Penne alla Vodka with Chicken (Edit recipe)

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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.

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

1 lb Pasta, penne
1.25 lb Chicken Breast, thinly sliced
1 tsp Kosher Salt
.5 tsp Black Pepper
2 Tbsp Olive Oil
4 cloves Garlic, minced
1 pinch Red Pepper Flakes
.5 cup Vodka
28 oz Crushed Tomatoes
.5 cup Heavy Cream (Whipping Cream)
.25-.5 cup Parmesan Cheese, (for serving)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 1/2 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

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. 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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	610
Fat:	25 g
Carbohydrates:	16 g
Protein:	66 g
Cholesterol:	88 g
Sodium:	978 mg
Fiber:	5 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.