Sun-Dried Tomato Vodka Pasta
with Chicken
This Sun-Dried Tomato Vodka Pasta with Chicken is everything you want in a cozy, crave-worthy meal: creamy, savory, and full of vibrant Italian flavor.
The richness from the sun-dried tomatoes, the tang from vodka and balsamic, and the silky texture of coconut milk make this dish unforgettable. Every forkful delivers a balance of heat, sweetness, and creaminess that keeps you coming back for more.
Why You’ll Love This
This Sun-Dried Tomato Vodka Pasta + Chicken recipe hits every note — it’s bold, creamy, and perfectly balanced. Plus, it’s ready in under 40 minutes and makes amazing leftovers for pasta salads or quick weeknight bowls.
It’s also easily customizable — swap chicken for shrimp, or skip the protein for a vegetarian option. The sauce itself is a star!
Layers of Flavor in Every Bite
This recipe is all about simple ingredients that come together in a seriously elevated way:
Pan-seared chicken breasts – golden, juicy, and perfectly seasoned.
Sun-dried tomatoes in oil – rich, tangy, and full of concentrated tomato flavor.
Fire-roasted crushed tomatoes – for a smoky depth to your sauce.
Tomato paste – adds body and intensity.
Vodka & balsamic vinegar – that classic creamy tang with a sweet finish.
Unsweetened coconut milk – creates a dairy-free creamy texture.
Fresh basil & Parmesan – the perfect Italian finishing touch.
Each ingredient complements the next — bold yet balanced, simple yet indulgent.
Pan seared Chicken for days.
How to make it.
- Heat your favorite skillet over medium-high heat. Drizzle with olive oil or coconut oil spray.
- Season chicken breasts with salt and pepper, then sear for about 6 minutes per side until golden and cooked through.
- Remove and let rest for 4 minutes before slicing into.
More pasta recipes to try.
Pro Tip:
When making vodka sauce, let the vodka simmer for at least 5 minutes before adding coconut milk — this burns off the sharp alcohol flavor and leaves only the rich, mellow depth. Always reserve a little pasta water to thin your sauce to silky perfection!
This Sun-Dried Tomato Vodka Pasta with Chicken is comfort food done right — simple, flavorful, and totally irresistible.
Sun-Dried Tomato Vodka Pasta with Chicken
- Total Time: 37 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Nothing but the best. My favorite sauce to impress them all.
Ingredients
- 2-3 chicken breasts, pounded to 1/2 inch
- 1/2 teaspoon each salt and pepper – divided in half
- 2 tablespoons olive oil, divided
- 2 shallots, minced
- 4 garlic cloves, smashed and sliced
- 1 tablespoon tomato paste
- 1/3 cup sun-dried tomatoes, sliced thinly
- 1 heaping teaspoon dried Italian seasoning/herbs (unsalted)
- 1 tablespoon balsamic vinegar
- 1 cup crushed fire roasted tomatoes
- 1/2 cup vodka
- 1 cup unsweetened coconut milk (the thick cream part)
- 1 heaping cup freshly grated Parmesan cheese, plus more for garnish
- 1/2 cup fresh basil, chopped
- 1 package gluten free pasta, cook according to package instructions – minus 1 minute
Instructions
- Heat a saucepan up over high heat. Sprinkle the chicken breasts with half of the salt and pepper on both sides. Add in 1 tablespoon olive oil and swirl to coat the pan. Add in the chicken breasts, leaving some room between each one. Let cook for 4-6 minutes or until the underside is brown and the sides of the chicken are white. Flip over and cook for 1 minute. Remove the chicken and let rest on a cutting board.
- Turn the heat to medium and add the remaining olive oil to the pan. Sauté the shallots for 2 minutes. Add in the garlic, tomato paste, dried Italian seasoning and remaining salt and pepper to the pan. Mix around and cook for 1 minute.
- Pour in the balsamic vinegar, tomatoes and vodka. Mix to combine everything. Bring up to a simmer and turn the heat to low but making sure it’s still bubbling. Stirr in the coconut milk, cover and cook for 8 minutes.
- Turn the heat off. Sprinkle in the parmesan cheese and half of the basil.
- When the pasta is al dente, use tongs to add it to the saucepan and stir around to coat.
- Slice the chicken into thin strips and add to the saucepan. Garnish with more basil (and cheese).
Notes
When removing the sun-dried tomatoes from the jar, you will have some oil that comes out onto your cutting board. After you cut the tomatoes up, make sure to add the oil along with the tomatoes to the saucepan. That oil is so flavorful.
Don’t want to cook with vodka. No problem. Add 1/2 cup of the pasta cooking liquid.
- Prep Time: 12
- Cook Time: 25
- Category: pasta
- Method: stove top
- Cuisine: dinner
Nutrition
- Protein: 45g
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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