Cavatappi A La Vodka With Chicken Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. Slice each breast horizontally if thick to make even pieces about 1/2" thick, or cut into 1" bite-sized cubes for tossing with pasta. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp garlic powder.

Sear chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the seasoned chicken in a single layer (work in batches if necessary). Cook undisturbed 3–4 minutes per side for slices (or 4–6 minutes until cooked through for cubes), until golden brown and the internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent with foil. Set skillet aside (leave brown bits for sauce).

Bring 4 cups water and 1 tablespoon kosher salt to a rolling boil in a large pot. Add 12 oz cavatappi and cook according to package directions for al dente (usually 9–11 minutes). Reserve 1/2 cup pasta cooking water, then drain pasta and set aside.

Return the skillet used for chicken to medium heat. Add 2 tablespoons unsalted butter and 1 tablespoon olive oil. Once butter melts and foams, add finely diced onion and cook, stirring occasionally, until translucent and soft, about 5–6 minutes.

Add minced garlic and 1/4 teaspoon crushed red pepper flakes; cook 30–45 seconds until fragrant, being careful not to brown the garlic.

Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring constantly, to caramelize and remove raw tomato flavor.

Carefully pour in 1/2 cup vodka to deglaze the pan, scraping up browned bits with a wooden spoon. Simmer until vodka reduces by about half, 2–3 minutes. (If you prefer not to use alcohol, substitute an equal amount of low-sodium chicken broth.)

Add 14 oz canned crushed tomatoes, 1/4 tsp sugar (optional), and 3/4 tsp salt. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 8–10 minutes to thicken slightly and develop flavor.

Stir in 3/4 cup heavy cream and let sauce return to a gentle simmer, 2–3 minutes. Taste and adjust seasoning with 1/4 tsp black pepper and more salt if needed.

Remove pan from heat and stir in 1/2 cup finely grated Parmesan and 1/4 cup chopped fresh basil until smooth and glossy.

Add the drained cavatappi and reserved 1/2 cup pasta water to the skillet with the sauce. Return to low-medium heat and toss gently until pasta is fully coated, 1–2 minutes. Use more reserved pasta water, 1–2 tablespoons at a time, if sauce seems too thick.

Fold the seared chicken pieces into the sauced pasta and warm through for 1–2 minutes so chicken is evenly heated and sauce clings to pasta.

Turn off heat. Stir in an extra tablespoon of butter or a splash of cream for silkiness if desired. Taste and adjust salt and pepper.

Serve immediately garnished with chopped fresh basil and extra grated Parmesan.