Penne Alla Vodka Recipe

Cook pasta

Bring 4 cups of water to a rolling boil in a large pot. Add the high-protein penne and cook 1–2 minutes less than package directions so it is al dente (usually 7–9 minutes for legume pastas). Reserve 1/2 cup pasta cooking water, then drain and set aside.

Season and brown chicken

While pasta cooks, pat the diced chicken dry and season lightly with freshly ground black pepper (avoid extra salt). Heat a large nonstick skillet over medium-high heat and add 1/2 tablespoon of the olive oil. Add the diced chicken in a single layer and cook 4–6 minutes, stirring once, until just cooked through and lightly golden. Transfer chicken to a bowl and set aside.

In the same skillet, reduce heat to medium and add the remaining 1/2 tablespoon olive oil. Add the diced onion and cook 3–4 minutes until translucent and softened. Add the minced garlic and cook 30–45 seconds until fragrant being careful not to brown.

Stir in the low-sodium tomato paste and cook 30 seconds to deepen flavor. Add the vodka, increase heat to medium-high, and simmer 1–2 minutes to burn off most alcohol while scraping up any browned bits from the pan.

Add the no-salt-added crushed tomatoes and low-sodium chicken broth. Stir in the dried Italian herb blend and crushed red pepper flakes. Bring to a gentle simmer, reduce heat to low, and cook 6–8 minutes to slightly thicken the sauce.

Turn off the heat. Stir in the reduced-fat half-and-half a little at a time to create a creamy texture. If sauce seems too thick, add up to 1/4 cup reserved pasta water a tablespoon at a time to reach desired consistency.

Return the cooked chicken to the skillet with the sauce and gently fold to coat and warm through for 1–2 minutes over low heat.

Add the drained penne to the skillet and toss gently to combine, adding additional reserved pasta water by the tablespoon if needed to loosen the sauce and ensure even coating.

Taste and adjust: add freshly ground black pepper to taste and, if desired, a pinch more crushed red pepper. Avoid adding extra salt to keep sodium low.

Stir in the fresh basil and remove from heat. Plate the pasta and sprinkle each serving with 1 tablespoon reduced-fat grated Parmesan (optional).