This Chicken and Vodka Pasta is about to become your new go-to dinner for the whole family. With juicy chicken, perfectly cooked pasta, and a creamy vodka sauce that’s rich and flavorful, it’s hard to beat. This recipe is super easy to whip up which makes it perfect for those busy weeknights when you still want something delicious.
This dish is great for when you want to treat yourself or impress someone without spending hours in the kitchen. Whether you're cooking for your family or hosting friends, this recipe is sure to be a hit. It will become one of your favorite pasta dishes in no time!
If you are looking for more chicken recipes, check out our: Dutch Oven Chicken Thighs, Creamy Lemon Chicken Pasta, Chicken and Sausage Pasta, Farfalle with Chicken and Roasted Garlic, or Easy White Chicken Chili.
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Why You Will Love This Recipe
- Simple - This delicious pasta dish is simple to make because it uses basic ingredients and straightforward steps, like breading and pan-frying the chicken, cooking the pasta, and preparing the creamy sauce all in one pan. Plus, it comes together quickly, making it easy to whip up even on a busy weeknight.
- Flavorful - This recipe is full of flavor because the creamy vodka sauce mixes tangy tomato paste with marinara and a splash of vodka for extra depth. The garlic and parmesan cheese add a savory kick that makes the whole dish super tasty.
- Versatile - You can easily customize it by adding your favorite veggies or swapping out the chicken for another protein. You can also adjust the amount of sauce or pasta to suit your preferences. This recipe is easily adaptable for different tastes and occasions.
Ingredients
Here are the ingredients you will need for this chicken vodka pasta:
- Chicken - You will use 2 pounds of boneless and skinless chicken breasts for this. You can buy thinly sliced chicken breasts to save yourself a step in the recipe!
- Breadcrumbs - Use Italian breadcrumbs. You can use regular or Panko breadcrumbs, whichever you have on hand will work great.
- Parmesan cheese - Use freshly grated parmesan cheese in the breading for the chicken, in the sauce and more for a garnish.
- Eggs
- Salt & black pepper
- Onion powder
- Olive oil - You can also use avocado oil for frying the chicken cutlets.
- Butter
- Garlic - Use fresh minced garlic for the best flavor.
- Tomato paste
- Marinara sauce - Store bought or homemade marinara sauce is fine! If you're looking for a homemade option, check out my San Marzano Sauce recipe. Or, if you only have crushed tomatoes on hand, those will work too!
- Vodka - Any unflavored vodka is fine in this recipe. If you prefer not to use alcohol, simply omit from the recipe, or use chicken broth or vegetable broth.
- Heavy cream - Heavy cream makes a delicious creamy tomato sauce. If you're looking for a dairy free option, coconut milk is a good choice.
- Pasta - You can use penne pasta, rigatoni, or any other shape you have on hand. I recommend using the best quality pasta you can find to guarantee a delicious, al dente bite.
How to Make Chicken and Vodka Pasta
Let's make this pasta recipe together!
Step 1: Slice the chicken breasts in half. Using a meat mallet, pound each chicken breast into an even, thin cutlet.
Step 2: In a medium bowl, combine the breadcrumbs and parmesan cheese and set aside.
Step 3: In another medium bowl, combine the eggs, salt, black pepper, and onion powder. Whisk well.
Step 4: Dip the chicken in the egg mixture, coating both sides and then dredge in the breadcrumb mixture.
Step 5: Heat the oil in a large frying pan over medium heat until shimmering. Add the chicken and cook for 3 minutes per side or until golden brown and chicken reaches an internal temperature of 165°F.
Step 6: Transfer chicken to a paper towel lined plate and allow it to rest while you prepare the pasta and sauce.
Step 7: Heat a large pot of salted water to a boil over high heat. When the water begins to boil, cook pasta according to the package instructions. Before draining, reserve 1 cup of the cooking water.
Step 8: While the pasta is cooking, heat a large skillet over medium heat. Add the butter. Once it is melted, add the garlic and sauté for 1 minute or until fragrant. Add the salt, pepper, tomato paste, and marinara sauce. Cook for 3 minutes.
Step 9: Add the vodka to the sauce and stir to combine.
Step 10: Add one cup of the pasta water and the cream. Stir and simmer for 2 minutes.
Step 11: Reduce the heat to low and fold in the parmesan cheese. Once melted, add the pasta to the pan, adding more pasta water if necessary. Top with the cooked chicken. Serve and enjoy!
Expert Tips and Tricks
Here are some expert tips to make this chicken and vodka sauce recipe:
- Use a Thermometer - To be sure the chicken is cooked to the appropriate temperature, use an instant read thermometer. Insert the thermometer into the thickest part of the chicken. The chicken is fully cooked when it reaches 165°F.
- Complete the meal - Serve this meal with a fresh green salad and some crusty garlic bread.
