Pasta with Chicken and Vodka Sauce

Our family enjoys a wide range of pasta dishes, and this one is in our top 3. This is one of my favorite types of sauce.


Ingredients

• 1 lb chicken breast
• 28 oz can diced tomatoes 
• 8 oz can tomato sauce
• 8 oz heavy cream
• 16 oz penne regatta noodles
• 5 tablespoons butter (salted)
• 1 small - medium onion
• 1 cup parmesan cheese (shredded)  - I also have additional to have at the table
• 5 fresh basil leaves roughly chopped (or to taste)
• 1/8 cup fresh chopped parsley
• 2 cloves garlic (chopped)
• 1/2 cup vodka
• 1/4 teaspoon red pepper flakes (or to taste)
• salt 
• pepper
• 1/2 teaspoon garlic powder

Cut chicken into small/medium cubes.

In a large pan or Dutch oven, add olive oil over medium heat.

Add chicken to the pan and season with salt and pepper.

Once the chicken is fully cooked, remove from the pan and set aside.

To the same pan, add butter and let melt.

Chop onion and garlic and add to the pan. Season with a pinch of pepper and salt.  Cook for 5 minutes.

Add vodka and reduce by at least half.

Add diced tomatoes, tomato sauce, basil, parsley, pinch of salt, pinch of pepper and garlic powder. Cook for 10 minutes.

Add the chicken back to the pan and allow to simmer for 10 minutes.

While the sauce is simmering, in a separate pot bring water to a boil to cook the noodles. Salt generously. Cook noodles as directed to al dente.

Add the heavy cream to the sauce and bring back to a simmer.

Add parmesan cheese. Reduce heat and keep hot. Taste the sauce and adjust salt and pepper if needed.

Reserve 1/2 to 3/4 cup of the pasta water to add to the sauce. Strain noodles.

Add reserved pasta water to the sauce.

Add noodles to the sauce and remove from heat.

While stirring occasionally, let the everything rest/meld for  5-10 minutes.

Serve while hot. If desired, have parmesan cheese available to add at the table.

Ingredients

• 1 lb chicken breast
• 28 oz can diced tomatoes 
• 8 oz can tomato sauce
• 8 oz heavy cream
• 16 oz penne regatta noodles
• 5 tablespoons butter (salted)
• 1 small - medium onion
• 1 cup parmesan cheese (shredded)  - I also have additional to have at the table
• 5 fresh basil leaves roughly chopped (or to taste)
• 1/8 cup fresh chopped parsley
• 2 cloves garlic (chopped)
• 1/2 cup vodka
• 1/4 teaspoon red pepper flakes (or to taste)
• salt 
• pepper
• 1/2 teaspoon garlic powder

Directions

1. Cut chicken into small/medium cubes. 
2. In a large pan or Dutch oven, add olive oil over medium heat. 
3. Add chicken to the pan and season with salt and pepper. 
4. Once the chicken is fully cooked, remove from the pan and set aside. 
5. To the same pan, add butter and let melt. 
   
6. Chop onion and garlic and add to the pan. Season with a pinch of pepper and salt.  Cook for 5 minutes. 
7. Add vodka and reduce by at least half. 
8. Add diced tomatoes, tomato sauce, basil, parsley, pinch of salt, pinch of pepper and garlic powder. Cook for 10 minutes. 
9. Add the chicken back to the pan and allow to simmer for 10 minutes.
10. While the sauce is simmering, in a separate pot bring water to a boil to cook the noodles. Salt generously. Cook noodles as directed to al dente. 
11. Add the heavy cream to the sauce and bring back to a simmer. 
12. Add parmesan cheese. Reduce heat and keep hot. Taste the sauce and adjust salt and pepper if needed. 
13. Reserve 1/2 to 3/4 cup of the pasta water to add to the sauce. Strain noodles. 
14. Add reserved pasta water to the sauce. 
15. Add noodles to the sauce and remove from heat. 
16. While stirring occasionally, let the everything rest/meld for  5-10 minutes. 
17. Serve while hot. If desired, have parmesan cheese available to add at the table.