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.