This dish combines tender chicken, al dente penne, and a velvety vodka sauce that’s rich yet balanced. The sauce brings together tomato depth with cream’s smoothness, while vodka adds a subtle complexity that elevates every bite.
With simple ingredients and clear steps, you’ll create a restaurant-worthy meal at home. The result is a creamy, savory pasta that’s both comforting and impressive.
Ingredients for Chicken Penne Pasta with Vodka Sauce
Tender chicken, al dente pasta, and velvety sauce come together in this restaurant-worthy dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Penne Pasta 🍝 | 12 oz | Dry, al dente when cooked |
| Boneless Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin preferred |
| Unsalted Butter 🧈 | 2 tbsp | For richness in sauce |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Shallot 🧅 | 1 whole | Finely diced |
| Tomato Paste 🍅 | 2 tbsp | Double-concentrated preferred |
| Crushed Tomatoes 🍅 | 1 can | 28 oz can, San Marzano preferred |
| Vodka 🍸 | ½ cup | 80-proof, neutral flavor |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Coarse grind ideal |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional for heat |
| Fresh Basil Leaves 🌿 | ¼ cup | Thinly sliced for garnish |
The pasta matters here—De Cecco or Barilla hold up best to the rich sauce. For the chicken, organic, free-range breasts stay juicier during cooking. Seek out San Marzano tomatoes at Whole Foods or Eataly if available; their sweetness balances the vodka’s bite. The vodka itself needn’t be top-shelf, but avoid flavored varieties. Unsalted butter allows precise seasoning control.
No vodka? White wine at double the volume works in a pinch (though the flavor differs). Heavy cream can be swapped for half-and-half with a cornstarch slurry to thicken. Shallots not on hand? Sweet onion at one-third the amount substitutes well. For a lighter version, Greek yogurt replaces half the cream, though the texture will be less silky. Pre-grated Parmesan lacks the melt of freshly grated—avoid if possible.
The sauce reheats beautifully—3-4 days in the fridge, 2 months frozen. Store chicken and sauce separately until serving to maintain texture. Fresh basil wilts quickly; add it just before serving. Pasta will absorb sauce as it sits, so loosen with a splash of warm water when reheating.
Why You’ll Love This Recipe
- One Pot Meal: I love that everything—penne, chicken, even the vodka sauce—comes together in a single pan. Less cleanup, more flavor.
- Garlic Butter Magic: The sizzle of garlic in butter and olive oil with the chicken? That’s the smell that gets my family running to the table.
- Weeknight Hero: It’s my go-to for busy evenings when I need something hearty that still feels special. (Yes, even on a Tuesday night)
- Leftovers? Yes Please: Honestly, this tastes even better the next day. The sauce soaks into the pasta overnight like a cozy flavor hug.
Step-by-Step Instructions for Chicken Penne Pasta With Vodka Sauce
Master this restaurant-worthy dish with my proven technique for silky, balanced flavors.
Step 1: Cook Penne Pasta to Al Dente Perfection
Bring a large pot of salted water to a rolling boil. Add the 12 oz Penne Pasta and cook according to package instructions until 1 minute shy of al dente. The pasta should have a slight firmness when bitten, as it will finish cooking in the sauce later.
Reserve 1 cup of pasta water before draining. This starchy liquid is essential for adjusting the sauce consistency. Drain the pasta but do not rinse—you want to preserve that surface starch for better sauce adhesion.
Step 2: Sear Chicken Breast Until Golden and Juicy
While the pasta cooks, heat 2 tbsp Olive Oil in a large skillet over medium-high heat. Add the 1.5 lb Boneless Skinless Chicken Breast (cut into bite-sized pieces) and season with 1.5 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper.
Cook for 5-6 minutes, stirring occasionally, until the chicken is golden brown and cooked through to 165°F internally. The pieces should release easily from the pan when fully seared. Transfer to a plate and set aside.
Step 3: Build Flavor Base with Aromatics and Vodka
In the same skillet, reduce heat to medium and add 2 tbsp Unsalted Butter. Once melted, add the finely diced 1 whole Shallot and minced 4 cloves Garlic Cloves. Sauté for 2-3 minutes until the shallot is translucent and the garlic is fragrant but not browned.
Stir in 2 tbsp Tomato Paste and 0.5 tsp Red Pepper Flakes, cooking for 1 minute to deepen the tomato flavor. Carefully pour in the 0.5 cup Vodka (stand back—it may flame briefly). Simmer for 3-4 minutes until the vodka reduces by half and the raw alcohol smell dissipates.
