Penne alla Vodka with Chicken

This penne alla vodka with chicken recipe is a delicious creamy sauce that brings Italian inspired flavors home.

Ingredients and Substitutions

To make this penne alla vodka with chicken pasta, you will need several pantry staples.

• Chicken breasts: You can also use chicken thighs or chicken cutlets for this chicken recipe.
• Penne pasta: While penne is traditional, fresh pasta or any shaped cooked pasta works well.
• Crushed tomatoes: Use Italian tomatoes or good quality tomatoes or try tomato puree for a smoother texture. A can of tomato paste mixed with a cup of water can be subbed as well.
• Heavy cream: This is essential for a creamy vodka sauce, but cream cheese can add thickness. Need a lighter option? Try half and half.
• Vodka: A little vodka deglazes the pan, but chicken broth can substitute if preferred.
• Yellow onion and minced garlic for loads of flavor.
• Parmesan cheese and mozzarella balls (bocconcini) provide a melty finish.
• Olive oil for searing and authentic taste. Avocado oil or any mild flavored oil can be substituted.
• Seasonings: Gather garlic powder, smoked paprika, Italian seasoning, red pepper flakes, and black pepper.
• Garnish: Finish with fresh basil leaves or parsley for a bright pop.

Directions

1. First step: Bring a large pot of salted water to a boil.
2. Cook pasta: Boil penne according to package instructions.
3. Reserve water: Save a cup of pasta water and then drain the pasta.
4. Season chicken: Pat chicken dry and rub with paprika, flakes, garlic powder, and Italian seasoning.
5. Sear chicken: Heat oil in a large skillet over medium-high heat.
6. Brown chicken: Cook 4-5 minutes per side until golden brown and at 165°F.
7. Rest and slice: Let chicken rest for 5 minutes before slicing into bite-sized pieces or slices.
8. Sauté onion: Use the same skillet to sauté the onion over medium heat until softened.
9. Add garlic: Stir in the garlic and cook for one minute.
10. Deglaze: Carefully pour in vodka to remove browned bits and simmer for 2-3 minutes.
11. Simmer sauce: Add crushed tomatoes with a pinch of salt and simmer for 10 minutes.
12. Finish sauce: Stir in heavy cream and parmesan cheese until smooth.
13. Combine: Toss the cooked pasta into the tomato-based cream sauce to coat.
14. Plate: Top with sliced chicken, mozzarella, and herbs before serving.

Tips for Success

• Patting the chicken dry ensures you get a good sear in the large skillet.
• Always use a meat thermometer to ensure the chicken reaches 165°F.
• Letting the vodka simmer allows the alcohol to cook off while leaving delicious flavor.
• If the tomatoes taste acidic, a small amount of sugar balances the sauce.
• The starchy cup of pasta water is the best part for thinning the sauce. This helps the creamy pasta sauce cling perfectly to every noodle.

How to Store

• Store any leftover chicken vodka pasta in an airtight container. It will stay fresh in the refrigerator for up to 3 days.
• When reheating, add a splash of water, milk, or even some chicken broth to loosen the creamy vodka sauce.
• You can also make the sauce base a day ahead of time.
• Freezing the finished dish isn't ideal because the cream can separate. Instead, freeze the sauce base before adding the dairy and cheese.

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Penne alla Vodka with Chicken

Recipe by Nikole Berg

This Penne alla Vodka with Chicken is creamy, savory, and deeply flavorful. The sauce blends the sweetness of tomatoes with a touch of heat, mellowed by cream and Parmesan. Juicy chicken and melty mozzarella make it hearty and comforting, while fresh herbs brighten every bite.

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Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Italian American

Servings 6

Calories 747 kcal

Ingredients

  

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For the chicken:

• ▢ 1.5 lb boneless skinless chicken breasts
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon smoked paprika
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon Italian seasoning
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper

For the vodka sauce:

• ▢ 2 tablespoon olive oil
• ▢ 1 small onion finely diced
• ▢ 3 cloves garlic minced
• ▢ ½ teaspoon red pepper flakes
• ▢ ½ cup vodka
• ▢ 1 can 28 oz crushed tomatoes
• ▢ 1 cup heavy cream
• ▢ ½ cup grated Parmesan cheese
• ▢ Salt and black pepper to taste

For the pasta:

• ▢ 12-16 oz penne pasta
• ▢ 8 oz mozzarella balls Bocconcini
• ▢ Fresh basil or parsley chopped (for garnish)

Instructions

 

• Bring a large pot of salted water to a boil. Cook penne until al dente according to package instructions. Reserve ½ cup of pasta water, then drain.
• Pat chicken dry. Mix smoked paprika, red pepper flakes, garlic powder, Italian seasoning, salt, and pepper. Rub seasoning all over the chicken.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 4-5 minutes per side, until golden brown and cooked through (internal temp 165°F / 74°C). Remove, rest for 5 minutes, then slice thinly.
• In the same skillet, add 2 tablespoon olive oil and sauté the onion until softened (3-4 minutes). Add garlic and cook for 1 minute.
• Carefully pour in vodka, stirring to deglaze the pan. Simmer 2-3 minutes until reduced by half. Add crushed tomatoes, season with salt and pepper, and let simmer 10 minutes. Stir in heavy cream and Parmesan cheese until smooth and creamy.
• Add drained pasta to the sauce, tossing to coat. If the sauce is too thick, add a splash of reserved pasta water. Top with sliced chicken and boccocini.
• Garnish with fresh basil or parsley and extra Parmesan when serving.

Notes

• Patting the chicken dry before seasoning ensures a good sear. Moisture on the surface makes it steam instead of brown.
• Use a meat thermometer if possible-the chicken should reach 165°F (74°C). Resting it for 5 minutes before slicing keeps it juicy.
• The vodka helps release flavor compounds in the tomatoes and adds depth. Simmer long enough for the alcohol to cook off (about 2-3 minutes after adding). You'll taste richness without sharp alcohol notes.
• Use good-quality crushed tomatoes for the best balance of acidity and sweetness. If they taste too acidic, stir in ½ teaspoon sugar.
• Always reserve some pasta water. The starchy water helps thin the sauce and makes it cling to the pasta better.
• The sauce can be made a day ahead and refrigerated; reheat gently before tossing with pasta.
• Store leftovers in an airtight container for up to 3 days. Add a splash of cream or milk when reheating to loosen the sauce.
• Freezing isn't ideal due to the cream, which can separate, but you can freeze the sauce base before adding cream and Parmesan, then finish it when ready to serve.

Nutrition

Serving: 3 cupsCalories: 747kcalCarbohydrates: 48gProtein: 44gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 137mgSodium: 441mgPotassium: 657mgFiber: 2gSugar: 4gVitamin A: 873IUVitamin C: 2mgCalcium: 264mgIron: 2mg

Keyword comfort food, creamy, savory

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