Chicken Penne Alla Vodka Flavorful Comfort Meal
Are you ready to enjoy a warm bowl of Chicken Penne Alla Vodka? This dish is a cozy hug in a bowl, perfect for any night. I’ll share easy steps to craft this creamy, flavorful meal that your taste buds will love. Let’s explore the ingredients, cooking techniques, and pro tips to make your meal shine. Get your apron on; delicious comfort is just ahead!
Why I Love This Recipe
- Easy to Make: This recipe is simple and quick, making it perfect for busy weeknights.
- Rich and Creamy: The combination of heavy cream and crushed tomatoes creates a luxurious sauce that coats the pasta beautifully.
- Flavorful Chicken: Cooking the chicken with garlic and seasonings infuses it with delicious flavors that pair perfectly with the sauce.
- Fresh Basil Finish: Addition of fresh basil at the end brightens the dish and adds a wonderful aroma.
Ingredients
List of Ingredients for Chicken Penne Alla Vodka
– 12 oz penne pasta
– 2 tablespoons olive oil
– 1 pound chicken breast, cubed
– Salt and pepper to taste
– 1 teaspoon red pepper flakes (optional)
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup heavy cream
– 1 teaspoon dried oregano
– 1 teaspoon sugar
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil, chopped
Optional Ingredients to Enhance Flavor
You can add a few ingredients to boost the flavor of your dish. Consider using:
– 1/2 teaspoon garlic powder for extra depth
– A splash of vodka for a true vodka sauce experience
– Fresh parsley for a bright touch
– A squeeze of lemon juice for freshness
– Extra cheese for a richer taste
Substitutions for Common Ingredients
If you don’t have some ingredients, here are some easy swaps:
– Use any pasta shape if you can’t find penne.
– Chicken thighs can replace chicken breast for more flavor.
– Use vegetable broth instead of cream for a lighter dish.
– Canned tomatoes can be swapped for fresh tomatoes.
– Nutritional yeast can replace Parmesan for a vegan option.
Feel free to mix and match these to find your perfect taste!
Step-by-Step Instructions
Cooking the Penne Pasta
Start by boiling a large pot of water. Add salt to the water; this helps flavor the pasta. Once boiling, add 12 oz of penne pasta. Cook the pasta according to the package directions, usually 9-11 minutes. You want it al dente, which means it should still have a bit of bite. After cooking, drain the pasta but save about 1/2 cup of the pasta water for later. This starchy water can help adjust the sauce.
Sautéing the Chicken
In a big skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of cubed chicken breast. Season it with salt, pepper, and red pepper flakes if you like a little heat. Sauté the chicken for about 5-7 minutes. Stir it occasionally. You want the chicken to be golden brown and fully cooked. Once done, take it out and place it on a plate to rest.
Preparing the Vodka Sauce
In the same skillet, add 3 cloves of minced garlic. Cook the garlic for about 30 seconds. You want it fragrant but not burnt. Next, pour in 1 can of crushed tomatoes. Stir it well and let it simmer gently. After a few minutes, add 1 cup of heavy cream, 1 teaspoon of dried oregano, and 1 teaspoon of sugar. Let the sauce simmer for 5 minutes. Stir it now and then to thicken it up. Finally, mix in the sautéed chicken and the drained penne pasta. Toss it well to coat everything in the sauce. If it is too thick, add a splash of the reserved pasta water.
Tips & Tricks
Achieving the Perfect Sauce Consistency
To make your sauce just right, focus on the cream. Start by adding the heavy cream slowly. Stir it in well so it blends nicely with the crushed tomatoes. If the sauce seems too thick, add a splash of the reserved pasta water. This will help it become creamy but not runny. Always check the sauce as it simmers to see how it thickens. You want it to coat the pasta well but not be too heavy.
Flavor Enhancements Tips
Add a bit of red pepper flakes to give your dish a kick. Fresh basil adds a lot of flavor, so don’t skip it! You can also try different herbs like thyme or parsley for a fresh taste. A teaspoon of sugar balances the tomato’s acidity perfectly. If you want a touch of sweetness, consider adding some diced bell peppers when cooking the chicken. They add color and flavor.
Common Mistakes to Avoid
One mistake is not cooking the pasta long enough. It should be al dente, firm but not hard. Another error is adding the cream too soon. Let the garlic and tomatoes mingle first, then add the cream. Also, don’t forget to season your chicken well. Skipping salt and pepper can make your dish bland. Lastly, resist the urge to stir too much after adding the pasta. This can break the pasta and make it mushy.
