Pasta alla Vodka with Chicken - Adapted from Pioneer Woman Cooks

1 pound Pasta
2 Tablespoons Olive Oil
2 Tablespoons Butter
2 Chicken breasts chopped in bite size pieces
1 whole Medium Onion, Chopped Finely
2 cloves (to 3 Cloves) Garlic, Chopped
¾ cups (to 1 Cup) Vodka
1 can (About 14.5 Oz.) Tomato Sauce
1 cup Heavy Cream or Half & Half
1 pinch Red Pepper Flakes
¼ teaspoons (to 1/2 Teaspoon) Salt
Freshly Ground Black Pepper, To Taste
1 teaspoon dried parsley
1 teaspoon dried basil
1 cup Grated Parmesan Cheese

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add in chopped chicken and cook until done. Remove chickent from pan. In same pan add 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato sauc and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed.