Creamy Chicken Penne alla Vodka: Your Ultimate Weeknight Indulgence
There’s nothing quite like a comforting pasta meal to turn a busy weeknight into a culinary delight. Among the pantheon of beloved pasta sauces, vodka sauce reigns supreme. Its rich, velvety texture and complex flavor profile make it a perennial favorite. While many might assume such an indulgent sauce demands hours of simmering, the truth is delightfully different: you can prepare this exquisite Chicken Penne alla Vodka from scratch and have it ready to serve in under 45 minutes!
This remarkable speed transforms a luxurious dish into a feasible option for any evening, allowing you to enjoy a restaurant-quality meal without derailing your schedule. Forget lengthy prep times and complicated techniques – I’m here to guide you through crafting this sensational creamy chicken pasta that promises pure satisfaction in every bite.
Why This Chicken Penne alla Vodka Will Become Your Go-To
Prepare your taste buds for an unforgettable experience! This Chicken Penne alla Vodka recipe is a celebration of flavor and texture. It delivers a deeply satisfying richness that feels incredibly decadent, yet it’s surprisingly quick to prepare. The beauty of this dish lies in its ability to taste like it’s been simmering for hours, when in reality, it comes together in less than an hour from start to finish. This makes it perfect for those moments when you crave something special but are short on time.
Beyond its speed, one of the greatest advantages of this recipe is its straightforward ingredient list. Most of these pantry staples are likely already in your kitchen. Yes, that even includes the vodka! For me, having vodka on hand is a nod to my heritage – it’s a versatile staple for more than just cocktails, and it plays a crucial role in enhancing the depth and complexity of this incredible sauce.
The combination of tender chicken, perfectly al dente penne, and a luscious tomato-cream sauce infused with the subtle kick of vodka creates a harmonious symphony of flavors. It’s an Italian-American classic reimagined for modern, busy kitchens, proving that extraordinary meals don’t always demand extraordinary effort.
Essential Ingredients for Your Creamy Chicken Vodka Pasta
Crafting the perfect vodka sauce starts with selecting quality ingredients that build layers of flavor. Here’s a closer look at what you’ll need to create this tantalizing Chicken Penne alla Vodka:
- Olive Oil: The base for sautéing, adding a subtle fruity note.
- Shallots: Finer and sweeter than onions, they provide a delicate aromatic foundation for the sauce.
- Garlic: Essential for that robust, savory Italian flavor. Always use fresh garlic for the best results.
- Crushed Tomatoes: The heart of the sauce, offering a rich, bright tomato flavor and a perfect texture. Choose a good quality brand for superior taste.
- Tomato Paste: A concentrated burst of umami that deepens the tomato flavor significantly.
- Crushed Red Pepper Flakes: For a gentle warmth and a hint of spice that beautifully complements the creamy sauce. Adjust to your preferred heat level.
- Vodka: The star ingredient. While much of the alcohol cooks off, it plays a critical role in emulsifying the tomatoes and cream, creating a smoother, richer sauce and enhancing the overall flavor without imparting a strong alcoholic taste. Use an unflavored vodka.
- Salt & Pepper: Fundamental seasonings to bring all the flavors into balance.
- Heavy Cream: This is where the magic happens, transforming the tomato base into a luxuriously creamy and indulgent sauce.
- Chicken Breasts: Boneless, skinless chicken breasts, cut into bite-sized pieces, add lean protein and make this a complete meal.
- Penne Pasta: Its tubular shape and ridged surface are ideal for capturing and holding onto the rich vodka sauce. Feel free to use other sturdy pasta shapes like rigatoni or ziti.
- Fresh Basil: A vibrant garnish that adds a burst of freshness and aromatic notes, completing the dish.
How to Make Penne alla Vodka With Chicken: A Step-by-Step Guide
Follow these simple steps to create a truly spectacular Chicken Penne alla Vodka:
- Prepare the Chicken: Begin by prepping your chicken. Take boneless, skinless chicken breasts and slice them in half lengthwise, creating thinner cutlets. Then, cut these thinner pieces crosswise into uniform, bite-sized chunks, roughly ½-inch thick. This ensures even cooking and perfect integration into the pasta.
- Start the Pasta Water: Get a large pot of generously salted water heating up for your pasta. You can start this right away or wait until your sauce is simmering – the key is to have it ready for when the sauce is almost complete.
- Sauté Aromatics: In a very large skillet, heat the olive oil over medium heat. Add the minced shallots and cook them gently for a few minutes, stirring frequently, until they begin to soften and just barely turn golden brown. This brings out their natural sweetness. Then, add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
- Build the Sauce Base: Stir in the crushed tomatoes and tomato paste. Mix vigorously until the tomato paste is thoroughly incorporated into the crushed tomatoes, enriching the color and depth. Now, pour in the unflavored vodka, along with salt and crushed red pepper flakes. Bring this mixture to a gentle boil, then reduce the heat to medium-low and let it simmer uncovered for about 15 minutes. This crucial simmering time allows the flavors to meld beautifully and the sauce to thicken slightly, creating that characteristic vodka sauce richness.
- Add Cream and Season: Once the sauce has simmered, stir in the heavy cream. The cream will transform the sauce into a beautiful, pale orange hue and add an incredible silkiness. Taste the sauce at this point and adjust seasonings with additional salt and freshly ground black pepper if needed.
- Cook the Chicken: Add your bite-sized chicken pieces to the simmering sauce. Continue to heat, stirring occasionally, until the chicken is fully cooked through. Depending on the size of your chicken pieces, this usually takes between 2 to 10 minutes. Ensure the chicken is no longer pink inside.
- Keep Warm: Once the chicken is cooked, reduce the heat to low to keep the sauce warm while your pasta finishes cooking. This prevents the sauce from over-reducing or scorching.
- Cook Pasta to Al Dente: Cook your penne pasta according to the package instructions, aiming for an “al dente” texture – firm to the bite. Before draining, remember to reserve about 1 cup of the starchy pasta water. This liquid is gold for achieving the perfect sauce consistency. Then, drain the pasta thoroughly.
- Combine and Finish: Immediately add the drained, hot pasta to the skillet with the chicken and vodka sauce. Toss everything together vigorously to ensure every piece of pasta is thoroughly coated in the luscious sauce. If the sauce seems too thick, gradually add about ½ cup (or more, as needed) of the reserved pasta water, stirring until you achieve a smooth, glossy consistency that clings beautifully to the pasta.
- Garnish and Serve: Stir in the chopped fresh basil leaves, giving the dish a final burst of color and aromatic freshness. Toss once more, then serve your delicious Chicken Penne alla Vodka immediately, perhaps with a sprinkle of grated Parmesan cheese.
Tips For Making The Best Chicken alla Vodka
Elevate your Chicken Penne alla Vodka from great to unforgettable with these expert tips:
Always Add Pasta Water to the Final Mixture
If you’re new to this technique, it’s a game-changer you’ll wish you’d discovered sooner. Reserving some of the starchy, salty water from cooking your pasta is an essential trick for any successful pasta dish. This “liquid gold” isn’t just salty; it’s also packed with starches that act as a natural emulsifier, helping your sauce to thicken and adhere beautifully to every strand or piece of pasta. Adding a splash or two at the end ensures a silky-smooth consistency and enhances the overall flavor, making your sauce truly cling to the penne.
Dump Your Pasta Directly Into The Sauce
Did your family typically serve pasta and sauce separately? Mine too, but for an authentic, restaurant-quality experience, it’s vastly superior to combine them immediately. The moment the pasta is drained, transfer it directly into the skillet with your hot, simmering vodka sauce. Tossing the hot pasta with the hot sauce right away allows the pasta to absorb the incredible flavors of the sauce as it cools slightly, guaranteeing that every single piece is perfectly coated and infused with flavor. I live by a simple rule, one I learned long ago: always have the sauce waiting for the pasta. This ensures that as soon as your pasta is perfectly al dente, it can be quickly united with its creamy counterpart, preventing it from sticking together and optimizing flavor absorption.
Use Quality Ingredients
Since the ingredient list is relatively short, the quality of each component really shines through. Opt for good quality crushed tomatoes, fresh shallots and garlic, and a reputable brand of heavy cream. You don’t need expensive vodka; any unflavored variety will do as its primary role is emulsification and subtle flavor enhancement.
Don’t Overcook the Chicken
Chicken breasts can dry out quickly. Cook the chicken pieces just until they are no longer pink inside. The residual heat from the sauce will continue to cook them slightly, ensuring they remain tender and juicy.
Chicken alla Vodka Variations to Explore
While this classic Chicken Penne alla Vodka is perfect as is, it’s also wonderfully adaptable. Feel free to experiment with these variations to suit your taste or what you have on hand:
- Lighter Sauce Options: For a slightly lighter take on this rich dish, you can substitute the heavy cream with half-and-half or even whole milk. While the texture will be a bit less decadent, you’ll still achieve a delicious creamy tomato sauce with fewer calories.
- Speed Up with Pre-Cooked Chicken: If you’re truly pressed for time, pre-cooked chicken is your best friend. Shredded rotisserie chicken or leftover cooked chicken breast can be added to the sauce during the final few minutes of simmering, significantly cutting down on your prep and cook time.
- Sneak in Some Veggies: Boost the nutritional value and add extra texture by incorporating vegetables. Sliced mushrooms sautéed with the shallots, or chopped spinach stirred in at the end until wilted, are both fantastic additions that blend seamlessly with the sauce.
- A Touch of Balsamic: For an added layer of complex flavor and a subtle tang, splash a little balsamic vinegar into the sauce during the simmering stage. It will deepen the taste without overpowering the delicate balance.
- Any Pasta Will Do: Don’t limit yourself to penne! This versatile vodka sauce pairs beautifully with almost any pasta shape. Rigatoni, fettuccine, farfalle, or even spaghetti will be equally delicious, so use whatever you happen to have in your pantry.
- Make it Vegetarian: Easily transform this into a vegetarian delight by simply omitting the chicken. You can add extra vegetables, cannellini beans, or even pan-fried tofu for added protein and substance.
How to Serve Penne Vodka With Chicken
To truly complete the dining experience, pairing your Chicken Penne alla Vodka with the right sides can enhance its flavors and provide a delightful contrast. Here are some serving suggestions:
I personally love to serve this hearty pasta dish with a simple, crisp green salad. A light vinaigrette dressing on mixed greens or a classic Caesar salad would be an amazing complement. The freshness and acidity of the salad help to cut through the richness of the creamy vodka sauce, creating a balanced and satisfying meal.
Sometimes, I also add a vibrant green vegetable on the side, such as steamed broccoli, green beans, or asparagus. These offer a welcome contrast in texture and flavor, adding a touch of freshness and extra nutrients to the plate.
And of course, garlic bread or warm breadsticks are an always-welcome companion. They are absolutely perfect for soaking up every last drop of the delicious, creamy sauce, ensuring no flavor goes to waste!
Storing Vodka Pasta with Chicken
Proper storage ensures you can enjoy your delicious Chicken Penne alla Vodka for days to come:
Allow the dish to cool completely to room temperature before transferring it to an airtight container. Store it in the refrigerator, where it will keep well for about 3 days. Keep in mind that as pasta sits, it tends to absorb more of the sauce, which can make it a bit drier upon reheating. To counteract this, you might need to add a splash of chicken broth, milk, or even a bit more cream before warming it up on the stovetop or in the microwave.
