stirring occasionally, until the sauce has thickened and
reduced to 4 cups, about 30 minutes.
Transfer the sauce to the jar of a blender, discarding the
basil, and add the cream and vodka. Starting on the
lowest speed and gradually increasing to high, blend until
completely smooth, about 30 seconds. Return to the
saucepan and bring to a simmer over high heat, then
reduce to a bare simmer and allow to reduce further while
the pasta cooks.
- Place the pasta in a large pot and cover with hot water.
Add a large pinch of salt and bring to a boil over high
heat, stirring occasionally to keep the pasta from sticking.
Continue to cook until the pasta is fully softened but
retains a slight bite in the center. Meanwhile about 2
minutes before the pasta is done, add the chicken to the
sauce and stir to combine. - Drain the pasta, reserving 1½ cups of the cooking liquid,
and return to the pot. Add the sauce, stir to combine, and
cook over medium heat, stirring frequently, until the
chicken is cooked through and the sauce has achieved
the desired consistency, about 1 minute, adding some of
the reserved pasta water as necessary. Serve immediately,
topped with the parsley and grated cheese.