Penne alla Vodka with Chicken is a popular Italian-American dish that combines tender chicken pieces with a creamy, tomato-based vodka sauce. This rich, flavorful dish is relatively simple to prepare, making it a favourite for weeknight dinners and special occasions. In this comprehensive guide, we’ll explore everything you need to know to make this delicious meal at home, from choosing the best ingredients to mastering the cooking techniques.
Introduction to Penne alla Vodka with Chicken
The Origins of Penne alla Vodka
Penne alla Vodka is a beloved dish with somewhat mysterious origins. While some attribute its creation to Italian immigrants in the United States, others believe it originated in Italy. Regardless of its origins, the dish has become a staple in Italian-American cuisine, known for its creamy, marginally tangy sauce that pairs perfectly with penne pasta. Adding vodka to the tomato and cream sauce creates a unique depth of flavour that sets this dish apart from other pasta recipes. When cooked down, the vodka helps release flavours in the tomatoes that are otherwise insoluble in water, creating a more complex and nuanced sauce.
Why Add Chicken?
Adding chicken to Penne alla Vodka makes the dish heartier and more filling, providing a good source of protein. The slight flavour of the chicken complements the rich, creamy sauce without overpowering it, making it a perfect addition to the dish. The chicken also adds texture and substance, transforming the pasta into a complete meal that is satisfying and well-balanced. Chicken is also a versatile protein that cooks relatively quickly, making it ideal for incorporating into various pasta dishes.
Ingredients for Penne alla Vodka with Chicken
Choosing the Right Pasta
Penne pasta is the traditional choice for this dish due to its shape and texture, which hold onto the sauce well. The tubular shape of penne allows it to catch and hold the creamy vodka sauce, ensuring that every bite is flavorful. Select high-quality brands that use durum wheat for the best texture and flavour when selecting pasta. Durum wheat pasta has a firm bite and is less likely to become mushy when cooked. Another option could be rigatoni or ziti, which also work well with thick, creamy sauces due to their shape and ridges that capture the sauce.
Fresh and Quality Ingredients
Use premium, fresh ingredients for optimal outcomes. What you’ll need is as follows:
- Chicken Breasts: Skinless, boneless chicken breasts work best for this recipe. They are easy to chop into bite-sized pieces and cook rapidly. If you want a meat that is more tasty and juicy, you can also utilize chicken thighs.
- Penne Pasta: High-quality penne pasta made from durum wheat. The pasta should be prepared al dente to ensure it holds its shape and texture when mixed with the sauce.
- Olive Oil: Additional virgin olive oil is used to sauté the chicken and add flavour. Olive oil helps cook the chicken and adds a layer of richness to the sauce.
- Garlic: Fresh garlic cloves for a robust, aromatic base. The garlic should be finely minced to distribute evenly throughout the sauce.
- Onion: A finely chopped onion adds sweetness and depth to the sauce. Yellow or white onions work well, but shallots can also be used for a more delicate flavour.
- Tomato Paste: Concentrated tomato paste for a rich tomato flavour. Tomato paste adds depth & intensity to the sauce.
- Crushed Tomatoes: Canned crushed tomatoes or tomato sauce for the base of the sauce. Since San Marzano tomatoes have a sweeter, less acidic flavour, they are often suggested.
- Heavy Cream: To produce the dish’s distinctive creamy texture. The sauce gains smoothness and richness from the heavy cream.
- Vodka: Adds a subtle depth of flavour to the sauce. The vodka helps to release flavours from the tomatoes that are otherwise not soluble in water.
- Parmesan Cheese: Newly grated Parmesan cheese for serving. Parmesan adds a nutty, salty flavour that complements the creamy sauce.
- Fresh Basil or Parsley: For garnish and added freshness. Fresh herbs add a bright, aromatic element to the dish.
- Red Pepper Flakes: Optional for a touch of heat. Red pepper flakes include a hint of spiciness that balances the sauce’s richness.
- Salt and Pepper: To taste. Seasoning is crucial to bringing out the flavours of all the ingredients.
Preparing the Ingredients
Preparing the Chicken
Start by trimming excess fat from the chicken breasts and cutting them into bite-sized pieces. Season the chicken with salt & pepper to enhance its flavour. Letting the chicken come to room temperature before cooking can help it cook more evenly. Additionally, you can marinate the chicken in olive oil, garlic, and herbs for extra flavour.
Preparing the Sauce Ingredients
Finely chop the onion & mince the garlic cloves. Have your tomato paste, crushed tomatoes, and heavy cream measured and ready to go. If you’re using fresh basil or parsley, chop these herbs finely. Prepping all your ingredients before cooking can make the process smoother and more efficient. It also helps to measure your vodka and have it ready to pour into the sauce.
Cooking Penne alla Vodka with Chicken
Cooking the Chicken
- Heat the Olive Oil: Heat the olive oil over medium-high heat in a large skillet. The skillet should be large enough to accommodate the sauce and pasta later.
- Sauté the Chicken: Add the chicken pieces to the skillet and sauté until they are cooked through and golden brown, about 5-7 minutes. Remove the chicken from the pan & set it aside. If necessary, cooking the chicken in batches can help prevent overcrowding the pan and ensure that the chicken browns properly. Overcrowding the pan can lead to vaporizing instead of searing, affecting the chicken’s texture and flavour.
