My chicken penne alla vodka recipe really delivers with the most delicious tomato cream sauce! It only takes a few simple ingredients to make the vodka sauce, and it coats the pasta and seared chicken breasts so perfectly. I love that I can make this classic Italian dish in about half an hour for family dinners or date night at home!
Pasta alla Vodka Sauce with Chicken
Penne alla vodka has always been one of my favorites pasta dishes, and adding strips of chicken is an easy way to boost the protein to make it a filling meal. Most of this recipe comes together in one pan, so it’s really simple to make on weeknights too. I cook the chicken breasts, build the sauce, then let the pasta simmer with everything before finishing it with parmesan.
Just like my chicken alfredo, the sauce is the star of the show here. I perfected my vodka sauce recipe to get just the right balance of flavors, with a silky-smooth consistency. The vodka doesn’t overpower the tomatoes, and red pepper flakes add just a bit of heat. That beautiful orange color is proof that it’s going to be delicious!
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This tastes like it came from an authentic Italian restaurant!
I’ve had my fair share of amazing vodka pasta dishes, and I’m so happy with how my recipe turned out. The sauce is incredible, and adding chicken balances out the carbs nicely. I can’t wait to make this again!
Chicken Penne alla Vodka Recipe
Equipment
- Large Skillet
Ingredients
- 12 ounces dry penne pasta (*)
- 1½ pounds boneless, skinless chicken breasts (thinly-sliced**)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon Italian seasoning (divided)
- 1½ teaspoons kosher salt (divided)
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil (divided)
- ½ onion (finely chopped)
- 3 cloves garlic (minced)
- ⅓ cup vodka (***)
- 15 ounces crushed tomatoes (1 can)
- ¼ teaspoon red pepper flakes (optional)
- 1 cup heavy cream (****)
Optional Garnishes:
- grated parmesan cheese
- fresh basil
Instructions
- Bring a large pot of salted water to a boil. Refer to package directions, and cook the penne 1 minute short of al dente. Reserve 1 cup of pasta water. Then drain the pasta.12 ounces dry penne pasta
- Season the chicken with the garlic powder, onion powder, ½ teaspoon Italian seasoning, black pepper, and 1 teaspoon of salt.1½ pounds boneless, skinless chicken breasts, ½ teaspoon garlic powder, ½ teaspoon onion powder, 0.5 teaspoon Italian seasoning, 1 teaspoons kosher salt, ¼ teaspoon ground black pepper
- Add 1 tablespoon of olive oil in a large skillet over medium-high heat. Once heated, add in the chicken breasts, and cook for 5-6 minutes on each side until browned and cooked through. Transfer to a plate.1 tablespoons olive oil
- Add another tablespoon of oil to the skillet. Add in the onion and a sprinkle of salt, and let it cook for a 3-4 minutes until softened. Then, add in the garlic and let it cook for 30 seconds. Add in the vodka, and use a wooden spoon to deglaze the pan.0.5 teaspoons kosher salt, 1 tablespoons olive oil, ½ onion, 3 cloves garlic, ⅓ cup vodka
- Add in the crushed tomatoes, ½ teaspoon of Italian seasoning, and red pepper flakes (if using).0.5 teaspoon Italian seasoning, 15 ounces crushed tomatoes, ¼ teaspoon red pepper flakes
- Add the sauce to a blender along with the heavy cream, and blend until smooth.1 cup heavy cream
- Return the sauce to the pan and stir in the pasta.
- Add in a bit of the pasta water, if needed, to thin out the consistency of the sauce. Continue cooking for a couple minutes until the pasta is heated through.
- Slice the chicken, and either stir it into the pasta or serve on top. Top with grated parmesan and fresh basil leaves.grated parmesan cheese, fresh basil
Notes
- For a chunkier vodka sauce, feel free to skip the blending in Step 7. Simply stir the cream into the sauce before adding the pasta.
- Let the chicken rest for at least 5 minutes before slicing.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Foolproof Tips
- Blend for the creamiest vodka sauce. Blending the pasta sauce is a shortcut to the smoothest, creamiest consistency. If you prefer, you can simply stir in the cream — this will retain a little more texture.
- Let the sauce simmer and soften. The vodka needs a bit of time to soften and mellow out, or else it can add some bitterness. Between deglazing, blending, and simmering with the pasta, it balances out nicely. But taste the sauce at the end, and give it another minute or so if it still tastes sharp.
- Add pasta water for the perfect cling. The starch in the pasta water really helps the sauce cling to the pasta, creating a beautiful coating.
How to Make Chicken Penne alla Vodka Step by Step
Prep: Gather the list of ingredients for this easy penne alla vodka recipe. Bring a pot of water to a boil for the pasta. Then chop the onion and mince the garlic. Set out the heavy cream so it’s not too cold when you add it to the sauce.
Boil the Pasta: Once the water starts to boil, stir in 12 ounces of dry penne pasta and boil until tender — about 1 minute short of al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
Season the Chicken: Season 1½ pounds of boneless, skinless chicken breasts with ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of Italian seasoning, ¼ teaspoon of ground black pepper, and 1 teaspoon of salt.
Cook the Chicken: Add 1 tablespoon of olive oil to a large skillet over medium-high heat. Once heated, add the seasoned chicken breasts, and cook for 5-6 minutes on each side; until browned and cooked through. Transfer to a plate.
Build the Sauce: Next, add 1 tablespoon of oil to the same skillet. Add ½ of a finely chopped onion and a sprinkle of salt, and let it cook for 3-4 minutes until softened. Then add 3 minced cloves of garlic, and let it cook for 30 seconds (until fragrant). Now add ⅓ cup of vodka, and use a wooden spoon to deglaze the pan.
Add Tomatoes: Add 15 ounces of crushed tomatoes, ½ teaspoon of Italian seasoning, and ¼ teaspoon of red pepper flakes to the pan. Stir and let everything simmer for 1-2 minutes.
Blend the Sauce: Pour the tomato sauce and 1 cup of heavy cream into a blender, and blend until smooth. Return the sauce to the pan. If you prefer, simply stir the cream into the tomato vodka sauce while still in the pan.
Simmer: Add the cooked pasta to the pot of sauce, and add in a bit of the pasta water to get your desired consistency. Continue cooking for a couple minutes, until the pasta is heated through and well-coated in the tomato cream sauce.
Serve: Slice the cooked chicken breasts, and either stir them into the pasta alla vodka or serve on top. Top the pasta with grated parmesan and fresh basil leaves to serve.
How to Store, Freeze, and Reheat
Let leftover chicken penne alla vodka cool before storing in an airtight container.
- Fridge: Keep in the refrigerator for up to 3 days.
- Freezer: Keep in the freezer for up to 2 months. Keep in mind that the texture of the pasta and vodka sauce may change after freezing and thawing.
- Reheat: For best results, reheat pasta in a pot on the stovetop over medium heat, stirring until warmed through.
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