Pro Tips
- Use Fresh Basil: For the best flavor, use fresh basil instead of dried. Add it at the end to preserve its aromatic qualities.
- Cook Pasta Al Dente: Ensure the penne is cooked al dente for the perfect texture. It will continue to cook slightly when mixed with the sauce.
- Adjust Sauce Thickness: If the sauce is too thick, use the reserved pasta water to loosen it. This adds flavor and helps the sauce cling to the pasta.
- Customize Spice Level: Feel free to adjust the red pepper flakes to your taste. Omit them for a milder dish or add more for extra heat.
Variations
Vegetarian Alternative to Chicken Penne Alla Vodka
You can easily swap the chicken for a plant-based option. Tofu or tempeh works well. Just cube the tofu or tempeh and sauté it as you would the chicken. Season it with salt, pepper, and red pepper flakes. This change keeps the dish rich and tasty while making it vegetarian-friendly.
Adding Vegetables for Extra Nutrition
Boost your meal with colorful veggies. Think spinach, bell peppers, or zucchini. Add them when you sauté the garlic. This way, they cook down and blend nicely with the sauce. Not only do they add flavor, but they also increase the nutrition. Your dish becomes a one-stop meal packed with nutrients.
Spicy Version with Additional Ingredients
If you love heat, make a spicy version. Add more red pepper flakes or some diced jalapeños. You can also include a splash of hot sauce in the sauce mix. This twist makes your Chicken Penne Alla Vodka exciting and bold. Just adjust the spice level to your taste for a perfect kick.
Storage Info
How to Store Leftovers Properly
To keep your Chicken Penne Alla Vodka fresh, let it cool first. Place it in an airtight container. Make sure to store it in the fridge. It can last up to three days. If you want to keep it longer, freezing is a great option.
Reheating Instructions for Best Results
When you’re ready to enjoy leftovers, reheating is easy. You can use the microwave or stovetop. If using the microwave, heat it in short bursts. Stir in between to heat evenly. If using the stovetop, add a splash of water or cream to keep it moist. Stir gently until it’s hot.
Freezing Tips for Chicken Penne Alla Vodka
To freeze, place cooled Chicken Penne Alla Vodka in a freezer-safe container. Seal it tightly to avoid freezer burn. It can last for up to three months. When ready to eat, thaw it overnight in the fridge. Then reheat as mentioned before. Enjoy your comfort meal again!
FAQs
Can I use other pasta shapes instead of penne?
Yes, you can use other shapes! Fusilli, rigatoni, or farfalle work well too. These shapes hold the sauce nicely. Each type of pasta brings its own charm. Just keep the cooking time in mind.
What can I substitute for heavy cream?
If you want a lighter option, use half-and-half or whole milk. You can also use coconut cream for a dairy-free choice. Just remember, these options may change the sauce’s richness. Adjust seasonings to taste to keep it flavorful.
How can I make this recipe gluten-free?
To make it gluten-free, choose gluten-free penne pasta. These are widely available in stores. The rest of the recipe remains the same. Just check your sauce ingredients to ensure they are gluten-free too.
Can I make Chicken Penne Alla Vodka in advance?
Yes, you can prepare it ahead of time! Cook the pasta and sauce separately to keep them fresh. Combine them when you’re ready to serve. This keeps the pasta from getting mushy.
How long will leftovers last in the fridge?
Leftovers stay good in the fridge for about 3 to 4 days. Store in an airtight container to keep them fresh. When reheating, add a splash of water or broth to revive the sauce. Enjoy your tasty meal again!
In this post, we explored the ingredients, steps, tips, variations, and storage for Chicken Penne Alla Vodka. You learned how to cook the pasta and chicken, make a rich sauce, and avoid common mistakes. We also shared fun twists and storage tips to keep your meal fresh.
Making this dish easy and enjoyable is my goal. With these insights, you’re ready to cook and impress with your Chicken Penne Alla Vodka. Enjoy the process and the tasty result
Creamy Tomato Basil Chicken Penne
Ingredients
- 12 oz penne pasta
- 2 tablespoons olive oil
- 1 pound chicken breast, cubed
- to taste salt and pepper
- 1 teaspoon red pepper flakes (optional)
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 1 2 cup grated Parmesan cheese
- 1 4 cup fresh basil, chopped
Instructions
- Cook the Pasta: Bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to the package directions until al dente, typically around 9-11 minutes. Once cooked, drain the pasta and set it aside, reserving about 1/2 cup of the pasta water.
