chicken penne vodka pasta recipe

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chicken penne vodka pasta recipe
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The Best chicken penne vodka pasta recipe

Chicken penne vodka pasta has been in my regular rotation for years because it does something most weeknight dinners cannot. It tastes like a dish I ordered at a restaurant, but I can put it on the table in about 40 minutes with one pot for the pasta and one skillet for the sauce. The ingredient list is short and I usually have most of it already. Penne, chicken, a can of tomato paste, a little vodka, cream, and Parmesan. Nothing needs a trip to a specialty store.

My kids ask for this one by name. My youngest picks around the chicken some nights and my oldest goes back for a second scoop of penne, and my husband has told me more than once that it beats the version at our local Italian place. I make it on busy Tuesdays when I want something warm and filling, and I also make it when friends come over on a Saturday because it holds well in a big bowl and looks impressive without extra work. It works for both kinds of nights.

There is real substance here too. Chicken brings lean protein to the plate, and the tomato base adds flavor without relying on a heavy amount of sauce. I keep the cream to a modest amount so the dish stays balanced instead of drowning in it, and I use a generous handful of Parmesan to finish. Serve it with a simple green salad or steamed broccoli on the side and you have a complete meal that satisfies without feeling overly rich. That balance is the reason it stays in my rotation instead of becoming a once in a while treat.

Chicken Penne Vodka Pasta

Chicken Penne Vodka Pasta

4.9 from 1496 votes

Tender pieces of seared chicken tossed with penne in a creamy tomato-vodka sauce. The vodka cooks off quickly, leaving behind a smooth, slightly sweet sauce that clings to every noodle.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 780 kcal

🥘Ingredients

For the Chicken

1 pound boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
2 tablespoons olive oil

For the Pasta

12 ounces penne rigate
1 tablespoon kosher salt, for the water

For the Vodka Sauce

2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
6 ounces tomato paste
1/2 cup vodka
1 cup heavy cream
1/2 cup finely grated Parmesan, plus more for serving
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup reserved pasta water, as needed

For Serving

2 tablespoons torn fresh basil
Extra grated Parmesan

👨‍🍳Directions

1Fill a large stockpot with water and bring it to a rolling boil over high heat. Add the tablespoon of salt once the water is boiling.
2Pat the chicken breasts dry with paper towels and season both sides evenly with the salt, pepper, and oregano.
3Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook 5 to 6 minutes per side, until browned and an instant-read thermometer inserted into the thickest part reads 165°F. Transfer to a cutting board and rest 5 minutes, then slice against the grain into bite-sized strips.
4Add the penne to the boiling water and cook until just shy of al dente, about 1 minute less than the package directions. Scoop out 1 cup of pasta water, then drain the penne in a colander.
5Pour off all but a thin film of fat from the skillet and lower the heat to medium. Melt the butter, then add the garlic and red pepper flakes and cook 30 to 45 seconds, stirring constantly, until fragrant but not browned.
6Add the tomato paste and cook 2 to 3 minutes, stirring and smearing it across the pan, until it darkens to a brick red and smells sweet rather than sharp.
7Pour in the vodka and simmer 3 to 4 minutes, scraping up the browned bits on the bottom of the pan, until the sharp alcohol smell is gone and the mixture looks glossy.
8Reduce the heat to low and stir in the heavy cream. Simmer gently 3 minutes, until the sauce thickens enough to coat the back of a spoon.
9Whisk in the Parmesan until fully melted, then season with the salt and pepper. Add the drained penne and sliced chicken and toss to coat, loosening the sauce with a splash of reserved pasta water if it looks tight.
10Divide among warm bowls and finish with torn basil and extra Parmesan.

🔧Equipment

Large stockpot
Large skillet or braiser
Wooden spoon
Colander
Tongs
Chef’s knife and cutting board
Instant-read thermometer
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 780 kcal🧈Total Fat: 34g💛Saturated Fat: 17g❤️Cholesterol: 165mg🧂Sodium: 890mg🌾Total Carbs: 62g🥦Dietary Fiber: 3g🍬Sugars: 7g🥩Protein: 42g

📝Notes

Tips: Let the vodka simmer until the sharp smell disappears before adding the cream; if it still smells harsh, give it another minute. Use tomato paste rather than tomato sauce, since the paste gives the sauce its deep color and body without extra liquid. For a thinner sauce, add reserved pasta water one tablespoon at a time. Leftovers keep covered in the refrigerator up to three days; reheat gently on the stovetop with a splash of water or milk, since cream sauces can break in the microwave. Nutrition figures are an estimate based on four servings and will vary with portion size and specific brands.

Watch Video Of How Chicken Penne Vodka Pasta Works

This chicken penne vodka pasta is the recipe I reach for when I want something that feels special but does not keep me in the kitchen all night. It comes together in one pot of pasta and one skillet, it feeds a crowd, and it holds up on a buffet table at family gatherings without drying out. If you need a dish that pleases kids and adults at the same time, this one has never let me down.

❓ Frequently Asked Questions About Chicken Penne Vodka Pasta

1. Can I make chicken penne vodka pasta without the vodka?

Yes. The vodka’s job is to help the tomato and cream blend into a smoother sauce, but you can leave it out entirely. If you skip it, add an extra splash of pasta water or a spoonful of tomato paste to keep the sauce from tasting flat. Add the vodka-free version at the same point in the recipe and let it cook down for an extra minute or two.

2. What can I use instead of heavy cream?

Heavy cream gives the sauce its body and helps it cling to the penne. Half-and-half works but produces a thinner sauce, so simmer it gently and avoid a hard boil, which can make it separate. Whole milk thickened with a little butter or a spoonful of flour can stand in at a pinch, though the result will be lighter.

3. How do I keep the chicken from drying out?

Cook the chicken just until it reaches 165°F in the thickest part, then pull it off the heat and let it rest before slicing. Searing bite-sized pieces over medium-high heat for a few minutes per side keeps them juicy. Add the sliced chicken back to the sauce at the very end, just long enough to warm through, rather than letting it simmer.

4. Can I make chicken penne vodka pasta ahead of time?

You can, but the pasta will absorb sauce as it sits. Cook the sauce and chicken up to two days ahead and store them separately from the pasta, then boil fresh penne and combine when you’re ready to eat. If you do assemble the whole dish in advance, reheat it gently on the stovetop with a splash of water or stock to loosen the sauce.

5. What should I serve with chicken penne vodka pasta?

A simple green salad with a sharp vinaigrette cuts through the richness of the cream sauce. Garlic bread or a warm baguette is good for soaking up what’s left in the bowl. Roasted broccoli or green beans work well if you want a vegetable alongside without competing with the pasta.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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