One Pot Chicken Penne alla Vodka (absolutely divine!)
A creamy, cozy one-pot chicken penne alla vodka made with golden pan-seared chicken, tender pasta simmered in broth, and a rich tomato-vodka cream sauce that comes together in just one pot.
This one’s got all the cozy charm of a classic vodka sauce, but with tender, golden-seared chicken right in the same pot (you’re welcome for not skipping the protein). You’ll slice a large chicken breast in half horizontally for quicker, even cooking, give it a light flour dredge for that delicate crust, and pan-fry it until just golden. Then — here’s the magic — the chicken finishes cooking right in the sauce while the penne soaks up flavor from a savory broth base.
If you’ve never had vodka sauce, prepare to fall in love. It’s one of those things where you don’t taste the vodka, you just taste a sauce that’s mysteriously better than every other tomato cream sauce… magic.
What you’ll love about this recipe:
What vodka actually does
It smooths out the tomatoes. Vodka helps emulsify the tomato paste, cream, and fat so the sauce becomes extra silky instead of gritty or separated. It’s like a tiny peacemaker that brings all the ingredients together.
It deepens the tomato flavor. A splash of vodka releases flavor compounds in the tomato paste that water or broth can’t do on their own. The result? A richer, sweeter, more “restaurant-level” tomato flavor.
It adds that signature tang. Vodka gives a subtle brightness — almost like a whisper of acidity — that keeps the sauce from feeling heavy, even though it’s creamy and lush.
The alcohol cooks off, but the flavor stays. You get all the complexity without any boozy taste.
If you don’t want to deal with the vodka at all, you can replace with chicken broth, OR I highly recommend this Margherita chicken pasta or this Tuscan chicken pasta; both are divine!
A few notes about the ingredients
- chicken breast – slice one large breast in half horizontally so it cooks evenly and stays juicy. A light flour dredge gives it that golden, slightly crisp edge that melts perfectly into the sauce later.
- flour – just enough to coat the chicken lightly and help it brown beautifully. It also adds a little body to the sauce.
- olive oil – for that quick pan-fry moment that gets the chicken golden.
- shallot – a little sweeter and softer than onion, adding depth without overpowering the creamy tomato base.
- garlic – always fresh! It brings warmth and savory flavor that ties the sauce together.
- tomato paste – the heart of vodka sauce. Toasting it first deepens the flavor and gives that rich, brick-red color.
- vodka – balances out the acidity of the tomato paste and adds that signature silky tang (don’t worry, the alcohol cooks off). I use Absolut.
- chicken broth – the liquid that helps the pasta cook right in the same pot — it’s flavor-packed and saves on dishes.
- heavy cream – makes the sauce ultra-smooth and dreamy without being too heavy.
- butter – stirred in at the end for that restaurant-style gloss and richness.
- penne pasta – the classic pick for vodka sauce; its ridges hold onto every drop of that creamy tomato goodness.
- Pecorino Romano cheese – adds a salty, nutty finish that brings the sauce together.
- fresh basil – brightens everything at the end and gives it that cozy Italian touch.
How to make chicken penne alla vodka
Slice a large chicken breast in half horizontally, then lightly coat each piece in flour seasoned with salt and pepper. Heat a little oil in your pot and pan-fry the chicken until it’s lightly golden on both sides. Remove and set aside — it’ll finish cooking later in the sauce.
In the same pot, sauté the shallot and garlic until soft and fragrant, scraping up those golden bits. Add the tomato paste and let it toast for a minute or two until it deepens in color. Pour in the vodka and let it simmer until mostly cooked down.
Once the vodka has reduced, stir in the broth and add the dry pasta straight into the pot. Nestle the seared chicken back in so everything can cook together in one cozy pot.
Let the chicken finish cooking through, then remove it from the pot. Continue simmering the pasta until tender. Stir in the heavy cream and a pat of butter to create that signature silky vodka sauce. Slice the cooked chicken and nestle it back into the creamy pasta before serving.
Substitutions and FAQs
Can I make this without vodka?
Absolutely — replace the vodka with an extra splash of broth. You won’t get that signature “vodka sauce tang,” but the sauce will still be creamy and delicious.
Does the alcohol cook off?
Yes! After simmering the vodka with the tomato paste, the alcohol evaporates and leaves behind just the silky texture and mellow flavor it’s known for.
Will gluten-free pasta work?
It can! Just keep an eye on the liquid because gluten-free pasta tends to absorb more. You may need to add another splash of broth while it simmers.
What’s the best way to reheat leftovers?
I like to through the penne in a sauce pan and slowly add half and half as it heats to make it saucy again.
Chicken Penne alla Vodka (One Pot!)
Ingredients
Method
- In a shallow bowl, mix ½ cup flour, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper. Slice 1 large chicken breast in half horizontally, then coat both pieces in the seasoned flour. Shake off excess flour.
- Heat 2 tbsp olive oil in a Dutch oven over medium heat. Let the oil get hot enough – check by flicking water off your fingertips into the pot – once it sizzles, then its ready. Add the chicken and cook for 3 minutes per side, until lightly golden. Remove and set aside.
- Add 1 tbsp olive oil to the same pot. Stir in ½ cup finely diced shallot and 3 cloves finely chopped garlic, cooking for 2–3 minutes until soft and fragrant.
- Add 6 oz tomato paste and cook for 1 minute, stirring constantly to toast it.
- Pour in 1 cup vodka and let it simmer for 2–3 minutes, cooking down until the sharp alcohol smell disappears.
- Stir in 5 cups chicken broth, ½ tsp crushed red pepper, 1 tsp salt, and ½ tsp pepper. Add 1 lb uncooked penne straight into the pot, then nestle the seared chicken breasts on top. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally. Remove chicken and let rest for 5-10 minutes while the pasta finishes cooking, then slice the chicken into strips.
- Continue cooking the pasta, stirring occasionally until the penne is cooked through – an additional 8-10 minutes. Once the penne is finished, stir in the 1 cup of heavy cream and return the sliced chicken to the pot. Turn off the heat. It may look too saucy at first (is that even a concern?) but the pasta will continue to absorb the sauce.
- Add salt and pepper to taste, serve with a healthy sprinkle of fresh basil on top and freshly grated Romano cheese.
