Chicken Penne Alla Vodka is an easy-to-make pasta dish where penne pasta and chicken are cooked in creamy tomato and vodka sauce.
If you love pasta as much as I do, here are some of my other favorites – White Sauce Pasta, Garlicky Roasted Red Pepper Pasta, Garlic Shrimp Spaghetti Aglio Olio, and Instant Pot Tuscan Chicken Pasta.
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About This Recipe
Pasta is one of those dishes that has become popular all over the world, due to its impeccable taste and easy process. You just need 30 minutes of your time, to get a delicious pasta dish ready on the table, and this Creamy Chicken Penne Alla Vodka is one of them.
Chicken Penne Alla Vodka is a rich, creamy, and flavorful pasta dish upgraded with the flavor of vodka.
My recipe will make you penne alla vodka just like your favorite Italian restaurant.
This recipe can be easily doubled or tripled too.
Ingredients
Pasta – As the name suggests, this recipe uses penne pasta, but you can go ahead and add any pasta of your choice such as spaghetti, macaroni, farfalle, fusilli, orzo, linguine, rigatoni, etc.
Chicken – I used boneless chicken breasts but you can use chicken thighs too.
Vodka – You can use any original vodka of your choice. The higher the quality, the richer the taste.
Cream – Heavy cream adds richness to the sauce.
Cheese – Parmesan cheese adds a delicious flavor and cheesiness to this pasta recipe. You can replace parmesan cheese with Amul processed cheese, to make it extra cheesy.
Tomatoes – Crushed tomatoes are used to make the base of the sauce. They give a slight hint of tanginess and sweetness. Using the best quality Italian tomatoes makes all the difference.
Basil – It adds a lovely aroma and taste to the final dish.
Oil – Always use good quality extra virgin olive oil for the best taste.
Others – You will also need garlic, onions, salt, sugar, and black pepper powder. If you like the garlic flavor in your pasta, feel free to increase its quantity.
If you like to make the sauce spicy, then add some red pepper flakes or hot sauce to the recipe.
How To Make Chicken Penne Alla Vodka
Cook The Pasta
Heat 5 cups of water in a large pot over high heat.
Once the water comes to a boil add 2 tablespoon salt and 8 oz (225 g) penne pasta to the pot and stir well.
Cook until the pasta is Al Dente (just cooked).
Drain the water (reserve 1 cup of pasta water) and toss the pasta with 1 tablespoon oil. Set it aside.
Cook The Chicken
Flatten 2 boneless chicken breasts to ½” thickness with a flat-sided meat tenderizer or a rolling pin.
Season with salt and pepper.
Heat 2 tablespoon extra virgin olive oil in a large skillet over medium-high heat.
Once the oil is hot, add a chicken breast to the skillet and sauté for about 3-4 minutes on each side until the chicken is cooked through.
Transfer the fried chicken breast to a chopping board and fry the other breast in the same manner.
Slice the cooked chicken breasts into ½ inch thick slices. Set them aside.
Make The Sauce
Add 1 tablespoon extra virgin olive oil to the same skillet and heat over medium heat.
Once the oil is hot, add ½ cup chopped onions and 2 teaspoon minced garlic and saute until the onions are tender and slightly browned.
Add ¼ cup of vodka and scrape the pan to release any browned bits to deglaze.
Stir in 28 oz (750 g) of crushed tomatoes, ½ cup heavy cream, 1 teaspoon dried basil, and ½ teaspoon red pepper flakes, and bring everything to a gentle boil.
Reduce the heat to low.
Cover the pan with a lid and simmer the sauce for 10 minutes to thicken the sauce, stirring a few times.
Add the cooked pasta to the sauce and mix well.
Add some reserved pasta water if the sauce looks thick.
Now add ½ cup shredded parmesan cheese to the pan and cook for 3-4 minutes, stirring a few times.
Add the chicken slices to the pan and mix well.
Check for salt and pepper and add as required. Garnish with fresh basil leaves and serve hot.
Pro Tips By Neha
Let the sauce cook for a longer time, that is 15 to 20 minutes so that the alcohol in the vodka boils off, otherwise, it will leave a bad aftertaste.
Always use high-quality ingredients for the best taste.
You can add vegetables and meat such as Italian sausage, meatballs, pancetta, bacon, grilled shrimps, zucchini, mushrooms, broccoli, or olives to make it wholesome.
Frequently Asked Questions
No, while cooking the sauce, the alcohol boils off, leaving a nice flavor in the pasta and very very little alcohol. So you do not have to worry about getting intoxicated after eating this pasta dish.
You can replace vodka with water and a squeeze of lemon.
Most of the alcohol in this pasta boils off while cooking so it is safe to give to kids. But if you are still not comfortable, then replace vodka with water and lemon juice.
Serving Suggestions
Serve Chicken Penne Alla Vodka along with Garlic Bread or Bruschetta on the side.
You can also serve some homemade Foccacia Bread or Dinner Rolls with your creamy Pasta.
Storage Suggestions
You can make the sauce 2-3 days in advance and store it in the fridge in an airtight container.
Once you want to serve it, boil fresh pasta, reheat the sauce in a pan, add in the pasta, give it a stir and serve hot. You can add some fresh basil on top.
If you have leftovers, then refrigerate them in an airtight container for up to 5 days.
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Recipe Card
Chicken Penne Alla Vodka Recipe
Ingredients
For The Pasta
- 8 ounce uncooked penne pasta (225 g)
- 2 tablespoons salt
For The Chicken
- 2 boneless skinless chicken breasts
- salt & pepper
- 2 tablespoons extra virgin olive oil
For The Sauce
- 1 tablespoon extra virgin olive oil
- ½ cup chopped onions
- 2 teaspoons minced garlic
- ¼ cup vodka
- 28 ounce crushed tomatoes (750 g)
- ½ cup heavy cream
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes
- ½ cup shredded parmesan cheese
- salt & pepper
Instructions
Cook The Pasta
- Heat 5 cups of water in a large pot over high heat.
- Once the water comes to a boil add 2 tablespoons of salt and penne pasta to the pot and stir well.
- Cook until the pasta is Al Dente (just cooked).
- Drain the water (reserve 1 cup of pasta water) and toss the pasta with 1 tablespoon oil. Set it aside.
Cook The Chicken
- Flatten chicken breasts to ½” thickness with a flat-sided meat tenderizer or a rolling pin.
- Season with salt and pepper.
- Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat.
- Once the oil is hot, add a chicken breast to the skillet and sauté for about 3-4 minutes on each side until the chicken is cooked through.
- Transfer the fried chicken breast to a chopping board and fry the other breast in the same manner.
- Slice the cooked chicken breasts into ½ inch thick slices. Set them aside.
Make The Sauce
- Add 1 tablespoon extra virgin olive oil to the same skillet and heat over medium heat.
- Once the oil is hot, add onions and garlic and saute until the onions are tender and slightly browned.
- Add vodka and scrape the pan to release any browned bits to deglaze.
- Stir in crushed tomatoes, heavy cream, dried basil, and red pepper flakes, and bring everything to a gentle boil.
- Reduce the heat to low.
- Cover the pan with a lid and simmer the sauce for 10 minutes to thicken the sauce, stirring a few times.
- Add the cooked pasta to the sauce and mix well.
- Add some reserved pasta water if the sauce looks thick.
- Now add parmesan cheese to the pan and cook for 3-4 minutes, stirring a few times.
- Add the chicken slices to the pan and mix well.
- Check for salt and pepper and add as required. Garnish with fresh basil leaves and serve hot.
Did you make this recipe? Let me know!