Creamy Vodka Penne with Grilled Chicken and Parmesan

Penne alla vodka with chicken is a creamy, comforting pasta dish with a tomato-vodka sauce, tender seared chicken, and melted mozzarella. This Italian-American favorite comes together in about 45 minutes and makes a hearty weeknight or weekend meal.

Ingredients and substitutions

Here are the main ingredients and simple swaps you can use:

• Chicken breasts — boneless skinless is used here; thighs or cutlets work too.
• Penne pasta — traditional for this dish, but any pasta shape or fresh pasta is fine.
• Crushed tomatoes — use a good-quality brand; tomato puree or a mix of tomato paste and water will also work for a smoother sauce.
• Heavy cream — gives the classic silky finish; use half-and-half for a lighter sauce or cream cheese to thicken.
• Vodka — deglazes the pan and enhances tomato flavor; chicken broth can be substituted if you prefer no alcohol.
• Yellow onion and garlic — aromatic base for the sauce.
• Parmesan and mozzarella balls (bocconcini) — Parmesan adds savory depth; bocconcini melts into the finished pasta.
• Olive oil — for searing; use avocado or another neutral oil if needed.
• Seasonings — smoked paprika, garlic powder, Italian seasoning, red pepper flakes, salt and black pepper.
• Garnish — fresh basil or parsley for brightness.

How to make penne alla vodka with chicken

1. Boil the pasta: Bring a large pot of salted water to a boil and cook penne until al dente according to package directions. Reserve ½ cup pasta water, then drain.
2. Season the chicken: Pat the chicken dry and rub with smoked paprika, garlic powder, Italian seasoning, salt, black pepper, and a pinch of red pepper flakes.
3. Sear the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the chicken 4–5 minutes per side until golden and the internal temperature reaches 165°F (74°C). Remove from the pan, rest 5 minutes, then slice.
4. Build the sauce: In the same skillet, add 2 tablespoons olive oil and sauté the diced onion until softened (about 3–4 minutes). Add minced garlic and cook 1 minute.
5. Deglaze with vodka: Carefully pour in the vodka and stir to lift any browned bits from the pan. Simmer 2–3 minutes until reduced by about half so the alcohol cooks off.
6. Add tomatoes and simmer: Stir in the crushed tomatoes, season with salt and pepper, and simmer for about 10 minutes to develop flavor.
7. Finish the sauce: Reduce heat and stir in heavy cream and grated Parmesan until the sauce is smooth and creamy. Adjust seasoning to taste.
8. Toss with pasta: Add the drained penne to the sauce and toss to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it and help the sauce cling to the pasta.
9. Serve: Top the sauced pasta with sliced chicken and bocconcini, allow the cheese to soften, then garnish with fresh basil or parsley and extra Parmesan.

Tips for success

• Pat the chicken dry so it sears instead of steaming.
• Use a meat thermometer: remove chicken at 165°F (74°C) and rest before slicing to retain juices.
• Allow the vodka to reduce for a few minutes so the alcohol cooks off, leaving flavor behind.
• If crushed tomatoes taste too acidic, a small pinch of sugar balances the sauce.
• Reserve pasta water—the starch helps thin the sauce and helps it cling to the pasta.

How to store

• Keep leftovers in an airtight container in the refrigerator for up to 3 days.
• When reheating, add a splash of milk, cream, or broth to loosen the sauce and reheat gently.
• Freeze the tomato base (before adding cream and cheese) if you want to store it long-term; dairy can separate when frozen.

Recipe

Penne alla Vodka with Chicken

Creamy tomato-vodka sauce, seared chicken, and melted bocconcini make this a comforting, flavorful main dish. Fresh herbs add brightness at the end.

Cook Time: 45 mins

Total Time: 45 mins

Servings: 6

Ingredients

For the chicken:

• 1.5 lb boneless skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the vodka sauce:

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• ½ teaspoon red pepper flakes (adjust to taste)
• ½ cup vodka (or substitute chicken broth)
• 1 (28 oz) can crushed tomatoes
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and black pepper, to taste

For the pasta:

• 12–16 oz penne pasta
• 8 oz mozzarella balls (bocconcini)
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook penne until al dente, reserve ½ cup pasta water, and drain.
2. Pat the chicken dry. Combine smoked paprika, garlic powder, Italian seasoning, red pepper flakes, salt, and pepper; rub over the chicken.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through (165°F / 74°C). Remove, rest 5 minutes, then slice thinly.
4. In the same skillet, add 2 tablespoons olive oil and sauté the onion until softened, about 3–4 minutes. Add garlic and cook 1 minute.
5. Carefully pour in the vodka and stir to deglaze the pan. Simmer 2–3 minutes until reduced by about half. Add crushed tomatoes, season with salt and pepper, and simmer 10 minutes.
6. Stir in heavy cream and Parmesan until the sauce is smooth and creamy.
7. Add drained pasta to the sauce and toss to coat. If the sauce is too thick, add a splash of reserved pasta water. Top with sliced chicken and bocconcini.
8. Garnish with fresh basil or parsley and extra Parmesan before serving.

Notes

• Patting chicken dry ensures a good sear rather than steaming.
• Use a meat thermometer for accuracy and rest the chicken to keep it juicy.
• Simmer the vodka briefly so the alcohol cooks off but the flavor remains.
• If tomatoes are too acidic, add ½ teaspoon sugar to balance.
• Reserve pasta water to help the sauce emulsify and cling to the pasta.
• Make the sauce base ahead and refrigerate; add cream and cheese when reheating.
• Leftovers keep in the fridge for up to 3 days; add a splash of cream or milk when reheating.
• Freezing the finished dish is not ideal because the cream may separate; freeze the sauce base before adding dairy if needed.

Nutrition (approx.)

Serving size: 3 cups

Calories: 747 kcal

Carbohydrates: 48 g

Protein: 44 g

Fat: 37 g (Saturated fat: 16 g)