Making the Vodka Sauce
- Sauté the Onion and Garlic: Add more olive oil, if needed, in the same skillet. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute. Garlic can become bitter if burned, so do not burn it.
- Add the Tomato Paste and Vodka: Stir in the tomato paste and cook for 2-3 minutes to develop its flavour. Carefully add the vodka, stirring to combine. Let the vodka cook down for about 2-3 minutes. This step allows the alcohol to evaporate, leaving behind a subtle depth of flavour. The alcohol in the vodka enhances the flavours of the tomatoes and creates a smoother sauce.
- Add the Crushed Tomatoes and Simmer. Stir together after adding the smashed tomatoes to the skillet. Lower the heat and simmer the sauce for ten to fifteen minutes to give the flavours time to combine. Simmering the sauce allows the acidity of the tomatoes to mellow and the flavours to develop fully.
- Stir in the Cream: Slowly stir the heavy cream, ensuring it is fully incorporated into the sauce. Simmer for another 5 minutes until the sauce is creamy and well-blended. The cream adds richness and smoothness to the sauce, balancing the acidity of the tomatoes.
- Season the Sauce: Add salt, pepper, and red pepper flakes (if using) to taste. Adjust the seasoning as needed to attain a balanced flavour. Tasting the sauce as you go ensures you achieve the perfect balance of flavours.
Combining the Chicken and Sauce
- Return the Chicken to the Skillet: Reintroduce the cooked chicken and vodka sauce to the pan. Stir to combine, ensuring the chicken is well-coated with the sauce. Let it simmer briefly to warm the chicken and melt the flavours. This step allows the chicken to absorb some of the sauce and become even more flavorful.
Cooking the Pasta
- Boil the Penne: While the sauce simmers, Heat a big saucepan of water with salt until it boils. Pasta is al dente when added to the penne and cooked as directed on the package. Pasta that is al dente holds up nicely to the sauce and is firm to the bite. The pasta water should be well-salted, as it flavours the pasta from within.
- Drain the Pasta: Drain the cooked pasta, reserving a cup of the pasta water if you need to thin the sauce. A cohesive and silky sauce can be made with starchy pasta water. The starch that keeps the sauce sticking to the pasta can be washed away if you rinse the pasta.
Combining Pasta with Sauce
- Add the Pasta to the Sauce: Add the cooked and drained penne pasta to the skillet with the chicken and vodka sauce. Toss everything together to guarantee that the pasta is uniformly coated with sauce. Add some conserved pasta water to the sauce if it’s too thick until you have the right consistency. Tossing the pasta in the sauce for a few minutes allows it to absorb some flavours.
Serving Penne alla Vodka with Chicken
Garnishing
Transfer the Penne alla Vodka with Chicken to a serving dish. Garnish with finely sliced fresh basil or parsley and freshly grated Parmesan cheese for an added taste and colour boost. The fresh herbs balance the sauce’s richness with a crisp, fragrant accent. For even more richness, you can also use extra virgin olive oil.
Pairing Suggestions
Penne alla Vodka with Chicken pairs well with a simple green salad and crusty garlic bread. Consider a crisp white wine like Pinot Grigio or a light red wine like Chianti for a wine pairing. The acidity in these wines helps balance the richness of the creamy sauce. A slice of lemon and some sparkling water can also make a cool garnish.
Tips for Perfect Penne alla Vodka with Chicken
Adjusting the Heat
If you prefer a spicier dish, increase the red pepper flakes in the sauce. For a milder version, omit the red pepper flakes altogether. Adjusting the heat can alter the dish to suit your own tastes. You can add a pinch of cayenne pepper for a different heat level.
Making it Ahead
Penne alla Vodka with Chicken can be made ahead of time and reheated. Store the sauce & pasta separately to prevent the pasta from absorbing too much sauce. When ready to serve, combine and heat them together in a skillet. This is a great option for meal prep or for serving a crowd. Reheating the dish on the stovetop with a splash of pasta water or cream can help maintain its creamy texture.
Adding Vegetables
Consider adding vegetables to the dish for added nutrition and flavour. Spinach, bell peppers, or mushrooms can be sautéed and added to the sauce. Vegetables enhance the taste, flavour colour, and texcolourto the dish. You can also add peas or zucchini for a fresh springtime variation.
Using Different Proteins
Although chicken is a common option, shrimp, sausage, or tofu can also be used as alternative proteins in this dish. Each protein adds unique flavour and texture, making the dish versatile and adaptable to different dietary preferences. Shrimp can be cooked the same way as the chicken, while sausage can be crumbled and browned before being added to the sauce. Tofu should be pressed and sautéed to achieve a crispy texture.
Conclusion
This delicious dish, Penne alla Vodka with Chicken, mixes the flavorful richness of a creamy tomato vodka sauce with freshly cooked penne pasta and tender chicken. You can change the ingredients and amount of spice in this adaptable recipe to suit your preferences. Penne alla Vodka with Chicken is a fantastic dish for a special occasion or a weeknight supper. When you use premium products and basic culinary methods, you can prepare meals in your house that rival those in restaurants. Savour each bite of this delectable Italian-American classic while you prepare it.
