High-Protein Vodka Chicken Pasta
Looking for more high protein pasta ideas? Try my Tuna, Zucchini & Basil Pasta or my Lemon Chicken Risoni with Zucchini
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Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
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Substitutions
Swap chicken breast for turkey breast or lean chicken thigh if preferred.Replace ricotta with blended cottage cheese for a similar texture and higher protein option.Omit vodka entirely if you prefer; the sauce will still be rich and tomato-forward.
Serving Suggestions
Serve with a simple green salad dressed in lemon and olive oil, or add steamed broccolini or green beans on the side for extra veg.
Helpful Tips
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Substitutions
Swap chicken breast for turkey breast or lean chicken thigh if preferred.Replace ricotta with blended cottage cheese for a similar texture and higher protein option.Omit vodka entirely if you prefer; the sauce will still be rich and tomato-forward.
Serving Suggestions
Serve with a simple green salad dressed in lemon and olive oil, or add steamed broccolini or green beans on the side for extra veg.
Ingredients
- 300g dry pasta (rigatoni, penne or shells)
For the Chicken:
- 700g raw chicken breast, sliced lengthways and pounded thin
- 1.5 tsp sweet paprika
- 1.5 tsp dried oregano
- ¾ tsp garlic powder
- 2 tbsp fresh parsley, finely chopped
- Salt and pepper
- Juice of ½ lemon
For the Vodka Sauce:
- 1 tbsp olive oil
- 1 small brown onion, finely diced
- 3 garlic cloves, minced
- Pinch of chilli flakes or to taste
- 4 heaped tbsp tomato paste (80g total)
- 2 tbsp vodka (optional)
- ¾ cup smooth light ricotta (180g)
- ¾ cup pasta water, reserved
- 30g finely grated parmesan
- Salt and pepper, to taste
To Serve:
- 10g parmesan, finely grated
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Cook pasta in well-salted boiling water until al dente. Reserve ¾ cup pasta water, then drain.
For the Chicken:
- Toss chicken with paprika, oregano, garlic powder, parsley, salt, pepper and lemon juice.
- Heat a non-stick pan over medium-high heat with a light spray of oil. Cook chicken for 4–5 minutes per side until cooked through. Rest 2 minutes, then slice.
For the Vodka Sauce:
- Lower heat to medium. Add olive oil to the same pan. Cook onion, garlic and chilli flakes for 3–4 minutes until soft.
- Add tomato paste and cook 2 minutes, stirring constantly, until slightly darkened.
- Add vodka (if using) and simmer 1 minute.
- Add ¼ cup pasta water to loosen.
For the Creamy Sauce Base:
- Whisk ricotta with ½ cup pasta water until smooth.
- Turn heat off. Stir ricotta mixture into the sauce until creamy and emulsified. Tip: Ricotta thickens quickly as it hits the pan. If the sauce looks stiff or grainy at any point, add hot pasta water 1–2 tablespoons at a time and stir well until the sauce becomes smooth, glossy and coats the pasta evenly.
- Stir through 30g parmesan. Season.
- Add pasta and toss 1–2 minutes until evenly coated.
- Serve with chicken on top or folded through. Finish with remaining parmesan.
Ingredients
- 300g dry pasta (rigatoni, penne or shells)
For the Chicken:
- 700g raw chicken breast, sliced lengthways and pounded thin
- 1.5 tsp sweet paprika
- 1.5 tsp dried oregano
- ¾ tsp garlic powder
- 2 tbsp fresh parsley, finely chopped
- Salt and pepper
- Juice of ½ lemon
For the Vodka Sauce:
- 1 tbsp olive oil
- 1 small brown onion, finely diced
- 3 garlic cloves, minced
- Pinch of chilli flakes or to taste
- 4 heaped tbsp tomato paste (80g total)
- 2 tbsp vodka (optional)
- ¾ cup smooth light ricotta (180g)
- ¾ cup pasta water, reserved
- 30g finely grated parmesan
- Salt and pepper, to taste
To Serve:
- 10g parmesan, finely grated
Nutritional Information
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Cook pasta in well-salted boiling water until al dente. Reserve ¾ cup pasta water, then drain.
For the Chicken:
- Toss chicken with paprika, oregano, garlic powder, parsley, salt, pepper and lemon juice.
- Heat a non-stick pan over medium-high heat with a light spray of oil. Cook chicken for 4–5 minutes per side until cooked through. Rest 2 minutes, then slice.
For the Vodka Sauce:
- Lower heat to medium. Add olive oil to the same pan. Cook onion, garlic and chilli flakes for 3–4 minutes until soft.
- Add tomato paste and cook 2 minutes, stirring constantly, until slightly darkened.
- Add vodka (if using) and simmer 1 minute.
- Add ¼ cup pasta water to loosen.
For the Creamy Sauce Base:
- Whisk ricotta with ½ cup pasta water until smooth.
- Turn heat off. Stir ricotta mixture into the sauce until creamy and emulsified. Tip: Ricotta thickens quickly as it hits the pan. If the sauce looks stiff or grainy at any point, add hot pasta water 1–2 tablespoons at a time and stir well until the sauce becomes smooth, glossy and coats the pasta evenly.
- Stir through 30g parmesan. Season.
- Add pasta and toss 1–2 minutes until evenly coated.
- Serve with chicken on top or folded through. Finish with remaining parmesan.
Watch How to Make It
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