Chicken Vodka Pasta
This delicious Chicken Vodka Pasta combines tender chicken with a creamy vodka sauce served over al dente penne pasta, garnished with fresh basil.
Equipment
- Air fryer
- Large pot
- Skillet
- Meat thermometer
Ingredients
- 2 medium chicken breasts about 1 lb or 450 g
- 1 teaspoon dried oregano for the chicken
- ½ teaspoon garlic powder for the chicken
- ½ teaspoon onion granules for the chicken
- 1 teaspoon paprika for the chicken
- ½ teaspoon salt for the chicken
- ¼ teaspoon ground black pepper for the chicken
- 8 oz penne pasta for the sauce
- 1 tablespoon olive oil for the sauce
- 1 medium onion finely diced, for the sauce
- 4 garlic cloves finely chopped, for the sauce
- 2 tablespoons tomato paste for the sauce
- ¼ teaspoon red chili flakes for the sauce
- ¼ cup vodka for the sauce
- ½ cup half and half single cream, for the sauce
- ⅓ cup Parmesan grated, for the sauce
- 6-8 basil leaves for garnish
- salt to taste, for seasoning
- ground black pepper to taste, for seasoning
Instructions
- Start by seasoning the chicken breasts with dried oregano, garlic powder, onion granules, paprika, salt, and black pepper. Heat the air fryer and cook the chicken until golden and cooked through. Use a meat thermometer to ensure the chicken reaches 165 degrees F, taking care not to overcook and dry it out.
- Meanwhile, fill a large pot with water and bring it to a boil. Add penne pasta and cook until al dente, stirring occasionally to prevent sticking. Taste the pasta before draining to ensure it is cooked to your liking.
- In the same skillet used for the chicken, heat the olive oil over medium heat. Add the finely diced onion and sauté until the onion is translucent and aromatic, about 3-4 minutes. Avoid browning the onion to prevent bitterness.
- Stir in the chopped garlic and cook until fragrant, about 1 minute. Then mix in the tomato paste and red chili flakes, allowing the mixture to cook for a couple of minutes to deepen the flavors.
- Carefully add vodka to the skillet, letting it simmer for 3-4 minutes to cook off the alcohol. The aroma of the sauce will become richer as it cooks.
- Lower the heat and stir in the half and half and grated Parmesan. Allow the sauce to thicken and become creamy, coating the back of a spoon. Adjust seasoning if needed.
- Add the drained penne pasta to the sauce in the skillet. Toss everything together to ensure the pasta is well-coated, adjusting the consistency if necessary with reserved pasta water.
- Serve the pasta garnished with fresh basil leaves and additional salt and black pepper to taste.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Rub spices generously into the chicken for maximum flavor.
Use a meat thermometer to ensure chicken reaches 165 degrees F for safety and juiciness.
If the sauce is too thick, gradually add reserved pasta water to adjust the consistency.
To elevate the flavors, add extra garlic or chili flakes if desired.
Monitor cooking time and internal temperature to avoid dry chicken.