- Sauté the Chicken: In a spacious skillet over medium heat, add the olive oil and allow it to warm. Introduce the cubed chicken to the skillet, seasoning it with salt, pepper, and red pepper flakes if desired. Sauté the chicken, stirring occasionally, until it is golden brown and fully cooked through, approximately 5-7 minutes. Once done, remove the chicken from the skillet and place it on a plate to rest.
- Prepare the Sauce: In the same skillet, add the minced garlic and cook for about 30 seconds until it becomes fragrant, stirring continuously to avoid burning. Next, pour in the crushed tomatoes, stirring to combine, then bring the mixture to a gentle simmer.
- Add Cream and Seasonings: Once simmering, carefully stir in the heavy cream, dried oregano, and sugar. Let the sauce simmer for an additional 5 minutes, stirring occasionally to enhance the flavors and allow it to thicken slightly.
- Combine Ingredients: Return the sautéed chicken to the skillet with the sauce. Then add the drained penne pasta as well as the grated Parmesan cheese. Toss everything together gently until well combined and the pasta is evenly coated with the sauce. If the sauce appears too thick, add a splash of the reserved pasta water to achieve your desired consistency.
- Garnish and Serve: Remove the skillet from heat and fold in the fresh chopped basil. Taste and adjust seasoning with additional salt and pepper if needed, ensuring the flavors are just right.
![For this recipe, you will need: - 2 cups zucchini, sliced into rounds - 2 cups mixed bell peppers (red, yellow, and orange), chopped into bite-sized pieces - 1 cup cherry tomatoes, halved - 1 cup red onion, thinly sliced - 3 cloves garlic, minced These fresh vegetables shine when roasted. They bring color and taste to your dish. You can mix any summer vegetables you love. Try eggplant or asparagus for variety. To enhance the taste, gather: - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1/2 teaspoon smoked paprika - Salt and freshly cracked pepper to taste - Fresh basil leaves for garnish These herbs add depth and aroma. Oregano and thyme pair well with the sweetness of the veggies. Smoked paprika adds a lovely warmth and a hint of smokiness. Fresh basil leaves at the end brighten the dish. For roasting, you want to use the right oil. - 1/4 cup extra-virgin olive oil is my go-to choice. This oil adds richness and helps the veggies crisp up. You can also use avocado oil for a neutral taste. Avoid oils with low smoke points. Besides the herbs mentioned, consider: - A squeeze of fresh lemon juice for brightness - A sprinkle of chili flakes if you like heat These seasonings can lift the dish and make it even more exciting. A little acidity from lemon balances the flavors nicely. Start by washing all your vegetables well. This step removes dirt and pesticides. Next, chop the zucchini into rounds, bell peppers into bite-sized pieces, and halve the cherry tomatoes. Slice the red onion thinly. Then, mince the garlic. In a large bowl, combine all the chopped vegetables. Drizzle the olive oil evenly over the mix. Sprinkle in the dried oregano, dried thyme, smoked paprika, salt, and pepper. Use a large spoon to toss everything together. Make sure each piece gets coated with oil and seasoning. This ensures maximum flavor in every bite. Preheat your oven to 425°F (220°C). This temperature helps the vegetables roast perfectly. Spread your seasoned vegetables in a single layer on a large, rimmed baking sheet. This way, they roast evenly. Place the baking sheet in the oven. Roast the vegetables for about 25-30 minutes. Halfway through, stir the vegetables. This step is key for even cooking. You want them tender and slightly caramelized. Once your vegetables are done, remove them from the oven. Let them cool for a few minutes to enhance the flavors. For a fresh touch, garnish with basil leaves. Serve the roasted vegetables warm. You can place them over a bed of quinoa or alongside grilled chicken. Drizzle with more olive oil, and add extra herbs for a beautiful look. This dish is not only tasty but also healthy and colorful! To pick ripe summer vegetables, look for bright colors and firm textures. Zucchini should feel solid, while bell peppers should have smooth skin. When choosing cherry tomatoes, opt for those that are deep red and plump. For organic versus conventionally grown produce, organic options often have fewer pesticides. They can be a bit pricier but are great if you want to avoid chemicals. If you buy conventionally grown, wash them well to remove any residues. Set your oven to 425°F (220°C). This high heat helps the veggies caramelize. Spread them in a single layer on the baking sheet. Crowding them can make them steam instead of roast. Look for a golden brown color on the edges. This shows they are done. The veggies should be tender when pierced with a fork. Stir halfway through cooking to ensure even roasting, so all sides get that nice flavor. For the