Penne Alla Vodka with Chicken

Name: Penne Alla Vodka with Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 16 oz penne pasta; 1 large chicken breasts (butterflied/ halved length wise); 1 tsp Italian seasoning; 1 tsp salt; ½ tsp pepper; 1-2 tsp olive oil; ½ sweet onion (diced); 4-6 cloves garlic (minced); 28 oz tomato puree; 1 tbsp tomato paste; ¾ cup vodka; ¼ cup butter; ½ cup heavy cream; 1 tsp salt (or to taste); 1-2 tsp sugar (optional); 1/4 cup parmesan cheese (as garnish)

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This delicious Italian pasta dish combining penne pasta with tender chicken and coated in a creamy tomato vodka sauce is bound to make all your dreams come true!

Penne Alla Vodka with Chicken is a versatile recipe making the perfect light and satisfying meal at the end of a busy day. Ready under 35 minutes, it happens to be one of our favorite pasta dishes.

A large pot of penne tossed in creamy vodka sauce

Table of Contents

Chicken Penne Alla Vodka (Chicken Vodka Pasta)

Penne alla vodka is a classic Italian dish where vodka is added to the creamy tomato-based pasta sauce. This dish is very similar to our Spicy Rigatoni recipe (just without the spicy component), another Italian favorite on the blog.

The addition of vodka brings a subtle depth of flavor to the sauce, forming a very unique tasting flavor profile that sets it apart from other tomato based sauces such as our classic meat sauce.

Traditionally there is no chicken in penne alla vodka. However, chicken is a great lean protein that really rounds out the meal wonderfully, while soaking up the delicious flavors from the sauce.

We find ourselves adding chicken whenever we make penne alla vodka because my husband likes his protein in his pasta. We quickly decided that chicken and penne alla vodka go hand-in-hand together very nicely.

Here’s why I love making this chicken vodka pasta recipe:

35-minute recipe: ready in 35 minutes from start to finish, penne alla vodka with chicken is one of my go-to on busy evenings.
Easy to make: it tastes like a dish you get a fancy Italian restaurants but even amateur cooks can cook this!
Pantry-friendly ingredients: believe it or not, this beautiful Italian pasta dish calls for simple, pantry-friendly ingredients.
so yummy!: and of course, it tastes like a piece of heaven. The creamy tomato vodka sauce is rich, creamy, and is the very definition of comfort food.

Ingredients

Here are the ingredients you will need to make this Penne alla Vodka with Chicken recipe:

Top down view of penne alla vodka tossed with creamy red sauce and chicken

penne pasta – penne pasta’s cylindrical shape makes it perfect for holding onto the vodka sauce. Alternatively, you can use any other short pasta or whatever you have on hand, such as rigatoni, fusili, or rotini.
butter or olive oil – we use a combination of both is used to sear the chicken and saute the aromatics
chicken breasts – this will be the added protein that will cook with the sauce and be attached to the pasta when served. By cooking with the sauce, the chicken will be really flavorful and juicy. As a short cut, you can use cooked chicken (such as rotisserie chicken) as well– simply toss it in the sauce after sauce is done cooking and warm it in the sauce.
Italian seasoning – an herb blend that imparts traditional Italian flavors to the sauce and chicken. Typically containing dried oregano, basil, thyme and rosemary, this seasoning will give the sauce another layer of aromatic fragrance.
tomato puree – the base for the vodka sauce, essentially it is tomatoes that are slowly cooked in a pot until it reduces into a sauce.
tomato paste – provides additional concentrated tomato flavor to the dish. Tomato paste is essentially tomatoes reduced down to a thick paste that is very high in tomato content. It adds an additional layer of flavor.
sweet onion – you can also use yellow or white onion. This will bring another dimension of flavor to the sauce
garlic – a necessary addition to almost all Italian dishes. Use freshly minced garlic cloves for the best flavor. Do not use garlic powder.
vodka – vodka is an important ingredient in this chicken vodka pasta recipe (well, duh). It adds a touch of sweetness, along with much complexity and and depth to the sauce. We will be cooking down the vodka and reducing the alcohol content to almost none.
heavy cream – adds the lovely creaminess of the sauce. If you want to make a healthier version, use half and half instead of cream. Your sauce won’t be as creamy but it will be lower in fat content.
salt & pepper – it is amazing what the salt can do to the sauce. Be sure to use some to really bring out the sauce flavor.
parmesan cheese – used as garnish, but add as much as you like!

How to make it

With the busy evenings and limited time, sometimes (or maybe many of the times), we want to make something delicious without all the fuss. This chicken penne alla vodka recipe is IT!

