Creamy Vodka Chicken and penne is a pasta dish that brings together tender chicken, a rich tomato cream sauce, and the perfect touch of vodka. It’s comforting, flavorful, and surprisingly simple to make. Whether you’re planning a weeknight meal or a dinner to impress guests, this recipe checks all the boxes.
Why You’ll Love This Dish
This pasta is creamy, satisfying, and has just the right balance of tangy tomato and smooth cream. The vodka helps bind the sauce together and adds a subtle depth of flavor. The seared chicken brings protein and heartiness to make it a complete meal.
- 2 Chicken Breasts, seasoned with salt and black pepper and cubed
- 1 lb. Penne
- 28 oz. Tomato Passata
- 7 oz. Heavy Cream
- 4 oz. Vodka
- 1/2 Sweet Onion, minced
- 3 Garlic Cloves, minced
- Pecorino Cheese, for topping
- Parsley, for topping
- Extra Virgin Olive Oil
Bring a large pot of salted water to a boil. This will be used to cook the pasta.
In a deep sauté pan or dutch oven, add a large drizzle of olive oil. Once it is hot, add the chicken and sauté until tender over a medium to high flame. It does not need to be fully cooked as it will continue cooking in the sauce later.
Add in the garlic and onion and sauté for about three minutes.
Lower the flame to medium/low and pour in the vodka. Raise the flame again to medium and cook for about three minutes to allow the alcohol to evaporate. The vodka amplifies the flavor of the sauce while also helping to keep the heavy cream from separating when added to the tomato sauce.
Raise the flame to medium/high and pour in the tomato passata. Mix together and bring to a boil. Once boiling, reduce to a simmer and allow to cook for at least ten minutes.
Meanwhile, add the penne into the pot of boiling water. Cook the pasta for one to two minutes less than the package instructions or al dente.
Two minutes before the pasta is ready, taste the sauce and season with salt and black pepper if needed. Pour the heavy cream into the sauce pan and mix together.
Once the penne is ready, use a hand strainer to scoop it directly into the vodka sauce dutch oven/pan. Mix together and allow to finish cooking for another two minutes in the pan.
Remove from the pan and serve with a sprinkle of freshly chopped parsley and pecorino cheese. Salute and cin cin!
Creamy Penne Alla Vodka with Chicken
Creamy Penne alla Vodka with Chicken is an easy, comforting pasta recipe with rich tomato cream sauce, tender chicken, and bold Italian flavors.
Ingredients
- 2 Chicken breasts seasoned with salt and black pepper and cubed
- 1 lb. Penne pasta
- 28 oz. Tomato passata
- 7 oz. Heavy cream
- 4 oz. Vodka
- 1/2 Sweet onion minced
- 3 Garlic cloves minced
- Pecorino cheese for topping
- Parsley for topping
- Extra virgin olive oil
Instructions
- Bring a large pot of salted water to a boil. This will be used to cook the pasta.
- In a deep sauté pan or dutch oven, add a large drizzle of olive oil. Once it is hot, add the chicken and sauté until tender over a medium to high flame. It does not need to be fully cooked as it will continue cooking in the sauce later.
- Add in the garlic and onion and sauté for about three minutes.
- Lower the flame to medium/low and pour in the vodka. Raise the flame again to medium and cook for about three minutes to allow the alcohol to evaporate. The vodka amplifies the flavor of the sauce while also helping to keep the heavy cream from separating when added to the tomato sauce.
- Raise the flame to medium/high and pour in the tomato passata. Mix together and bring to a boil. Once boiling, reduce to a simmer and allow to cook for at least ten minutes.
- Meanwhile, add the penne into the pot of boiling water. Cook the pasta for one to two minutes less than the package instructions or al dente.
- Two minutes before the pasta is ready, taste the sauce and season with salt and black pepper if needed. Pour the heavy cream into the sauce pan and mix together.
- Once the penne is ready, use a hand strainer to scoop it directly into the vodka sauce dutch oven/pan. Mix together and allow to finish cooking for another two minutes in the pan.
- Remove from the pan and serve with a sprinkle of freshly chopped parsley and pecorino cheese. Salute and cin cin!
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