penne alla vodka recipe with chicken
The Best penne alla vodka recipe with chicken
Oh, there’s something about a good penne alla vodka that just hits different—simple enough to make in a hurry but so satisfying that it feels like a weeknight treat. I’ve been making this dish for years, and honestly, it’s one of those recipes that feels like a hug for your taste buds. The rich, creamy sauce with that perfect balance of vodka, garlic, and a little bit of heat from the chili flakes—it’s like a warm, comforting hug for your family’s dinner table. My kids used to beg for it after school, especially when they’re craving something hearty but still easy to eat. It’s not fancy, but it’s got that kind of cozy, restaurant-quality feel that makes it feel special, even if it’s just sitting on the counter waiting to be eaten.
This dish is also surprisingly good for you if you keep it balanced. The penne itself is a whole grain, so it’s got fiber and a little extra nutrition compared to white pasta. The chicken adds lean protein, and the sauce is lightened up with a splash of broth instead of heavy cream—just enough richness without being too indulgent. It’s a meal that feels indulgent but isn’t, which is why it’s great for weeknight dinners or even a quick lunch when you’re in a pinch. Plus, it’s versatile—you can make it ahead and reheat it, or even freeze it for later. My husband always says it’s the kind of dish that makes him feel like he’s eating at a little Italian place, and honestly, that’s the kind of comfort I love. It’s not just food; it’s a little ritual that makes dinner feel like something to look forward to. And the kids? They’ll eat it straight from the bowl, so it’s a win all around.
Penne alla Vodka with Chicken
A rich, creamy pasta dish featuring tender chicken, vodka-infused tomato sauce, and a touch of garlic for depth. Perfect for a comforting weeknight meal.
🥘Ingredients
- 1.5 lbs boneless chicken thighs
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 12 oz penne pasta
- 1 cup vodka
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp tomato paste
- 1 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
👨🍳Directions
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1 Cook the chicken: In a skillet over medium-high heat, add olive oil and chicken thighs. Season with oregano, garlic powder, salt, and pepper. Cook for 6-7 minutes per side until golden and cooked through. Remove from skillet and set aside.
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2 Prepare the pasta sauce: In the same skillet, reduce heat to medium. Add butter, garlic, and tomato paste. Sauté for 1 minute. Pour in vodka and let it simmer for 2 minutes to reduce slightly. Add tomato sauce, red pepper flakes (if using), salt, and pepper. Simmer for 5 minutes.
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3 Combine sauce and cream: Stir in heavy cream and milk. Simmer for another 3-4 minutes until slightly thickened. Stir in grated Parmesan cheese until melted and smooth.
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4 Cook the pasta: Boil penne pasta in salted water according to package instructions until al dente. Drain and set aside.
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5 Combine everything: In a large bowl, combine cooked pasta, chicken, and the vodka sauce. Toss gently to coat evenly. Garnish with chopped parsley before serving.
🔧Equipment
- Large skillet
- Pot for boiling pasta
- Mixing bowls
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Penne alla Vodka with Chicken Works
This Penne alla Vodka with Chicken is always a crowd-pleaser because it’s hearty, flavorful, and easy enough to make ahead for busy gatherings—no last-minute stress. It’s perfect for family dinners or potlucks because the creamy vodka sauce hides well in a big bowl, and the chicken adds a satisfying protein that never gets soggy. Plus, it’s simple enough to double or triple the recipe without overcomplicating things.
❓ Frequently Asked Questions About Penne alla Vodka with Chicken
What is the key difference between penne alla vodka with chicken and traditional penne alla vodka?
The key difference is that penne alla vodka with chicken includes shredded chicken as a protein source, whereas the classic version typically relies on seafood (like shrimp or clams). The chicken adds a heartier texture and extra flavor, making it a more filling and versatile dish.
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Can I substitute vodka in the recipe if I don’t have it?
Yes! You can use white wine (dry white like Sauvignon Blanc or Pinot Grigio) or even a mix of 1 cup vodka + ½ cup white wine for a similar flavor profile. If using wine, reduce the liquid slightly since it’s less concentrated. Avoid cheap wine—opt for a good-quality dry white to mimic the vodka’s sharpness.
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How do I ensure the chicken stays tender while cooking in the sauce?
For perfectly tender chicken, poach it first in boiling water or broth for 5–7 minutes before adding it to the sauce. Alternatively, shred cooked chicken breast or thigh (seasoned with salt, pepper, and garlic powder) and stir it in at the end of cooking. Avoid overcrowding the pan to prevent steaming instead of browning.
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What’s the best way to make the sauce rich and creamy without using heavy cream?
For a luscious, creamy sauce without cream, blend in ½ cup heavy cream or coconut milk at the end of cooking. Alternatively, use ½ cup Greek yogurt or sour cream for tanginess, or melted butter + a splash of heavy cream for richness. Stirring in 1–2 tbsp cornstarch mixed with water can also thicken the sauce naturally.
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Can I prepare the penne alla vodka with chicken ahead of time and reheat it?
Yes, but reheating is key to avoid soggy pasta. Store the sauce and chicken mixture in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce, then simmer on low heat with a lid on for 5–7 minutes. Avoid boiling—just warm gently to preserve texture.
