Farfalle Smoky Vodka Sauce with Roasted Chicken

• 8 oz farfalle pasta
• 1 lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/2 cup vodka
• 1 (28 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 1 tsp sugar
• 1/4 tsp red pepper flakes
• 2 tbsp unsalted butter
• Fresh parsley, chopped for garnish

Steps

1. 1 Preheat oven to 400°F. Season chicken with smoked paprika, salt, and pepper. Roast for 20-25 minutes until cooked through.
2. 2 Meanwhile, cook pasta in salted boiling water until al dente.
3. 3 In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until translucent.
4. 4 Pour in vodka, scraping up any browned bits, and let it reduce by half.
5. 5 Stir in crushed tomatoes, sugar, and red pepper flakes. Simmer for 10 minutes.
6. 6 Add heavy cream and butter to the sauce, stirring until smooth.
7. 7 Shred the roasted chicken and add it to the sauce, heating through.
8. 8 Drain pasta and toss with the sauce.
9. 9 Serve garnished with fresh parsley.

Equipment

• Oven
• Large skillet
• Cutting board
• Knife
• Measuring cups

Variations

• Add sautéed spinach or mushrooms for extra veggies.

Substitutions

• Substitute chicken with shrimp for a seafood twist.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• For a richer flavor, use pancetta in place of olive oil to sauté the onion and garlic.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat gently with a splash of cream to restore sauce consistency.

Serving Suggestions

• A crisp green salad
• Toasted garlic bread

FAQ