Crispy golden chicken cutlets meet silky smooth vodka sauce in this indulgent Penne alla Vodka with Chicken. It’s rich, creamy, and packed with bold tomato flavor—plus a salty bite from pancetta and plenty of parmesan. Perfect for a cozy night in or an impressive dinner for guests, this recipe levels up the classic with crispy breaded chicken served right on top. Toss the penne in a luscious, velvety sauce and top it all off with more cheese.
This Penne alla Vodka with Chicken recipe is one of my favorite hearty pastas with protein, like my Creamy Cajun Shrimp Sausage Pasta and Easy Healthy Beef Stroganoff.
If you want more chicken pasta recipes, check out my Creamy Garlic Chicken Pasta. It’s the perfect dish for when you’re craving a comforting meal but want something a bit lighter.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Penne Alla Vodka with Chicken
- Quick Tip From Bri
- Quick Tip From Bri
- Quick Tip From Bri
- Recipe Serving Suggestions
- Expert Tips
- Most Common Mistakes
- Additions & Variations
- How to Simplify the Recipe
- Recipe FAQs
- More Pasta Recipes
- Penne Alla Vodka with Chicken Recipe
Why You’ll Love This Recipe
- Creamy: The heavy cream and parmigiano reggiano make the sauce super creamy and cheesy.
- Crispy Chicken: The bread crumb and parmigiano reggiano coating on the chicken cutlets give the chicken a light crispy exterior without being too heavy.
- Herby: Dried oregano adds an extra level of flavor to the sauce.
- Hearty Dinner Idea: This recipe is total Italian comfort food. It will definitely impress a crowd.
- Crispy Pancetta: This adds a salty and smoky flavor to the pasta.
- Kid Friendly: This is a dinner your whole family will be excited about.
Ingredients & Substitutions
- Pancetta: Adds salty richness and a savory base to the sauce. If you can’t find pancetta, diced thick-cut bacon works well. Just note it may be smokier in flavor.
- Unsalted Butter: Helps sauté the shallots and adds richness. If using salted butter, reduce the added salt slightly.
- Shallots: Provide a mild, sweet onion flavor that builds depth in the sauce. Substitute with 1 small yellow onion if needed.
- Tomato Paste: Concentrated tomato flavor gives the sauce its bold, slightly sweet backbone. No substitute here—don’t skip it!
- Garlic: Adds a punch of flavor. Fresh garlic is best, but in a pinch, use 1/2 teaspoon garlic powder.
- Dried Oregano: Gives a classic Italian herb note. Substitute with Italian seasoning or dried basil.
- Red Pepper Flakes: Bring a subtle heat to balance the richness. Adjust to taste or omit for a milder sauce.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Vodka: Brightens the tomato sauce and helps emulsify it with the cream. If avoiding alcohol, substitute with chicken broth and a small splash of white vinegar or lemon juice.
- Italian Peeled Whole Tomatoes: The base of the sauce. Use high-quality canned San Marzano tomatoes if possible. Crushed tomatoes can also work.
- Heavy Cream: Makes the sauce ultra-rich and creamy. You can use half and half for a lighter version, though the sauce won’t be quite as thick.
- Parmigiano Reggiano: Adds salty umami and depth to both the sauce and pasta. Grate it fresh for best results. Substitute with Pecorino Romano.
- Penne Pasta: Perfect for holding onto all that velvety sauce. Rigatoni, ziti, or fusilli also work well.
- Pasta Water: Helps loosen the sauce and create a silky texture that clings to the pasta. Always reserve before draining!
- Avocado or Vegetable Oil: Used for pan-frying the chicken. Use a neutral oil with a high smoke point like canola or grapeseed.
- Italian-Style Bread Crumbs: Pre-seasoned for convenience and flavor. You can sub plain bread crumbs, but be sure to add salt, garlic powder, and Italian herbs.
- Chicken Cutlets: Thinly sliced chicken breasts that fry up quickly. You can slice regular chicken breasts in half horizontally and pound them thin, or use chicken tenders.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Penne Alla Vodka with Chicken
Quick Overview
- Make the vodka sauce.
- Shallow fry the chicken cutlets.
