Chicken Penne Alla Vodka
If you’re looking for the ultimate Italian-inspired comfort food, this Chicken Penne Alla Vodka is a must-try! Perfectly crispy chicken, creamy vodka sauce, and smoky pancetta combine to create a hearty and delicious meal that feels like dining at a restaurant—right in your own kitchen.
Why You’ll Love This Recipe
- Creamy & Cheesy: Made with heavy cream and parmigiano reggiano, the sauce is rich and velvety.
- Crispy Chicken: Lightly breaded chicken cutlets add a crunchy texture without being heavy.
- Smoky Pancetta: Salty, smoky pancetta takes the pasta to the next level.
- Herby Flavor: A touch of oregano makes the sauce fragrant and irresistible.
- Family-Friendly: This dish is a hit with kids and adults alike!
- Impressive yet Easy: Great for dinner parties or a cozy family meal.
Prep & Cook Times
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Servings: 8
Ingredients:
For the Vodka Sauce:
- 4 oz diced pancetta
- 2 tbsp unsalted butter
- 3 finely diced shallots
- 3 tbsp tomato paste
- 6-7 cloves garlic, minced
- 2 tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp kosher salt
- ⅓ cup vodka (or chicken broth for alcohol-free)
- 1 (28 oz) can Italian peeled tomatoes
- 1 cup heavy cream
- 3 oz (1 cup) finely grated parmigiano reggiano
- 1 lb penne pasta (reserve 1 cup pasta water)
For the Chicken Cutlets:
- ¼ cup avocado or vegetable oil
- ⅓ cup Italian-style breadcrumbs
- 1 oz (⅓ cup) finely grated parmigiano reggiano
- 1 tsp kosher salt
- 1 lb chicken cutlets
Instructions
Make the Sauce:
- Sauté pancetta in a large skillet over medium-low heat until browned and crispy. Remove and set aside.
- In the same skillet, melt butter and sauté shallots for 6-7 minutes.
- Add tomato paste, garlic, oregano, red pepper flakes, and salt. Cook for 2-3 minutes.
- Deglaze with vodka, scraping up any browned bits, and let it reduce for 1-2 minutes.
- Add tomatoes, breaking them apart as they cook for 10 minutes.
- Stir in heavy cream and blend the sauce until smooth. Return to the skillet on low heat.
Cook the Pasta:
- Boil penne in salted water until al dente. Reserve 1 cup of pasta water.
Prepare the Chicken:
- Combine breadcrumbs, parmesan, and salt in a shallow dish. Coat chicken cutlets evenly.
- Heat oil in a frying pan over medium-high heat. Cook each cutlet for 4 minutes per side, ensuring an internal temperature of 165°F. Set aside.
Combine:
- Add cooked pasta, pancetta, and parmesan to the sauce. Stir and loosen with pasta water if needed.
- Slice the chicken and serve it on top of the pasta. Garnish with extra parmesan.
Pro Tips
- Use parmigiano reggiano for the best flavor. Avoid pre-grated cheese for optimal texture.
- Don’t skip salting your pasta water—it enhances the overall dish!
- Keep the chicken warm in a 250°F oven if you’re multitasking.
- Add a handful of spinach for extra veggies during Step 13.
Substitutions
- Pancetta: Swap for bacon or prosciutto.
- Shallots: Use yellow onion if needed.
- Vodka: Replace with chicken broth for an alcohol-free option.
- Chicken Cutlets: Easily prep by slicing chicken breasts in half and pounding to even thickness.
Nutrition (Per Serving)
636 calories | 52g carbs | 29g protein | 32g fat
This Chicken Penne Alla Vodka is a showstopper for any occasion. Whether you're making dinner for family or impressing guests, this recipe will have everyone coming back for seconds!
Enjoy, and don’t forget to share your creations! 😊
Did You Try This Recipe?
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