This spicy chicken penne alla vodka is a restaurant-style pasta dish that is also budget friendly. Most items will likely be in your pantry already, plus it takes very little time to put together. It'll be on the table in about half an hour.
Ingredients
- penne pasta: 1 pound
- butter: 1 Tbsp
- skinless, boneless chicken breasts: 3 piece
- Italian seasoning: 1 tsp (divided)
- salt: 0.5 tsp (divided)
- shallot: 1 piece (minced)
- garlic: 4 clove (minced)
- red pepper flakes: 0.5 tsp (crushed)
- tomato puree: 1 can (28 ounce can)
- heavy whipping cream: 0.5 cup
- vodka: 2 Tbsp
- Parmesan cheese: 0.5 cup (shredded)
- leaves basil, cut into very thin strips: 4 piece
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
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Meanwhile, in a deep cast iron skillet, melt butter over medium heat. Sprinkle chicken with 1/2 teaspoon Italian seasoning and 1/4 teaspoon salt. Set remaining seasoning aside.
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Add chicken to the skillet. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board; keep warm.
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Cook and stir shallot and garlic in the same skillet until fragrant, about 45 seconds. Stir in tomato purée, remaining Italian seasoning, remaining salt, and red pepper flakes; bring to a simmer. Stir in whipping cream and vodka. Stir in Parmesan until cheese is melted.
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Slice chicken into thin strips; and add to the skillet. Drain pasta; reserving 1/2 cup pasta water.
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Add the pasta to the skillet. Toss to combine. If sauce seems too thick, add in pasta water 1 tablespoon at a time until desired consistency is reached. Sprinkle penne with julienned basil. Serve immediately.
