Penne alla Vodka with Chicken
Amazing penne alla vodka with chicken is an easy restaurant-quality recipe. The rich tomato cream sauce with al dente pasta and tender chicken is fantastic. The Italian American pasta dish is fast enough for a busy weeknights but fancy enough for Sunday supper.
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
TOP TIPS:
- 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
Calories: 695kcalCarbohydrates: 67gProtein: 31gFat: 29gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 88mgSodium: 739mgPotassium: 711mgFiber: 4gSugar: 8gVitamin A: 1249IUVitamin C: 10mgCalcium: 401mgIron: 2mg
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