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Penne alla Vodka con Pollo

Author: Michelle


  • 2 large chicken breasts , rinsed & cubed small
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1-28 oz can of crushed tomatoes
  • 1/2 onion; finely diced
  • 2 large/plump garlic cloves
  • 1 cup vodka
  • 1/2 tsp red pepper flakes +/- to taste
  • 11/2 cups heavy cream +/- to taste
  • 3/4 tsp salt; to taste
  • 1/3 tsp black pepper; to taste
  • 1 tbsp freshly chopped basil +/-
  • 1 lb penne or any large sturdy pasta


  1. In a very large skillet/pan (12") add the olive oil and butter and turn onto a medium-high heat.
  2. Add the onions. Cook them for 2-3 minutes.
  3. Add the cubed chicken and garlic.
  4. When chicken is mostly done, about 3 minutes, slowly add the vodka.
  5. Allow the vodka to reduce by half.
  6. Meanwhile, cook the pasta according to package but cook one minute less than the printed cook time. The pasta will continue cooking in the sauce at the end.
  7. Once the vodka has reduced, reduce the heat to medium and add the tomatoes.
  8. Add the basil. Mix in well, bring to a high simmer.
  9. Add salt, a bit a time, until it is seasoned to taste.
  10. Add pepper and red pepper flakes. Taste.
  11. Reduce heat to low and slowly begin adding the cream and mix in well. Do not pour it in all at once.
  12. Once the sauce to the desired creaminess, slowly return it to a simmer, allowing all the flavors to blend.
  13. Remove from heat.
  14. In another large pan, add the nearly-cooked pasta over medium heat, incorporate the sauce a ladle-full at a time, until the pasta is coated.
  15. Serve topped with extra sauce and more fresh basil.
  16. Enjoy