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- 1 pound penne pasta - 2 tablespoons extra virgin olive oil - 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes - 3 cloves garlic, minced - 1 (28-ounce) can of crushed tomatoes - 1 cup heavy cream - 1 teaspoon Italian seasoning blend - 1 cup fresh basil leaves, roughly chopped - Salt and freshly cracked black pepper to taste - ½ cup grated Parmesan cheese - Red pepper flakes (optional, for a spicy kick) Chicken Penne Alla Vodka is a simple dish, yet each ingredient adds depth. The penne pasta provides a hearty base. The chicken adds protein and richness. Garlic gives a warm aroma. Crushed tomatoes create a vibrant sauce. Heavy cream makes it creamy and smooth. Each herb and spice elevates the flavor. - Red pepper flakes (for heat) - Fresh parsley (for garnish) - Additional cheese (like mozzarella) You can add red pepper flakes for a spicy kick. Fresh parsley can brighten the dish. Extra cheese on top creates a gooey finish. These options let you customize the dish to your taste. - Olive oil - Salt - Black pepper - Dried Italian herbs These pantry staples are key for flavor. Olive oil brings richness. Salt and pepper enhance every bite. Dried Italian herbs add an aromatic touch. Having these on hand makes cooking easier. They will help you create a delicious Chicken Penne Alla Vodka anytime! {{ingredient_image_2}} To start, get a large pot and fill it with salted water. Bring it to a rolling boil. Once boiling, add 1 pound of penne pasta. Cook it according to the package instructions until it is al dente. This usually takes about 8-10 minutes. When it's done, drain the pasta. Save a cup of the pasta water for later. Set the penne aside in a bowl. Now, grab a large skillet and heat up 2 tablespoons of extra virgin olive oil over medium heat. Once the oil is hot, add 1 pound of cubed chicken breast. Season it with salt and pepper. Cook the chicken for about 5-7 minutes. It should turn golden brown and be fully cooked. When done, take the chicken out of the skillet and place it on a plate. In the same skillet, toss in 3 cloves of minced garlic. Sauté it for about 30 seconds. You want the garlic to be fragrant but not burnt. Next, add a 28-ounce can of crushed tomatoes. Stir it well and raise the heat a bit. Let it simmer gently for around 5 minutes. This helps the flavors blend nicely. Now, add 1 teaspoon of Italian seasoning blend for extra flavor. Lower the heat and slowly stir in 1 cup of heavy cream. Keep mixing until it’s smooth. Let the sauce simmer for another 2-3 minutes. This helps it thicken slightly. Now, return the cooked chicken to the skillet. Add the chopped basil and the cooked penne pasta. Gently toss everything together. If the sauce is too thick, add a splash of the reserved pasta water. Lastly, stir in ½ cup of grated Parmesan cheese until it melts. Adjust the taste with salt, pepper, or red pepper flakes if you want some heat. Let it sit for a minute before serving. To get the best pasta, use salted water. This adds flavor. Cook the penne until it is al dente. This means it should be firm to the bite. After cooking, save a cup of pasta water. You may need it later. - Use about 1 tablespoon of salt per quart of water. - Stir the pasta occasionally to avoid sticking. Creaminess is key for a great sauce. Start with heavy cream after cooking the tomatoes. Stir it slowly into the sauce. This helps it blend well. Let it simmer for a few minutes. This thickens the sauce and makes it rich. - For extra creaminess, use freshly grated Parmesan cheese. - Keep the heat low to avoid burning the cream. Flavor can make or break your dish. Play with spices to enhance taste. Add Italian seasoning for a classic touch. If you like heat, sprinkle in some red pepper flakes. Fresh basil adds a bright flavor. Always taste as you go. - Use freshly cracked black pepper for better flavor. - Consider adding a splash of vodka for authenticity. Pro Tips Perfect Pasta: Always cook your pasta al dente to ensure it holds up well when combined with the sauce, offering the best texture. Fresh Basil Finish: Add the fresh basil at the end of cooking to preserve its vibrant flavor and aroma in the dish. Adjust the Creaminess: If you prefer a lighter sauce, substitute half of the heavy cream with chicken broth for a deliciously creamy yet lighter version. Heat Control: When adding cream to the sauce, ensure the heat is low to prevent it from curdling and to achieve a smooth consistency. {{image_4}} To add a bright touch, mix in fresh spinach. Spinach wilts down quickly, blending well with the creamy sauce. Just toss a few cups in with the chicken before adding the sauce. This adds color and nutrients, making your dish even better. If you want a meatless dish, skip the chicken. Just cook the penne and follow the sauce steps. You can add mushrooms or zucchini for extra flavor and texture. This version keeps all the creamy goodness while being plant-based. For a vegan take, swap heavy cream with coconut cream. Use nutritional yeast instead of cheese for a cheesy flavor. You can also try cashew cream for a rich texture. These swaps keep the dish creamy and tasty without dairy. To keep your Chicken Penne Alla Vodka fresh, store it in an airtight container. Make sure it cools down before sealing. Leftovers can last for up to three days in the fridge. Label the container with the date for easy tracking. When ready to enjoy your leftovers, reheat gently. Use a skillet over low heat for best results. Add a splash of water or cream to keep it moist. Stir often to heat evenly. You can also use the microwave but check every 30 seconds to avoid drying it out. If you want to store it longer, freezing is a great option. Place the cooled dish in a freezer-safe container. Separate portions for easier defrosting. You can freeze it for up to three months. To reheat, thaw overnight in the fridge and then use the skillet method for the best taste. It takes about 30 minutes to make Chicken Penne Alla Vodka. You will spend 15 minutes preparing your ingredients and 15 minutes cooking. This quick time makes it perfect for busy nights. Yes, you can use other types of pasta. Bowtie, rigatoni, or even spaghetti work well. Just remember to cook them according to their package instructions for the best results. Heavy cream gives the dish its rich, creamy texture. However, you can use half-and-half or a non-dairy option if you prefer. Just keep in mind that this might change the flavor slightly. A light red wine pairs well with this dish. A Pinot Noir or Merlot works great. If you prefer white wine, try a Chardonnay. The wine will enhance the flavors of the meal. To add heat, use red pepper flakes. Start with a small amount and taste as you go. You can also add diced jalapeños or a splash of hot sauce to kick up the spice level. In this post, we covered how to make Chicken Penne Alla Vodka. We learned about key ingredients, cooking steps, and tips for perfect texture and flavor. I also shared variations for different diets and storage advice. Overall, this dish is simple yet rich in taste. It’s a crowd-pleaser and easy to adapt. Experiment with flavors and make it your own! Enjoy each delicious bite.

