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Ingredients
Scale
- 8 ounces Penne Pasta Noodles
- ½ teaspoon Sea Salt (for pasta water)
- 2 Boneless Skinless Chicken Breasts (about 1 pound)
- Pinch of Salt and Pepper (for seasoning chicken)
- 1 tablespoon Olive Oil (or preferred cooking oil)
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- ¼ cup Vodka
- 1 (28 ounce can) Crushed Tomatoes
- ½ cup Heavy Cream
- ¼ cup Fresh Oregano (or 1 teaspoon dried oregano)
- ¼ teaspoon Crushed Red Pepper
- ¼ cup Parmesan Cheese (plus more for serving)
- Salt and Pepper (to taste)
Instructions
- Cook penne pasta according to package instructions, adding sea salt to boiling water.
- Flatten chicken breasts, season with salt and pepper, and sauté until cooked.
- Sauté onion and garlic, add vodka, scrape bottom of the pan, then stir in tomatoes, cream, oregano, and red pepper to simmer.
- Combine cooked penne with vodka sauce, add Parmesan, and fold in sliced chicken with salt and pepper to taste.
- Garnish with fresh herbs and serve warm.
Notes
Ensure chicken reaches an internal temperature of 165°F for safety.
For added spice, increase crushed red pepper as desired.
Leftovers can be refrigerated for up to 5 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 540
- Sugar: 5g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg