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Chicken Penne alla Vodka

4.98 from 161 votes
Total 30 minutes
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Chicken Penne alla Vodka is a 30 minute, restaurant quality pasta entree with lean chicken breast and penne pasta in a creamy tomato vodka sauce. Make chicken alla vodka for date night OR any weeknight and win hearts.

wooden spoon scoops penne alla vodka with chicken in white skillet

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Chicken vodka sauce pasta is so delicious, it tastes like dinner from your favorite Italian restaurant. The creamy, lustrous vodka sauce loves to be sopped up with this Homemade French Bread. Chicken alla vodka is so easy and versatile, it's perfect for date night OR busy weeknights, just like this Baked Feta Pasta.

Table of Contents hide
1) Key ingredients
2) How to make chicken alla vodka
3) Can you taste the vodka in vodka sauce?
4) Vodka sauce pasta recipe tips
5) Try these easy pasta recipes
6) 📖 Recipe
7) Chicken Penne Alla Vodka

Key ingredients

Recipe amounts are listed below.

  • penne pasta - use classic or whole grain variety
  • boneless skinless chicken breast - or boneless chicken thighs
  • olive oil - or preferred cooking oil
  • onion - white, yellow, or red
  • garlic - fresh garlic cloves recommended
  • vodka - any economical brand (no need to get fancy)
  • canned crushed tomatoes - or any type of canned tomatoes
  • heavy cream - you can sub half and half, if needed
  • oregano - fresh or dried, also sub Italian seasoning
  • crushed red pepper - adds a tiny bit of heat and can be adjusted up or down
  • Parmesan cheese - or grated Romano
Ingredients to make penne alla vodka with chicken

How to make chicken alla vodka

Full instructions are in the recipe card below.

Step 1: Boil the pasta, drain, and set aside.

colander of cooked penne pasta

Step 2: Pound chicken breast flat, season both sides, and saute in the skillet. Transfer to a cutting board, cover, and rest. Slice before adding back to the pasta.

  • flattened seasoned chicken breast on cutting board
  • meat tenderizer flattens chicken breast on cutting board
  • chicken breast sauteeing in skillet
  • sliced chicken breast on cutting board

Step 3: Saute onions and garlic. Deglaze the bottom with vodka. Then add tomatoes, heavy cream, and seasonings.

  • diced onions sautéing in white skillet
  • hand pouring vodka into white skillet with sauteed onions to deglaze the surface
  • wooden utensil stirs tomato sauce and cream into sauteed onions in skillet

Step 4: Bring to a gentle boil, then simmer until it has slightly thickened.

Step 5: Stir cooked penne into the vodka sauce and Parmesan cheese, and continue warming. Add sliced chicken, then salt and pepper to taste. Serve and devour!

  • penne pasta added to vodka sauce in skillet
  • white skillet with penne in vodka sauce with pile of Parmesan cheese and wood stirring utensil
  • sliced chicken breast added to penne pasta and vodka sauce
  • wooden spoon scoops penne alla vodka with chicken in white skillet

Can you taste the vodka in vodka sauce?

The vodka itself is undetectable in this dish because the alcohol cooks off during the process. As a result, you get a deep, gorgeous flavor. You can always omit the vodka, if you like.

Vodka sauce pasta recipe tips

  • Substitute the vodka in this sauce with any cooking liquid such as wine, sherry, broth, or water.
  • Use any type of pasta noodle for chicken vodka pasta.
  • If you don't have canned crushed tomatoes, you can substitute canned diced tomatoes or even tomato sauce. If using canned, whole tomatoes, mash them into small pieces for optimal sauce texture.
  • The longer you simmer the vodka sauce, the deeper the flavor.
  • If your vodka sauce becomes too thick, add a splash of any cooking liquid. If it becomes too thin, simmer it long enough to reduce the excess liquid.
  • To reheat, add a splash of liquid (heavy cream, milk, broth, etc) as needed to moisten the pasta because it absorbs the vodka sauce as it cools.

Try these easy pasta recipes

📖 Recipe

penne alla vodka with chicken in white skillet

Chicken Penne Alla Vodka

Chicken Penne alla Vodka is a 30 minute, restaurant quality pasta entree with lean chicken breast and penne pasta in a creamy tomato vodka sauce. Make chicken alla vodka for date night OR any weeknight and win hearts.
Prep Time10 minutes
Cook Time20 minutes
Total time30 minutes
Yield 8 cups
Author Traci
4.98 from 161 votes
Print Pin it for later 📌

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Video

Note about scaling

When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.

Ingredients 

  • 8 ounces Penne Pasta Noodles, or other pasta
  • ½ teaspoon Salt, for the pasta water
  • 2 Boneless Skinless Chicken Breasts, about 1 pound
  • pinch Salt and Black Pepper, to season chicken
  • 1 tablespoon Olive Oil, or preferred cooking oil
  • 1 medium Onion, diced
  • 3 cloves Garlic, minced
  • ¼ cup Vodka
  • 1 (28 ounce can) Crushed Tomatoes
  • ½ cup Heavy Cream
  • ¼ cup Fresh Oregano, or 1 teaspoon dried oregano
  • ¼ teaspoon Crushed Red Pepper
  • ¼ cup Parmesan Cheese, plus more for serving
  • Salt and Black Pepper, to taste

