This 30-minute easy recipe for Penne alla Vodka with Chicken has gourmet vibes with minimal effort. The delicious combination of al dente pasta and tender chunks of chicken in a tomato cream sauce is to die for.
Why this Chicken Penne alla Vodka Recipe is the Best: I tried several different methods for creating a luxurious sauce without using marinara or tomato sauce. What results is a silky smooth sauce that is restaurant-quality without the fancy price tag.
This is a simple Italian recipe that's rich without being too heavy. Impress any foodie you know with this dish & keep our secret that it is super easy to make.
Like my recipe for Gochujang Pasta it uses penne pasta. The yummy sauce clings to this short tube pasta perfectly. Add a slice of homemade ciabatta bread to sop up every drop & dinner is done. Ok, now we cook!
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Ingredients
Here are the basic ingredients needed to make this simple recipe. Nothing complicated, unusual, or overly expensive here.
Here are the ingredients needed to make penne alla vodka with chicken:
- Penne Pasta - the short tube shape with ridges (penne rigate) helps the sauce cling to the pasta.
- Boneless Skinless Chicken Breasts - dice up two breasts into small bite-sized chunks for a quick saute & easy to eat pieces.
- Olive Oil - to saute the chicken and the onion and garlic for the sauce.
- Onion - the small diced pieces are a classic flavor & a bit of crunch texture to the sauce.
- Garlic - the Italian staple is a must in any homemade tomato sauce.
- Tomato Paste - this thick savory canned tomato item is used in my version instead of sauce or crushed tomatoes which results in a thicker & more flavorful sauce.
- Heavy Cream - do not substitute with non-fat, fat-free, or other dairy milks; you want the full-fat cream.
- Vodka - the no-so-secret ingredient that helps intensify the flavors of the sauce.
- Red Pepper Flakes - adds a bit of heat that pairs well with the cream and cheese.
- Parmesan Cheese - final touch to thicken the sauce & for topping.
- Fresh Basil - optional herb topping for brightness & color.
See the recipe card for quantities & substitutions/variations.
How to Make Penne alla Vodka with Chicken
In less than 30 minutes this is ready. In the time it takes to boil pasta, the easy vodka sauce is ready & dinner is done.
Here are the quick steps for making chicken penne in a tomato cream vodka sauce:
- Cook Pasta & Saute Chicken
- Make the Vodka Sauce
- Add Chicken & Pasta
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Cook Pasta & Saute Chicken
Bring a large pot of salted water to boil over high heat. Add the penne to cook. Stir so they do not stick - reduce the heat to medium.
While this cooks, start the chicken & sauce in a large skillet that can fit everything once combined.
On medium heat, warm ½ the olive oil and add the small diced chicken. Saute & stir until cooked - 5 minutes. Remove & set aside.
Add the other half of the olive oil, heat until warm. Add the garlic and onion, stir & cook until soft; 3 minutes.
2 - Make the Vodka Sauce
The following steps are very important. Do not rush it, change anything, or try and speed things up.
For instance, cooking the paste intensifies the savory tomato flavor making it deep & amazing. This is what sets this recipe apart from others out there.
Add the tomato paste & crushed red pepper flakes. Stir & cook for 5 minutes until a deep red color is reached.
Add the vodka to the pan to deglaze & thin out the thick paste mixture - stir to remove any bits that are at the bottom of the pan. Reduce heat to low.
Remove some of the pasta water from the penne while it cooks. Scoop out ½ cup of starchy hot water in a heat proof glass measuring cup. It's key to the best sauce here and is what makes my Italian Sausage and Broccoli Pasta also amazing.
Add the heavy cream to the starchy water in the measuring cup. Stir to bring them together. It acts like an emulsification process that will results in a velvety cohesive sauce that wont separate or break once heated in the pan.
Add the warm cream mixture to the pan and stir until a smooth sauce comes together.
3 - Add Chicken & Pasta
The pasta should be done by now, if not keep the sauce warm over low heat until ready. Do NOT overcook the pasta or strain through a colander.
Turn the stove to low & add the cooked chicken to the sauce.
Using a slotted spoon, remove the cooked penne pasta from the pot and add to the pan with the sauce.
Add half of the shredded parmesan cheese & stir to melt & coat the pasta.
Serving Suggestions
Serve immediately and top with the other half of the parmesan & a sprinkle of fresh basil. The is great in fall or winter when you want something warm & comforting.
