Ingredients
Method
- Cook pasta according to directions, drain, and set aside.
- In a large pan or dutch oven, heat 2 tbsp avocado oil over medium-high heat.
- Add onions and cook for 2 minutes. Then add chopped chicken. Let cook four minutes, stirring occasionally.
- Add garlic and cook for one more minute.
- Add in tomatoes, vodka, and seasonings. Stir and let simmer over medium for 5 minutes.
- Stir in cream cheese, parmesan cheese, and mozzarella cheese and use a whisk to break it up. Let simmer another five minutes.
- Stir in pasta until completely coated. Enjoy!
Nutrition
Notes
- Don't add oil to your pasta water to prevent sticking. It doesn't work! Instead, use a large enough pot — about 4 quarts of water for 1 pound of pasta — and stir the pasta immediately when you add it, then occasionally while it cooks.
- Warm the cream cheese before adding it to the sauce. Pop it in the microwave for a bit so it melts smoothly into the sauce without clumping. This step makes the sauce beautifully creamy!
- This pasta tastes even better the next day. As it sits in the fridge, all the flavors soak into the noodles. It stores well for up to 5 days, making it a fantastic meal prep option.