Penne alla Vodka with Chicken

This 30-minute meal is packed with flavor thanks to the creamy vodka sauce and perfectly cooked chicken thighs.

Listen, you know your girl lives to be extra AF, but sometimes I want a meal that’s fast, easy, and TOTALLY delicious. This penne alla vodka with chicken is exactly that.

Now while my Rigatoni alla Vodka is an absolute hit (and my personal favorite vodka sauce), it does take some extra time (andddd extra ingredients) that you may not have all the time.

So this simple vodka sauce is the answer for when you want flavor — but you need it quickly AND with fewer ingredients.

Penne alla Vodka with Chicken Ingredients

Chicken thighs: Seasoned with salt, pepper, garlic, and oregano. (Can sub chicken breasts.)

Penne: Can use regular or whole wheat

Shallots and garlic: For the sauce

Vodka: For the vodka sauce’s signature flavor

Crushed tomatoes: Preferably San Marzano

Tomato paste: To bring a touch more depth

Heavy cream: At room temperature

Spices: We’ll be using salt, pepper, oregano, and red pepper flakes

Parmigiano-Reggiano: To finish the sauce

Fresh basil: For the sauce and to finish the dish

How to Make Penne alla Vodka with Chicken

Here’s how to make this dish:

Step 1: Prep your ingredients

You’ll start off by seasoning your chicken and setting it aside at room temperature.

Next, chop your shallots and ginger and get everything else measured and ready to go.

Also, take the heavy cream out of the fridge and allow it to come to room temperature.

Step 2: Cook your pasta and chicken

Get your pasta cooked until 1 minute shy of al dente. When done, reserve ½ cup of the pasta water, then drain the pasta and set aside.

While that pasta is cooking, cook your chicken in a large skillet with a touch of olive oil. This should take about 4 minutes per side. When done, remove to a plate, cover with aluminum foil, and set aside.

Step 3: Start your vodka sauce

Now in the same skillet that the chicken was cooking in, add a touch more olive oil and the shallots over medium-low heat. Cook until the shallots become translucent (about 5 minutes).

Once that’s there, add the garlic, red pepper flakes, salt, pepper, and tomato paste. Break up the tomato paste and cook for just a few minutes, or until the tomato paste begins to become more of a deep, brick red.

Then, carefully add the vodka. Bring that to a simmer and let it cook until ½ reduced.

Once reduced, add the crushed tomatoes, dried oregano, and fresh basil. Bring to a boil, then lower to a simmer and partially cover. Let cook for 10 minutes.

While that’s cooking, grab the chicken and slice it however you prefer (I did strips, but you can also do small cubes).

Step 4: Add the heavy cream

Now add the heavy cream and stir.

Step 5: Add the pasta and chicken

Now add the pasta and chicken to the sauce. If it needs to thin out at all, add a touch of the reserved pasta water and stir. Now, add a good grating of Parmigiano and stir to combine.

Print Recipe

5 from 1 vote

Penne alla Vodka with Chicken

This 30-minute meal is packed with flavor thanks to the creamy vodka sauce and perfectly cooked chicken thighs.

Prep Time10 minutes mins

Cook Time30 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: penne, penne alla vodka with chicken, penne vodka, vodka sauce

Servings: 4 people

Ingredients

• 1 lb boneless, skinless chicken thighs seasoned with 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon garlic, 1 teaspoon oregano
• 8 oz penne uncooked
• 28 oz can San Marzano crush tomatoes
• 1 shallot finely chopped
• 4-5 garlic cloves minced
• ¼ cup vodka
• ¾ cup heavy cream
• ¼ cup freshly grated Parmigiano-Reggiano
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• Pinch red pepper flakes
• 8 basil leaves torn

Instructions

• Bring a pot of water to a boil. While that's heating up, cook the chicken thighs in a skillet with 1 tbs of olive oil over medium-high heat for 4 minutes per side. Set aside.
• Once boiling, add a big pinch of salt and the penne. Give it a stir. Cook until 1 minute under al dente (so if the box says 11 minutes, cook to 10). Reserve ½ cup of the pasta water then drain the pasta and set aside.
• Add a touch more olive oil to the same skillet you cooked the chicken in over medium-low heat. Add the shallots and cook until translucent (about 5 minutes). Add the garlic, red pepper flakes, salt, pepper, and tomato paste. Cook for a few minutes, or until the tomato paste become a deep red.
• Add the vodka and cook until ½ reduced. Add the crushed tomatoes, oregano, and fresh basil. Bring to a boil, then reduce to a simmer, partially cover, and cook for 10 minutes. While that's cooking, slice the chicken into small strips or cubes.
• Add the heavy cream and stir well to combine. Add the penne and chicken and stir. Cook for 1 minute. Add the Parmigiano. Taste for seasoning and enjoy!