Looking for a sophisticated dish you can cook up in half an hour? This scrumptious chicken broccoli pasta a la vodka is quick, nutritious, and sure to impress your guests or family. Making pink vodka sauce from scratch is surprisingly straightforward. As mentioned, the entire dish takes only 30 minutes to make, so you can easily make it for a weeknight dinner. If you have leftover cooked chicken, this dish is a no-brainer!
As easy as this Chicken Broccoli Pasta a la Vodka is to make, it also tastes refined enough to serve on special occasions. The alcohol in the vodka sauce allows extra flavors to release from the tomatoes that are otherwise inaccessible. Since the pasta is made with chicken and broccoli, this hearty pasta is nutritionally balanced and no sides are required.
Scroll down to see how you can make this delicious pasta!
Ingredients
- 1.75 lbs Chicken breasts
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Garlic powder
- 3 Tbsp Butter
- 1 Onion, small or shallot
- 3 cloves Garlic
- 2 Tbsp Tomato paste
- 1/3 cup Vodka
- 1 (28 oz) can Crushed tomatoes
- 2 tsp Oregano
- 1 cup Heavy cream
- 3 cups Broccoli
- 1 lb Pasta (Rigatoni, penne, or fusilli)
Instructions
Before making the vodka sauce, first prepare the other ingredients. Cut the broccoli into florets and cook the pasta according to the package directions. I used rigatoni, but other short pasta, such as penne or fusilli, would also work well.
Sprinkle the chicken breast with salt, pepper, and garlic powder. Cook it on a skillet over medium heat for 25 minutes, turning it halfway through the cooking process. The chicken should be cooked through and golden brown once finished cooking. Cut the chicken into bite-sized pieces. Set aside.
While the pasta and the chicken are cooking, begin making the vodka sauce. Making the vodka sauce is quick and easy. Start by blending or mincing the onion and garlic. Then, cook the garlic, onion, and butter in a pan over medium heat for 3 minutes to infuse the butter with onion and garlic flavors. Next, add tomato paste, crushed tomatoes, oregano and vodka and cook for 10 minutes until the alcohol evaporates. Lastly, add heavy cream to the sauce.
To the vodka sauce, add fresh broccoli florets and simmer for 10 minutes, until the broccoli is cooked and softened. If using frozen broccoli florets, thaw them in the microwave first, then add to the sauce. Also add the chicken to the vodka sauce when finished cooking. Toss the pasta in the sauce. Serve with grated Parmesan cheese.
If you like this Chicken Broccoli Pasta in Vodka Sauce, you might also like other pasta dishes, such as Zesty Parsley Lemon Chicken Pasta or Rich Creamy Spinach Pasta. Also, subscribe via email or follow on Instagram so you never miss a recipe!
Chicken Broccoli Pasta in Vodka Sauce
Ingredients
- 1¾ lbs Chicken breast
- ½ tsp Salt
- ¼ tsp Pepper
- 1 tsp Garlic powder
- 3 Tbsp Butter
- 1 Small onion or shallot
- 3 cloves Garlic
- 2 Tbsp Tomato paste
- ⅓ cup Vodka
- 1 (28oz) can Crushed tomatoes
- 2 tsp Oregano
- 1 cup Heavy cream
- 3 cups Broccoli fresh
- 1 lb Pasta rigatoni, penne, or fusilli
Instructions
- Cut broccoli into florets. Cook chicken breasts over medium heat for 25 minutes, turning them over halfway through the cooking process. Cut into bite-sized pieces. Cook the pasta according to the package instructions.
- While the chicken and pasta are cooking, prepare the vodka sauce. Finely chop or blend garlic and onion. In a medium preheated pan, cook butter, garlic, and onion for 3 minutes. Add tomato paste, oregano, crushed tomatoes and vodka to the pan. Cook for 10 minutes. Lastly, stir in the heavy cream.
- With the heat turned to low, add broccoli florets to the vodka sauce. Cook for 10 minutes until the broccoli is tender. If using frozen broccoli, thaw in the microwave first, then add to the sauce. When chicken is finished cooking, also add to the vodka sauce. Toss in the cooked pasta to the chicken broccoli vodka sauce. Serve with grated Parmesan cheese.
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