Recipe
No-Vodka Vodka Chicken Pasta
A creamy, glossy tomato-cream pasta with seared chicken that delivers classic vodka sauce flavor without using vodka.
Method
Sear the Chicken
- 01Heat a large skillet over medium-high heat and add olive oil.
- 02Season chicken with salt and black pepper.
- 03Add chicken to the pan and sear until golden on all sides, about 3–4 minutes.
- 04Remove chicken from the skillet and set aside, keeping the fond in the pan.
Build the Tomato Base
- 05Lower heat to medium.
- 06Add garlic to the skillet and stir briefly until fragrant.
- 07Add tomato paste and chili flakes if using.
- 08Cook, stirring constantly, until the tomato paste darkens and turns glossy, about 1½–2 minutes.
Deglaze and Add Pasta
- 09Pour in chicken broth, scraping the bottom of the pan to release browned bits.
- 10Stir in heavy cream.
- 11Add dry pasta directly to the skillet.
- 12Stir well to ensure pasta is submerged and coated.
Simmer Until Creamy
- 13Bring to a gentle simmer.
- 14Cook uncovered, stirring frequently, until pasta is tender and sauce thickens, about 8–10 minutes.
Finish the Dish
- 15Return chicken to the skillet and stir to coat.
- 16Add grated Parmesan and stir until melted and smooth.
- 17Taste and adjust seasoning as needed.
- 18Finish with fresh basil or parsley if desired.
Chef's note
- 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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