Chicken and Linguine in Creamy Vodka Sauce

Recipe by Julesong
READY IN: 40mins




  • Cook linguine according to package directions; drain and set aside.
  • In a large skillet, melt 2 Tbsp butter over medium-high heat.
  • Brown the chicken breasts on both sides until nicely golden and juices run clear, about 6 to 7 minutes per side.
  • Remove from pan and cut into 1/2-inch cubes; set aside.
  • Pour out drippings from pan, but do not wipe it out.
  • In the pan you cooked the chicken in, melt remaining butter over medium heat.
  • Add the yellow onion and mushrooms and cook, stirring, until onions are soft, about 3-5 minutes.
  • Add the roasted pepper, green onion, and garlic and cook, stirring, for 30 seconds.
  • Remove the pan from the heat and add the vodka.
  • Return to the heat and flame; when the flame dies out, add the broth.
  • Bring to a boil and reduce by half.
  • Whisk in the half and half (cream can be substituted), salt, and pepper, and simmer until reduced by half again.
  • Add the pasta to the cream sauce and toss to coat.
  • Add the Parmesan, chicken, and basil, and remove from the heat; toss to coat.
  • Season to taste with salt and pepper, serve, and enjoy!
  • Makes 2 servings.
  • Note: if you're a low-carber, add a bunch more sliced mushrooms and eat those instead of pasta.