Cavatappi Ala Vodka With Chicken Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 1 lb cavatappi and cook according to package directions until al dente (usually 9–11 minutes). Reserve 1 cup of the pasta cooking water and then drain the pasta. Do not rinse. Set pasta aside while finishing sauce.

Prepare and Sear Chicken

Pat 1 lb boneless skinless chicken breasts dry and slice into 1/2-inch strips or bite-sized pieces. Season both sides with 1 tsp garlic powder, 1 tsp smoked paprika, 3 tsp salt, and 1 tsp freshly ground black pepper. Heat 1 tablespoon olive oil in a large heavy skillet (12-inch) over medium-high heat until shimmering. Add the chicken in a single layer and sear without moving until golden on the first side, about 2–3 minutes. Flip and cook until just cooked through (internal temp 165°F/74°C), about 1–2 more minutes depending on thickness. Remove chicken to a plate and tent loosely with foil. Keep the skillet for the sauce—do not wipe clean if there are browned bits.

Sweat Aromatics

Reduce heat to medium. To the same skillet add 1 tablespoon unsalted butter and 1 tablespoon extra-virgin olive oil. Add 1 medium finely diced shallot (or small onion) and sauté until softened and translucent, about 3–4 minutes. Add 3 cloves minced garlic and 1 tsp crushed red pepper flakes and cook until fragrant, about 30–45 seconds, stirring so garlic doesn't burn.

Build Tomato Base

Stir in 2 tablespoons tomato paste and cook, stirring constantly, 1–2 minutes until it darkens slightly—this deepens flavor. Carefully add 1 cup vodka to deglaze the pan, scraping up browned bits with a wooden spoon. Bring to a simmer and cook 2–3 minutes to reduce the raw-alcohol edge.

Combine Purée and Simmer

Pour in one 14-oz can tomato purée (passata). Stir to combine, bring to a gentle simmer and cook uncovered 6–8 minutes, stirring occasionally, to slightly thicken the sauce. Taste and adjust seasoning slightly with 1 tsp salt and 1 tsp freshly ground black pepper.

Finish with Cream & Cheese

Reduce heat to low. Stir in 1 cup heavy cream until fully incorporated and the sauce turns a pale pink. Add 1 cup grated Parmesan cheese gradually, stirring until melted and smooth. If sauce is too thick, add reserved pasta cooking water, 1/4 cup at a time, until desired consistency is reached (you may use up to the reserved 1 cup). The sauce should coat the back of a spoon and cling to pasta.

Reunite Chicken & Pasta

Return the seared chicken pieces to the skillet and simmer in the sauce for 1–2 minutes to reheat and meld flavors. Add the drained cavatappi to the skillet and toss gently to combine, using tongs or a spoon. If needed, loosen with more reserved pasta water to achieve a silky coating.

Finish & Serve

Remove from heat and stir in 1 cup chiffonaded fresh basil or chopped parsley. Taste and adjust salt and pepper if necessary. Serve immediately with extra grated Parmesan at the table.