Pasta alla Vodka with Blackened Chicken
Allow me to introduce my Pasta alla Vodka recipe! This dish is the perfect indulgence, reminiscent of creamy tomato basil soup but in sauce form, enhanced with vodka and paired with fresh pasta. Yum. I made this dish last weekend when my parents came over for dinner, and they took leftovers home with them AND asked me for the recipe. With both of them being avid cooks, I took it as a huge compliment. 🙂
What ingredients do I need for Pasta alla Vodka?
In my version of this Italian classic, I use olive oil, crushed tomatoes, shallots, garlic, chicken broth, heavy cream, basil, Parmesan, and blackened chicken along with the traditional components of pasta and vodka.
What noodles should I use for Pasta alla Vodka?
Honestly, any kind you prefer works! Penne is probably the most common option. Depending on my mood and time constraints, I either use store-bought or make my own. I have a super easy recipe for homemade pasta linked below if you’re interested:
Chicken Marsala
And I use this pasta attachment:
Making the Chicken
The next step is preparing your chicken. If you prefer a vegetarian version, simply skip the chicken and swap chicken broth for vegetable broth. To make the chicken, preheat the oven to 400°F. Season your chicken breasts with blackening seasoning and pepper. Sear them in a pan with a little olive oil over medium heat for about four minutes on each side before baking them in the oven for about 10 minutes or until fully cooked. Let them cool before slicing into bite-sized pieces.
Cooking the Sauce
In the same skillet, add a bit more olive oil. Once heated, add shallots and garlic, sautéing for about 4-5 minutes until tender.
Next, pour in the vodka; it will sizzle upon contact and reduce by half after about three minutes. Add the crushed tomatoes and chicken stock, bringing the mixture to a boil before reducing the heat to simmer. While the sauce is simmering, prepare your pasta as per the instructions on the package or boil fresh pasta for a few minutes.
Combining Everything
After draining your pasta, turn off the heat on your sauce and stir in the cream. Mix in the pasta along with fresh basil and grated Parmesan.
And that’s it! The addition of fresh basil truly elevates this dish.
What does the vodka do?
The vodka plays a crucial role in beautifully blending the tomato sauce with the cream, creating a beautifully balanced flavor.
To prepare the recipe well you may need some tools that you can find on Amazon.
I love to pair this dish with a Pinot Noir or a Spanish red wine. The leftovers also reheat wonderfully, so store them in the fridge in an airtight container. Enjoy!
FAQ
- Can I make this recipe vegetarian?
- Absolutely! Just omit the chicken and use vegetable broth in place of chicken broth.
- What can I substitute for vodka?
- If you prefer to cook without alcohol, you can skip the vodka entirely or use a splash of white wine or additional broth.
- Can I use a different type of pasta?
- Yes! While penne is commonly used, feel free to use any pasta shape you prefer. It’s all about your personal taste.
- How do I store leftovers?
- Store any leftovers in an airtight container in the refrigerator. They should last for about 3-4 days.
- What wine pairs well with Pasta alla Vodka?
- A Pinot Noir or a Spanish red wine pairs beautifully with this dish.