- Work in batches - If necessary, cook chicken in your pan in batches. You don’t want to overcrowd the pan. This ensures each piece gets crispy and golden without steaming.
Kitchen Equipment
Here is some kitchen equipment you will need for this creamy pasta dish. You can find all of these products on Amazon.
- Large Pot - A large pot is essential in every kitchen to make soups, boil pasta, and so many other things!
- Large skillet - You'll want a high quality large skillet with high sides.
- Meat Thermometer - A meat thermometer is one of the best ways to ensure perfectly cooked chicken. This one is an instant thermometer that works great!
- Meat mallet - Every home cook needs a meat mallet! I have this one and love it.
Recipe Substitutions/Variations
Here are some common recipe substitutions and variations for this chicken vodka sauce pasta.
- Chicken - Feel free to replace the chicken with shrimp or pork. You can also utilize leftover chicken in this recipe - pulled rotisserie chicken or sliced grilled chicken breast tastes delicious with this vodka pasta.
- Additions - Add vegetables like spinach, mushrooms, bell peppers, or cherry tomatoes to the sauce for a little extra flavor. Add red pepper flakes or a pinch of cayenne pepper to the sauce for a bit of heat. Mix in herbs like fresh basil, parsley, or thyme to add freshness and depth.
- Parmesan cheese - Swap the parmesan for another hard cheese like pecorino romano or asiago for a different flavor.
What To Serve With
Here are some recipes to serve alongside this easy recipe:
Aperol Negroni - This citrusy and aromatic drink is perfect for hot summer days! Whether you are hosting a backyard barbecue, pool party, or relaxed brunch with friends, this is the perfect drink to serve. This drink is great for a pre-dinner cocktail!
Truffle Brie - This recipe for Truffle Brie takes an ordinary wheel of brie cheese to a whole new level. A flavorful blend of mascarpone cheese, cream cheese and black truffle paste are spread in the middle of a halved wheel of brie.
Spicy Cucumber Salad - This Spicy Cucumber Salad is a perfect blend of bold and savory flavors. The combination of soy sauce, sesame oil, and chili oil infuses crisp mini cucumbers with the best flavor. This is a refreshing and zesty side dish that is quick to prepare and adds a delicious kick to your meal.
Frequently Asked Questions
You can use any pasta shape you prefer, like penne, rigatoni, or fettuccine. Just pick a type that you enjoy and that will hold the sauce well.
If you prefer not to use vodka, you can substitute with white wine or simply leave it out. The sauce will still be flavorful and delicious without the vodka.
Yes, you can make the components ahead of time. Cook the chicken, pasta, and sauce separately, then store them in the refrigerator. When you're ready to serve, just combine and reheat.
Recipe Storage and Reheating
Here are storage instructions for this comforting dish.
Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator before serving.
Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm. You can also reheat in the microwave.
Other Recipes to Try
Chicken and Vodka Pasta Recipe
Equipment
- Meat Mallet
- Parchment Paper
- Stock Pot
- Saute Pan
Ingredients
For the chicken:
- 2 lb chicken breasts
- 1 cup Italian breadcrumbs
- ½ cup grated parmesan cheese
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- ¼ cup olive oil
For the vodka pasta:
- 3 tbsp unsalted butter
- 2 garlic cloves minced
- Pinch of salt and pepper
- 6 oz tomato paste
- 3 cup marinara sauce
- ¼ cup vodka
- ½ cup heavy cream
- ½ cup grated parmesan plus more for serving
- 1 lb pasta
Instructions
- Slice chicken breasts in half. Pound each chicken breast thinly with a meat mallet.
- Combine Italian breadcrumbs and grated parmesan cheese in a medium bowl and set aside. Combine eggs, salt, black pepper, and onion powder in a bowl. Whisk well, and coat both sides of chicken in egg mixture.
- Dredge both sides of the chicken in bread crumb mixture.
- Heat a large pan over medium heat. Add oil until shimmering. Add chicken slices to the oil, working in batches if necessary, to not overcrowd the pan. Cook 3 minutes per side until golden brown, or until chicken reaches an internal temperature of 165 degrees.
- Let chicken rest on a plate lined with paper towels.
- Heat a large pot of salted water over high heat. When water is boiling, cook pasta according to package directions. Before draining, reserve 1 cup of pasta water.
- While pasta is cooking, in a large skillet over medium heat, melt butter and add garlic. Sauté for one minute, until fragrant. Add salt, pepper, tomato paste, and tomato sauce. Cook for 3 minutes.
- Add vodka and stir. Then, add 1 cup of pasta water and heavy cream. Stir and let simmer for two minutes.
- Turn heat to low, and fold in parmesan cheese. Once melted, add pasta to the pan. If needed, add more pasta water to reach your desired consistency. Top with chicken cutlets and serve.
Did You Make This Recipe?
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