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In a very large skillet/pan (12") add the olive oil and butter and turn onto a medium-high heat.
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Add the onions. Cook them for 2-3 minutes.
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Add the cubed chicken and garlic.
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When chicken is mostly done, about 3 minutes, slowly add the vodka.
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Allow the vodka to reduce by half.
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Meanwhile, cook the pasta according to package but cook one minute less than the printed cook time. The pasta will continue cooking in the sauce at the end.
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Once the vodka has reduced, reduce the heat to medium and add the tomatoes.
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Add the basil. Mix in well, bring to a high simmer.
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Add salt, a bit a time, until it is seasoned to taste.
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Add pepper and red pepper flakes. Taste.
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Reduce heat to low and slowly begin adding the cream and mix in well. Do not pour it in all at once.
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Once the sauce to the desired creaminess, slowly return it to a simmer, allowing all the flavors to blend.
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Remove from heat.
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In another large pan, add the nearly-cooked pasta over medium heat, incorporate the sauce a ladle-full at a time, until the pasta is coated.
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Serve topped with extra sauce and more fresh basil.
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Enjoy