Easy Vodka Pasta with Chicken and Spinach

I’ll be honest—vodka pasta used to feel like one of those dishes I’d only order at a restaurant. Something about adding alcohol to a cream sauce seemed fancy and complicated, like I needed culinary school just to pull it off.

Turns out, vodka pasta is actually pretty straightforward. The vodka helps bring out flavors in the tomatoes that you wouldn’t get otherwise, and when you swap heavy cream for blended cottage cheese, you get that same creamy texture without feeling weighed down after dinner. Add some chicken and spinach, and suddenly you’ve got a complete meal that tastes like you spent way more time on it than you actually did.

What Kind of Pasta Should I Use?

This recipe calls for Banza Rotini, which is a chickpea-based pasta that adds extra protein and fiber to your dish. That said, you can absolutely use any pasta shape you have on hand – penne, rigatoni, or even bowtie pasta would work great since they all hold onto that creamy vodka sauce really well. If you prefer traditional wheat pasta or need a gluten-free option, go for it – the sauce will taste delicious either way. Just cook your pasta according to the package directions and make sure to save a little pasta water before draining, as it can help thin out the sauce if needed.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Banza Rotini: Any pasta shape works here – penne, rigatoni, or farfalle are all great choices. Regular wheat pasta, gluten-free varieties, or even whole wheat pasta will do the job just fine.
• Vodka: If you’d rather skip the vodka, the recipe already suggests white wine vinegar as a substitute. You could also use a splash of white wine or just leave it out entirely – the sauce will still taste good.
• Blended cottage cheese: This is a lighter swap for heavy cream, but if you prefer the traditional route, use 2/3 cup heavy cream instead. You can also try Greek yogurt mixed with a bit of milk, though it won’t be quite as creamy.
• Cooked chicken: Rotisserie chicken makes this super easy, but you can use grilled chicken, pan-seared chicken breast, or even swap it for cooked shrimp or Italian sausage for a different protein.
• Spinach: Fresh kale, arugula, or Swiss chard work well here. Just add heartier greens a minute or two earlier so they have time to wilt properly.
• Grape tomatoes: Cherry tomatoes or even diced Roma tomatoes are fine substitutes. If using larger tomatoes, just chop them into bite-sized pieces.

Watch Out for These Mistakes While Cooking

The biggest mistake with vodka pasta is adding the cottage cheese mixture while the heat is too high, which can cause it to separate and become grainy – always lower your heat to medium-low before stirring it in.

Don’t skip cooking the tomato paste for those 2-3 minutes, as this step removes the raw, metallic taste and develops a deeper, sweeter flavor that makes the sauce taste restaurant-quality.

When you add the vodka, let it simmer the full 3-4 minutes to cook off the harsh alcohol flavor while keeping that signature vodka sauce taste, and make sure your pan isn’t too hot or the alcohol could ignite.

Finally, add your spinach at the very end and just wilt it for a minute – overcooking turns it dark and slimy instead of bright and fresh-looking in your finished dish.

What to Serve With Vodka Pasta?

This vodka pasta is pretty filling on its own since it already has chicken, spinach, and tomatoes mixed in, but I love serving it with some warm garlic bread or a baguette for scooping up the creamy sauce. A simple arugula salad with lemon vinaigrette is a nice way to add some freshness and cut through the richness of the pasta. If you want to make it more of a spread, roasted vegetables like zucchini, bell peppers, or asparagus work really well on the side. You could also keep things easy with a Caesar salad or just some crusty bread and butter for dipping.

Storage Instructions

Store: Keep your vodka pasta in an airtight container in the fridge for up to 4 days. The sauce might thicken up a bit as it sits, so when you reheat it, just add a splash of water or chicken broth to loosen it back up.

Freeze: This pasta freezes pretty well for up to 2 months, though the spinach and tomatoes might get a little softer after thawing. I usually portion it into individual servings in freezer-safe containers so I can grab just what I need for a quick meal.

Reheat: Warm it up in a skillet over medium-low heat with a little extra water or broth to bring the sauce back to life. You can also microwave it, but stir it halfway through and add a bit of liquid so the pasta doesn’t dry out.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 110-125 g
• Fat: 65-75 g
• Carbohydrates: 160-180 g

Ingredients

For the pasta:

• 12 oz rotini (I always use Barilla for the best al dente texture)

For the vodka sauce:

• 1/4 cup olive oil
• 1/2 cup onion
• 2 tbsp garlic, minced
• 1/2 cup tomato paste (I use Mutti for a deeper, richer tomato flavor)
• 1/4 cup vodka
• 2/3 cup cottage cheese (blended until completely smooth for a creamy sauce)
• 3 tablespoons warm water
• 2/3 cup parmesan
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried oregano

For the assembly and garnish:

• 2 cups chicken (cooked and sliced into 1/2-inch strips)
• 1.5 cups spinach (tightly packed)
• 1 cup tomatoes (halved lengthwise)
• 1/4 cup parsley
• 1 tsp fresh lemon juice

Step 1: Cook the Pasta

• 12 oz rotini

Bring a large pot of salted water to a boil and add the rotini.