Creamy Tomato Basil Chicken Penne

A flavorful and comforting pasta dish with creamy tomato sauce, chicken, and fresh basil.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 1 pound penne pasta
  • 2 tablespoons extra virgin olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 cloves garlic, minced
  • 1 28-ounce can crushed tomatoes
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning blend
  • 1 cup fresh basil leaves, roughly chopped
  • to taste Salt and freshly cracked black pepper
  • 0.5 cup grated Parmesan cheese
  • optional Red pepper flakes for a spicy kick

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving a cup of the pasta water for later if needed, and set the penne aside.
  • Sauté the Chicken: In a spacious skillet, heat the olive oil over medium heat. Add the cubed chicken, seasoning generously with salt and pepper. Sauté for approximately 5-7 minutes, or until the chicken is golden brown and cooked through. Carefully remove the chicken from the skillet and set it aside on a plate.
  • Prepare the Sauce: In the same skillet where you cooked the chicken, add the minced garlic. Sauté for about 30 seconds, or until the garlic is fragrant and golden, being careful not to let it burn.
  • Add Tomatoes: Pour the crushed tomatoes into the skillet and stir to combine. Raise the heat slightly to bring the mixture to a gentle simmer. Add in the Italian seasoning and allow the sauce to cook for around 5 minutes, allowing the flavors to develop and meld together.
  • Make it Creamy: Lower the heat to a gentle simmer, then gradually stir in the heavy cream, mixing well until smooth and combined. Let the sauce simmer for an additional 2-3 minutes, allowing it to thicken slightly.
  • Combine Ingredients: Return the cooked chicken to the skillet, followed by the chopped basil and the cooked penne pasta. Gently toss all ingredients together, ensuring that the pasta is well-coated with the delicious sauce. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
  • Cheese It Up: Stir in the grated Parmesan cheese until fully melted and incorporated. Taste and adjust seasoning with additional salt, pepper, and red pepper flakes if desired, for an extra kick.
  • Serve: Remove the skillet from the heat and let it sit for a minute to allow the sauce to thicken further before serving.

Notes

Serve hot in shallow bowls, garnished with fresh basil leaves and an additional sprinkle of Parmesan cheese on top. A drizzle of olive oil can enhance the dish's appeal.
Keyword basil, chicken, creamy, pasta, tomato