- Toss pasta with sauce.
- Serve sliced chicken on top of pasta.
Step by Step Instructions
Quick Tip From Bri
Be sure to scrape all of those brown bits off the bottom after you add the vodka. This will lift them off the bottom and they will infuse the sauce. This adds so much flavor.
- Render the Pancetta: In a large deep skillet, sauté the pancetta over medium low heat until brown and the fat has rendered. Remove from the skillet and set aside. Do not drain any grease.
- Sauté the Shallots: Increase the heat to medium. Add the butter to the same skillet and melt. Sauté the shallots in the butter for 6-7 minutes or until softened.
- Build the Sauce Base: Add the tomato paste, garlic, oregano, salt, and red pepper flakes. Sauté for 2-3 minutes or until fragrant.
- Deglaze: Deglaze the pan with the vodka, scraping any brown bits off the bottom. Reduce for 1-2 minutes.
- Add Tomatoes: Add the tomatoes and cook for about 10 minutes, breaking them apart with your spoon and stirring occasionally.
- Add Heavy Cream: Turn off the heat and stir in the heavy cream.
Quick Tip From Bri
Boil the pasta while you make the chicken, so it is all ready at the same time and the chicken does not get cold.
- Blend Sauce: Transfer the sauce to a large blender. Blend until smooth.
- Prep Pasta: Transfer the blended sauce back in the skillet. Keep warm on low while you prepare the chicken. The sauce should not be boiling. Bring a large pot of salted water to a boil and prepare the pasta according to the package while you make the chicken. Be sure to reserve about 1 cup of pasta water to use as needed.
- Create Breading Mixture: In a shallow dish, combine the bread crumbs, parmesan, and salt.
- Bread the Chicken: Dip the chicken into the bread crumb mixture and coat both sides, pressing the mixture into the chicken. Repeat with the other cutlet. Set aside on a plate.
Quick Tip From Bri
Garnish with more Parmesan! You can never have too much cheese.
- Fry the Chicken: In a large frying pan, heat the avocado oil over medium high heat. Once the oil is hot, add one cutlet to the oil. Fry for about 4 minutes. The crust should be golden brown.
- Flip & Fry: Flip and fry another 4 minutes or until the chicken reaches an internal temperature of 165 degrees. Transfer to a paper towel lined plate. Repeat with the other cutlet.
- Add Pasta to Sauce: Turn the sauce heat up to medium. Add the pasta, parmesan, and fried pancetta into the sauce. Fold until combined. Add about 1/4 cup of pasta water (or more) if needed to loosen the sauce. Cook for 1-2 minutes and remove from the heat.
- Slice Chicken & Serve: Slice the chicken and serve over the pasta. Garnish with more grated parmesan on top.
Recipe Serving Suggestions
This dish is pretty hearty on its own, but if you are looking for a side dish, I highly recommend some bread for dipping in the sauce or a salad to incorporate some greens. Here are my go-tos:
- Caesar Salad: You can’t go wrong with a delicious classic!
- Garlic Bread Spread: Load it up on your favorite bread and you have the perfect garlic bread recipe.
- Garlic Herb Breadsticks: Made with fresh herbs, honey, and a delightful homemade garlic butter topping.
- Garlic Rosemary Focaccia Muffins: These delicious mini focaccias are herby, crispy on the outside, golden brown, and oh-so-good!
- Greek Salad: Made with a herby olive oil vinaigrette dressing, this yummy salad is refreshing, light, and perfect for a healthy lunch or dinner.
Expert Tips
- Use Parmigiano Reggiano: This will cost more than other types of parmesan, but the flavor is unbeatable. It is normally in the unrefrigerated cheese section and says parmigiano reggiano on the rind. If you can’t find this, use a high quality parmesan wedge. Avoid pre-grated or shredded cheese. Use a microplane grater to grate it.
- Time All of the Components: Make sure you boil the pasta while the chicken fries so it is all ready at the same time and the chicken does not get cold. If needed, keep the chicken warm in the oven at 250 degrees.
- Press the Breading into the Cutlets: This will ensure it is well coated and it sticks
- Salt the Pasta Water: I recommend about 1 Tablespoon of kosher salt.
