share
cookmode
print
You must be logged in to bookmark
Log In / Sign Up
bookmark
You must be logged in to rate
Log In / Sign Up
rate recipe
Bucatini Alla Vodka with Chicken

Rustic Chicken Bucatini Alla Vodka

Bucatini Alla Vodka with Chicken

Any time a healthy pasta recipe pops up on the Internet, I am pretty sure an angel sings. πŸ™‚

We’ve been making a modified version of this using any pasta shape we have around, for years. Originally it came off of All Recipes I think, but we’ve changed it so much I’m pretty confident calling it ours.

This is a rustic version of an alla vodka sauce. It’s chunky and thick. I’m working on a silkier, smoother version to serve with crab for Spring – but for now, enjoy our more rustic chicken version!

As is named, I used Bucatini pasta -which is a thick spaghetti that’s hollow. Because it’s not super well known, it’s a huge hit with the kiddos. New Seasons has it fresh that only requires 2-3 minute boil time, but I’ve seen organic dried versions as well. This is good for any pasta shape that holds thick chunky sauces though: Penne would also be lovely, or Rigatoni!

Bucatini Alla Vodka with Chicken

Given the state of the Factory Farmed Chicken industry (a la Tyson, Perdue, Sanderson & Foster Farms), we buy pastured birds as much as possible. A few local farms offer really healthy pastured chicken meat, and if you can’t get that, at least get organic. This particular recipe used Smart Chicken, but we get NW-based Draper Valley (Roxy or Ranger) whenever we can.

This is a fairly simple weeknight meal that comes together in about 30-40 minutes, depending on how well you multi-task. πŸ™‚ It yields 8 solid servings, making it great for large families, hungry appetites, or meal prep. It reheats beautifully and keeps in the fridge 5-6 days.

It’s also SUPER kid friendly (even if you need to utilize an immersion blender to take some chunks out for your littlest picky eaters).

Enjoy!



Bucatini Alla Vodka with Chicken

Ingredients

1 tsp pastured butter, such as Kerrygold or Vital Farms

1 medium organic onion

4 cloves organic garlic

1/2 cup vodka

28 oz can organic crushed tomatoes, with basil if available

1/4 cup organic half & half

4 oz organic cream cheese

1/2 cup freshly grated Parmigiano, Romano, or blend

1/4 cup chopped fresh parsley

2 tsp onion powder

2 tsp tsp garlic powder

12 oz organic bucatini noodles

1.5 lb organic skinless/boneless chicken breast

Instructions

1

Prep the veggies: Peel & chop the onion and garlic. Add to small food processor and pulse until minced.

2

Preheat oven to 450 degrees Fahrenheit.

3

Heat butter in large deep skillet over medium heat. When melted, saute onion and garlic until softened and translucent, about 5 minutes.

4

Increase heat to high while you measure out the vodka. Pour vodka into the skillet to deglaze it. There should be a loud sizzling sound which indicates much of the alcohol evaporating off (ethanol is very sensitive to heat). Reduce heat back to medium and let simmer until reduced, about a minute.

5

Add crushed tomatoes, parsley, onion powder and garlic powder. Stir well and simmer a few minutes while you prep chicken.

6

Sprinkle both sides of chicken breast generously with garlic salt and smoked paprika. Place on a foil-lined baking sheet and put in the oven. Set a timer for 10 minutes.

7

Place a large stockpot half-full of water over high heat to boil for the pasta. Cover with lid to heat faster, and add salt once boiling. Cook pasta 1 minute less than al dente instructions call for (set separate timer).

8

Back to sauce: Add dairy ingredients to sauce (half & half, cream cheese & parmigiano/romano cheese). Stir well to combine and reduce heat to medium low so just barely simmering. Let sauce simmer very gently while the pasta & chicken cook. Add water or broth if the sauce gets too thick.

9

When 10 minutes is up on the chicken, flip them over and set timer for 8 minutes. When they are done, remove them from the oven.

10

When pasta is done, reserve a bit of pasta water then drain and add to vodka sauce skillet. Add pasta water 1T at a time if needed, to loosen the sauce.

11

Taste seasoning and adjust salt/pepper as needed. Turn off heat and cover with a lid while you slice the chicken breast into thin, rotisserie-style slices.

12

Using tongs, portion the pasta into 8 individual servings (for dinner or storage as appropriate). Top each with 2-3 oz of chicken breast and garnish with fresh parsley, red chili flakes, or add’l cheese.

Nutrition Per Serving

Calories
390

Protein
28g

Carbs
44g

Fiber
3.5g

Fat
12g

Tags:

Dinner In Provence
Close Cookmode