Chicken Penne Recipe Vodka Sauce: Creamy Tomato Pasta With a Kick

This dish brings together tender chicken, al dente penne, and a creamy tomato-based vodka sauce that’s surprisingly simple to prepare at home.

The sauce starts with a smooth base of tomatoes, cream, and a splash of vodka which enhances the flavors without overpowering them. Cooking it low and slow allows the ingredients to meld into something rich and velvety.

You’ll find the chicken stays juicy while the pasta absorbs just enough of the sauce to coat every bite. The result is a restaurant-worthy meal that comes together in under an hour.

Serve it with fresh basil and grated parmesan for the perfect finish.

Ingredients for Chicken Penne Recipe Vodka Sauce

Tender chicken, penne, and rich vodka sauce come together for this dish.

The tomatoes are the foundation here. San Marzano canned tomatoes deliver the sweetness and depth you need—look for DOP certification on the label for the best quality. Most supermarkets carry them, but Whole Foods or Italian specialty stores have the widest selection. The vodka doesn’t need to be top-shelf, but avoid the cheapest stuff (it can have a harsh aftertaste).

No vodka on hand? White wine works in a pinch—use the same amount. Heavy cream can be swapped for half-and-half for a lighter sauce, but it won’t be as rich. Chicken thighs stay juicier than breasts if you prefer dark meat. For a vegetarian twist, mushrooms or eggplant hold up well in place of the chicken.

The sauce keeps beautifully in the fridge for 4-5 days—the flavors actually deepen over time. Store leftovers in an airtight container, and reheat gently to avoid separating the cream. Penne holds up well to reheating, but if making ahead, undercook it by 1 minute so it doesn’t turn mushy.

Step-by-Step Instructions for Chicken Penne Vodka Sauce

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook Penne Pasta to Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Penne Pasta and cook for 1 minute less than package instructions, typically 10-11 minutes. You want it slightly underdone as it will finish cooking in the sauce.

Stir occasionally to prevent sticking. Before draining, reserve 1 cup of pasta water—the starch in this liquid will help thicken the sauce. Drain the pasta but do not rinse it; the surface starch helps the sauce cling better.

Step 2: Sear Chicken and Build Flavor Base

Meanwhile, heat 1 tbsp Olive Oil in a large skillet over medium-high heat. Add the 1.5 lb Boneless Chicken Breast (cut into strips) and season with 1 tsp Salt and 0.5 tsp Black Pepper. Cook for 5-6 minutes until golden brown and cooked through.

Remove the chicken and set aside. In the same skillet, add the remaining 1 tbsp Olive Oil, 2 tbsp Butter, diced 1 whole Onion, and minced 4 cloves Garlic Cloves. Sauté for 3-4 minutes until the onion is translucent.

Step 3: Deglaze with Vodka and Simmer with Tomatoes

Carefully pour in the 0.5 cup Vodka and deglaze the pan, scraping up any browned bits with a wooden spoon. Let it simmer for 2-3 minutes until the alcohol smell dissipates and the liquid reduces by half.

Add the 28 oz Crushed Tomatoes and 0.5 tsp Red Pepper Flakes, then stir to combine. Simmer for 5 minutes to meld the flavors. The sauce should thicken slightly and develop a rich, deep red color.

Step 4: Finish with Cream and Combine with Pasta

Reduce heat to medium-low and stir in the 1 cup Heavy Cream. Simmer for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Return the chicken to the skillet and add the cooked pasta.

Toss everything together, adding reserved pasta water 1 tablespoon at a time until the sauce reaches your desired consistency. It should cling to the pasta and chicken with a creamy, glossy finish.

Step 5: Garnish and Serve Immediately

Remove from heat and stir in 0.5 cup Parmesan Cheese until melted and fully incorporated. Taste and adjust seasoning if needed. The sauce should be rich, slightly tangy, with a subtle kick from the vodka.

Garnish with chopped 0.25 cup Fresh Basil Leaves and serve immediately while hot. Each serving should have a generous portion of pasta, chicken, and that luscious, creamy sauce that defines this dish.

Make-Ahead Tips for This Recipe

Prep Ahead Strategy

I always cook the penne pasta 1 minute less than package instructions, then rinse with cold water to stop cooking. Toss with 1 tsp olive oil to prevent sticking and store in an airtight container for up to 2 days in the fridge. ❄️

Sauce Make-Ahead

You can prepare the entire vodka sauce (without pasta) up to 3 days ahead. Let it cool completely, then transfer to a sealed container. The flavors deepen beautifully over time.

Chicken Prep

Slice and season the 1.5 lb chicken breast strips, then store in a separate container for up to 24 hours. Keep raw chicken on the bottom shelf of your fridge to prevent cross-contamination.

Day-Of Assembly

Reheat sauce over low heat while stirring constantly. Add pasta and chicken, then warm through for 5-7 minutes. The pasta will absorb flavors as it finishes cooking.

Freezing Option

Fully cooked and cooled portions freeze well for 2 months. Use quart-size freezer bags laid flat to save space. Thaw overnight in the fridge before reheating.

Reheating Tip

Add a splash of water or milk when reheating to restore the sauce’s creamy texture. Cover and heat on medium-low until 165°F, stirring occasionally.

Frequently Asked Questions