Vegetarian Dairy Free Vodka Pasta with Chicken
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Learn more →Ingredients
4 servings
For the chicken
- 1 lb boneless, skinless chicken breasts (2 medium breasts)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 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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