Penne Alla Vodka Recipe

Prep and cook chicken

Pat the chicken breasts dry and season both sides with 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is hot, add the breasts and cook 4–5 minutes per side until golden and an instant-read thermometer inserted into the center reads 160°F (they will finish cooking later). Remove to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Cook penne

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Add 12 oz penne and cook until just shy of al dente (about 1–2 minutes less than package directions). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Sauté aromatics

Using the same skillet (wipe out if bits are burned), melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add 1 finely chopped medium onion and cook until translucent, about 5–6 minutes. Add 3 minced garlic cloves and 1 teaspoon red pepper flakes; cook 30–45 seconds until fragrant.

Tomato paste and deglaze

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize slightly. Pour in 1 cup vodka to deglaze the pan, scraping any browned bits from the bottom. Simmer the vodka for 3–4 minutes to reduce slightly and burn off most alcohol.

Add tomatoes

Add 28 oz crushed tomatoes, stir to combine, and bring to a gentle simmer. Reduce heat to medium-low and simmer uncovered 10–12 minutes, stirring occasionally, until the sauce thickens slightly.

Finish with cream and cheese

Lower the heat to low. Stir in 1 cup heavy cream and 3 tablespoons grated Parmesan until incorporated and the sauce becomes a uniform pink color. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Simmer 2–3 minutes to meld flavors.

Add chicken and pasta

Add the sliced cooked chicken to the sauce to reheat for 2–3 minutes. Add the drained penne and toss to combine. If the sauce is too thick, add reserved pasta cooking water a few tablespoons at a time (up to 1 cup) until desired consistency is reached. Stir in 1/4 cup chopped fresh basil.

Taste and adjust seasoning with additional salt and pepper if needed. Drizzle 1 teaspoon extra-virgin olive oil over the pasta and toss. Serve immediately topped with 1/4 cup freshly grated Parmesan and optional fresh basil leaves.