Go Back Email Link
–+ servings

Penne alla Vodka with Chicken

Amanda
This easy penne alla vodka with chicken recipe is one the whole family will enjoy. Made in less than 30 minutes this homemade creamy vodka sauce is topped with perfectly cooked chicken and parmesan cheese.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dishes
Cuisine Italian
Servings 6 servings
Calories 592 kcal

Ingredients
  

  • 1 pound penne pasta
  • 1 ¼ pound chicken breast thinly sliced
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 Tablespoon olive oil
  • 4 cloves garlic minced
  • 1 pinch crushed red pepper flakes
  • ½ cup vodka
  • 28 ounces crushed tomatoes
  • ½ cup heavy cream
  • parmesan cheese for serving

Instructions
 

  • Start cooking the penne pasta in a large pot of boiling, salted water.
  • While the pasta is cooking, pound the chicken breasts out thinly and then season them with salt and pepper.
  • Heat the olive oil in a skillet over medium heat on the stovetop.
  • Working in batches, cook the chicken for 3-4 minutes on each side until browned and cooked through. Remove the chicken to a plate to rest, tented with foil, and remove the skillet off of the heat.
  • When the pasta is done cooking, reserve ½ cup of the pasta water and drain the rest.
  • Return the skillet to the heat and add the garlic and crushed red pepper flakes. Cook for 30-60 seconds until fragrant.
  • Deglaze the pan with the vodka, making sure to scrape the bottom to realease any stuck on bits.
  • Reduce the heat to medium low. Add the reserved pasta water along with the crushed tomatoes and stir to combine. Let the sauce simmer for 5 minutes.
  • Add the heavy cream to the sauce and stir until well combined.
  • Toss the pasta with the sauce and serve with the chicken on top, sprinkled with parmesan cheese, if desired.

Notes

  • Always cook pasta until just al dente so it doesn't become mushy.
  • Make sure to pound the chicken out thinly so that it cooks quickly and evenly.
  • If you have a gas stove, the vodka could catch on fire if it comes in contact with the flame. Be careful not to get burned.
 

Substitutions and Variations

  • Pasta - Any pasta can be substituted, just follow package directions for cooking. 
  • Spicy - Increase the crushed red pepper flakes to ½ teaspoon.
  • Veggies - Stir in peas, chopped roasted asparagus or spinach at the end.
  • Meat - Replace chicken with meatballs, shrimp or Italian sausage.
  • Dairy Free - Substitute heavy cream for a plant based option or coconut cream. The parmesan cheese can be omitted or replace with a dairy free substitute.
  • Gluten Free - Use gluten free pasta, following package directions for cooking.
  • Vegetarian - Omit the chicken for a vegetarian penne vodka pasta.
 

Storage Suggestions

Leftovers will keep in an airtight container in the refrigerator for 3-5 days. Reheat over low heat on the stovetop or in the microwave. A little bit of broth or cream can be added if it becomes too dry.

Nutrition

Serving: 2cupsCalories: 592kcalCarbohydrates: 67gProtein: 33gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 83mgSodium: 696mgPotassium: 936mgFiber: 5gSugar: 8gVitamin A: 617IUVitamin C: 14mgCalcium: 93mgIron: 3mg
Did You Make This Recipe?Mention @scarlatifamilykitchen or tag #scarlatifamilykitchen!