June 04, 2020

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Back to All Recipes

Makes 4 to 6 Servings


  • 1 25 oz. jar Sonoma Gourmet Vodka Cream Sauce
  • Kosher salt
  • White pepper
  • 1 teaspoon paprika
  • 2 tablespoons olive oil (we use our Sautéed Garlic Sauce)
  • 4 garlic cloves, minced
  • 6 oz. oil-packed sun-dried tomatoes, removed from oil; oil reserved
  • 1.5 pounds boneless, skinless chicken thighs, fat trimmed and cut into 1/2” chunks
  • 1 cup shredded mozzarella cheese
  • 16 oz penne pasta
  • 3 tablespoons basil, chopped
  • 1 teaspoon red pepper flakes


  1. Season the chicken liberally with kosher salt, white pepper, and paprika.
  2. In a large skillet, heat 2 tablespoons of olive oil.
  3. Sauté garlic and sun-dried tomatoes for 1 minute.
  4. Remove the sun-dried tomatoes from the skillet, leaving the garlic and oil.
  5. Add a tablespoon of the reserved sun-dried tomato oil. Add the chicken and sauté for 1 minute per side. Remove from heat.
  6. Cook the pasta according to package instructions. Drain the pasta, reserving 1/2 cup of the pasta cooking water.
  7. Slice sun-dried tomatoes into smaller pieces and add them back to the skillet with the chicken.
  8. Add the sauce and shredded mozzarella to the skillet, stir and bring to a simmer. Cook until the cheese is melted.
  9. Add cooked and drained pasta to the skillet with the cream sauce and stir to combine.
  10. Add 1 tablespoon of basil and the red pepper flakes. Stir to combine.
  11. If the sauce is too thick, add some of the reserved pasta water a tablespoon at a time.
  12. Season the mixture with salt and white pepper to taste. Let it simmer for a couple of minutes for flavors to combine.
  13. Dish-up and top with remaining basil.
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In This Recipe

Vodka Cream Sauce

Vodka Cream Sauce


Sautéed Garlic Olive Oil

Sautéed Garlic Olive Oil


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