This penne alla vodka with chicken can be prepared in under 30 minutes, boasting chicken and pasta smothered in a luscious and creamy vodka sauce.
When I want a quick meal on a weeknight, pasta is one of the first dishes to come to mind - from pasta alla Norcina to spicy rigatoni to pasta alla sorrentina to pasta al pesto to pasta alla salmone to ragu bianco.
But one of the most well-known and tasty pasta recipes is penne alla vodka. Made popular in the 1970's, you can customize it to your liking and this recipe adds in chicken for extra protein.
Why This Recipe Works
- Simple - as is common with traditional Italian pasta dishes, you utilize ingredients from your pantry or refrigerator to add an a ton of flavor.
- Quick to prepare - in less than 30 minutes, you can have this dish prepared and served at your dinner table.
- Flavorful - the combination of the rich, creamy tomato sauce with the slight bite of vodka creates a unique and delicious flavor profile.
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Ingredient Notes
- Pasta - penne pairs great with this simple sauce because its ridges can easily capture it.
- Chicken - you can cook your own chicken or use rotisserie chicken and shred ahead of time.
- Pancetta - an optional ingredient but I like the additional saltiness.
- Shallots - adds a slightly sweet flavor to the sauce.
- Tomatoes - for this recipe, both tomato paste and puree are needed. A tomato puree is preferred, as it consists of 100% tomatoes without any added flavors, lending a thicker consistency and a rich tomato flavor to the dish.
- Vodka - helps balance the flavors while also emulsifying the sauce.
- Crushed red pepper flakes - adds a slight heat to the sauce.
- Cream - adds a richness to the sauce which enhances the flavor.
- Parmesan cheese - gives a slightly nutty, salty flavor to the sauce.
Ingredient Swaps
While this penne alla vodka with chicken is pretty perfect, you can mix up the ingredients. Some variations include:
- Penne is in the title for a reason, but ziti, fusilli or rigatoni work well.
- I'm a fan of chicken breasts, but chicken thighs are a good substitute.
- Pancetta is traditional for Italian dishes, but bacon or prosciutto can be used too.
- Shallots are my go-to here , but sweet, white, yellow or red onions will work as well. They all high slightly different flavors.
- If you don't have tomato puree, tomato sauce works in a pinch.
- I like the added creaminess from heavy cream, but half-and-half or whole milk can be substituted.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the chicken in a skillet with oil until done before removing. In the same skillet, add the remaining oil and cook the pancetta, shallot and garlic.
Add in the tomato paste and crushed red pepper flakes before deglazing with the vodka.
Add the tomato puree and simmer for 10 minutes.
Add the cream, simmering for 5 minutes before tossing in the pasta, chicken, cheese and some pasta water.
FAQs
It actually serves several purposes. First, the alcohol in the vodka helps to release and intensify the flavors of the tomatoes and cream.
Second, the vodka's acidity helps to balance the sweetness the different flavors.
Finally, the vodka helps to emulsify the sauce, creating a smooth and creamy sauce.
Technically, yes, you can make penne alla vodka with chicken without vodka.
However, the dish will not have the same flavor profile that it is known for. The vodka helps to intensify the flavors of the other ingredients and adds a unique depth of flavor.
Many recipes for this dish typically use a greater amount of cream, but personally, I prefer the 1:1 ratio of tomato puree to cream. However, feel free to adjust the ratio according to your preferences.
It will last about 3 days if stored in an airtight container in the fridge.
The method I usually prefer for reheating leftover pasta is by placing it in a skillet with a small amount of water and cooking on medium-low heat until it is heated through.
Alternatively, you can also reheat the pasta in the microwave by placing it in a microwave-safe bowl with a small amount of water and microwaving it for 1 minute. Stir the pasta and microwave for an additional minute or until it is heated through.
Variations
While I like the dish as is, you can customize this recipe to your preference. Some variations include:
- Pasta - while penne is my go-to, ziti or rigatoni work.
