One Pot Chicken Vodka Pasta
Who doesn’t love a one pot meal or one pan meal? They’re very easy to do and require little cleanup, and let’s face it the best recipes are those that require as few dishes to wash as possible.
This dish hits all of those spots while still providing something delicious that you can set down onto the dinner table and have your friends and family dig in, it’s a super easy one pot chicken vodka pasta.
I know that normally when you think of pasta you think of dragging out a whole separate pot and fill that with water, wait for that to boil and cook the pasta from there, but this recipe strips away that step by cooking the pasta directly in the sauce. Cooking the pasta this way offers many benefits, the pasta will absorb the flavors of the sauce while also leeching out starch to help thicken the sauce into a beautiful, creamy consistency.
Are you already hungry just thinking about this chicken vodka pasta? Well then what are you waiting for? Let’s get to it!
Serves 6
Vegetable oil
2 pounds boneless, skinless chicken thighs, cut into thin strips. (Use breasts if you prefer)
Salt and pepper
2 tbsp unsalted butter
1 red onion, finely chopped
4 garlic cloves, minced
2 tbsp chopped fresh thyme leaves
1 tsp chili flakes (or more, if you can handle it)
1/2 cup vodka
1 can (28oz) crushed tomatoes
1/4 cup tomato paste
1 pound penne or any small pasta shape
1/2 cup heavy cream
1/2 cup finely grated Parmigiano Reggiano, plus more for serving
Heat a thin layer of oil in a wide saucepan or saucier. Generously season the chicken thigh strips with salt and pepper, then add to the pan in batches and cook for about 5 minutes, stirring occasionally, until the chicken is browned on all sides. Move the chicken to a plate and set aside.
Add the butter to the same pan used to cook the chicken, then add the red onion and cook for another 3 minutes, or until the onions begin to soften. Add the garlic, thyme and chili flakes, then cook until fragrant.
Take the pan off the heat and add the vodka, then bring to a simmer and let it reduce by half, scraping up the bottom of the pan as you do so.
Add the crushed tomatoes, tomato paste, and 3 1/2 cups of water and a pinch of salt. Bring the liquid to a boil, then add the penne and reserved chicken. Cook over medium for about 8-10 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
To finish, add the cream and cheese to the pot and continue to simmer until it looks creamy. Season the dish with salt and pepper to taste, then serve, topping with more grated cheese.
