Chicken Pasta Alla Vodka Recipe

Chicken Pasta Alla Vodka Recipe

This Chicken Alla Vodka Pasta has been one of my top favorite easy dinners lately! It combines the classic flavor of a rich tomato-based vodka sauce with tender, juicy chicken, so it tastes next-level but actually comes together on the stovetop in 20 minutes. My healthy twist on this classic recipe is higher in protein, easy to make, and has an option to swap the vodka. This easy dinner recipe is my go-to for busy weeknights!

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 5

Cook Time 15

Total Time 20

Servings Servings

Calories 488kcal

Author Christine McMichael

Equipment

Sauté Pan

Ingredients

12 ounces Banza Rotini or any type of pasta
1/4 cup olive oil
1/2 cup chopped onion about 1/2 medium onion or 2 medium shallots
1 1/2 Tablespoons minced garlic
1/2 cup tomato paste
1/4 cup vodka or 2 Tbsp white wine vinegar
2/3 cup blended cottage cheese whisked with 1/4 cup warm water
2/3 cup grated parmesan
1 teaspoon red pepper flakes
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
2 cups cubed cooked chicken
1 cup loosely chopped spinach
1 cup halved grape tomatoes
1/4 cup chopped parsley optional, topping

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain, rinse with cold water, and set aside.
Meanwhile, In a large sauté pan, add the olive oil and diced shallots over medium heat.
Sauté for 3-4 minutes, then add in the garlic and cook an additional 1-2 minutes.
Add in the tomato paste and cook for 2-3 minutes to bring out the flavors.
Pour in the vodka, whisk or mix, and simmer until most of the liquid has cooked off (about 3-4 min).
Lower heat, whisk the blended cottage cheese with the warm water, then slowly mix into the pan.
Add in the parmesan, red pepper flakes, salt, and pepper. Quickly stir.
Let simmer for a couple of minutes. Leave as is or blend until completely smooth (an immersion blender works great here!).
Stir in the cooked pasta, chicken, and chopped spinach, tomatoes. Let the spinach wilt over low heat for 1-2 minutes.
Remove from heat and garnish with fresh basil, parmesan, and red pepper flakes!

Video

Notes

Tips:

Simmer - Don’t rush the sauce, or it will taste too acidic. Adjust the time as needed, depending on whether you use vodka or vinegar. Vodka takes a little longer to cook off than vinegar, but you usually only need about 3-4 minutes.
Cottage Cheese - Make sure to blend the cottage cheese and then whisk it with warm water to remove any curds! You can also swap this for whole milk Greek yogurt or even sour cream instead. The best way to avoid curdling is to add it into the sauce SLOWLY (a little bit at a time), but whisking quickly as you pour it in.
Blend the Sauce - After simmering, you can leave the sauce as is. Another option is to blend it up for a super smooth consistency.

Storage:

Refrigerator: Once cool, transfer leftovers to an airtight container. They’ll keep fresh for up to 3 days!
Freezer: You can freeze the sauce and chicken in separate airtight containers for up to 3 months. I don’t recommend freezing the pasta because it becomes soggy once thawed.
Reheat: Warm leftovers in a skillet over medium heat. Add a splash of water or heavy cream to freshen the sauce back up, and it’ll be as good as new!

Nutrition