Introduction: Can Pasta Be Creamy, Spicy, and Protein-Packed?
Craving a restaurant-quality pasta dish that’s flavorful, wholesome, and easy to make at home? Chicken Pasta Alla Vodka combines the creamy, spicy allure of a classic vodka sauce with protein-rich cottage cheese, tender chicken, and vibrant spinach and tomatoes. Perfect for weeknight dinners, date nights, or meal prep, this dish is quick to prepare and bursting with bold flavors. Ready to whip up a plate of creamy goodness? Let’s dive into this delicious recipe!
Overview: Why Chicken Pasta Alla Vodka Is a Standout
Chicken Pasta Alla Vodka is loved for its creamy texture, spicy kick, and balanced nutrition, making it a satisfying and indulgent meal. Here’s what makes it special:
- Time Requirement: About 10 minutes to prep, 20-25 minutes to cook.
- Difficulty Level: Easy—requires basic boiling, sautéing, and mixing, ideal for beginners.
- Why It’s Special: Blended cottage cheese creates a creamy, protein-packed sauce without heavy cream, while chicken adds heartiness and spinach and tomatoes bring freshness. This recipe yields 4-6 servings, perfect for a small family or meal prep.
Ideal for cozy dinners, gatherings, or a quick yet impressive meal, this pasta is sure to become a favorite.
Essential Ingredients
Chicken Pasta Alla Vodka uses simple ingredients to create a rich, flavorful dish. Here’s what you’ll need for 4-6 servings:
- 12 ounces Banza Rotini (or any pasta): Protein-rich chickpea pasta or your favorite type.
- ¼ cup olive oil: For sautéing and building flavor.
- ½ cup chopped onion (about ½ medium onion or 2 medium shallots): Adds aromatic depth.
- 1 ½ tablespoons minced garlic: Enhances savory flavor.
- ½ cup tomato paste: Provides a rich, concentrated tomato base.
- ¼ cup vodka (or 2 tablespoons white wine vinegar): Adds depth and balances acidity.
- ⅔ cup blended cottage cheese (whisked with ¼ cup warm water): Creates a creamy, protein-packed sauce.
- ⅔ cup grated Parmesan: Adds nutty, umami richness.
- 1 teaspoon red pepper flakes: Brings a spicy kick.
- ½ teaspoon salt (or to taste): Enhances overall flavors.
- ¼ teaspoon pepper: Adds a mild bite.
- 2 cups cubed cooked chicken: Provides protein and heartiness.
- 1 cup loosely chopped spinach: Adds nutrition and vibrant color.
- 1 cup halved grape tomatoes: Brings fresh, juicy flavor.
- ¼ cup chopped parsley (optional, for topping): Adds a fresh, herbaceous garnish.
Why These Ingredients Matter
- Cottage Cheese: Blended for a creamy, high-protein sauce that mimics heavy cream without the fat.
- Vodka: Enhances tomato flavor and adds depth (white wine vinegar works as a non-alcoholic substitute).
- Chicken and Protein Pasta: Boost protein, making the dish filling and balanced.
- Spinach and Tomatoes: Add color, nutrition, and a fresh contrast to the rich sauce.
Substitutions and Variations
- Pasta: Swap Banza Rotini with any pasta (penne, rigatoni, or gluten-free options).
- Cottage Cheese: Substitute with full-fat cottage cheese, Greek yogurt, or plant-based cream cheese for a vegan option.
- Vodka: Use white wine vinegar (as listed) or chicken broth for a non-alcoholic version.
- Chicken: Replace with shrimp, turkey, or omit for a vegetarian version (add beans or extra veggies for protein).
- Vegan Option: Use plant-based pasta, vegan cottage cheese or cream cheese, vegan Parmesan or nutritional yeast, vegetable broth instead of vodka, and omit chicken or use plant-based protein.
- Gluten-Free: Use gluten-free pasta like Banza and ensure other ingredients are gluten-free.
- Milder Flavor: Reduce red pepper flakes to ½ teaspoon or omit for less spice.
- Veggie Boost: Add ½ cup sautéed mushrooms, zucchini, or bell peppers with the spinach.
