Penne Alla Vodka with Chicken

5 from 51 votes

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.

Prep Time5

Cook Time55

Total Time1

Course: Main

Cuisine: Italian

Servings: people

Author: Brianna May

Equipment

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.

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