Step 1: Cooking pasta

Grab some penne pasta, and cook them in boiled water on the stovetop.

Cook based on package instructions, but it typically takes 7-10 minutes to boil the pasta. After pasta is cooked, drain water, drizzle a few drops of olive oil onto pasta to prevent sticking, and set it aside.

Avoid rinsing cooked pasta in cold water because that will rinse away the starch on the penne pasta, which is crucial for enabling the creamy vodka sauce to stick to it.

Step 2: Cook chicken

I like to first butterfly my chicken breast (slicing it into half lengthwise) so that it gets cooked faster, and it also has a larger surface area so that you get more of the seared texture and amazing flavors that come with it.

After seasoning chicken with Italian seasoning, salt, and pepper, we will sear chicken on both sides (about 3-4 minutes on each side), or until the internal temperature of the chicken reaches 165ºF using a meat thermometer.

Consider covering to speed up the cooking if chicken is getting browned on the outsides but the insides are not yet cooked.

Searing two pieces of seasoned chicken breasts on a skillet

Tip: Use a large 12-inch high rim deep skillet because we will be bringing pasta, sauce and chicken into this skillet.

Once chicken is cooked, remove and slice into strips. Then set aside while you make the vodka sauce.

Two pieces of sliced seasoned seared chicken breast on a cutting board

Step 3: Make creamy tomato vodka sauce

This rich and creamy sauce is the where the magic happens… we are using a combination of tomato sauce and heavy cream, infused with vodka, and seasoned with a concoction of herbs and spices.

We are going to first saute diced onions and minced garlic to really open up the flavors and aromas, then add vodka.

Bring to a boil and let it boil for a few minutes to cook down the alcohol.

Next, add tomato puree, tomato paste, and butter.

Bring it to a boil, and then let everything dissolve and come together.

Simmer it until sauce thickens for a few minutes.

The last step (and probably the most important way to amp up the tomato sauce flavor) is to add salt to open up the flavors and sugar to balance out the acidity until you get a sauce that is bursting with flavor.

I typically add 1 tsp of sugar, and then salt to taste (typically 1 tsp), but I always taste my sauce and proceed to add more sugar and salt if needed.

Making creamy vodka sauce in the skillet on the stovetop

Step 4: Assemble pasta

Next bring the chicken into the sauce, and then add cooked penne pasta as well.

Gentle fold everything together to combine.

Adding sliced chicken and penne pasta to creamy tomato vodka sauce

Last but not least, garnish your penne alla vodka with fresh chopped basil or parsley, and a generous sprinkle of grated Parmigiano Reggiano.

Take a bite of that perfectly al dente yet chewy penne pasta, soaked in the creamy tomato sauce, along with flavorful and juicy bites of chicken.

Pasta night this Friday? Yes please. IT IS SO GOOD.

A pot full of penne pasta in creamy red vodka sauce and chicken

Tips and Tricks

A few tricks up your sleeve to make the best chicken penne alla vodka:

Use quality vodka: Since vodka is the star ingredient here, using a good quality vodka will ensure a better tasting sauce.
Use fresh Ingredients: Particularly for the garlic and the cheese – it’ll make a big difference to the overall taste.
Do not overcook the pasta: The pasta will be cooking further in the sauce so be sure it’s cooked ‘al dente’ when boiling. This will also prevent it from becoming mushy.
Avoid rinsing cooked pasta: rinsing cooked penne pasta with cold water will rinse away the starch, making the harder for the sauce to coat the pasta.
Season to taste at the end: The star of this dish is the tomato cram sauce, so be sure to taste and season the sauce with salt and sugar to make sure it’s just right.

Frequently Asked Questions

Is vodka necessary for the sauce and what can I use as a substitute?

Yes, the vodka is an important ingredient. It does bring tremendous flavor to the sauce so I would not omit it. That’s why the dish is named after it! 😉 Note that you will be cooking down the alcohol content in the vodka so there shouldn’t be any alcoholic taste.

What other proteins or veggies can be added to this dish?

Sausages bring additional protein and flavor to this dish. Other nice additions to help bring flavor is mushrooms or spinach.

Can I use frozen or pre-cooked chicken for this dish?

Yes, frozen chicken should be defrosted and patted dry of excess moisture before using, but pre-cooked or rotisserie chicken can be added towards the end to save time and effort.

How do I tone down the acidity of the sauce?

You can add a pinch of sugar to balance the acidity. Taste it as you go to find the right balance.

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