This chicken vodka pasta is creamy, flavorful and quite light at the same time! The smooth sauce tastes like something you’d have in a restaurant and you’re getting your protein in, too!
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Chicken vodka pasta is one of those recipes I love to make on days when I want something creamy and delicious but still want it to be a bit balanced.
So I keep things a bit lighter by skipping the heavy cream and adding protein in the form of chicken breast that I cook in the air fryer.
The seasoned chicken pairs perfectly with the luscious sauce to create a complete meal that’s tasty and super satisfying at the same time.
Why you’ll love this chicken vodka pasta
- The vodka-infused sauce is incredibly cozy and satisfying.
- You’re getting a good amount of protein too from the chicken, which pairs great with the creamy sauce.
- Everything’s ready in just 30 minutes, perfect for those busy nights when you’re craving something special.
Ingredient notes
Chicken — Chicken breast is perfect here to keep things lean. I make it in the air fryer so it’s ready at the same time as the vodka sauce.
Seasonings — You’ll need a mix of garlic powder, onion granules, paprika and dried oregano for the perfectly seasoned chicken. Feel free to use whatever other spices you like.
Vodka — Don’t worry about this being a boozy dish! Adding vodka to the sauce is only about getting deeper, more complex flavors. The alcohol mostly evaporates when it cooks and you’ll only be left with a restaurant-quality rich sauce.
You can use any kind of vodka you have on hand but you need to make sure it’s the unflavored kind.
Pasta — While penne pasta is the traditional choice for, well, penne alla vodka, you can use another short pasta, such as rigatoni, fusilli or even orzo.
Onion + garlic — Dice them finely so they blend well in the sauce; you don’t want big chunks here.
Tomato paste — I’m keeping the sauce super smooth by using tomato paste instead of crushed tomatoes. This is what gives the sauce its lovely, signature orange hue.
Half and half (single cream) — Using half and half instead of heavy cream makes the sauce lighter and still super creamy. The secret is to use enough starchy pasta water to emulsify the sauce and make it cling well to the pasta.
Parmesan — As always, freshly grated melts best and gives the vodka sauce that unmistakable Italian twist.
Pro tip
DON’T FORGET to save that pasta water! The starches are key to making the sauce silky, and the water is actually an essential ingredient in this recipe!
How to make chicken pasta alla vodka
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Preheat the air fryer to 390°F (200°C) and season the chicken breasts with oregano, garlic powder, onion granules, paprika, salt, and pepper. Cook for 12 minutes, flipping halfway through, then let rest and slice into strips.
Cook the penne in a pot of salted boiling water until al dente. Reserve 2 cups of pasta water, then drain and set aside.
Heat the olive oil in a skillet over medium heat, sauté the onion and garlic until softened, then stir in the tomato paste, chili flakes, and vodka.
Let it simmer for 1-2 minutes to cook off the alcohol.
Reduce the heat, stir in the half and half, then toss in the cooked pasta, adding pasta water as needed to make the sauce creamy.
Stir in the sliced chicken, Parmesan, and fresh basil, adjust seasoning, and serve immediately with extra Parmesan.
Substitutions and variations
- You can add some veggies to this chicken penne pasta with vodka sauce for a more nutritious dish. Zucchini, mushrooms and spinach are all great ideas.
- Replace the vodka with your favorite unflavored gin for a slightly different flavor twist.
- Amp the protein content by stirring in some ricotta cheese or canned chickpeas.
Recipe tips and notes for the best chicken and vodka pasta
- Take a minute to really rub the spices into the chicken breasts before air frying — that’s how you get the best flavor.
- Make sure you use a meat thermometer for the chicken. You need it to reach an internal temperature of 165 °F (74 °C). It’s also important not to overcook it — you want it to be tender, not dry and tough.
- If the sauce looks too thick, add as much of the reserved pasta water as needed to make it silky.
Leftovers and storage
- Chicken pasta alla vodka is one of those lush creamy pasta dishes that tastes best when served immediately.
- If you do have some leftovers, store them for up to 3 days in an airtight container in the fridge.
- Reheat in short bursts in the microwave or gently on the stovetop. You may need to add a bit of water or chicken broth to loosen it.
- I never recommend freezing pasta dishes because the texture is simply off when reheated.
If you’ve tried this chicken vodka pasta recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Chicken Vodka Pasta
Ingredients
For the chicken
- 2 medium chicken breasts
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion granules
- 1 teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the sauce
- 8 oz (225 g) penne pasta
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 4 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- ¼ teaspoon red chili flakes
- ¼ cup (60 ml) vodka
- ½ cup (125 g) half and half, single cream
- ⅓ cup (30 g) Parmesan, grated
- 6-8 fresh basil leaves
- Salt and freshly ground black pepper to taste
Instructions
- Preheat the air fryer to 390°F (200°C). Rub the chicken breasts with oregano, garlic powder, onion granules, paprika, salt, and black pepper.2 medium chicken breasts1 teaspoon dried oregano½ teaspoon garlic powder½ teaspoon onion granules1 teaspoon paprika½ teaspoon salt¼ teaspoon ground black pepper
- Place the chicken in the air fryer and cook for 12 minutes, flipping halfway through. Once done, let it rest for a few minutes, then slice into strips.
- Meanwhile, bring a large pot of salted water to a boil and cook the penne according to the package instructions until al dente. Reserve 2 cups of pasta water, then drain the pasta and set it aside.8 oz penne pasta
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and garlic and sauté for 5 minutes until softened and translucent.
- Stir in the tomato paste and red chili flakes and continue to cook for a further minute.2 tablespoons tomato paste¼ teaspoon red chili flakes
- Pour in the vodka and let it simmer for 1-2 minutes, stirring to deglaze the pan and cook off the alcohol.¼ cup vodka
- Reduce the heat to low and stir in the half and half. Simmer for 1-2 minutes, then add the cooked pasta and toss well to combine. Add as much pasta water needed to make the sauce creamy.½ cup half and half
- Stir in the sliced chicken breast, parmesan and fresh basil.⅓ cup Parmesan6-8 fresh basil leaves
- Adjust the seasoning to taste and serve immediately, with some extra grated Parmesan sprinkled on top.Salt and freshly ground black pepper to taste
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Sherry says
This was exquisite! I'll try it with gin next time.
Alice says
I'm so happy you enjoyed the pasta, Sherry! Gin sounds awesome for this sauce.
Colleen Lennox says
Delicious