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

Scale

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

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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.