No-Vodka Vodka Pasta
No-Vodka Vodka Pasta
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 cup tomato paste
- 3 garlic, cloves, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 12 ounces fettuccine, broken in half
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon dried parsley
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thigh pieces and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min
- 2
Reduce heat to medium. Add the tomato paste to the same pan, stirring to scrape up any browned bits (fond) from the bottom. Cook the tomato paste, stirring constantly, for 2 minutes until it deepens in color. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 3 min
- 3
Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 4
Add the broken fettuccine to the simmering liquid, ensuring it is mostly submerged. Cover the pan and reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
⏱️ 12 min
- 5
Return the cooked chicken thighs to the pan. Stir in the grated Parmesan cheese and dried parsley until the cheese is melted and the sauce has thickened slightly. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min
- 6
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Vodka Vodka Pasta
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1/4 cup tomato paste
- 3 garlic, cloves, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 12 ounces fettuccine, broken in half
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon dried parsley
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chicken thigh pieces and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
⏱️ 7 min - 2
Reduce heat to medium. Add the tomato paste to the same pan, stirring to scrape up any browned bits (fond) from the bottom. Cook the tomato paste, stirring constantly, for 2 minutes until it deepens in color. Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 3 min - 3
Pour in the chicken broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.
⏱️ 3 min - 4
Add the broken fettuccine to the simmering liquid, ensuring it is mostly submerged. Cover the pan and reduce heat to medium-low. Cook for 10-12 minutes, stirring occasionally to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.
⏱️ 12 min - 5
Return the cooked chicken thighs to the pan. Stir in the grated Parmesan cheese and dried parsley until the cheese is melted and the sauce has thickened slightly. Taste and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min - 6
Serve immediately, garnished with extra grated Parmesan cheese if desired.
⏱️ 1 min