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