Chicken Alla Vodka and Farfalle

Chicken Alla Vodka and Farfalle

Chicken Alla Vodka and Farfalle (4 Servings)

  • 1 lb. chicken breast, cut into bite-sized pieces
  • 2 cups, frozen peas
  • ½ cup heavy cream
  • ½ cup vodka
  • 1 lb. farfalle pasta
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 4 tbsp. extra virgin olive oil
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 28 oz. can crushed tomatoes
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ¼ cup Parmigiano, grated
  • Sea salt, to taste
  • Fresh ground black pepper, to taste


  • In a large skillet, add 2 tbsp. of the extra virgin olive oil over medium-high heat.
  • Add the chicken, seasoning it with salt and pepper, and sauté it until the chicken browns; around 2 minutes.
  • Remove the chicken to a plate and set aside.
  • Lower the stove to medium heat.
  • In the same skillet, sauté the chopped onion in the remaining 2 tbsp. of the extra virgin olive oil for about 4 to 5 minutes.
  • Add the minced garlic and continue cooking for another minute or so.
  • Add the vodka and cook until it’s reduced by half.
  • Add the crushed tomatoes, frozen peas, garlic powder, onion powder, basil, and oregano.
  • Reduce the heat to medium-low and continue to cook with the skillet partially covered for 40 minutes, stirring frequently.
  •  In the meantime…
  • Fill a large pot with water, adding a generous sprinkle of salt, and bring it to a boil.
  • Add the farfalle pasta to the boiling water and cook according to the package instructions.
  • Drain the pasta and set it aside.
  • After the 40 minutes, season the sauce in the skillet to taste and add the heavy cream and chicken.
  • Turn the heat back up to medium and let it cook uncovered for 6 to 8 minutes, stirring frequently.
  • Turn the heat off and add the sauce to the pot of pasta, stirring to combine.
  • Plate the Chicken Alla Vodka and Farfalle and top it with grated Parmigiano if desired and serve right away.

Buon Appetito!

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