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Real Recipes From Real Home Cooks ®

chicken and pasta with a creamy vodka sauce

(3 ratings)
Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

►
(3 ratings)
yield 2 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chicken and pasta with a creamy vodka sauce

  • 6 oz
    dry penne pasta
  • 2 md
    chicken breasts, cut into 1/2 cubes, about 1 pound
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    sweet butter, unsalted
  • 4 md
    green onions, chopped, just the white parts
  • 1/2 md
    green bell pepper, small dice
  • 2 clove
    garlic, minced
  • 2 oz
    vodka
  • 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

How To Make chicken and pasta with a creamy vodka sauce

  • 1
    Gather your ingredients.
  • 2
    Add 3 quarts of water to a large pot, add a bit of oil, and bring to the boil.
  • 3
    Cook your pasta according to the package directions.
  • 4
    Drain the pasta, and reserve.
  • 5
    Place a sauté pan over medium heat, and add the oil and butter.
  • 6
    After the foaming subsides, add the chicken.
  • 7
    Sauté the chicken, stirring constantly, for about 2 to 4 minutes.
  • 8
    Add the garlic, onions, and green bell pepper, and continue to stir and sauté for an additional 2 to 3 minutes.
  • 9
    Deglaze the pan with the vodka, and allow the liquid to reduce slightly, about 2 minutes.
  • 10
    Chef’s Note: Use a wooden spoon to scrape up the brown bits on the bottom of the pan (called fonds).
  • 11
    Add the tomato sauce to the pan, and cook for an additional 10 to 12 minutes.
  • 12
    Chef’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.
  • 13
    As 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.
  • 14
    Add the mascarpone and the cream.
  • 15
    Stir until they are incorporated into the sauce.
  • 16
    Simmer for an additional 15 to 20 minutes.
  • 17
    Chef’s Tip: Do not allow the mixture to come to a boil.
  • 18
    Add some of the pasta to a plate.
  • 19
    Add the chicken with the vodka sauce to the top, and top with Parmesan and parsley. Enjoy.
  • 20
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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