Step-by-Step Instructions
Making Chicken Pasta Alla Vodka is a quick process that yields a creamy, flavorful result. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 12 ounces Banza Rotini, ¼ cup olive oil, ½ cup chopped onion, 1 ½ tablespoons minced garlic, ½ cup tomato paste, ¼ cup vodka (or 2 tablespoons white wine vinegar), ⅔ cup blended cottage cheese whisked with ¼ cup warm water, ⅔ cup grated Parmesan, 1 teaspoon red pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper, 2 cups cubed cooked chicken, 1 cup chopped spinach, 1 cup halved grape tomatoes, and ¼ cup chopped parsley (optional).
- Chop onion, mince garlic, chop spinach, halve grape tomatoes, and cube cooked chicken if not prepped.
- Blend cottage cheese until smooth and whisk with ¼ cup warm water to thin.
Tip: Use low-fat or full-fat cottage cheese; blend thoroughly for a smooth sauce.
Step 2: Cook Pasta
- Bring a large pot of salted water to a boil and cook 12 ounces Banza Rotini (or chosen pasta) according to package instructions until al dente (typically 7-9 minutes for Banza).
- Drain, rinse with cold water to stop cooking, and set aside.
Tip: Rinsing prevents sticking and cools pasta for easier mixing; undercook slightly as it will heat through later.
Step 3: Sauté Aromatics
- In a large sauté pan, heat ¼ cup olive oil over medium heat.
- Add ½ cup chopped onion (or shallots) and sauté for 3-4 minutes until softened.
- Add 1 ½ tablespoons minced garlic and cook for an additional 1-2 minutes until fragrant.
Tip: Stir frequently to avoid burning the garlic; shallots offer a milder, sweeter flavor.
Step 4: Build the Sauce
- Add ½ cup tomato paste to the pan and cook for 2-3 minutes, stirring to deepen flavors.
- Pour in ¼ cup vodka (or 2 tablespoons white wine vinegar) and whisk or stir; simmer for 3-4 minutes until most of the liquid evaporates.
- Lower the heat and slowly stir in the blended cottage cheese mixture (⅔ cup cottage cheese whisked with ¼ cup warm water).
- Add ⅔ cup grated Parmesan, 1 teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper; stir quickly to combine.
- Simmer for 2 minutes to meld flavors, stirring occasionally. For a smoother sauce, blend with an immersion blender until completely smooth (optional).
Tip: Cook tomato paste until it darkens slightly for richer flavor; add cottage cheese slowly to avoid curdling.
Step 5: Combine Ingredients
- Stir in the cooked pasta, 2 cups cubed cooked chicken, 1 cup chopped spinach, and 1 cup halved grape tomatoes.
- Cook over low heat for 1-2 minutes, stirring gently, until the spinach wilts and the ingredients are warmed through.
Tip: Stir gently to avoid breaking the pasta; ensure spinach is evenly distributed.
Step 6: Serve
- Remove from heat and divide into 4-6 servings (about 1 ½–2 cups each).
- Garnish with ¼ cup chopped parsley, extra Parmesan, and a pinch of red pepper flakes, if desired.
- Serve warm for the best flavor and texture.
Tip: Garnish just before serving for a fresh, vibrant presentation.
Assembly: Building the Perfect Chicken Pasta Alla Vodka
Making Chicken Pasta Alla Vodka is all about creating a creamy, spicy dish with balanced flavors. Here’s how to make it shine:
- Pasta: Cook al dente for the best texture; rinse to prevent sticking.
- Sauce: Build a rich base with tomato paste and vodka, then add creamy cottage cheese for smoothness.
- Mix-Ins: Combine chicken, spinach, and tomatoes for protein and freshness.
- Presentation: Garnish with parsley and Parmesan for a restaurant-worthy finish.
Presentation Tips
- Garnish with fresh parsley, basil, or extra Parmesan for a vibrant look.
- Serve with a side salad or garlic bread for a complete meal.
- Present in shallow bowls to showcase the creamy sauce and colorful veggies.
Storage and Make-Ahead Tips
Chicken Pasta Alla Vodka is great for meal prep and leftovers.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave (1-2 minutes per serving), adding a splash of milk or water to loosen the sauce.
- Freeze for up to 2 months in a freezer-safe container; thaw in the fridge overnight and reheat gently.
- Make-Ahead:
- Prep the sauce (without pasta, chicken, or veggies) up to 2 days ahead and refrigerate.
- Cook pasta and cube chicken up to 1 day ahead; store separately in the fridge.
- Combine and heat through when ready to serve; add fresh spinach and tomatoes just before serving.
- Tip: Add fresh garnishes after reheating to revive flavor.
