Best 8 Chicken And Linguine In Creamy Vodka Sauce Recipes

CHICKEN PENNE ALLA VODKA

Steps:

• Follow package instructions to cook PENNE PASTA with SALT added to the water.
• Drain pasta, reserving 1/2 cup cooking liquid. Briefly rinse the pasta with cool water to stop it cooking, and set aside.
• Flatten CHICKEN BREAST to 1/2" thickness with a flat-sided meat tenderizer. Season with SALT and PEPPER.
• Heat OLIVE OIL in skillet over med-high heat. Add CHICKEN BREAST and sauté about 3-4 minutes each side until chicken is cooked through.
• Transfer chicken to a cutting board, cover, and rest.
• Continue heating skillet on med-high heat and add a splash of OLIVE OIL, if needed.
• Add ONION and GARLIC. Sauté until the onion is tender and slightly browned.
• Add VODKA and scrape the pan to release any browned bits to deglaze.
• Stir in CRUSHED TOMATOES, HEAVY CREAM, OREGANO, and CRUSHED RED PEPPER.
• Bring everything to a gentle boil. Then reduce heat to med-low and simmer about 10 minutes to thicken sauce, stirring as needed. This also cooks off the alcohol.
• Add COOKED PENNE to vodka sauce and allow to heat through, stirring as needed. Add splashes of the reserved pasta water as needed to adjust sauce consistency.
• Add PARMESAN CHEESE to the sauce, continue heating to incorporate, stirring as needed.
• Slice the cooked chicken into 1/2" thick pieces and add to the vodka sauce along with the COOKED CHICKEN BREAST.
• Stir everything together. Add SALT and PEPPER to taste.
• Serve warm garnished with chopped fresh OREGANO or parsley.
• To store, allow chicken pasta to cool completely and refrigerate in an airtight container up to 5 days.

YOU WON'T BE SINGLE FOR LONG VODKA CREAM PASTA

Steps:

• Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
• While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
• Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

CHICKEN AND LINGUINE IN CREAMY VODKA SAUCE

Steps:

• Cook linguine according to package directions; drain and set aside.
• In a large skillet, melt 2 Tbsp butter over medium-high heat.
• Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
• Remove from pan and cut into 1/2-inch cubes; set aside.
• Pour out drippings from pan, but do not wipe it out.
• In the pan you cooked the chicken in, melt remaining butter over medium heat.
• Add the yellow onion and mushrooms and cook, stirring, until onions are soft, about 3-5 minutes.
• Add the roasted pepper, green onion, and garlic and cook, stirring, for 30 seconds.
• Remove the pan from the heat and add the vodka.
• Return to the heat and flame; when the flame dies out, add the broth.
• Bring to a boil and reduce by half.
• Whisk in the half and half (cream can be substituted), salt, and pepper, and simmer until reduced by half again.
• Add the pasta to the cream sauce and toss to coat.
• Add the Parmesan, chicken, and basil, and remove from the heat; toss to coat.
• Season to taste with salt and pepper, serve, and enjoy!
• Makes 2 servings.
• Note: if you're a low-carber, add a bunch more sliced mushrooms and eat those instead of pasta.

PASTA ALLA VODKA

Steps:

• Heat the oil in a large frying pan or casserole dish. Add the shallot and a large pinch of salt and gently fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli flakes and cook for 30 seconds. Stir through the tomato purée, cook for 2 mins, then stir through the vodka and cook for 3 mins. Quickly stir through the cream to combine, then remove from the heat.
• Cook the pasta in salted water following pack instructions. Drain and reserve 150ml cooking water. Add roughly 50ml of the water to the tomato sauce, then tip in the pasta and cheese, tossing everything together over a low heat until well coated and glossy (loosen with a splash more of the cooking water if it's a little dry). Season to taste, then serve with a sprinkling of the extra parmesan, a good grinding of black pepper and the basil leaves scattered over the top.

CREAMY CHICKEN ON LINGUINE

Steps:

• In a large saute pan, heat oil, butter and garlic over medium heat. Add chicken and cook until juices run clear. Remove chicken from pan let cool and slice diagonally into long strips. Reserve oil in pan.
• Meanwhile, cook pasta according to directions on package. Drain.
• Reheat oil in pan, add onion and saute, stirring often, until onion is soft but still white. Add bullion cube and water; bring to a boil and simmer uncovered for approximately 10 minutes. Stir in cream, milk, green onions and Parmesan cheese.
• Place pasta in a bowl, layer chicken slices in a decorative pattern over pasta, pour sauce over top of chicken and around pasta. Garnish with parsley or any herbs you desire. Serve immediately.

CHICKEN AND PASTA WITH A CREAMY VODKA SAUCE

Steps:

• 1. Gather your ingredients.
• 2. Add 3 quarts of water to a large pot, add a bit of oil, and bring to the boil.
• 3. Cook your pasta according to the package directions.
• 4. Drain the pasta, and reserve.
• 5. Place a sauté pan over medium heat, and add the oil and butter.
• 6. After the foaming subsides, add the chicken.
• 7. Sauté the chicken, stirring constantly, for about 2 to 4 minutes.
• 8. Add the garlic, onions, and green bell pepper, and continue to stir and sauté for an additional 2 to 3 minutes.
• 9. Deglaze the pan with the vodka, and allow the liquid to reduce slightly, about 2 minutes.
• 10. Chef's Note: Use a wooden spoon to scrape up the brown bits on the bottom of the pan (called fonds).
• 11. Add the tomato sauce to the pan, and cook for an additional 10 to 12 minutes.
• 12. Chef's Note: I have never made this recipe with canned tomato sauce. I always use homemade. I recently posted a tomato sauce recipe: Basic Italian Starter Sauce. However, use whatever sauce you have.
• 13. As the sauce is simmering, season with salt and pepper... a bit at a time. Season and taste, season and taste; that's the way to go.
• 14. Add the mascarpone and the cream.
• 15. Stir until they are incorporated into the sauce.
• 16. Simmer for an additional 15 to 20 minutes.
• 17. Chef's Tip: Do not allow the mixture to come to a boil.
• 18. Add some of the pasta to a plate.
• 19. Add the chicken with the vodka sauce to the top, and top with Parmesan and parsley. Enjoy.
• 20. Keep the faith, and keep cooking.

CHICKEN LEMON LINGUINE

Steps:

• Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.
• Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.

LINGUINE WITH VODKA CREAM SAUCE

Steps:

• Cook dry linguine in a large cooking pot according to package instructions.
• If using fresh linguine, bring water to a rolling boil, add linguine and boil for about 6 to 8 minutes or until el'dente.
• In a large frying pan, heat olive oil over medium-high heat.
• Add garlic and hot red pepper flakes and saute' for 1 minute.
• Add Vodka and cook until mixture is reduced 25%.
• Add crushed tomatoes and bring to boil.
• Reduce heat and simmer for 15 minutes.
• Add parmesan cheese, heavy cream, salt and pepper, stir to mix well and cook for 1 minute.
• Drain cooked linguine and add to a large mixing bowl.
• Pour sauce over, toss to coat well.
• Serve immediately.