This Penne alla vodka recipe is a great way to create a velvety, creamy and rich tasting pasta sauce that is incredibly quick and easy to put together and tastes delicious. Chicken shredded and added to the pot makes this recipe all the more satisfying , you can also try bacon or pancetta or add vegetables of your choice such as courgette, mushroom, broccoli or peppers.
This Penne alla vodka recipe is a great way to create a velvety, creamy and rich tasting pasta sauce that is incredibly quick and easy to put together and tastes delicious. Chicken shredded and added to the pot makes this recipe all the more satisfying , you can also try bacon or pancetta or add vegetables of your choice such as courgette, mushroom, broccoli or peppers.
Yields4 Servings Cook Time20 mins
450 g penne pasta 2 tbsp olive oil 2 chicken breast 1 tbsp olive oil 2 medium shallots, finely chopped 3 garlic cloves, crushed ⅓ tsp chilli flakes ½ cup tomato purée ¼ vodka ⅓ cup plus 2 tbsp heavy cream ¼ cup pasta water ⅓ cup parmesan cheese, grated plus more for serving ½ tbsp butter salt & pepper 1 bunch fresh parsley, chopped
11.In a large saucepan cook the penne according to the packets instructions, make sure to add salt to the water. Meanwhile in a large pot over medium heat pour 1.5 tbsp olive oil. Use a rolling pin to flatten the chicken breast and sprinkle with some salt and pepper. Place the chicken breast in the pot and cook for 5 minutes on one side until brown then flip and cook the other side. Once done remove from the pot and set aside.
2. In the same pot add another tbsp olive oil and place the chopped shallots, sauté on medium heatfor 3-4 minutes until softened and translucent, Add in the crushed garlic coves and chilli flakes and cook a further minute. Add in the tomato puree and combine then pour in the vodka, heavy cream and 1.4 cup of pasta water. Mix all together to combine and cook on low heat for 5-6 minutes. Add in the parmesan cheese to the sauce and 1/2 tbsp butter.
3. Drain the penne and place in the pot. Shred the two chicken breast and add to the pot. Sprinkle with salt and pepper, some more grated parmesan cheese and freshly chopped parsley.
1.In a large saucepan cook the penne according to the packets instructions, make sure to add salt to the water. Meanwhile in a large pot over medium heat pour 1.5 tbsp olive oil. Use a rolling pin to flatten the chicken breast and sprinkle with some salt and pepper. Place the chicken breast in the pot and cook for 5 minutes on one side until brown then flip and cook the other side. Once done remove from the pot and set aside.
2. In the same pot add another tbsp olive oil and place the chopped shallots, sauté on medium heatfor 3-4 minutes until softened and translucent, Add in the crushed garlic coves and chilli flakes and cook a further minute. Add in the tomato puree and combine then pour in the vodka, heavy cream and 1.4 cup of pasta water. Mix all together to combine and cook on low heat for 5-6 minutes. Add in the parmesan cheese to the sauce and 1/2 tbsp butter.
3. Drain the penne and place in the pot. Shred the two chicken breast and add to the pot. Sprinkle with salt and pepper, some more grated parmesan cheese and freshly chopped parsley.
Ingredients
Directions
1.In a large saucepan cook the penne according to the packets instructions, make sure to add salt to the water. Meanwhile in a large pot over medium heat pour 1.5 tbsp olive oil. Use a rolling pin to flatten the chicken breast and sprinkle with some salt and pepper. Place the chicken breast in the pot and cook for 5 minutes on one side until brown then flip and cook the other side. Once done remove from the pot and set aside.
2. In the same pot add another tbsp olive oil and place the chopped shallots, sauté on medium heatfor 3-4 minutes until softened and translucent, Add in the crushed garlic coves and chilli flakes and cook a further minute. Add in the tomato puree and combine then pour in the vodka, heavy cream and 1.4 cup of pasta water. Mix all together to combine and cook on low heat for 5-6 minutes. Add in the parmesan cheese to the sauce and 1/2 tbsp butter.
3. Drain the penne and place in the pot. Shred the two chicken breast and add to the pot. Sprinkle with salt and pepper, some more grated parmesan cheese and freshly chopped parsley.