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Spicy Penne alla Vodka with Chicken - Creamy, Cozy, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Penne pasta (12–16 oz)
  • Chicken (1 to 1.25 lb; breasts or thighs, boneless/skinless)
  • Olive oil
  • Unsalted butter
  • Yellow onion (1 small) or shallot (2)
  • Garlic (3–4 cloves)
  • Crushed tomatoes (1 can, 28 oz) or tomato passata
  • Tomato paste (2 tablespoons)
  • Vodka (1/3 to 1/2 cup)
  • Heavy cream (3/4 to 1 cup)
  • Red pepper flakes (1/2 to 1 teaspoon, to taste)
  • Parmesan cheese (freshly grated, 3/4 to 1 cup)
  • Fresh basil (a small handful)
  • Lemon (optional, for brightness)
  • Salt and black pepper

Method
 

  1. Prep the chicken. Pat the chicken dry and cut into bite-size pieces or thin strips. Season well with salt and pepper. If you like extra flavor, add a pinch of smoked paprika or Italian seasoning.
  2. Boil the pasta. Bring a large pot of salted water to a boil. Cook penne until just shy of al dente. Reserve 1 cup of pasta water, then drain.
  3. Brown the chicken. In a large skillet, heat 1 tablespoon olive oil over medium-high. Add chicken in a single layer and cook until golden and just cooked through, about 4–6 minutes total. Remove to a plate.
  4. Sweat the aromatics. Lower the heat to medium. Add another drizzle of oil and 1 tablespoon butter. Add finely chopped onion (or shallot) and a pinch of salt. Cook until soft and translucent, 4–5 minutes. Stir in minced garlic and red pepper flakes; cook 30 seconds until fragrant.
  5. Toast the tomato paste. Add tomato paste and cook, stirring, for 2 minutes until it darkens slightly. This deepens the flavor and reduces sharp acidity.
  6. Deglaze with vodka. Pour in the vodka. Let it bubble and reduce by about half, 2–3 minutes, scraping up browned bits from the pan. The alcohol will mostly cook off but leave a clean, rounded flavor.
  7. Add tomatoes and simmer. Stir in crushed tomatoes. Simmer gently for 8–10 minutes, stirring occasionally. Taste and season with salt and pepper. The sauce should thicken slightly.
  8. Make it creamy. Lower the heat and stir in heavy cream. Simmer 2–3 minutes until the sauce turns a rich orange and feels silky. If it seems too thick, add a splash of reserved pasta water.
  9. Return the chicken. Add the chicken and any juices back to the pan. Warm through for 2 minutes. If you want extra heat, add a pinch more red pepper flakes now.
  10. Combine with pasta. Add the drained penne to the sauce. Toss well, adding reserved pasta water a little at a time until the sauce clings to each piece. Stir in 2 tablespoons butter and a generous handful of parmesan for a glossy finish.
  11. Finish and serve. Tear in fresh basil, and if you like, squeeze in a little lemon to lift the flavors. Top with more parmesan and cracked black pepper. Serve hot.