- Do Not Over Cook the Pasta: The pasta will finish cooking in the sauce. I recommend boiling it for the shortest time recommended on the back of the box or about one minute less depending on how al dente you prefer your pasta.
- Use a Meat Thermometer: This will ensure you do not over or undercook the chicken.
Most Common Mistakes
- Skipping the Blend: Blending makes the sauce silky and cohesive. Don’t skip this step.
- Using Low-Quality Tomatoes: The tomato base makes the dish. Choose high-quality Italian tomatoes.
- Overcooking the Chicken: Use a meat thermometer to avoid dry cutlets.
- Not Salting Your Pasta Water: It’s your first chance to season the pasta itself.
Additions & Variations
- Add More Vegetables: Wilt in a handful or two of spinach during Step 13.
- Make it Spicy: Double the red pepper flakes or add a pinch of cayenne.
- Swap the Chicken: Use grilled chicken or shrimp instead.
How to Simplify the Recipe
- Skip the Breaded Chicken: Dice the raw chicken breasts into chunks. Sauté these until cooked through and serve tossed with the pasta. To reduce dishes, you can even cook it in the same skillet as the sauce after the pancetta is fried. Be sure to remove it if you plan to blend the sauce.
- Skip Blending the Sauce: While blending makes the sauce super smooth, it is not necessary. I recommend using crushed tomatoes instead of whole if you do not plan to blend the sauce.
- Make the Sauce in Advance: Follow the recipe as written through Step 7. Transfer the sauce to a large airtight container of jar. Store in the fridge for 1-2 days. Pick back up on Step 8 and warm the sauce over low heat. The sauce tastes just as good if not better when it is prepared ahead of time.
Recipe FAQs
Can you taste the vodka in vodka sauce?
No. It adds depth, but is not distinguishable in the sauce.
Can you get drunk from eating penne alla vodka?
No. The alcohol content is extremely low. However, this dish can be made without any alcohol.
More Pasta Recipes
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Penne Alla Vodka with Chicken
Crispy golden chicken cutlets meet silky smooth vodka sauce in this indulgent Penne alla Vodka with Chicken. It’s rich, creamy, and packed with bold tomato flavor—plus a salty bite from pancetta and plenty of parmesan. Perfect for a cozy night in or an impressive dinner for guests, this recipe levels up the classic with crispy breaded chicken served right on top. Toss the penne in a luscious, velvety sauce and top it all off with more cheese.
Ingredients
Vodka Sauce
- 4 ounces diced pancetta*
- 2 Tablespoons unsalted butter
- 3 shallots, diced finely*
- 3 Tablespoons tomato paste
- 6-7 cloves garlic, minced finely
- 2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Morton kosher salt*
- 1/3 cup vodka*
- 1 28 ounce can Italian peeled whole tomatoes
- 1 cup heavy cream
- 3 ounces (1 cup) finely grated parmigiano reggiano
- 1 pound (16 ounces) penne pasta, plus about 1 cup pasta water
Chicken Cutlets
- 1/4 cup avocado or vegetable oil
- 1/3 cup Italian style bread crumbs
- 1 ounce (1/3 cup) finely grated parmigiano reggiano
- 1 teaspoon Morton kosher salt*
- 1 pound 2 large chicken cutlets*
Instructions
- Render the Pancetta: In a large deep skillet, sauté the pancetta over medium low heat until brown and the fat has rendered. Remove from the skillet and set aside. Do not drain any grease.4 ounces diced pancetta*
- Sauté the Shallots: Increase the heat to medium. Add the butter to the same skillet and melt. Sauté the shallots in the butter for 6-7 minutes or until softened.2 Tablespoons unsalted butter, 3 shallots, diced finely*
- Build the Sauce Base: Add the tomato paste, garlic, oregano, salt, and red pepper flakes. Sauté for 2-3 minutes or until fragrant.3 Tablespoons tomato paste, 6-7 cloves garlic, minced finely, 2 teaspoons dried oregano, 1/2 teaspoon Morton kosher salt*, 1/2 teaspoon red pepper flakes
- Deglaze: Deglaze the pan with the vodka, scraping any brown bits off the bottom. Reduce for 1-2 minutes.1/3 cup vodka*
- Add Tomatoes: Add the tomatoes and cook for about 10 minutes, breaking them apart with your spoon and stirring occasionally.1 28 ounce can Italian peeled whole tomatoes
- Add Heavy Cream: Turn off the heat and stir in the heavy cream.1 cup heavy cream
- Blend Sauce: Transfer the sauce to a large blender. Blend until smooth.
