This creamy vodka sauce comes together in one skillet, built from softened onion, garlic, and red pepper flakes bloomed until fragrant, then deepened with tomato paste cooked to a rich brick-red before a splash of vodka gets scraped into the mix. Crushed tomatoes simmer down into a thick, glossy base, and full-fat coconut milk stirs in at the end for that signature velvety texture without a hint of heaviness. Penne gets tossed right in the sauce with a splash of starchy pasta water so every piece is coated and clinging. Torn basil and a scatter of nutritional yeast finish each bowl with a fresh, savory lift. It's a cozy, restaurant-style pasta night that comes together with pantry staples and one pan to clean. This version fits neatly into a vegetarian spread, no complicated swaps required at the table.
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Bring a large pot of water to a boil over high heat. Add 1 tsp kosher salt.
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 5ā6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5ā7 minutes, until the thickest part registers 165Ā°F (74Ā°C) on an instant-read thermometer. Transfer to a cutting board and let rest while you make the sauce.
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