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–+ servings

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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Total Time: 15 minutes
Servings: 2 servings

Equipment

Ingredients

Chicken

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.