One-Pan Pastina Alla Vodka with Chicken Cutlets

This One-Pan Pastina Alla Vodka with Chicken Cutlets brings together tender chicken, tiny pasta, and a creamy tomato-vodka sauce in one comforting skillet. The chicken cutlets are seared until golden, then set aside while the pastina cooks directly in the flavorful sauce. Parmesan and a splash of cream make the finished dish rich, silky, and satisfying.

This Pastina Alla Vodka recipe is ideal for nights when you want a cozy homemade dinner without a sink full of dishes. The small pasta absorbs the sauce as it cooks, creating a creamy texture similar to risotto, while the chicken adds hearty protein. Serve it straight from the skillet with fresh basil and extra Parmesan for an easy family meal.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 4

Ingredients

For the Chicken Cutlets

• 2 large boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 small shallot, finely chopped
• 3 tablespoons tomato paste
• ½ cup vodka
• 2 cups chicken broth, plus more as needed
• 1 cup heavy cream
• 1½ cups pastina or other tiny pasta
• ½ teaspoon red pepper flakes, optional
• ½ cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• Fresh basil, chopped
• Extra Parmesan cheese
• A drizzle of olive oil, optional

Why You’ll Love This Recipe

• One-pan convenience: Sear the chicken and cook the pasta in the same skillet, building flavor while minimizing cleanup.
• Creamy, comforting sauce: Tomato paste, cream, butter, and Parmesan create a rich sauce that clings to the tiny pasta.
• A complete dinner: Chicken cutlets provide protein, while the pasta makes the meal hearty and filling.
• Weeknight-friendly: The ingredients are easy to find, and the dish comes together in about 45 minutes.
• Flexible heat and flavor: Adjust the red pepper flakes, herbs, and cheese to suit your preferences.

The appeal of Pastina Alla Vodka is its creamy texture and bold tomato flavor. Cooking the pasta in the sauce also helps it absorb the garlic, shallot, and chicken-seasoned fond left in the pan.

How to Make One-Pan Pastina Alla Vodka with Chicken Cutlets

1. Season the Chicken

Pat the chicken cutlets dry with paper towels. Season both sides with salt, black pepper, and garlic powder. If the cutlets are uneven in thickness, gently pound the thicker areas so they cook evenly.

2. Sear the Cutlets

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat. Add the chicken in a single layer and cook for about 3–4 minutes per side, depending on thickness, until golden and nearly cooked through. Transfer to a plate and tent loosely with foil. The chicken will finish cooking when returned to the pan later.

3. Build the Aromatic Base

Reduce the heat to medium. Add 1 tablespoon olive oil and 2 tablespoons butter to the same skillet. Stir in the chopped shallot and cook for 2–3 minutes until softened. Add the garlic and red pepper flakes, if using, and cook for about 30 seconds. Scrape up the browned bits left by the chicken; they add flavor to the sauce.

4. Cook the Tomato Paste

Add the tomato paste and stir continuously for 2–3 minutes. It should darken slightly and become fragrant. This step deepens the tomato flavor and gives the Pastina Alla Vodka sauce its rich color.

5. Deglaze with Vodka

Carefully pour in the vodka and stir, scraping the bottom of the skillet. Let it simmer for 2–3 minutes so some of the alcohol cooks off. Keep the pan on the burner and avoid pouring directly from the bottle into a hot skillet.

6. Add Broth and Cream

Pour in the chicken broth and heavy cream. Stir until the tomato paste is fully incorporated and the sauce looks smooth. Bring the mixture to a gentle simmer, not a hard boil.

7. Cook the Pastina

Stir in the pastina. Cook uncovered, stirring frequently, for the time indicated on the pasta package, usually about 6–9 minutes. The pasta should become tender while the sauce thickens. Add a splash of broth if the mixture becomes too thick before the pasta is cooked.

8. Finish with Parmesan

Lower the heat and stir in the Parmesan until melted. Taste and adjust the salt and pepper. The sauce should be creamy and loose enough to coat the pasta; it will thicken further as it rests.

9. Return the Chicken to the Skillet

Nestle the chicken cutlets into the pasta and any accumulated juices. Simmer gently for 2–4 minutes, until the chicken reaches an internal temperature of 165°F (74°C). Avoid boiling the sauce, which can make the cream separate.

10. Garnish and Serve

Remove the skillet from the heat. Sprinkle with fresh basil and extra Parmesan, then serve immediately. For a finishing touch, add a small drizzle of olive oil. The finished Pastina Alla Vodka should be creamy, savory, and full of comforting flavor.

