Go Back
Pasta alla Vodka with Blackened Chicken

Pasta alla Vodka with Blackened Chicken

Deliciously indulgent creamy vodka sauce with fresh basil mixed with pasta and blackened chicken.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 lb chicken breast
  • 1 tablespoon blackening season
  • salt & pepper
  • 2 tablespoon olive oil extra virgin
  • 1 shallot diced
  • 5 garlic cloves minced
  • 1 32 oz can crushed tomatoes
  • 1 cup vodka
  • 1 cup chicken broth
  • ⅔ cup heavy cream
  • 15 fresh basil leaves torn
  • ⅓ cup fresh Parmesan
  • 16 oz pasta homemade (instructions in post) or store bought

Instructions
 

  • Preheat oven to 400 degrees.
  • Season chicken with blackening season, salt and pepper.
  • Heat 1 tablespoon oil in large skillet over medium heat.
  • Cook chicken 3 minutes per side. Then place in a baking dish and cook in oven for 10 more or until no longer pink. Once cooked allow to cool then cut into strips for use later.
  • Add other tablespoon oil to skillet and heat over low-medium heat.
  • Saute shallot for 3 minutes.
  • Add garlic and saute two more.
  • Add vodka and reduce by half.
  • Add tomatoes and chicken broth. Bring to boil. Season with some salt and pepper. Reduce to simmer for about 10-15 minutes.
  • Prepare pasta while sauce is cooking. Drain and set aside.
  • Stir cream into sauce and stir occasionally for a couple minutes. Turn off heat.
  • Add pasta to sauce along with fresh basil and fresh Parm. Adjust salt & pepper.
  • Add chicken.
  • Top with more fresh Parm when serving.