Healthy Chicken and Pasta in Vodka Cream Sauce

Healthy and cream sauce in the same sentence? Yes please! This dish is jam-packed with all good things - tender pasta, seasoned chicken, herbs, tomatoes, a little vodka, milk, mozzarella, and parmesan. ... There's enough milk and cheese for richness, not gluttony. Insanely flavorful, uber creamy and ready in under 30 minutes!

Seriously - look at that skillet! Herby sauce, wrapping its arms around twirly pasta and seared chicken. And that blanket of mozzarella on top? Perfection.

So what's the deal with vodka and pasta sauce? Vodka actually brings out more of the tomato flavor, making a richer sauce; one with more depth. Your favorite martini ingredient actually serves a culinary purpose! Let's all thank vodka for a job well done.

About the pasta: I used trottole, a spiral-cut pasta similar to rotelle. I used it for no other reason than this: I thought it looked cool. That said, you can use any pasta shape you want, including penne, ziti, and bowties. Or any pasta you think looks "cool".

Healthy Chicken and Pasta in Vodka Sauce 

12 ounces pasta of choice, such as penne, rotelle or bowtie (I used trottole, which is a spiral-cut pasta similar to rotelle)
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon onion powder
1/4 cup vodka of choice
2 cups tomato sauce (or one 15-ounce can)
1/2 cup milk
4 ounces fresh mozzarella cheese, cut into 2-inch pieces
2 tablespoons grated parmesan or Pecorino Romano cheese, plus more for serving
Fresh parsley leaves for serving, optional

Cook the pasta according to the package directions, reserving 1/2 cup of the pasta cooking water. Set aside.
Heat the oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides, stirring frequently. Add the garlic, oregano, basil, and onion powder and stir to coat. Add the vodka and bring to a simmer. Simmer for about 1 minute (this allows the alcohol to cook off). Add the tomato sauce and return to a simmer. Reduce the heat to low, partially cover and simmer for 10 minutes. Add the pasta and reserved cooking water and stir to combine (separating the noodles if necessary). Cook for 1 minute to heat through.
Top the pasta and chicken with the mozzarella cheese and remove the pan from the heat. Cover with foil and let sit for 1 to 2 minutes, until the cheese melts. Top with parmesan cheese and serve with additional parmesan on the side. Top with parsley leaves if desired.
Serves 4