Serving Suggestions

Serve this dish with a crisp green salad dressed with lemon vinaigrette to balance the creamy sauce. Garlic bread or toasted focaccia is perfect for scooping up any sauce left in the bowl. Roasted broccoli, asparagus, or green beans also make easy vegetable sides.

For a dinner-party presentation, spoon the pasta into shallow bowls and place one chicken cutlet on top. Finish with basil, Parmesan, and freshly cracked black pepper. This Pastina Alla Vodka is best served hot while the sauce is still silky.

“For another easy one-pan dinner, try this Best One-Pan Herb-Roasted Chicken & Vegetables, featuring tender chicken and flavorful roasted vegetables.”

Recipe Tips

• Use a wide, deep skillet: It gives the pasta room to simmer and makes stirring easier.
• Grate Parmesan fresh: Freshly grated cheese melts more smoothly than pre-shredded cheese.
• Stir frequently: Pastina can settle and stick to the bottom of the pan as it absorbs liquid.
• Keep extra broth nearby: Small pasta shapes absorb liquid quickly, so add broth a little at a time if needed.
• Avoid overcooking the chicken: Sear it first, then finish it gently in the sauce.
• Adjust the consistency before serving: Add a splash of warm broth or cream if the pasta becomes too thick.

Easy Variations

• Spicy version: Increase the red pepper flakes or add a pinch of cayenne.
• Herby flavor: Stir in chopped parsley or oregano with the basil.
• Extra vegetables: Add baby spinach during the final few minutes, or sauté mushrooms with the shallot.
• No vodka: Replace it with additional chicken broth. The flavor will be different, but the dish will still be creamy and delicious.
• Different pasta: Acini di pepe, orzo, and other small pasta shapes can work. Adjust the liquid and cooking time according to the package.

For a vegetarian variation, omit the chicken and use vegetable broth. Add sautéed mushrooms or white beans for a more substantial meal. The Pastina Alla Vodka base is versatile enough to accommodate simple ingredient swaps.

Make-Ahead Instructions

For the best texture, prepare this dish just before serving because pastina continues absorbing sauce as it sits. You can make the chicken cutlets and chop the shallot and garlic a few hours ahead, storing them separately in the refrigerator. Measure the remaining ingredients before cooking to make the process smoother.

If preparing for guests, sear the chicken in advance and refrigerate it. Make the sauce and cook the pastina shortly before dinner, then return the chicken to the skillet to finish heating through.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb much of the sauce, so add a splash of chicken broth, milk, or cream when reheating.

Reheat gently in a covered skillet over low heat, stirring occasionally, until hot throughout. You can also microwave individual portions in short intervals, stirring between each one. Avoid high heat, which can cause the cream sauce to separate and the chicken to dry out.

Freezing is not recommended because the creamy sauce and small pasta may become grainy or mushy after thawing.

Nutrition Information

Approximate nutrition per serving:

• Calories: 720
• Protein: 42 g
• Carbohydrates: 52 g
• Fat: 36 g
• Saturated Fat: 18 g
• Sodium: 850 mg

Values vary depending on the size of the chicken cutlets, pasta brand, broth, and amount of Parmesan used.

Frequently Asked Questions

What is pastina?

Pastina means “little pasta” in Italian and refers to small pasta shapes. For this recipe, use tiny stars, acini di pepe, or another small shape that cooks quickly and creates a creamy texture.

Does the vodka make the dish taste alcoholic?

The vodka simmers with the sauce, mellowing its sharpness and helping develop flavor. The finished dish should not taste strongly of alcohol, though cooking does not guarantee that every trace evaporates.

Can I make this without heavy cream?

You can use half-and-half, but the sauce will be thinner and less rich. Add it over low heat and avoid boiling. A little extra Parmesan can help give the sauce body.

How do I keep the pastina from becoming too thick?

Stir frequently and add warm broth in small amounts as the pasta cooks. Serve promptly, since the pasta continues absorbing liquid after it leaves the heat.

Final Thoughts

This One-Pan Pastina Alla Vodka with Chicken Cutlets is a cozy, satisfying dinner that combines tender chicken and creamy pasta in one skillet. With a few simple techniques—searing the chicken, cooking the tomato paste, and stirring the pasta as it simmers—you can make a flavorful meal that feels special without being complicated. Serve it fresh with basil and Parmesan for a comforting dinner any night of the week.