Recipe Variations
Chicken Pasta Alla Vodka is versatile and easy to customize. Here are some fun twists:
- Vegetarian Pasta Alla Vodka: Omit chicken and add 1 cup sautéed mushrooms or zucchini for a veggie-packed version.
- Spicy Shrimp Vodka Pasta: Replace chicken with cooked shrimp and increase red pepper flakes to 1 ½ teaspoons.
- Gluten-Free: Use gluten-free pasta like Banza and ensure other ingredients are gluten-free.
- Vegan Pasta Alla Vodka: Use plant-based pasta, vegan cottage cheese or cream cheese, vegan Parmesan or nutritional yeast, vegetable broth instead of vodka, and omit chicken or use plant-based protein.
- Creamy Pesto Vodka Pasta: Swirl in 2 tablespoons pesto with the spinach for a fresh twist.
Conclusion: Savor the Creamy Comfort!
Chicken Pasta Alla Vodka is the dish that brings creamy, spicy, protein-packed comfort to every bite. With its rich cottage cheese-based sauce, tender chicken, vibrant spinach and tomatoes, and a touch of heat, it’s perfect for weeknight dinners, date nights, or meal prep. Easy to make with a big flavor payoff, this pasta is sure to become a favorite. So, grab your sauté pan, toss together this delicious dish, and enjoy a plate of wholesome indulgence. We’d love to hear how your pasta turns out—share your creations in the comments or on social media!
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Chicken Pasta Alla Vodka Recipe
Description
Craving a restaurant-quality pasta dish that’s flavorful, wholesome, and easy to make at home? Chicken Pasta Alla Vodka combines the creamy, spicy allure of a classic vodka sauce with protein-rich cottage cheese, tender chicken, and vibrant spinach and tomatoes.
Ingredients
Chicken Pasta Alla Vodka uses simple ingredients to create a rich, flavorful dish. Here’s what you’ll need for 4-6 servings:
- 12 ounces Banza Rotini (or any pasta): Protein-rich chickpea pasta or your favorite type.
- ¼ cup olive oil: For sautéing and building flavor.
- ½ cup chopped onion (about ½ medium onion or 2 medium shallots): Adds aromatic depth.
- 1 ½ tablespoons minced garlic: Enhances savory flavor.
- ½ cup tomato paste: Provides a rich, concentrated tomato base.
- ¼ cup vodka (or 2 tablespoons white wine vinegar): Adds depth and balances acidity.
- ⅔ cup blended cottage cheese (whisked with ¼ cup warm water): Creates a creamy, protein-packed sauce.
- ⅔ cup grated Parmesan: Adds nutty, umami richness.
- 1 teaspoon red pepper flakes: Brings a spicy kick.
- ½ teaspoon salt (or to taste): Enhances overall flavors.
- ¼ teaspoon pepper: Adds a mild bite.
- 2 cups cubed cooked chicken: Provides protein and heartiness.
- 1 cup loosely chopped spinach: Adds nutrition and vibrant color.
- 1 cup halved grape tomatoes: Brings fresh, juicy flavor.
- ¼ cup chopped parsley (optional, for topping): Adds a fresh, herbaceous garnish.
Why These Ingredients Matter
- Cottage Cheese: Blended for a creamy, high-protein sauce that mimics heavy cream without the fat.
- Vodka: Enhances tomato flavor and adds depth (white wine vinegar works as a non-alcoholic substitute).
- Chicken and Protein Pasta: Boost protein, making the dish filling and balanced.
- Spinach and Tomatoes: Add color, nutrition, and a fresh contrast to the rich sauce.
Substitutions and Variations
- Pasta: Swap Banza Rotini with any pasta (penne, rigatoni, or gluten-free options).
- Cottage Cheese: Substitute with full-fat cottage cheese, Greek yogurt, or plant-based cream cheese for a vegan option.
- Vodka: Use white wine vinegar (as listed) or chicken broth for a non-alcoholic version.
- Chicken: Replace with shrimp, turkey, or omit for a vegetarian version (add beans or extra veggies for protein).
- Vegan Option: Use plant-based pasta, vegan cottage cheese or cream cheese, vegan Parmesan or nutritional yeast, vegetable broth instead of vodka, and omit chicken or use plant-based protein.
- Gluten-Free: Use gluten-free pasta like Banza and ensure other ingredients are gluten-free.
