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Creamy Penne Alla Vodka with Chicken is a delicious Italian-American pasta dish, beautifully plated and ready to be served.

BEST Creamy Penne Alla Vodka with Chicken

This Creamy Penne Alla Vodka with Chicken recipe delivers a restaurant-quality pasta dish in the comfort of your own home. Tender chicken and perfectly cooked penne are enveloped in a luscious, creamy tomato sauce that's sure to impress.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tbsp olive oil, divided
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • Salt to taste
  • Pepper to taste
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1/2 cup vodka
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for serving
  • 1/4 tsp red pepper flakes optional
  • 1/2 tsp dried oregano
  • 1/4 tsp dried basil
  • 1 lb penne pasta
  • Salt for pasta water
  • Fresh basil leaves, for garnish optional

Equipment

  • large pot
  • large skillet
  • mixing bowl
  • Measuring spoons
  • Measuring cups
  • wooden spoon or spatula
  • colander
  • knife
  • cutting board

Method
 

  1. In a bowl, toss the chicken pieces with 1 tbsp olive oil, garlic powder, onion powder, paprika, salt, and pepper. Ensure each piece is evenly coated.
  2. Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Set aside.
  3. In the same skillet, add the remaining 1 tbsp olive oil. Add the chopped onion and cook until softened, about 5 minutes.
  4. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
  5. Stir in the tomato paste and cook for 2-3 minutes, stirring constantly.
  6. Pour in the vodka and scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the alcohol to evaporate.
  7. Add the crushed tomatoes, heavy cream, Parmesan cheese, red pepper flakes (if using), oregano, basil, salt, and pepper. Stir well to combine.
  8. Bring the sauce to a simmer and let it cook for 10-15 minutes, stirring occasionally, allowing the flavors to meld together.
  9. While the sauce is simmering, bring a large pot of salted water to a boil.
  10. Add the penne pasta and cook according to package directions, until al dente. Reserve about 1 cup of pasta water before draining.
  11. Drain the pasta and add it to the skillet with the vodka sauce.
  12. Add the cooked chicken to the skillet with the pasta and sauce.
  13. Toss everything together, adding a little of the reserved pasta water if needed to achieve your desired consistency.
  14. Simmer for another 2-3 minutes to allow the flavors to meld.
  15. Serve immediately, garnished with fresh basil leaves and extra grated Parmesan cheese, if desired.

Notes

For extra creaminess and tang, stir in 2-4 ounces of softened cream cheese during the last few minutes of simmering. To spice it up, increase the amount of red pepper flakes or add a pinch of cayenne pepper. Sautéed mushrooms, bell peppers, or spinach can be added for more vegetables. To make it vegetarian, omit the chicken and add cooked chickpeas or white beans. If the sauce is too thick, add reserved pasta water or heavy cream. If the sauce is too thin, simmer longer or add a tablespoon of tomato paste. A crisp Pinot Grigio or light-bodied Chianti pairs well with this dish.