Chicken Penne alla Vodka Recipe
This 30-minute pasta alla vodka is filled with penne, juicy chicken breasts, and a creamy vodka sauce that rivals any Italian restaurant!
Servings: 6
Calories: 578kcal
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
*This sauce can be served with any pasta. Rigatoni, rotini, and small pasta shapes work best.
**Thinly-sliced chicken breasts will cook the fastest, so slice thicker pieces in half lengthwise. Thighs can be used instead, just increase the cook time by a few minutes.
***Broth can be used instead of vodka to make the sauce.
****Heavy cream creates a silky smooth sauce. Half n half doesn't work quite as well, but can be used in a pinch.
Becky's Top Tips:
- 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.
Nutrition
Calories: 578kcal | Carbohydrates: 51g | Protein: 34g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 242mg | Potassium: 822mg | Fiber: 4g | Sugar: 6g | Vitamin A: 801IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 2mg