full recipe, check out the complete guide on making these vibrant roasted summer vegetables. {{image_4}} You can easily change the vegetables in this recipe. If you have other veggies, use them! Here are some ideas: - Swap zucchini for yellow squash. - Replace bell peppers with carrots or eggplant. - Use broccoli or cauliflower for a crunchy twist. - Try asparagus or green beans for a fresh bite. If you follow a special diet, you can make changes too. For a vegan option, this recipe is already perfect. If you need gluten-free, all ingredients work well. To switch up the flavor, try different spices. Here are some great ideas: - Add cumin for a warm, earthy taste. - Use curry powder for an exotic twist. - Sprinkle chili powder for a bit of heat. - For sweetness, mix in honey or maple syrup. These spices can change the whole meal. You can make it fit any cuisine you love. Enjoy exploring these flavors in your cooking! After you enjoy your roasted summer vegetables, let them cool first. This step helps keep them fresh. Store leftovers in an airtight container. This keeps moisture in and flavors safe. Roasted vegetables can last in the fridge for about 3 to 5 days. Always check for any signs of spoilage before eating. To reheat, use your oven or a skillet. Preheat your oven to 350°F (175°C). Spread the vegetables on a baking sheet and heat for about 10 minutes. This method keeps them crispy. In a skillet, add a splash of oil and heat over medium heat. Stir them gently until they warm up. You can also use leftover roasted vegetables creatively. Toss them in salads for a warm touch. Add them to pasta or grain bowls for more flavor. Mix them into omelets for a delicious breakfast. The options are endless! For the full recipe, check out [Full Recipe]. What are the best vegetables for roasting? The best vegetables for roasting are those that hold their shape and flavor. I love using: - Zucchini - Bell peppers - Cherry tomatoes - Red onion These veggies caramelize well and taste sweet when roasted. Feel free to mix in others like carrots or eggplant for variety. Can roasted vegetables be made ahead of time? Yes, you can make roasted vegetables ahead of time. Just roast them, let them cool, and store them in the fridge. They stay fresh for up to three days. When you’re ready to enjoy them, reheat in the oven for the best taste. How do I make roasted vegetables crispy? To make roasted vegetables crispy, follow these tips: - Spread them out on the baking sheet without crowding. - Use enough olive oil to coat each piece. - Stir halfway through cooking. These steps help achieve that crispy, golden finish. For the full recipe, check out the vibrant roasted summer vegetables recipe. Roasting summer vegetables is simple and rewarding. We learned how to choose fresh produce and seasonings. The blog covered easy step-by-step instructions for prepping and cooking. I shared tips for perfect roasting and ways to store and reheat leftovers. Incorporate these methods to enjoy tasty vegetables all season. Experiment with flavors and have fun. Your meals will shine with roasted veggies!](https://joymealplan.com/wp-content/uploads/2025/07/5b4132f7-a86e-4702-8661-8c8da9db132d-768x768.webp)
![- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 2 tablespoons sesame oil - 2 tablespoons fresh ginger, finely grated - 3 cloves garlic, minced - 3 tablespoons low-sodium soy sauce - 2 tablespoons honey - 1 teaspoon rice vinegar - 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening) - 1 cup cooked brown rice - 1 cup broccoli florets - 1 cup shredded carrots - 1 red bell pepper, sliced into thin strips The chicken thighs give this dish a rich flavor. I love using chicken thighs because they stay juicy and tender. Sesame oil adds a nice nutty taste. Fresh ginger and garlic bring warmth and a hint of spice. Soy sauce gives that classic umami kick. Honey brings sweetness to balance the flavors. Rice vinegar adds a touch of brightness. Cornstarch helps the sauce thicken perfectly. Brown rice serves as a hearty base. The broccoli, carrots, and bell pepper add color and crunch. - Green onions, finely chopped - 2 teaspoons sesame seeds - Lime wedges - Other vegetable options like snap peas or bok choy Garnishes make the dish pop! Green onions and sesame seeds add a lovely texture. Lime wedges are great for a fresh squeeze of citrus. You can swap in other vegetables based on your taste. This way, you can make the dish your own. You can find the full recipe in the article above. 1. Heat 2 tablespoons of sesame oil in a large skillet over medium-high heat. 2. When the oil is hot, add 2 tablespoons of freshly grated ginger and 3 cloves of minced garlic. Sauté for 30 seconds until they smell great. 3. Now, add 1 pound of bite-sized chicken thighs to the skillet. Cook for 6-7 minutes, stirring often. Make sure the chicken is no longer pink inside and is golden-brown. 