Instructions

  • Cook the pasta:
    Cook the PENNE PASTA in a 4-quart stockpot of salted water.
    Reserve ½ cup of pasta water, drain, rinse briefly to stop the pasta cooking, and set aside.
  • Cook the chicken:
    Pound the CHICKEN BREAST to ½" thickness and season with SALT and PEPPER.
    Preheat a 3-quart saute pan or skillet over medium heat until it's ripping hot. Add OLIVE OIL and heat until shimmering. *See recipe footnote about cookware.
    Cook the chicken 3–4 minutes per side until it reaches an internal temperature of 160°F.
    Transfer to a board, cover, and let it rest.
  • Make the vodka sauce:
    In the same skillet, add a splash of OLIVE OIL.
    Sauté the ONION and GARLIC until soft and lightly browned.
    Add VODKA and scrape the pan to deglaze.
    Stir in the CRUSHED TOMATOES, HEAVY CREAM, OREGANO, and CRUSHED RED PEPPER.
    Bring to a gentle boil, then lower the heat and simmer about 10 minutes.
  • Finishing steps:
    Add the COOKED PENNE and a splash of pasta water if the sauce feels thick.
    Stir in PARMESAN CHEESE until melted. Slice the chicken and add it to the sauce.
    Season with SALT and PEPPER.
  • Serve and store:
    Serve warm with fresh OREGANO or parsley.
    Cool leftovers completely, then refrigerate for up to 5 days.
Did you make this? We'd love your feedback!!Please rate and review it here or below ⤵️

Recipe Notes

Cookware Note. A 12-inch casserole skillet, 3-quart sauté pan, or 3-quart Dutch oven all work because they give you plenty of room to brown the chicken, build the sauce, and toss in the cooked penne. The pasta cooks in a separate stockpot, so this pan just needs to hold the sauce and final mix-in.
Any sturdy pasta shape works. Use whatever you have: penne, rigatoni, or rotini.
Crushed tomato substitutes. Canned diced tomatoes or tomato sauce work fine; mash whole canned tomatoes to keep the sauce smooth.
Swap the vodka. Use broth, water, wine, or sherry. Any will loosen the browned bits and build flavor.
A longer simmer builds flavor. Letting the sauce cook a little longer gives it a deeper, richer taste.
Adjust the sauce texture as needed. Add pasta water, broth, or cream if it gets too thick; simmer longer if it’s too thin.
Reheat gently with extra liquid. Add a splash of cream, milk, or broth because the pasta absorbs the sauce as it cools.

Equipment

Nutrition

Serving: 1cup | Calories: 261kcal | Carbohydrates: 24g | Protein: 15g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 255mg | Potassium: 280mg | Fiber: 2g | Sugar: 1g | Vitamin A: 301IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg

Nutrition facts are estimates and may vary based on brands, ingredients, and portions.

Course Dinner, entree, Main Course
Cuisine Italian
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Traci

About Traci

I’m the recipe author, photographer, and videographer behind The Kitchen Girl food blog established in 2013. I test and share all of my original recipes here so you can make great food with simple ingredients for everyday meals and special occasions.

Reader Interactions

Comments

    4.98 from 161 votes (130 ratings without comment)

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  1. Tim says

    5 stars
    This is really good. Great flavors. My only thing (and this is a personal preference) I don’t love a ton of tomato sauce in my dishes. Next time I’ll maybe only use half or two thirds of the can of crushed tomatoes. But I’ll definitely make this again. I ate half the thing standing at the stove top lol. Thanks for this!

    Reply

    • Traci says

      So glad you loved it — and eating it at the stove is always a win 😊 Since this is a tomato-based sauce, the crushed tomatoes make up most of the body of the dish. If you reduce them, you’ll have less overall sauce, so just watch the texture as you toss everything together. Thanks so much for making it and sharing your feedback!

  2. Chris Bonney says

    5 stars
    I make this recipe on regular rotation because it's so easy and absolutely delicious! I'm doing Italian this year on Christmas Day with a decadent lasagna and will be serving this too but was considering keeping it warm in my slow cooker so the comments and your answers were very helpful! I will definitely reheat before serving and Merry Christmas to you and your family!❤️🎄

    Reply

    • Traci says

      Awww, thank you so much for taking the time to let me know! It means a lot hearing that you're using my recipe for your special event. ☺️ Merry Christmas to you and yours as well! ❤️🎄

  3. Kirsten says

    can you make this and put in in a crockpot for a party

    Reply

    • Traci says

      I wouldn’t store it in a Crockpot after cooking because the pasta will keep cooking and turn mushy. It’s better to keep it in a covered dish and reheat just before serving. Hope that helps and please let me know if you have any further questions. Enjoy!

  4. Bob Barry says

    5 stars
    "great, terrific, couldn't be improved upon"

    Reply

    • Traci says

      Thanks for trying my recipe and for leaving feedback! Much appreciated.

  5. Jackie says

    5 stars
    Hi! I’ve made this once and it was delicious!! Wondering if I could make it in advance for a baby shower. Any tips?

    Reply

    • Traci says

      Hi Jackie! Yes, you can make it ahead—just don’t overcook the chicken or pasta so they stay tender when reheated. Let it cool before storing, and use an airtight container. Chicken thighs hold up especially well. Check the Recipe Notes for reheating help, and enjoy!

  6. Dean Cornwell says

    5 stars
    My family requests this dish all the time, especially our grandson. This recipe is delicious and we all love it.

    Reply

    • Traci says

      Yay! I'm so glad it has earned your family approval. This makes my day. Thank you for bringing my recipes into your kitchen and for the feedback. Enjoy!

  7. Laurie says

    5 stars
    Just made this tonight for dinner. A big hit. Will add to my favorites. Thank you for posting this delicious recipe!

    Reply

    • Traci says

      Yayyy Laurie! I'm so glad you discovered my recipe and even happier that you went for it! I value this feedback so much. Thank you and enjoy!

  8. Lauren Pulley says

    5 stars
    absolutely delicious and so easy to make! I used rotisserie chicken and added spinach to the sauce.

    Reply

    • Traci says

      Yay!!! I love knowing this! Thank you for taking the time to leave feedback. Enjoy your weekend!!