Cook according to package directions until al dente, then drain and set aside.

I always use Barilla because it holds its texture perfectly and doesn’t get mushy when mixed into the sauce.

Step 2: Build the Vodka Sauce Base

• 1/4 cup olive oil
• 1/2 cup onion, diced
• 2 tbsp garlic, minced
• 1/2 cup tomato paste

Heat the olive oil in a large skillet over medium heat.

Add the diced onion and sauté for 3-4 minutes until softened and fragrant.

Stir in the minced garlic and cook for 1-2 minutes until aromatic, then add the tomato paste and cook for another 2-3 minutes, stirring frequently to deepen the flavor and eliminate any raw taste.

I use Mutti tomato paste because it has a richer, more complex tomato flavor that really elevates the entire sauce.

Step 3: Deglaze with Vodka and Bloom the Aromatics

• 1/4 cup vodka

Pour the vodka into the pan, scraping up any browned bits from the bottom, and let it simmer for 3-4 minutes to cook off the alcohol while the sauce reduces slightly and concentrates in flavor.

This step is essential—the vodka adds a subtle sharpness and helps the cream incorporate smoothly into the tomato base.

Step 4: Create the Creamy Sauce

• 2/3 cup cottage cheese
• 3 tablespoons warm water
• 2/3 cup parmesan
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried oregano

Reduce the heat to low and stir in the blended cottage cheese mixed with warm water until fully combined and smooth.

Add the parmesan cheese, red pepper flakes, salt, pepper, and dried oregano, stirring constantly for about 2 minutes until the cheese melts and the sauce becomes silky and cohesive.

If you prefer an ultra-smooth sauce, blend it gently with an immersion blender for 30 seconds, but be careful not to over-blend.

Step 5: Combine Pasta, Protein, and Vegetables

• cooked rotini from Step 1
• 2 cups chicken
• 1.5 cups spinach
• 1 cup tomatoes

Add the cooked pasta from Step 1, sliced cooked chicken, spinach, and halved tomatoes to the sauce.

Gently toss everything together over low heat for 1-2 minutes just until the spinach wilts and the chicken and tomatoes are warmed through.

Be gentle when stirring to avoid breaking up the tomatoes and chicken.

Step 6: Finish and Plate

• 1/4 cup parsley
• 1 tsp fresh lemon juice

Divide the pasta into bowls and drizzle with fresh lemon juice.

Garnish generously with fresh parsley, additional parmesan cheese, and a pinch of red pepper flakes for color and heat.

Easy Vodka Pasta with Chicken and Spinach

Delicious Easy Vodka Pasta with Chicken and Spinach recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 4 servings

Calories: 1800

Ingredients Method

Ingredients

  

For the pasta

• 12 oz rotini (I always use Barilla for the best al dente texture)

For the vodka sauce

• 1/4 cup olive oil
• 1/2 cup onion
• 2 tbsp garlic, minced
• 1/2 cup tomato paste (I use Mutti for a deeper, richer tomato flavor)
• 1/4 cup vodka
• 2/3 cup cottage cheese (blended until completely smooth for a creamy sauce)
• 3 tablespoons warm water
• 2/3 cup parmesan
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp dried oregano

For the assembly and garnish

• 2 cups chicken (cooked and sliced into 1/2-inch strips)
• 1.5 cups spinach (tightly packed)
• 1 cup tomatoes (halved lengthwise)
• 1/4 cup parsley
• 1 tsp fresh lemon juice

Method

 

1. Bring a large pot of salted water to a boil and add the rotini. Cook according to package directions until al dente, then drain and set aside. I always use Barilla because it holds its texture perfectly and doesn't get mushy when mixed into the sauce.
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and fragrant. Stir in the minced garlic and cook for 1-2 minutes until aromatic, then add the tomato paste and cook for another 2-3 minutes, stirring frequently to deepen the flavor and eliminate any raw taste. I use Mutti tomato paste because it has a richer, more complex tomato flavor that really elevates the entire sauce.
3. Pour the vodka into the pan, scraping up any browned bits from the bottom, and let it simmer for 3-4 minutes to cook off the alcohol while the sauce reduces slightly and concentrates in flavor. This step is essential—the vodka adds a subtle sharpness and helps the cream incorporate smoothly into the tomato base.
4. Reduce the heat to low and stir in the blended cottage cheese mixed with warm water until fully combined and smooth. Add the parmesan cheese, red pepper flakes, salt, pepper, and dried oregano, stirring constantly for about 2 minutes until the cheese melts and the sauce becomes silky and cohesive. If you prefer an ultra-smooth sauce, blend it gently with an immersion blender for 30 seconds, but be careful not to over-blend.
5. Add the cooked pasta from Step 1, sliced cooked chicken, spinach, and halved tomatoes to the sauce. Gently toss everything together over low heat for 1-2 minutes just until the spinach wilts and the chicken and tomatoes are warmed through. Be gentle when stirring to avoid breaking up the tomatoes and chicken.
6. Divide the pasta into bowls and drizzle with fresh lemon juice. Garnish generously with fresh parsley, additional parmesan cheese, and a pinch of red pepper flakes for color and heat.