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Pasta alla Vodka with Blackened Chicken

Pasta alla Vodka with Blackened Chicken

Deliciously indulgent creamy vodka sauce with fresh basil mixed with pasta and blackened chicken.
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Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 lb chicken breast
  • 1 tbsp blackening season
  • salt & pepper
  • 2 tbsp olive oil extra virgin
  • 1 shallot diced
  • 5 garlic cloves minced
  • 1 32 oz can crushed tomatoes
  • 1 cup vodka
  • 1 cup chicken broth
  • 2/3 cup heavy cream
  • 15 fresh basil leaves torn
  • 1/3 cup fresh Parmesan
  • 16 oz pasta homemade (instructions in post) or store bought

Instructions
 

  • Preheat oven to 400 degrees.
  • Season chicken with blackening season, salt and pepper.
  • Heat 1 tbsp oil in large skillet over medium heat.
  • Cook chicken 3 minutes per side. Then place in a baking dish and cook in oven for 10 more or until no longer pink. Once cooked allow to cool then cut into strips for use later.
  • Add other tbsp oil to skillet and heat over low-medium heat.
  • Saute shallot for 3 minutes.
  • Add garlic and saute two more.
  • Add vodka and reduce by half.
  • Add tomatoes and chicken broth. Bring to boil. Season with some salt and pepper. Reduce to simmer for about 10-15 minutes.
  • Prepare pasta while sauce is cooking. Drain and set aside.
  • Stir cream into sauce and stir occasionally for a couple minutes. Turn off heat.
  • Add pasta to sauce along with fresh basil and fresh Parm. Adjust salt & pepper.
  • Add chicken.
  • Top with more fresh Parm when serving.