Creamy Chicken Penne with Vodka Sauce

About Chicken Penne Alla Vodka

Penne alla vodka is a popular pasta dish that combines a tangy tomato base with cream and a splash of vodka to create a silky, balanced sauce. Adding chicken makes it a complete, protein-rich meal that the whole family will enjoy. This version uses simple pantry ingredients and takes roughly 35 minutes from start to finish, delivering a rich and satisfying plate of pasta with minimal fuss.

Serve the pasta with garlic bread, a crisp green salad, or warm dinner rolls. Fresh basil and grated Parmesan finish the dish beautifully, adding aroma and depth.

Ingredients

• For the pasta: 8 ounces (225 g) uncooked penne, 2 tablespoons salt for boiling water, 1 tablespoon olive oil to toss
• For the chicken: 2 boneless, skinless chicken breasts; salt and pepper to taste; 2 tablespoons extra virgin olive oil for cooking
• For the sauce: 1 tablespoon extra virgin olive oil, 1/2 cup chopped onion, 2 teaspoons minced garlic, 1/4 cup vodka, 28 ounces (750 g) crushed tomatoes, 1/2 cup unsweetened heavy cream, 1 teaspoon dried basil, 1/2 teaspoon red pepper flakes (optional), 1/2 cup shredded Parmesan cheese, salt and black pepper to taste

Optional additions: red pepper flakes for heat, Italian seasoning, or extra vegetables and proteins such as mushrooms, zucchini, bacon, pancetta, Italian sausage, shrimp, broccoli, or olives.

How to Make Penne Alla Vodka with Chicken

Cook the Pasta

1. Bring about 5 cups of water to a rolling boil in a large pot. Add 2 tablespoons of salt.
2. Add 8 ounces (225 g) of penne and cook until al dente according to package instructions.
3. Reserve 1 cup of pasta water, then drain the pasta and toss it with 1 tablespoon of oil. Set aside.

Cook the Chicken

1. Flatten the two chicken breasts to about 1/2″ thickness using a meat mallet or rolling pin so they cook evenly.
2. Season both sides with salt and pepper.
3. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat.
4. When the oil is hot, add a chicken breast and cook about 3–4 minutes per side, until cooked through and golden. Transfer to a cutting board and cook the second breast the same way.
5. Slice the cooked chicken into 1/2-inch thick slices and set aside.

Make the Sauce

1. In the same skillet, add 1 tablespoon extra virgin olive oil and heat over medium.
2. Add 1/2 cup chopped onion and 2 teaspoons minced garlic; sauté until the onion is soft and lightly browned.
3. Pour in 1/4 cup vodka and scrape the bottom of the pan to deglaze and lift any browned bits. Allow the vodka to reduce for a minute.
4. Stir in 28 ounces (750 g) crushed tomatoes, 1/2 cup heavy cream, 1 teaspoon dried basil and 1/2 teaspoon red pepper flakes (if using). Bring to a gentle boil.
5. Reduce heat to low, cover, and simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly.
6. Add the cooked penne to the sauce and toss to coat. If the sauce is too thick, add some reserved pasta water a little at a time until you reach the desired consistency.
7. Stir in 1/2 cup shredded Parmesan and cook for 3–4 minutes, stirring to melt the cheese and make the sauce creamy.
8. Add the sliced chicken, toss gently to combine, and check seasoning. Adjust salt and pepper as needed.
9. Garnish with fresh basil leaves and additional grated Parmesan. Serve hot.

Pro Tips

• Simmer the sauce for 15–20 minutes if you want to ensure the vodka flavor mellows and most alcohol evaporates; this also deepens the sauce flavor.
• Use high-quality canned crushed tomatoes for the best tomato flavor—San Marzano-style tomatoes work well.
• If you prefer a smoother sauce, blend the tomatoes before adding cream, or pass the sauce through a sieve for a finer texture.
• Reserve pasta water when draining: a few tablespoons of starchy water help loosen and emulsify the sauce so it clings to the pasta.
• Make it heartier by adding cooked Italian sausage, pancetta or roasted vegetables as desired.

Frequently Asked Questions

Does the vodka make the pasta alcoholic?

No. Most of the alcohol evaporates during cooking. The vodka helps release flavors from the tomatoes and creates a rounder sauce without making the dish intoxicating.

What can I use instead of vodka?

If you prefer not to use vodka, replace it with a splash of water and a squeeze of lemon juice. The flavor will be different but still delicious.

Can kids eat this dish?

Since the sauce is cooked, most alcohol evaporates. If you’d rather avoid any alcohol entirely, substitute with water and lemon juice as noted above.

Notes & Variations

If you’d like more heat, add extra red pepper flakes or a dash of hot sauce. For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich. Leftover rotisserie chicken can be used to save time — add it at the end to warm through. This recipe scales well for larger groups; simply increase pasta and sauce ingredients proportionally.

Nutrition (per serving)

Calories: 595 kcal; Carbohydrates: 68 g; Protein: 17 g; Fat: 25 g; Saturated Fat: 13 g; Cholesterol: 65 mg; Sodium: 428 mg; Potassium: 585 mg; Fiber: 5 g; Sugar: 8 g; Vitamin A: 1025 IU; Vitamin C: 13 mg; Calcium: 231 mg; Iron: 3 mg.