Creamy Chicken and Vodka Pasta Sauce Recipe
This Creamy Chicken and Vodka Pasta Dinner is comforting, filling, and delicious. It’s one of those perfect weeknight dinners to have on rotation but impressive enough to also serve to guests! The chicken is seared first for maximum flavor, then just enough vodka is added to deglaze the pan, and combined with broth, crushed tomatoes, tomato paste, oregano, garlic, and finally heavy cream for a silky finish.
Servings 4 servings
Ingredients
- 16 oz Chicken Breasts, boneless, skinless
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 teaspoon Extra Virgin Olive Oil
- 3 tablespoons Vodka
- ½ cup Chicken broth or stock
- 28 oz Canned crushed tomatoes
- 1 tablespoon Tomato Paste
- 2 cloves Garlic
- 2 teaspoons Dried Oregano
- 16 oz Penne, uncooked
- ½ cup Heavy Cream
- 1 cup Reserved Pasta Water
Optional:
- ¼ cup Parmesan Cheese, grated
- Your favorite fresh crusty bread
Instructions
Prep Ahead
- Mince the garlic Clove.
- Cut the chicken breast into 1-2 inch pieces and then season all sides with salt and pepper.
Cook
- Cook the penne pasta to al dente according to package instructions then set aside until you are ready to add to the sauce. NOTE: you do not want to over cook the pasta as it will continue to cook in the sauce.
- Preheat a large skillet on high heat. Add 2 teaspoon Extra Virgin Olive Oil and spread it around the skillet. Add the seasoned chicken pieces in a single layer so each piece gets a nice brown sear. Let the chicken cook on medium-high heat for at least 3-5 minutes, or until it easily lifts from the pan without sticking. Then flip each piece to brown the other side and cook the chicken through until there is no longer any pink. Total cooking time takes about 10 minutes. Transfer chicken to a plate.
- Turn off the heat or remove the pan from the heat first, then add the vodka. Scrape up all of the browned bits from the bottom and then add the broth and continue to scrape up all of that goodness.
- Once the broth is added, you can turn the heat back on to medium heat. Add the crushed tomatoes, tomato paste, minced garlic, and oregano. Stir gently to combine. Cover and simmer for 5 minutes. TIP: If you do not have a cover for your skillet, you can use a sheet pan or just aluminum foil.
- Next, mix in the heavy cream and add the chicken and any juices back to the sauce in the pan and let warm through again for 1-2 minutes. Finally, gently fold in the penne pasta. If the sauce is too thick, add ¼ cup of the reserved pasta water at time until you get your desired consistency.
