Dairy Free Vodka Pasta with Chicken
Vodka pasta is one of those dishes that feels indulgent and restaurant-worthy, and this version delivers every bit of that richness without a drop of cream or butter. The secret is full-fat coconut milk, which melts into the tomato-vodka base to create a sauce that's silky, lush, and deeply satisfying — you genuinely won't miss the dairy. Tomato paste gets cooked down until it turns a deep brick-red before the vodka goes in, and that extra step is what gives the sauce its complex, slightly sweet backbone. Seared chicken breasts are sliced and laid right on top, making this a complete, protein-packed dinner that comes together in one skillet and a pot. It serves four, so it's perfect for a weeknight family meal or a casual dinner with friends who have no idea they're eating something free of dairy. A handful of torn basil and an optional dusting of nutritional yeast finish each bowl with freshness and a subtle savory note. This is the kind of pasta that earns a permanent spot in your rotation.
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts (2 medium breasts)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the pasta
- 12 oz penne pasta
- 1 tsp kosher salt (for pasta water)
For the sauce
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- ½ tsp red pepper flakes
- 3 tbsp tomato paste
- ⅓ cup vodka
- 1 can (14.5 oz) crushed tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp kosher salt, plus more to taste
- ¼ cup reserved pasta water
For serving
- ¼ cup fresh basil leaves, torn (optional)
- 2 tbsp nutritional yeast (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tsp kosher salt.
- 2
Pat the chicken breasts dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest while you make the sauce.
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