Step 4: Create Silky Vodka Sauce and Combine Components
Add the 1 can Crushed Tomatoes to the skillet and simmer for 5 minutes. Stir in the 1 cup Heavy Cream and bring to a gentle simmer. Cook for another 3-4 minutes until the sauce thickens slightly and can coat the back of a spoon.
Return the cooked chicken to the skillet along with the drained pasta. Toss everything together, adding reserved pasta water 1 tablespoon at a time until the sauce clings beautifully to the pasta. Stir in 0.5 cup Parmesan Cheese until melted and fully incorporated.
Step 5: Finish with Fresh Basil and Serve
Remove from heat and stir in the 0.25 cup Fresh Basil Leaves (thinly sliced). Taste and adjust seasoning if needed—the sauce should be rich, slightly tangy from the tomatoes, with a subtle warmth from the red pepper flakes.
Let the dish rest for 2-3 minutes to allow the flavors to meld. Serve immediately while hot, with extra Parmesan and fresh basil on top if desired. The pasta should be perfectly al dente with a velvety sauce that coats each piece of chicken and penne.
Pro Tips For Making Chicken Penne Pasta With Vodka Sauce
- Pound the Chicken: I learned this the hard way—pounding the chicken breasts to an even ½-inch thickness guarantees they cook through in the same 5-6 minutes, no more dry, chewy bits. A rolling pin or heavy pan works just fine.
- Salt the Pasta Water: Use about 1½ tablespoons of salt per gallon of water—sounds like a lot, but it’s the only chance to season the penne itself. I skipped this once and the pasta tasted flat, even with a great vodka sauce.
- Skip Crowded Pans: Resist the urge to cook all the chicken at once in a single layer; it steams instead of sears. Cook in batches if needed—it’s worth the extra 2 minutes for that golden crust.
- Bloom the Garlic: After melting the butter and olive oil, let the minced garlic sizzle for 30 seconds until fragrant before adding anything else. My grandmother swore by this, and it actually changes the outcome—raw garlic taste disappears, and the flavor deepens.
Make-Ahead Tips for chicken penne pasta with vodka sauce
Prep Ahead Strategy
You can cook the 12 oz Penne Pasta up to 2 days ahead and store it in the fridge, tossed with 1 tsp Olive Oil to prevent sticking. Undercook it by 1-2 minutes so it doesn’t turn mushy when reheated. 💡
Sauce Storage
The vodka sauce keeps beautifully for 3-4 days in an airtight container in the fridge. I recommend storing it separately from the pasta and chicken to maintain the best texture. The flavors actually deepen over time.
Chicken Prep
Cook the 1.5 lb Boneless Skinless Chicken Breast completely and store it in the fridge for up to 3 days. Slice it just before reheating to keep it juicy. For longer storage, freeze the cooked chicken for up to 1 month.
Freezing Tips
This dish freezes well for up to 2 months. Freeze the sauce and chicken together, but keep the pasta separate. When ready to eat, thaw in the fridge overnight and reheat the sauce gently on the stove.
Reheating Method
Reheat the sauce over low heat, adding a splash of water or cream if it thickens too much. Toss in the pre-cooked pasta and chicken, warming through for 3-4 minutes. Stir in fresh basil at the end. 🔥
Day-Of Assembly
If prepping components separately, combine everything in a skillet over medium-low heat for 5 minutes. Add reserved pasta water to loosen the sauce. This ensures the dish tastes freshly made.
Nutrition Facts
Frequently Asked Questions
Can I use a different type of pasta?
Yes, but choose shapes with ridges or curves like rigatoni or fusilli to hold the vodka sauce better. Avoid long pastas like spaghetti as they won’t cling to the sauce as well.
Why add vodka to the sauce?
The vodka enhances the tomato flavor and helps the cream blend smoothly into the sauce. It cooks off, leaving a rich, balanced depth without an alcoholic taste.
How do I prevent the chicken from drying out?
Don’t overcook it—remove from heat once it reaches 165°F. Also, cut it into even, bite-sized pieces so it cooks uniformly in 5-6 minutes.
Can I make this dish without heavy cream?
Yes, substitute with half-and-half or full-fat coconut milk for a lighter version. Note that the sauce may be less rich and thick.
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