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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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