- Protein - while this dish has chicken and pancetta, you can also use other proteins like shrimp, calamari or ham.
- Veggies - asparagus, broccoli or peppers would complement the sauce well.
- Texture - some toasted breadcrumbs or pine nuts can add great texture and flavor.
Equipment
The equipment you use is important to how the penne alla vodka with chicken turns out. What is needed is the following:
- Skillet/Dutch oven - you want something large enough to cook the sauce.
- Spoon - you want a good wooden spoon to stir everything together.
- Cheese grater - I mentioned multiple times but use a cheese block and grate yourself.
Pro Tips/Recipe Notes
- If you want to save time, just use rotisserie chicken.
- You control the amount of heat, so if you like it spicier, increase the crushed red pepper flakes in ¼ teaspoon increments.
- It is essential to add salt to the water while boiling the pasta, as it enhances the flavor of the dish.
- It is important not to overcook the pasta while boiling. You want it just al dente or slightly undercooked since the pasta will continue to cook in the sauce.
- Don't use pre-shredded cheese for this dish as it contains added ingredients that may cause it to clump up. Instead, use finely grated cheese to ensure that it melts well and imparts a smooth texture to the dish.
- If you prefer, you can omit the butter from the recipe. However, it adds an additional layer of richness. If you decide to leave it out, you may need to compensate by adding more pasta water to maintain the desired consistency.
Other Pasta Recipes
If you’ve tried this penne alla vodka with chicken recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! Another favorite is this marry me chicken pasta. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Penne alla Vodka with Chicken
Ingredients
- 1 lb penne
- 3 tablespoon olive oil, divided
- 1 ½ lbs chicken breasts, cut into 1 inch cubes
- ¼ lb diced pancetta
- 2 medium shallots, chopped
- 4 garlic cloves, minced
- ¼ cup tomato paste
- ¼ teaspoon crushed red pepper flakes
- ¼ cup vodka
- 8 (oz can) tomato puree
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tablespoon unsalted butter
- 2 tablespoon fresh basil, julienned
- salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the penne al dente according to package instructions. Save ½ cup of pasta water.
- Season chicken with salt and pepper. Heat 2 tablespoon olive oil in large pan over medium-heat and add chicken, cooking for 3-4 minutes per side or until done. Remove the chicken.
- Lower the pan to medium and add remaining olive oil. Add the pancetta, cooking for 5 minutes or until crispy. Add shallots, cooking for 1-2 minutes or until translucent. Add the garlic, cooking for another 30 seconds.
- Add the tomato paste and crushed red pepper flakes and cook for 2 minutes or until it has darkened slightly. Deglaze with the vodka.
- Add the tomato puree, cooking for about 10 minutes or until thickened. Salt to taste. Add the cream, mixing with the tomato sauce and let it simmer for 5 minutes.
- Add the pasta and chicken to the sauce along with the cheese, butter and ¼ cup of pasta water. Stir to combine and simmer until cheese has melted and sauce has coated the pasta. Taste for seasoning. Add more pasta water if needed. Serve with some basil and cheese on top.
Notes
- If you want to save time, just use rotisserie chicken.
- You control the amount of heat, so if you like it spicier, increase the crushed red pepper flakes in ¼ teaspoon increments.
- It is essential to add salt to the water while boiling the pasta, as it enhances the flavor of the dish.
- It is important not to overcook the pasta while boiling. You want it just al dente or slightly undercooked since the pasta will continue to cook in the sauce.
- Don't use pre-shredded cheese for this dish as it contains added ingredients that may cause it to clump up. Instead, use finely grated cheese to ensure that it melts well and imparts a smooth texture to the dish.
- If you prefer, you can omit the butter from the recipe. However, it adds an additional layer of richness. If you decide to leave it out, you may need to compensate by adding more pasta water to maintain the desired consistency.
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