it’s at.
Equipment
- Large pot
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Colander
- Grater
Ingredients
For the Chicken and Pasta
- 2 large boneless skinless chicken breasts (about 1 pound), cut into bite-sized pieces
- 12 ounces pasta penne or rigatoni work best
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Vodka Sauce
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1/2 teaspoon red pepper flakes optional, for a little heat
- 1/2 cup vodka
- 1 can 28 ounces crushed tomatoes
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- Fresh basil or parsley chopped (for garnish)
Instructions
Prepare the Pasta and Chicken
- Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the pasta and cook according to package instructions until al dente (usually 9-11 minutes). Drain the pasta in a colander and set aside.
- Pro tip: Reserve about ½ cup of pasta water before draining — it’s perfect for loosening the sauce later if needed.
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pan in a single layer, cooking for about 4-5 minutes on each side until golden and cooked through. Remove the chicken from the pan and set aside.
Make the Vodka Sauce
- In the same skillet, reduce heat to medium. Add a little more olive oil if needed. Toss in the chopped onion and cook, stirring occasionally, for about 5 minutes until translucent. Add the minced garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Carefully pour in the vodka and stir, scraping any browned bits off the bottom of the pan. Let it simmer for about 3-4 minutes until the vodka reduces by half.
- Pro tip: Letting the vodka reduce fully cooks off the alcohol and intensifies the flavor without overpowering the dish.
- Pour in the crushed tomatoes and stir well. Bring the sauce to a gentle simmer, then reduce heat to low. Let it cook uncovered for about 10-15 minutes, stirring occasionally, to thicken and deepen in flavor.
Finish the Sauce and Combine
- Slowly stir in the heavy cream and butter until the sauce is smooth and creamy. Let it cook for another 3-4 minutes on low heat.
- Stir in the grated Parmesan cheese until melted and fully incorporated. Return the cooked chicken to the skillet and mix gently to coat it in the sauce.
- Add the drained pasta to the skillet and toss everything together. If the sauce feels too thick, add a splash of reserved pasta water to loosen it up.
Serve and Garnish
- Serve the pasta hot, garnished with fresh chopped basil or parsley for a pop of color and freshness.
Optional extras:
- A sprinkle of extra Parmesan or a drizzle of olive oil on top takes it to the next level.
Notes
Estimated Nutritional Value (per serving):
- Calories: 620–700 kcal
- Protein: 35–40g
- Fat: 30–35g
- Carbohydrates: 50–60g
- Fiber: 3–5g
- Sugar: 6–8g
- Sodium: 600–800mg