- Milder Flavor: Reduce red pepper flakes to ½ teaspoon or omit for less spice.
- Veggie Boost: Add ½ cup sautéed mushrooms, zucchini, or bell peppers with the spinach
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 12 ounces Banza Rotini, ¼ cup olive oil, ½ cup chopped onion, 1 ½ tablespoons minced garlic, ½ cup tomato paste, ¼ cup vodka (or 2 tablespoons white wine vinegar), ⅔ cup blended cottage cheese whisked with ¼ cup warm water, ⅔ cup grated Parmesan, 1 teaspoon red pepper flakes, ½ teaspoon salt, ¼ teaspoon pepper, 2 cups cubed cooked chicken, 1 cup chopped spinach, 1 cup halved grape tomatoes, and ¼ cup chopped parsley (optional).
- Chop onion, mince garlic, chop spinach, halve grape tomatoes, and cube cooked chicken if not prepped.
- Blend cottage cheese until smooth and whisk with ¼ cup warm water to thin.
Tip: Use low-fat or full-fat cottage cheese; blend thoroughly for a smooth sauce.
Step 2: Cook Pasta
- Bring a large pot of salted water to a boil and cook 12 ounces Banza Rotini (or chosen pasta) according to package instructions until al dente (typically 7-9 minutes for Banza).
- Drain, rinse with cold water to stop cooking, and set aside.
Tip: Rinsing prevents sticking and cools pasta for easier mixing; undercook slightly as it will heat through later.
Step 3: Sauté Aromatics
- In a large sauté pan, heat ¼ cup olive oil over medium heat.
- Add ½ cup chopped onion (or shallots) and sauté for 3-4 minutes until softened.
- Add 1 ½ tablespoons minced garlic and cook for an additional 1-2 minutes until fragrant.
Tip: Stir frequently to avoid burning the garlic; shallots offer a milder, sweeter flavor.
Step 4: Build the Sauce
- Add ½ cup tomato paste to the pan and cook for 2-3 minutes, stirring to deepen flavors.
- Pour in ¼ cup vodka (or 2 tablespoons white wine vinegar) and whisk or stir; simmer for 3-4 minutes until most of the liquid evaporates.
- Lower the heat and slowly stir in the blended cottage cheese mixture (⅔ cup cottage cheese whisked with ¼ cup warm water).
- Add ⅔ cup grated Parmesan, 1 teaspoon red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper; stir quickly to combine.
- Simmer for 2 minutes to meld flavors, stirring occasionally. For a smoother sauce, blend with an immersion blender until completely smooth (optional).
Tip: Cook tomato paste until it darkens slightly for richer flavor; add cottage cheese slowly to avoid curdling.
Step 5: Combine Ingredients
- Stir in the cooked pasta, 2 cups cubed cooked chicken, 1 cup chopped spinach, and 1 cup halved grape tomatoes.
- Cook over low heat for 1-2 minutes, stirring gently, until the spinach wilts and the ingredients are warmed through.
Tip: Stir gently to avoid breaking the pasta; ensure spinach is evenly distributed.
Step 6: Serve
- Remove from heat and divide into 4-6 servings (about 1 ½–2 cups each).
- Garnish with ¼ cup chopped parsley, extra Parmesan, and a pinch of red pepper flakes, if desired.
- Serve warm for the best flavor and texture.
Tip: Garnish just before serving for a fresh, vibrant presentation.
FAQs
1. Why is my sauce too thick?
Add an extra 1-2 tablespoons warm water or milk to thin the sauce; stir well while heating.
2. Can I use full-fat cottage cheese?
Yes, full-fat cottage cheese adds extra creaminess but increases fat content slightly.
3. Is this pasta gluten-free?
Yes, if using gluten-free pasta like Banza; ensure other ingredients are gluten-free.
4. Can I skip the vodka?
Yes, use 2 tablespoons white wine vinegar or chicken/vegetable broth as a substitute.
5. Can I make this ahead?
Yes, prep sauce or cook pasta and chicken up to 2 days ahead; combine and heat with fresh veggies when serving.
6. Can I use fresh tomatoes instead of grape tomatoes?
Yes, dice 1 cup fresh tomatoes and add with the spinach; drain if very juicy.
7. What are the health benefits of this dish?
Cottage cheese, chicken, and protein pasta provide high protein, spinach and tomatoes add fiber and vitamins, and lighter ingredients keep it balanced—enjoy with moderation due to cheese.