Penne alla Vodka with Chicken: Weeknight Glam in 30

You know that dish that looks fancy, tastes elite, and still lets you keep your sanity on a Tuesday? This is it.

Creamy tomato-vodka sauce, juicy chicken, a hit of heat—your taste buds level up, no investor pitch required. You’ll make this once and suddenly your stove is your favorite date spot.

Pro tip: have a loaf of crusty bread ready, because you’ll want every last drop of that sauce.

What Makes This Irresistible

This is comfort food with a little swagger. The vodka brightens and smooths the tomato cream, letting the aromatics pop instead of tasting heavy.

Chicken brings protein and texture, while a pinch of chili flakes adds the right amount of drama. Finish with butter and Parm for glossy, restaurant‑level sauce that clings to every penne ridge.

It’s the kind of bowl that makes “seconds” feel mandatory.

Servings, Prep time, Cooking time, Calories

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Calories: ~720 per serving (estimate)

Shopping List – Ingredients

Pasta: 12 oz penne
Chicken: 1 lb boneless skinless chicken breasts or thighs, cut into bite-size pieces
Olive oil: 2 tbsp
Unsalted butter: 2 tbsp (plus 1 tbsp optional to finish)
Yellow onion: 1 small, finely diced
Garlic: 3–4 cloves, minced
Tomato paste: 3 tbsp
Crushed tomatoes: 1 can (14–15 oz)
Vodka: 1/3 cup
Heavy cream: 3/4 cup
Red pepper flakes: 1/2–1 tsp, to taste
Parmesan cheese: 3/4 cup freshly grated, plus more for serving
Fresh basil: 1/4 cup, thinly sliced
Salt and black pepper: to taste
Pasta water: Reserve 1 cup
Optional add-ins: 1 tsp Italian seasoning, zest of 1/2 lemon

How to Put It All Together

Salt the water like the ocean. Bring a large pot of water to a boil and season generously. Cook penne until just shy of al dente.
Reserve 1 cup pasta water, then drain.
Season and sear the chicken. Pat chicken dry, season with salt, pepper, and (optional) Italian seasoning. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high.
Sear chicken 4–6 minutes until cooked through and lightly browned. Transfer to a plate.
Build your flavor base. Add remaining olive oil and butter to the skillet.
Sauté onion with a pinch of salt 3–4 minutes until translucent. Stir in garlic and red pepper flakes for 30 seconds until fragrant.
Toast the tomato paste. Add tomato paste and cook 2–3 minutes, stirring, until brick red and caramelized.
This is where the magic starts.
Deglaze with vodka. Pour in vodka and scrape up brown bits. Let it simmer 2 minutes to reduce sharpness and cook off alcohol.
Add tomatoes and cream. Stir in crushed tomatoes; simmer 5 minutes.
Lower heat and swirl in heavy cream. Season with salt and pepper.
Sauce should be silky and slightly thick.
Marry pasta, chicken, and sauce. Return chicken to skillet. Add cooked penne and a splash of reserved pasta water.
Toss over low heat 1–2 minutes until the sauce hugs every piece. Add more water as needed.
Finish like a pro. Off heat, stir in Parmesan and the optional final tablespoon of butter for glossy richness.
Fold in basil and lemon zest (if using). Taste and adjust seasoning.
Serve hot. Top with extra Parm, basil, and a few chili flakes.
Try not to inhale it instantly.

Storing & Reheating Tips

Fridge: Store in an airtight container up to 4 days.
Freezer: Sauce alone freezes well up to 2 months. Freeze pasta + chicken only if you must; texture can soften.
Reheat: Low heat on the stove with a splash of water or cream to loosen.
Microwave in 60–90 second bursts, stirring between. Don’t overheat or the sauce can split—low and slow is the move.

Wholesome Benefits

Protein-packed: Chicken adds staying power and balances the carbs.
Lycopene boost: Tomatoes bring antioxidants that play nice with heart health.
Better fats: Olive oil and a measured amount of dairy deliver flavor without needing a brick of cream.
Satiety factor: The combo of protein, carbs, and fat keeps you full and satisfied—less late-night snacking, FYI.

Nutrition Stats

Approximate per serving (1/4 of recipe):

Calories: ~720
Protein: ~38 g
Carbohydrates: ~72 g
Fat: ~28 g
Fiber: ~5 g
Sodium: ~850 mg (varies with salt and cheese)

Numbers will vary based on ingredient brands, how generously you salt, and your Parmesan “snowfall.”

Common Mistakes to Avoid

Overcooking the pasta: Remember it finishes in the sauce.
Go shy of al dente.
Skipping the tomato paste toast: That extra 2–3 minutes transforms the flavor from flat to “whoa.”
Adding cream over high heat: It can split. Lower the heat first—your sauce will thank you.
No pasta water: The starch is your built-in sauce fixer and glue.
Always reserve some.
Underseasoning: Sauce requires salt to bloom. Taste at every step like a boss.

Different Ways to Make This

Spicy arrabbiata vibes: Double the chili flakes and add a pinch of smoked paprika.
Lighter dairy: Swap half the cream for whole milk or evaporated milk.
Sauce will be thinner but still lush.
Protein swap: Try Italian turkey sausage, shrimp (cook separately, add at the end), or crispy pancetta.
Veg-forward: Add sautéed mushrooms, spinach, or roasted red peppers. Broccoli rabe for pleasant bitterness?
Yes.
Gluten-free: Use quality GF penne and monitor cook time closely to avoid mush.
Alcohol-free: Replace vodka with equal water plus 1 tsp lemon juice or white wine vinegar. Flavor shifts slightly but stays bright.

FAQ

Does the vodka actually matter?

Yes.

Vodka enhances aroma compounds in the tomatoes and rounds the acidity, giving you a cleaner, more balanced sauce. The alcohol mostly cooks off, leaving clarity, not booziness.

Can I make it without cream?

You can use half-and-half or evaporated milk for a lighter version, or blend in a few tablespoons of cashew cream for dairy-free richness.

Expect a slightly different texture but still great flavor.

What’s the best pasta shape if I don’t have penne?

Rigatoni, ziti, or fusilli are excellent because ridges catch the sauce. In a pinch, shells also work.

Long noodles are fine, but the sauce clings better to short shapes.

How do I keep the chicken juicy?

Pat it dry, season adequately, and sear over medium-high heat without crowding. Pull it as soon as it’s cooked through, then finish gently in the sauce.

Overcooking turns it rubbery—don’t do that to yourself.

Will this get my kids to eat tomatoes?

Frequently, yes. The cream and butter mellow the acidity, and the sauce is smooth and slightly sweet.

A sprinkle of extra Parmesan tends to seal the deal.

Can I make it ahead?

Make the sauce up to 3 days in advance. Cook pasta fresh and toss together right before serving with hot sauce and a splash of pasta water.

IMO, this keeps texture perfect.

Chef’s Notes

Balance is king: If the sauce tastes flat, add salt. If it’s too sharp, add a knob of butter or a splash more cream.
If it’s heavy, a squeeze of lemon brightens.
Cheese strategy: Grate Parmesan fresh for better melt and flavor. Pre-grated can clump and dull the party.
Heat control: Red pepper flakes bloom in fat; adjust early if you’re spice-sensitive.
You can always add more later.
Texture insurance: Keep extra pasta water handy and toss the pasta in the sauce for at least a minute so the starch emulsifies into a glossy coating.
Garnish with intent: Basil goes in off heat to keep it vibrant. A drizzle of good olive oil at the end never hurt anyone.