Chicken Penne alla Vodka

Chicken penne alla vodka is so delicious and comes together in less than 30 minutes. The simple combination of pasta, roasted chicken, and a creamy tomato vodka sauce appeals to adults and kids, making this dish perfect for a weeknight family dinner!

What is penne vodka with chicken?

Penne alla vodka is a classic Italian-American meal that became popular in the United States in the 1980s when it was sold at nightclubs.

Typically, a vodka sauce recipe is made of vodka, crushed tomatoes, onions, and heavy cream.

Chicken penne alla vodka is made by tossing penne pasta and roasted chicken in a creamy vodka tomato sauce.

It’s a delicious entrée, and you can substitute bacon, sausage, shrimp, or pancetta to make it different each time.

Garnish each serving with fresh basil and a sprinkle of freshly grated parmesan and enjoy it with garlic bread for a satisfying, restaurant-worthy meal.

Let’s chat about the ingredients in penne alla vodka with chicken. Please see the recipe card below for exact measurements.

• Penne pasta: The recipe calls for penne noodles, but feel free to substitute another short pasta such as farfalle, ziti, rigatoni, or medium shells.
• Chicken: Boneless skinless chicken breasts are perfect for this recipe. You could also use chicken tenders. If you do, keep an eye on them, as they tend to cook a bit faster. There’s also nothing wrong with some shredded rotisserie chicken if you’re in a rush.
• Vodka brightens the other flavors in the sauce and acts as an emulsifier for the cream and tomatoes. You can substitute white wine or chicken broth if preferred.
• Cherry tomatoes form the base of the vodka sauce and give the recipe rich tomato aroma.
• Heavy cream lends the sauce a rich, creamy texture and velvety mouthfeel.
• Olive oil is needed to sauté the chicken, tomatoes, and garlic.
• Garlic adds lots of savory flavor to the sauce. Fresh garlic is preferred, but garlic powder will also work.
• Salt + black pepper enhance the flavors in the dish.
• Crushed red pepper flakes add a touch of heat.
• Sugar helps to balance the acidity from the tomatoes.
• Fresh basil adds a classic Italian flair.
• Parmesan cheese (optional) is the garnish to complete the meal. I recommend freshly grated parmesan for the best taste. The pre-grated kind is fine if that is what you have.

Have all your ingredients prepped and ready to go because vodka chicken pasta comes together quickly!

1. Cook pasta

• Bring a large pot of salted water to a rolling boil.
• Add the penne pasta and cook until al dent according to package instructions.
• Reserve 1/2 cup pasta water, then drain the noodles and place back into the pot.
• Stir in 1 tablespoon of olive to prevent sticking.

2. Fry chicken

• Season the chicken breasts generously with salt and pepper.
• Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium heat.
• Once heated, add the chicken breast and fry for 3 to 4 minutes on each side.
• Transfer onto a plate and cover with tin foil to keep warm.

3. Soften tomatoes

• Add the remaining 2 tablespoons of olive oil to the same skillet and warm over medium heat.
• Add the garlic and cook for 30 seconds, until fragrant.
• Then add the cherry tomatoes, salt, pepper, red pepper flakes, and sugar.
• Cook, occasionally stirring, until the tomatoes burst and release their juices, about 5 minutes.

4. Add vodka and heavy cream

• Remove the pan from the store. Stir in the vodka and heavy cream.
• Return the pan to the stove and mix in the basil. Simmer on medium-high heat for 10 minutes.

5. Incorporate pasta

• Add the pasta to the pan and toss with the tomato sauce. Simmer for 2 minutes.
• Spoon the pasta into serving dishes. Slice the chicken breast and arrange on top of the pasta.
• Garnish with grated parmesan cheese and extra basil. Serve warm and enjoy!

Serve for special occasions or just because it’s Tuesday. Chicken vodka pasta is the right dish for everything!

Soft dinner rolls, crusty bread, warm garlic bread, and breadsticks make great sides for this dish.

It also pairs well with a simple Caesar salad, tomato caprese salad, nectarine salad, and asparagus salad.

One great thing about chicken penne alla vodka is that you can easily adapt the recipe with different ingredients. Here are a few ideas:

• No vodka: Substitute with dry white wine or low-sodium chicken broth if you prefer to make the sauce without vodka.
• Swap the pasta: Although this calls for penne, any short pasta will work as a substitute. Good options include farfalle (bowties), ziti, rigatoni, medium shells, gemelli, and rotini.
• Use pesto: Instead of fresh basil and parmesan, stir some basil pesto into the tomato vodka sauce.
• Substitute the chicken with shrimp or Italian sausage. Sauté the shrimp or Italian sausage in the skillet before you prepare the sauce. Then, transfer them onto a plate while you prepare the sauce and add them back.
• Pancetta or bacon are tasty additions to the sauce as well. Brown in the skillet, then remove them to a plate, reserving the drippings in the pan. Use the drippings with a little more olive oil to sauté the garlic and cherry tomatoes for the sauce. Return the cooked pancetta or bacon to the sauce at the very end.

How to store chicken alla vodka

Leftover penne vodka and chicken will last in an airtight container in the refrigerator for up to 2 to 3 days. Let the pasta cool completely before transferring it into the storage container.

I don’t recommend freezing penne alla vodka because the noodles will get mushy when thawed, and the cream sauce could break.

Reheat vodka sauce chicken pasta

To reheat, place the pasta in a skillet or saucepan, cover, and warm over low heat just until the dish reaches the desired temperature.

Avoid boiling or reheating the sauce for too long, or the pasta may get mushy.

You can also zap individual portions in the microwave.

Everyone loves pasta dishes! They taste delicious and are so easy to make, with many variations to try.

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