No-Vodka Vodka Chicken Pasta
A creamy, glossy tomato-cream pasta with seared chicken that delivers classic vodka sauce flavor without using vodka.
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Servings: 2 servings
Equipment
Ingredients
Chicken
- 12 oz Chicken thighs or breasts cut into bite-size pieces
- Salt kosher salt
- Black pepper
- Olive oil
Sauce & Pasta
- 3 cloves Garlic minced
- 2 tbsp Tomato paste
- 1/4 tsp Chili flakes optional
- 1 1/2 cups Chicken broth
- 3/4 cup Heavy cream
- 8 oz Pasta penne recommended; try fettuccine
- 1/2 cup Grated Parmesan
Optional Finish
- Basil or parsley chopped
Instructions
Sear the Chicken
- Heat a large skillet over medium-high heat and add olive oil.
- Season chicken with salt and black pepper.
- Add chicken to the pan and sear until golden on all sides, about 3–4 minutes.
- Remove chicken from the skillet and set aside, keeping the fond in the pan.
Build the Tomato Base
- Lower heat to medium.
- Add garlic to the skillet and stir briefly until fragrant.
- Add tomato paste and chili flakes if using.
- Cook, stirring constantly, until the tomato paste darkens and turns glossy, about 1½–2 minutes.
Deglaze and Add Pasta
- Pour in chicken broth, scraping the bottom of the pan to release browned bits.
- Stir in heavy cream.
- Add dry pasta directly to the skillet.
- Stir well to ensure pasta is submerged and coated.
Simmer Until Creamy
- Bring to a gentle simmer.
- Cook uncovered, stirring frequently, until pasta is tender and sauce thickens, about 8–10 minutes.
Finish the Dish
- Return chicken to the skillet and stir to coat.
- Add grated Parmesan and stir until melted and smooth.
- Taste and adjust seasoning as needed.
- Finish with fresh basil or parsley if desired.
Notes
- Stir frequently once the pasta is added to prevent sticking.
- If the sauce thickens too quickly, add a small splash of broth or water.
- This dish should finish glossy and spoonable, not dry.
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