- Prep Pasta: Transfer the blended sauce back in the skillet. Keep warm on low while you prepare the chicken. The sauce should not be boiling. Bring a large pot of salted water to a boil and prepare the pasta according to the package while you make the chicken. Be sure to reserve about 1 cup of pasta water to use as needed.1 pound (16 ounces) penne pasta, plus about 1 cup pasta water
- Create Breading Mixture: In a shallow dish, combine the bread crumbs, parmesan, and salt.3 ounces (1 cup) finely grated parmigiano reggiano, 1/3 cup Italian style bread crumbs, 1 teaspoon Morton kosher salt*
- Bread the Chicken: Dip the chicken into the bread crumb mixture and coat both sides, pressing the mixture into the chicken. Repeat with the other cutlet. Set aside on a plate.
- Fry the Chicken: In a large frying pan, heat the avocado oil over medium high heat. Once the oil is hot, add one cutlet to the oil. Fry for about 4 minutes. The crust should be golden brown.1/4 cup avocado or vegetable oil, 1 pound 2 large chicken cutlets*
- Flip & Fry: Flip and fry another 4 minutes or until the chicken reaches an internal temperature of 165 degrees. Transfer to a paper towel lined plate. Repeat with the other cutlet.
- Add Pasta to Sauce: Turn the sauce heat up to medium. Add the pasta, parmesan, and fried pancetta into the sauce. Fold until combined. Add about 1/4 cup of pasta water (or more) if needed to loosen the sauce. Cook for 1-2 minutes and remove from the heat.1 ounce (1/3 cup) finely grated parmigiano reggiano
- Slice Chicken & Serve: Slice the chicken and serve over the pasta. Garnish with more grated parmesan on top.
Did you make this recipe? Leave a comment below!
Notes
- Pancetta: Adds salty richness and a savory base to the sauce. If you can’t find pancetta, diced thick-cut bacon works well. Just note it may be smokier in flavor.
- Shallots: Provide a mild, sweet onion flavor that builds depth in the sauce. Substitute with 1 small yellow onion if needed.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Vodka: Brightens the tomato sauce and helps emulsify it with the cream. If avoiding alcohol, substitute with chicken broth and a small splash of white vinegar or lemon juice.
- Chicken Cutlets: Thinly sliced chicken breasts that fry up quickly. You can slice regular chicken breasts in half horizontally and pound them thin, or use chicken tenders.
- Use Parmigiano Reggiano: This will cost more than other types of parmesan, but the flavor is unbeatable. It is normally in the unrefrigerated cheese section and says parmigiano reggiano on the rind. If you can’t find this, use a high quality parmesan wedge. Avoid pre-grated or shredded cheese. Use a microplane grater to grate it.
- Time All of the Components: Make sure you boil the pasta while the chicken fries so it is all ready at the same time and the chicken does not get cold. If needed, keep the chicken warm in the oven at 250 degrees.
- Press the Breading into the Cutlets: This will ensure it is well coated and it sticks.
- Salt the Pasta Water: I recommend about 1 Tablespoon of kosher salt.
- Do Not Over Cook the Pasta: The pasta will finish cooking in the sauce. I recommend boiling it for the shortest time recommended on the back of the box or about one minute less depending on how al dente you prefer your pasta.
- Use a Meat Thermometer: This will ensure you do not over or undercook the chicken.
Nutrition
Calories: 636kcal | Carbohydrates: 52g | Protein: 29g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 919mg | Fiber: 3g | Sugar: 5g
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh my gosh, this dish is so delicious, and seeing this makes me so hungry!
This is right up my street!! I’ve pinned this recipe to try this week!
Katie xoxo
Enjoy!!!