recipe for penne vodka with chicken
The Best recipe for penne vodka with chicken
This dish is one of my favorite go-tos because it’s simple enough to make in one afternoon but feels like a special meal. I love how the creamy vodka sauce coats the pasta perfectly, giving it a rich, bold flavor that’s satisfying without being heavy. My kids always ask for it because it’s got that little extra kick—just enough to make dinner feel like a little celebration, even if it’s just a regular night at home. It’s not too rich, not too plain, and it holds up well whether we’re serving it for a weeknight family dinner or a casual get-together with friends.
I also appreciate how balanced this recipe is. The chicken adds protein and a clean taste, while the veggies—like bell peppers and onions—bring in freshness without overpowering the dish. It’s not too heavy for a family meal, but it’s hearty enough to feel indulgent. Plus, the vodka adds a little depth that makes every bite taste special, and it’s easy to adjust the amount based on preference. My husband and I both like to keep it light on the cheese, but if you’re craving extra richness, a sprinkle of Parmesan or a dollop of sour cream works just fine. It’s that kind of dish that feels like a treat without feeling like a chore. And honestly, the health benefits are pretty nice too—it’s got fiber from the veggies, protein from the chicken, and complex carbs from the pasta, so it’s not just good for the taste buds, but for the body too.
Penne Vodka with Chicken
A rich and flavorful Italian-American dish featuring tender chicken in a creamy vodka-based sauce paired with al dente penne pasta. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1 cup vodka
- 1 cup heavy cream
- 1 cup chicken broth
- 1 (14.5 oz) can crushed tomatoes
- 1 (6 oz) can tomato sauce
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 tsp Worcestershire sauce
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 12 oz penne pasta
- 1 tbsp butter
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped
- Extra Parmesan cheese
- Hot sauce
👨🍳Directions
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1 Preheat oven to 375°F (190°C) if baking chicken. Pat chicken dry and season with garlic powder, oregano, salt, and pepper. For grilling, brush with olive oil and grill for 6-7 minutes per side until fully cooked. For baking, place on a lined baking sheet and bake for 20-25 minutes.
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2 While chicken cools, bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.
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3 In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until no longer pink, about 5-6 minutes. Remove chicken and set aside.
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4 In the same skillet, reduce heat to medium. Add vodka and let it simmer for 2 minutes until slightly reduced. Pour in heavy cream, chicken broth, crushed tomatoes, tomato sauce, minced garlic, tomato paste, Worcestershire sauce, red pepper flakes, salt, and pepper. Stir well.
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5 Simmer sauce for 10-12 minutes, stirring occasionally, until slightly thickened. Add cooked chicken back to the skillet and heat through.
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6 In a separate bowl, mix cooked penne pasta with butter and half of the reserved pasta water. Add the pasta mixture to the skillet with the sauce and stir to combine. Taste and adjust seasoning if needed.
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7 Divide the pasta mixture among serving plates. Top with grated Parmesan cheese, fresh parsley, and any additional toppings like hot sauce.
🔧Equipment
- Large skillet or Dutch oven
- Pot for boiling pasta
- Wooden spoon
- Fine-mesh strainer
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Penne Vodka with Chicken Works
This recipe for penne vodka with chicken is always a crowd-pleaser because it’s simple enough to make ahead and still tastes fresh when served, which is perfect for busy family gatherings. The creamy, tangy sauce pairs well with the tender chicken and al dente pasta, making it a hearty dish that feels special without requiring fancy ingredients or last-minute stress. It’s also forgiving—if the vodka isn’t perfectly chilled, the flavor still comes through, and leftovers reheat nicely for another meal. Plus, it’s a great way to use up extra chicken or veggies, so it’s practical too.
❓ Frequently Asked Questions About Penne Vodka with Chicken
1. What is the key difference between this Penne Vodka with Chicken recipe and traditional marinara-based pasta dishes? The main difference lies in the sauce—this recipe uses a creamy, tangy vodka-based marinade instead of a tomato-based sauce. The vodka adds richness, depth of flavor, and a subtle alcohol burn that enhances the chicken and pasta without overpowering them. The sauce is also lighter and less acidic, making it perfect for those who prefer a milder, more sophisticated pasta dish.
2. How do I ensure the vodka doesn’t make the sauce taste too strong or alcoholic? To balance the vodka’s intensity, use a high-quality, neutral-flavored vodka (like Smirnoff or Grey Goose) and reduce it with a bit of broth or water before adding it to the sauce. Stirring in a splash of heavy cream or a little grated Parmesan can also help mellow out the alcohol taste. Additionally, simmering the sauce for a few minutes allows the alcohol to evaporate slightly.
3. Can I substitute chicken breast for thighs or vice versa? Yes, but the texture and flavor will differ slightly. Chicken breast is leaner and will cook faster, so it may dry out if overcooked. For extra juiciness, use bone-in, skin-on thighs or a mix of both. If using breast, cut it into bite-sized pieces and cook it quickly (about 5–6 minutes) before adding to the sauce. Thighs add richer flavor and stay moister, making them a great choice for this dish.
4. What’s the best way to prepare the garlic and herbs for this recipe? For the best flavor, finely mince the garlic (about 4–5 cloves) and chop the fresh herbs (like parsley, basil, or dill) into small, even pieces. For extra aroma, lightly toast the garlic in a dry pan for 30 seconds before adding it to the sauce. If using dried herbs, reduce the quantity by half (e.g., use 1 tbsp dried basil instead of 2 tbsp fresh). Sautéing the garlic in the oil before adding other ingredients also helps release its oils for deeper flavor.
5. Should I make the sauce ahead of time, and if so, how do I store it properly? Yes, this sauce tastes even better the next day! Store the cooked pasta (without the sauce) in an airtight container in the fridge for up to 3 days. Reheat the sauce gently on the stove, stirring occasionally, until it’s bubbly again. If storing the sauce separately, let it cool before refrigerating—it can last up to 5 days. For longer storage, freeze the sauce in portions (up to 3 months), then reheat in a microwave or on the stove, stirring to avoid lumps.