1. While the chicken cooks, take a small bowl. Whisk together 3 tablespoons of low-sodium soy sauce, 2 tablespoons of honey, and 1 teaspoon of rice vinegar. 2. Pour this delicious sauce over the cooked chicken. Stir well to coat each piece. 1. Reduce the heat to medium. Let the chicken simmer in the sauce for 2-3 minutes. This helps the flavors blend together. 2. Mix 1 teaspoon of cornstarch with 2 tablespoons of water. Stir this into the skillet until it’s well combined. Cook for another minute until the sauce thickens and shines. 3. While the chicken simmers, steam 1 cup of broccoli florets for 3-4 minutes. They should be bright green and tender-crisp. 4. To put your bowls together, start with 1/2 cup of cooked brown rice in each bowl. Top with a scoop of ginger sesame chicken, steamed broccoli, shredded carrots, and sliced red bell pepper. 5. Finally, garnish each bowl with chopped green onions and sesame seeds. This adds flavor and looks nice. For the full recipe, check out the [Full Recipe]. Fresh ingredients make a big difference. Use high-quality chicken and vibrant veggies. This will enhance the taste of your dish. Adjust the sweetness and saltiness to your liking. Add more honey for sweetness or soy sauce for salt. Taste as you go; this helps you find the perfect balance. Cook chicken thighs for about 6-7 minutes. Stir often to ensure even cooking. To check if the chicken is done, cut a piece open. The inside should be white, with no pink. If you see any pink, cook it a bit longer. Make your bowl visually pleasing. Arrange the vegetables in colorful layers. Start with the rice at the bottom, then add the chicken, and top with veggies. For garnish, add green onions and sesame seeds. You can also serve with a lime wedge. A squeeze of lime adds freshness and brightness to each bite. {{image_4}} You can easily swap chicken for other proteins. If you want a vegetarian option, use tofu. Tofu absorbs flavor well and adds a nice texture. Just cube it and sauté it like chicken. For seafood lovers, shrimp works great too. Cook it until pink and tender. You can also use beef. Thinly slice it and cook it until it’s just right. Each protein offers a unique taste and texture. Feel free to change up the veggies in your bowl. Seasonal vegetables can add freshness. Think of zucchini in summer or sweet potatoes in fall. Quick-cooking vegetables are also great. Snap peas and baby corn cook fast and add crunch. Just steam or sauté them briefly. This way, you keep the nutrients and color bright. If you need gluten-free options, try tamari instead of soy sauce. It has a similar taste and works well in this dish. For those watching carbs, use cauliflower rice instead of brown rice. It’s light and absorbs flavors well. You can still enjoy the same taste without the extra carbs. Just sauté it briefly, and you’re good to go. After a tasty meal, you may want to save some for later. Store your Sesame Ginger Chicken Bowls in airtight containers. This keeps the flavors fresh and tasty. Make sure to let the dish cool before sealing it up. You can keep leftovers in the fridge for about 3 to 4 days. If you want to save it longer, freezing is a great option. Place the chicken and veggies in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. You can freeze the bowls for up to 3 months. When you're ready to eat, thaw them overnight in the fridge. To reheat, warm them on the stove or in the microwave until hot. Meal prepping helps save time during busy weeks. You can chop and store all your veggies in advance. Cook the chicken and make the sauce separately. This way, you can mix and match throughout the week. Prepare multiple servings at once to enjoy these bowls several times. Each time, just reheat the rice and combine everything for a quick meal. You can add chili flakes or hot sauce to the dish. Start with a small amount and taste it. You can always add more to reach your preferred spice level. This kick can enhance the flavor and make it even more exciting. Yes, you can skip the cornstarch if you prefer. You can use arrowroot powder or flour as a thickening alternative. These options work well in sauces, but you may need to adjust the amount. Just be careful not to add too much, or it may change the taste. I recommend serving your bowls with steamed vegetables or a light salad. A refreshing cucumber salad pairs well. You can also enjoy the bowls with a cold drink, like iced green tea, for a balanced meal. These Sesame Ginger Chicken Bowls are easy to make and packed with flavor. You now have a full guide, covering ingredients, step-by-step cooking, tips, variations, and storage. Fresh ingredients give the best taste, while swapping proteins and veggies keeps it fun. Don't forget to use garnishes for that special touch. Enjoy these bowls any day of the week, and feel free to get creative with your own twists! They make for great leftovers, too. Cook well, and enjoy your tasty meal!](https://joymealplan.com/wp-content/uploads/2025/07/ee8b11ee-19fa-4955-830a-ea8ab42ba55e-768x768.webp)
