Hey there, friends!
Craving a cozy dinner that tastes like a restaurant special? I’ve got the perfect dish for you!
Today, I’m sharing my delicious chicken penne alla vodka recipe.
It’s creamy, hearty, and packed with flavor. Seriously, it’s a total crowd-pleaser!
Grab your apron, and let’s whip up something amazing!
Suggestions for Ingredient Substitution
For the penne pasta, whole wheat or gluten-free pasta varieties can be used to increase fiber content or accommodate gluten sensitivities. Cook according to package instructions, as cooking times may vary.
Chicken breasts can be replaced with firm tofu or cauliflower florets for a vegetarian version. Adjust cooking time accordingly, as these alternatives may cook faster than chicken.
Heavy cream can be substituted with coconut cream or cashew cream for a dairy-free option. These alternatives provide a similar creamy texture while offering different nutritional profiles. Use equal amounts as the original recipe, but be aware that the flavor may be slightly altered. For all substitutions, taste and adjust seasoning as needed to maintain the dish’s overall flavor balance.
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1400-1600
- Protein: 80-90 g
- Fat: 70-80 g
- Carbohydrates: 110-120 g
Ingredients
For the pasta:
- 8 oz penne pasta
- 1/2 tsp sea salt
For the chicken:
- pinch of pepper
- pinch of salt
- 1 tbsp olive oil (I like Bertolli extra virgin olive oil)
- 2 boneless, skinless chicken breasts (1 lb)
For the sauce:
- 1/4 cup vodka
- salt, as needed
- 1 medium onion (finely diced for a smoother sauce)
- 1/2 cup heavy cream (adds richness and helps prevent curdling)
- 1 can (28 oz) crushed tomatoes (I use Cento San Marzano crushed tomatoes)
- 1/4 cup grated parmesan cheese
- 3 garlic cloves (freshly minced for best flavor)
- pepper, as needed
- 1/4 cup fresh oregano (leaves roughly chopped)
- 1/4 tsp red pepper flakes (adjust to your spice preference)
Step 1: Cook the Pasta
Begin by cooking the penne pasta according to the package instructions, ensuring to add salt to the boiling water for flavor.
Once the pasta is al dente, reserve 1/2 cup of the cooking liquid before draining.
Briefly rinse the pasta with cool water to stop the cooking process and set it aside for later use.
Step 2: Prepare and Cook the Chicken
Flatten the chicken breast to 1/2″ thickness using a flat-sided meat tenderizer.
Season both sides with salt and pepper to taste.
Heat some olive oil in a skillet over medium-high heat, then add the prepared chicken breast.
Sauté for about 3-4 minutes on each side until the chicken is thoroughly cooked.
Once cooked, transfer the chicken to a cutting board, cover, and let it rest.
Step 3: Sauté Aromatics and Deglaze
With the skillet still on medium-high heat, add a splash of olive oil if needed.
Add onion and garlic to the pan, sautéing until the onion becomes tender and slightly browned.
Pour in the vodka, scraping the pan to release any browned bits, effectively deglazing the pan.
Step 4: Make the Vodka Sauce
Stir in crushed tomatoes, heavy cream, oregano, and crushed red pepper.
Bring the mixture to a gentle boil, then reduce the heat to medium-low and let it simmer for about 10 minutes.
This allows the sauce to thicken and cooks off the alcohol.
Stir occasionally to ensure even cooking.
Step 5: Combine Pasta and Sauce
Add the cooked penne pasta to the vodka sauce, allowing it to heat through, stirring as needed.
Adjust the sauce consistency by adding splashes of the reserved pasta water if necessary.
Mix in parmesan cheese, allowing it to melt into the sauce as you continue heating and stirring.
Step 6: Slice Chicken and Finish Dish
Slice the cooked chicken breast into 1/2″ thick pieces and add them to the vodka sauce.
Stir everything together thoroughly, ensuring the chicken is well-coated with the sauce.
Taste and season with additional salt and pepper as desired.
Step 7: Serve and Store
Serve the chicken pasta warm, garnished with freshly chopped oregano or parsley for a burst of flavor.
To store, let the dish cool completely and refrigerate it in an airtight container for up to 5 days.