For long-term storage, I recommend freezing just the sauce. Prepare the vodka sauce without the chicken or pasta, allow it to cool, then transfer it to an airtight, freezer-safe container or heavy-duty freezer bag. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the sauce in the refrigerator overnight, then gently reheat it on the stovetop. Cook fresh pasta and chicken at that time for the best results, combining them right before serving. This method helps maintain the optimal texture of both the pasta and chicken.
Frequently Asked Questions (FAQs) About Chicken Penne alla Vodka
Vodka is added to the sauce early in the cooking process. As the sauce simmers, the alcohol content reduces significantly. Research shows that 15 minutes of simmering can reduce alcohol by approximately 60%, and the longer it simmers, the more alcohol evaporates. Given that you start with only â…“ cup of vodka in a very generous pan of sauce, the final alcohol content in each serving is negligible, making it safe for almost everyone to enjoy.
Absolutely! To make this dish vegetarian, simply omit the chicken. You can enhance the sauce with additional vegetables like sliced mushrooms, bell peppers, or zucchini, or add plant-based protein like chickpeas or cannellini beans. The creamy vodka sauce itself is rich and flavorful enough to stand alone with pasta.
You don’t need a top-shelf vodka for this recipe. Any unflavored, inexpensive vodka will work perfectly. The primary role of the vodka in the sauce is to help emulsify the tomatoes and cream, creating a smoother texture, and to enhance the aromatic compounds in the tomatoes, contributing to a richer, deeper flavor profile. The specific brand won’t significantly impact the final taste.
More Delicious Pasta & Chicken Recipes to Love
If you enjoyed this creamy chicken pasta, here are a few other flavorful recipes to try that are sure to become family favorites:
- Sun Dried Tomato Pesto Chicken
- Green Pasta Sauce
- Butternut Squash Spaghetti Bake
- Ricotta Meatballs
- Caprese Chicken
📖 Recipe: Penne Vodka With Chicken
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Penne Vodka With Chicken
Ingredients
- 2 Tablespoons olive oil cooking
- 4 small shallots minced (about â…“-1/2 cup)
- 4 garlic cloves minced
- 28 ounces crushed tomatoes
- 3 ounces tomato paste ½ a can
- ½ teaspoon crushed red pepper flakes
- â…“ cup vodka unflavored
- 1 teaspoon salt
- ¾ cup heavy cream
- 1 ¼ pounds chicken breasts boneless skinless
- 16 ounces pasta penne or similar
- â…“ cup fresh basil leaves chopped
Instructions
- To prep: place a large pot of salted water over medium-high heat. Slice the chicken breasts lengthwise first, then crosswise against the grain to make ½ -inch thick pieces.1 ¼ pounds chicken breasts
- In a large skillet over medium heat, heat the oil and add the shallots. Cook the shallots, stirring frequently, until just beginning to brown, about 3-5 minutes for very finely minced shallots.4 small shallots, 2 Tablespoons olive oil
- Add the garlic and cook about 30 seconds.4 garlic cloves
- Add the crushed tomatoes and tomato paste. Stir until the tomato paste is evenly incorporated.28 ounces crushed tomatoes, 3 ounces tomato paste
- Stir in the crushed red pepper, vodka, and salt. Bring the mixture to a boil over medium heat, then reduce heat to medium-low. Simmer for 15 minutes to develop the flavors and slightly thicken the sauce.½ teaspoon crushed red pepper flakes, ⅓ cup vodka, 1 teaspoon salt
- Stir in the cream and season with salt and pepper if needed.¾ cup heavy cream
- Add the chicken and heat the sauce until the chicken is just cooked through. This will take anywhere from 2 to 10 minutes, depending upon how big your pieces of chicken are.
- Turn the heat to low and keep the sauce warm while the pasta cooks.
- Cook pasta to “al dente”, according to the package directions. When done, reserve 1 cup of pasta water, then drain the pasta.16 ounces pasta
- Add the pasta to the skillet with the sauce and toss well. Add in a little pasta water as needed to reach a smooth consistency. (I typically add about a half cup)
- Stir in the fresh basil and serve immediately.â…“ cup fresh basil leaves
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.