penne alla vodka with chicken recipe

The Best penne alla vodka with chicken recipe

Oh, this Penne alla Vodka with Chicken recipe is one of those dishes that just feels like home—simple enough to make when life’s hectic, but fancy enough to impress when you’re hosting a dinner party. I first tried it years ago when I was looking for a way to use up leftover chicken and some basic pantry staples without overcomplicating things. The vodka adds a rich, savory depth that’s hard to beat, and the pasta soaks up every last drop of that flavorful broth. My kids actually started asking for it after their first bite—it’s got that perfect balance of creamy, tangy, and slightly spicy kick that makes it feel indulgent but still light enough for a family meal. I love that it’s versatile too. You can make it ahead and reheat it easily, or serve it as a quick weeknight dinner with just a side salad. And honestly, the health benefits are pretty solid too. The chicken is lean, and the pasta is a whole grain option if you use the brown kind, so it’s not just comforting—it’s smart too.

I’ve made this recipe for my family on lazy Sundays and for dinner parties with friends, and it never fails to be a hit. The kids always go back for seconds, and my husband swears it’s the only thing that makes his taste buds happy after a long week. It’s that kind of dish that feels special but doesn’t require a lot of fuss. The vodka adds a little bit of that grown-up sophistication, but the rest of it is just solid, homey comfort. Plus, it’s got that little extra something that makes it feel like a treat without being one. If you’re looking for a recipe that’s easy, flavorful, and great for any occasion—whether it’s a family meal or a dinner for guests—this is it. No fuss, just great taste.

Penne alla Vodka with Chicken

4.9 from 1549 votes

A rich and flavorful Italian-American dish featuring tender chicken in a creamy vodka sauce paired with al dente penne pasta. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 4Cuisine: InternationalCalories: 520 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts (6 oz each)
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano

For the Pasta

• 8 oz (225g) penne pasta
• 2 cups chicken broth
• ½ cup grated Parmesan cheese

For the Vodka Sauce

• ½ cup vodka
• ½ cup heavy cream
• ½ cup diced onion
• 2 cloves garlic, minced
• 1 cup diced bell peppers (any color)
• 1 cup diced celery
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional)
• Salt and black pepper to taste
• 2 tbsp butter

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). Season chicken breasts with salt, black pepper, and oregano. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (165°F internal temp). Remove from skillet, cover, and set aside to rest.
2. 2 While chicken rests, 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, then drain.
3. 3 In the same skillet, melt butter over medium heat. Add diced onion, garlic, bell peppers, and celery. Sauté for 5-6 minutes until softened. Stir in crushed tomatoes, dried basil, red pepper flakes, salt, and black pepper. Pour in vodka and let it simmer for 2 minutes to reduce slightly.
4. 4 Add heavy cream to the skillet and simmer for another 3-4 minutes until slightly thickened. Return chicken to the skillet and warm through. Stir in reserved pasta water if needed for creaminess.
5. 5 In a large bowl, combine cooked penne pasta, chicken, and vodka sauce. Stir in grated Parmesan cheese until well coated. Taste and adjust seasoning if needed.

🔧Equipment

• Large skillet
• Pot
• Mixing bowls
• Knife and cutting board
• Wooden spoon
• Pasta cooker or colander
• Fine-mesh strainer

📊Nutrition Facts (per serving)

🔥Calories: 520 kcal🧈Total Fat: 22💛Saturated Fat: 10❤️Cholesterol: 85🧂Sodium: 950🌾Total Carbs: 55🥦Dietary Fiber: 4🍬Sugars: 8🥩Protein: 35

📝Notes

For extra richness, add a splash of heavy cream or a dash of hot sauce at the end.,Substitute chicken with shrimp or white fish if preferred.,Ensure pasta is cooked al dente for the best texture.,Use high-quality vodka for a more authentic flavor.

This dish is always a crowd-pleaser because it’s hearty, flavorful, and simple enough to impress without being overly complicated. Whether you’re serving it at a casual family dinner or a slightly more formal get-together, the creamy vodka sauce and tender chicken make it feel special without needing extra fuss. Plus, the pasta absorbs all the rich flavors, so everyone leaves happy and full—no leftovers needed unless you want to.

❓ Frequently Asked Questions About Penne alla Vodka with Chicken

What is the difference between penne alla vodka with chicken and traditional penne alla vodka?

In the classic penne alla vodka with chicken, the dish typically includes chicken, vodka-infused tomato sauce, garlic, and herbs like parsley and basil, but it may also feature optional ingredients like onions, bell peppers, or mushrooms. The version with chicken adds a protein element, while the traditional version often relies on seafood or just tomato sauce. The key difference lies in the inclusion of chicken as a main ingredient, which sets this version apart from the classic tomato sauce-based pasta.

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How do I ensure the chicken is cooked perfectly without overcooking it?

To cook chicken perfectly in penne alla vodka with chicken, start by patting the chicken pieces dry and seasoning them generously with salt and pepper. Cook them in a large skillet over medium-high heat until they reach an internal temperature of 165°F (74°C) for about 5-7 minutes per side. Remove them from the pan, set aside, and then continue cooking the sauce until the chicken is fully cooked and tender. Avoid overcrowding the pan to maintain even heat, and use a meat thermometer for accuracy.

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Can I use pre-made marinara sauce instead of making a vodka-infused sauce from scratch?

Yes, you can use pre-made marinara sauce as a base for penne alla vodka with chicken, but you’ll need to adjust it to incorporate the vodka flavor. Heat the marinara sauce in a saucepan, then add 2-3 tablespoons of vodka (or more if you prefer a stronger taste). Let it simmer for a few minutes to allow the vodka to evaporate slightly and blend with the sauce. Stir in garlic, herbs (like parsley or basil), and any optional ingredients (e.g., onions, bell peppers). This will give you a quick but flavorful vodka-infused sauce.

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What are some great side dishes that pair well with penne alla vodka with chicken?

Penne alla vodka with chicken pairs beautifully with several side dishes. Consider serving it with: – Garlic bread or crusty baguette slices to soak up the sauce. – Steamed or sautéed green beans for a fresh, light contrast. – Roasted asparagus or zucchini with lemon and herbs. – Simple arugula salad with a balsamic vinaigrette for a peppery bite. – Garlic sautéed spinach or a side of garlic knots for extra indulgence. – Roasted potatoes (like baby potatoes or sweet potatoes) for a heartier meal.

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How can I make this dish ahead of time and reheat it properly?

You can prepare penne alla vodka with chicken ahead of time, but reheating it correctly is key to avoid drying out the pasta or losing flavor. Here’s how: – Make the sauce first (without adding cooked chicken) and refrigerate it for up to 2 days. Reheat it gently over medium-low heat, stirring occasionally, until hot. – Cook the chicken separately, cool it quickly, and store it in an airtight container for up to 3 days. Reheat it in the same pan with a splash of water or broth until fully cooked. – Combine everything the day of serving, ensuring the sauce is warm but not boiling. If needed, add a little pasta water to loosen the sauce. – For best results, serve the dish fresh, but if reheating, keep it warm in a low oven (200°F/95°C) until ready to eat. Avoid microwaving the pasta directly to prevent mushiness.