This can be served in a large serving bowl & put on a buffet with pasta bowls. Or spoon onto individual plates for a sit down dinner.
What to Serve with Penne alla Vodka : It is a meal in itself so a small spinach salad or Italian Chopped Salad is all you need.
Recipe Tips & Behind the Scenes
Here is my recipe for success - including what I learned when testing, funny stories or bloopers, and more.
- #1 tip - follow the steps & how the sauce is built in layers for the best results.
- Use a pan large enough to fit the sauce and the pasta.
- Instead of penne, substitute rigatoni, mostaccioli, or ziti.
- After one bite find yourself transported to Italy or New York, depends on where you believe penne alla vodka recipe was invented.
- This is not the same as rose or pink sauce which is a combo of marinara & alfredo sauces without any vodka.
- My kids wondered if they were allowed to eat this since it had alcohol - I let them know the alcohol cooks off & it was totally legal for those under 21 to eat it.
- Great for busy weeknights but decadent enough for special occasions at home like Valentine's Day, anniversaries, & birthday celebrations.
Penne alla Vodka with Chicken
Equipment
- large skillet with deep sides 12-15" size recommended
Ingredients
- 1 cup onion diced
- 6 cloves garlic minced
- 2 tablespoons olive oil
- ½ pound boneless skinless chicken breast small dice
- salt & pepper
- 6 ounces tomato paste
- ½ teaspoon crushed red pepper flakes
- ½ cup vodka
- 1 cup heavy cream
- 6 ounces parmesan cheese finely shredded
- 1 pound penne
- starchy pasta water ½-3/4 cup
- fresh basil leaves hand torn
Instructions
- Bring a large pot of salted water to boil over high heat. Once the water is boiling, add the penne to cook. Stir so they do not stick - reduce the heat to medium. Cook until al dente - 11-13 minutes.1 pound penne
- In a large skillet or dutch oven, warm 1 tablespoon of olive oil over medium heat. Add the small diced chicken & saute & stir until cooked - 5 minutes. Remove & set aside.½ pound boneless skinless chicken breast
- Add the other tablespoon of olive oil, onion, & garlic. Cook & stir constantly until both are softened and just starting to brown on the edges - 3 minutes.1 cup onion, 6 cloves garlic
- Add the tomato paste & crushed red pepper flakes to the skillet. Continue to cook, stir often, until the paste starts to deepen in color - 5 minutes.6 ounces tomato paste, ½ teaspoon crushed red pepper flakes
- Add the vodka to the pan to deglaze - stir to remove any bits that are at the bottom of the pan. Reduce heat to low.½ cup vodka
- Remove some of the pasta water from the penne while it cooks - use a heat-proof medium-sized glass measuring cup to scoop out ½ cup of starchy hot water.
- Add the heavy cream to the starchy water in the measuring cup. Stir to bring them together. This creates a creamy combination that will result in a velvety cohesive sauce that wont separate or break once heated in the pan.1 cup heavy cream, starchy pasta water
- Add the warm cream mixture to the pan and stir until a smooth sauce comes together. Turn the stove off & add the cooked chicken pieces back to the pan.
- Using a slotted spoon, remove the cooked penne pasta and add to the pan with the sauce. Any residual pasta water along for the ride is just fine.
- Add half of the parmesan cheese (3 ounces) & stir/toss to coat all the pasta with sauce & cheese. It should be smooth & evenly coat each piece of pasta.** add additional pasta water, 1 tablespoon at a time, if needed so the sauce is thin & not too thicken but still sticks to the pasta.6 ounces parmesan cheese
- Season with salt & pepper, top with remaining parmesan. Add hand torn basil leaves to the top.Serve immediately & enjoy.fresh basil leaves, salt & pepper
Notes
- Do not overcook the pasta or strain in a colander (save the pasta water!)
- Make sure to follow the steps in the sauce making process exactly as written for the best silky results.
- Store leftovers in the refrigerator for up to 5 days. I do not recommend freezing since cream sauces do not do well once frozen.
- To reheat, heat up in a skillet on medium heat & add a splash of cream to bring it back to the best consistency.
- Substitute other short tube pasta such as mostaccioli, rigatoni, or ziti.
- Spicy: double the amount of red pepper flakes.
- Gluten-Free; use your favorite gluten-free, rice, or chickpea pasta and do not overcook it.
Nutrition
More Pasta Recipes
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