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- 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 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 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! {{ingredient_image_2}} 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. 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. 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. 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. 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. 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. {{image_4}} 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. 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. 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. 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. 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. 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! 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. 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. 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. 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. 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 results!

Creamy Tomato Basil Chicken Penne

A delicious and creamy pasta dish featuring chicken, tomatoes, and fresh basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

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.

Notes

Serve with additional grated Parmesan and fresh basil for garnish.
Keyword basil, chicken, creamy, pasta, tomato