Chicken and Pasta with a Creamy Vodka Sauce

Andy Anderson !


This is a recipe that we made at a restaurant I worked at on the south side of the windy city (Chicago). It’s quick and easy to make and is packed with a lot of good flavor.

The ingredients are simple, and the preparation is a breeze. Serve it with a good side salad and some crusty French bread to soak up all that yummy sauce.

As a matter of fact, if you can’t find mascarpone, you can substitute cream cheese, which might not taste all that bad.

So, you ready… Let’s get into the kitchen.

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★★★★★ 2 votes
10 Min
20 Min
Stove Top


6 oz
dry penne pasta
2 medium
chicken breasts, cut into 1/2 cubes, about 1 pound
1 Tbsp
olive oil, extra virgin
1 Tbsp
sweet butter, unsalted
4 medium
green onions, chopped, just the white parts
1/2 medium
green bell pepper, small dice
2 clove
garlic, minced
2 oz
20 oz
tomato sauce, homemade, if possible
1 tsp
salt, kosher variety
1 tsp
black pepper, freshly ground
4 oz
mascarpone cheese
1/4 c
whipping cream
chopped fresh parsley, for topping
parmesan cheese, for topping


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1Gather your ingredients.

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2Add 3 quarts of water to a large pot, add a bit of oil, and bring to the boil.

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3Cook your pasta according to the package directions.

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4Drain the pasta, and reserve.

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5Place a sauté pan over medium heat, and add the oil and butter.

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6After the foaming subsides, add the chicken.

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7Sauté the chicken, stirring constantly, for about 2 to 4 minutes.

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8Add the garlic, onions, and green bell pepper, and continue to stir and sauté for an additional 2 to 3 minutes.

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9Deglaze the pan with the vodka, and allow the liquid to reduce slightly, about 2 minutes.

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10Chef’s Note: Use a wooden spoon to scrape up the brown bits on the bottom of the pan (called fonds).

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11Add the tomato sauce to the pan, and cook for an additional 10 to 12 minutes.

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12Chef’s Note: I have never made this recipe with canned tomato sauce. I always use homemade. I recently posted a tomato sauce recipe: Basic Italian Starter Sauce. However, use whatever sauce you have.

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13As the sauce is simmering, season with salt and pepper… a bit at a time. Season and taste, season and taste; that’s the way to go.

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14Add the mascarpone and the cream.

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15Stir until they are incorporated into the sauce.

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16Simmer for an additional 15 to 20 minutes.

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17Chef’s Tip: Do not allow the mixture to come to a boil.

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18Add some of the pasta to a plate.

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19Add the chicken with the vodka sauce to the top, and top with Parmesan and parsley. Enjoy.

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20Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #sauce, #vodka, #chicken, #pasta