Penne alla Vodka with Chicken

A skillet with vodka penne and sliced chicken.

Course: Main Dish

Cuisine: Italian American

Cook Time: 45

Total Time: 45

Servings:

Calories: 747kcal

Author: 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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Ingredients

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.

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