This chicken penne alla vodka is what comfort food dreams are made of! Creamy, rich, and just the right amount of indulgent, it feels like a warm hug after a long day.
The vodka sauce is silky and full of flavor, with a little kick from red pepper flakes. And let’s not forget the tender chicken bites to soak up all the goodness.
Pair it with some crusty bread to scoop up every last bit of sauce (trust me, you won’t want to waste a drop).
Oh, and if you’re feeling fancy, sprinkle on some extra Parmesan and fresh basil for that finishing touch.
Why You’ll Love This Chicken Penne Alla Vodka
Restaurant-Quality Taste: This dish delivers a rich, creamy vodka sauce paired with tender chicken and perfectly cooked penne. It’s a gourmet experience right at home.
One-Pan Wonder: It’s made in one skillet to minimize cleanup so you can enjoy your evening!
Simple Yet Elegant: Despite its luxurious taste and presentation, the recipe is straightforward to prepare.
Visually Stunning: Garnished with fresh basil and Parmesan, this dish is as beautiful as it is delicious. It’s guaranteed to impress!
Ingredients
- Penne Pasta: Tube-shaped pasta with angled ends perfectly captures and holds the creamy vodka sauce in its ridges.
- Boneless, Skinless Chicken Breasts: Lean, protein-rich meat becomes tender and flavorful when cut into bite-sized pieces and seasoned.
- Seasonings: Garlic powder and onion powder provide savory depth, and smoked paprika adds subtle smokiness. Salt and pepper enhance overall flavors.
- Olive Oil: It adds richness and helps prevent the chicken from sticking while creating a beautiful golden crust.
- Garlic Cloves and Yellow Onion: Fresh aromatics create a flavorful base for the sauce.
- Red Pepper Flakes: Dried chili flakes add a gentle heat and subtle spiciness to balance the cream sauce.
- Crushed Tomatoes: They form the sauce’s base with bright acidity and natural sweetness.
- Vodka: It enhances the tomatoes’ natural flavors and helps release flavors while creating a silky sauce texture.
- Heavy Cream: It creates a signature pink color and adds luxurious richness.
- Parmesan Cheese: Aged Italian cheese adds nutty, salty depth and helps thicken the sauce.
How to Make Chicken Penne Alla Vodka
This meal is restaurant-quality, but I promise it’s easy to make at home!
1. Season the chicken. In a bowl, toss the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
2. Cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
3. Cook the pasta. Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
4. Sauté the aromatics. In the same skillet used for the chicken, add olive oil or butter over medium heat. Sauté the minced garlic and onion until softened and fragrant, about 2-3 minutes. Stir in the red pepper flakes and cook for 30 seconds.
5. Add the vodka and tomatoes. Carefully pour in the vodka and let it simmer for 2-3 minutes to cook off the alcohol. Add the crushed tomatoes, stir well, and simmer for 10-12 minutes to thicken the sauce.
6. Finish the vodka sauce. Reduce the heat to low and stir in the heavy cream until fully combined. Add the Parmesan cheese, stirring until melted. Season with salt and pepper to taste.
7. Combine everything. Add the cooked chicken and pasta to the sauce, tossing to coat everything evenly. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
8. Serve. Divide the pasta among plates or serve family-style in a large dish. Garnish with fresh basil leaves and additional grated Parmesan cheese. Enjoy!
Tips for the Best Chicken Penne Alla Vodka
Want truly sensational pasta? Follow these tips!
- Be generous. Ensure the chicken is properly seasoned with garlic powder, onion powder, smoked paprika, salt, and pepper to enhance its flavor before cooking.
- Quality is key. Opt for high-quality canned crushed tomatoes for a robust and rich sauce flavor.
- Go easy on the cheese! Stir the Parmesan cheese into the sauce off heat to ensure it melts smoothly without clumping.
- Spice it up or down. Modify the red pepper flakes based on your heat preference. Add more for spice or reduce for a milder dish.
- Ditch the booze. If you prefer not to use vodka, replace it with chicken broth for a similar depth of flavor.
- Make it your own. Feel free to include sautéed mushrooms, spinach, or bell peppers for extra flavor and nutrients. Add Italian sausage, pancetta, or crispy bacon for a different flavor profile. You can also use cooked shrimp or scallops instead of chicken.
- Create a feast. Pair with garlic bread, a simple green salad, or roasted vegetables for a complete meal.
How to Store
Keep leftover pasta fresh with these simple steps.
To Store: Place the cooled penne in an air-tight container and refrigerate for up to 4-5 days. Ensure the container is tightly sealed to prevent moisture loss and maintain freshness. Don’t freeze this recipe, as the consistency will change.
To Reheat: For the best results, reheat on the stovetop over low heat. Add a splash of cream, milk, or water to loosen the sauce. Stir frequently to maintain its creamy consistency. You can also microwave in short intervals at 50% power, stirring between each interval. Add liquid as needed to prevent drying out.
Chicken Penne Alla Vodka
4
servings15
minutes30
minutes1003
kcalThis chicken penne alla vodka is a restaurant-quality meal you can make at home! The creamy, cheesy, tomato-based sauce is sure to delight.
Ingredients
- For the Chicken:
1 lb (450 g) boneless, skinless chicken breasts (cut into bite-sized pieces)
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil
For the Vodka Sauce:
3 tbsp olive oil (or unsalted butter)
4 garlic cloves, minced
1 medium yellow onion, finely chopped
1 tsp red pepper flakes (adjust to taste)
1/2 cup vodka
1 can crushed tomatoes
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil leaves, chopped (for garnish)
- For the Pasta:
12 oz penne pasta
1 tbsp salt (for boiling water)
Instructions
- In a bowl, toss the chicken pieces with garlic powder, onion powder, paprika, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden and cooked through, about 6-8 minutes. Remove from the skillet and set aside.
- Bring a large pot of salted water to a boil. Cook the penne according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- In the same skillet used for the chicken, add olive oil or butter over medium heat. Sauté the minced garlic and onion until softened and fragrant, about 2-3 minutes. Stir in red pepper flakes and cook for 30 seconds.
- Carefully pour in the vodka and let it simmer for 2-3 minutes to cook off the alcohol. Add the crushed tomatoes, stir well, and simmer for 10-12 minutes to thicken the sauce.
- Reduce the heat to low and stir in the heavy cream until fully combined. Add the Parmesan cheese, stirring until melted. Season with salt and pepper to taste.
- Add the cooked chicken and pasta to the sauce, tossing to coat everything evenly. If the sauce is too thick, add reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
- Divide the pasta among plates or serve family-style in a large dish. Garnish with fresh basil leaves and additional grated Parmesan cheese. Enjoy!
