Chicken and Penne Vodka

5 from 4 votes

This easy homemade chicken and penne vodka is a lightened up version of the Italian classic. It's made with tender chicken and gluten free pasta tossed in a creamy tomato parmesan sauce. Ready in just 30 minutes start to finish!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Author: Mary Smith

Equipment

large skillet

Ingredients

12 oz gluten free penne pasta I like Jovial Foods or Bionaturae brands
1.5 lbs boneless skinless chicken breasts
Salt & pepper for sprinkling on chicken
1 tsp garlic powder
1 tbsp olive oil
½ onion diced
3 cloves minced garlic
⅓ cup vodka I like Tito's brand
14 oz crushed tomatoes
15 oz tomato sauce
½ cup chicken broth
1 tsp salt
1 tsp Italian seasoning
⅔ cup Half & half or original Nutpods
½ cup parmesan cheese + more for serving
¼ cup fresh chopped parsley for serving

Instructions

Boil a pot of water and cook the gluten free penne pasta according to the package directions. Drain and set aside.
Meanwhile, cook the chicken breasts: I like to do this by broiling them which only takes 10 minutes: Preheat your broiler. Line a baking sheet with foil and make sure your oven rack is positioned about 4 inches below the broiler.
Cut your chicken breasts in half horizontally to form 4 thinner breasts. Season on both sides with salt, pepper, and garlic powder. Spray the baking sheet with olive oil or avocado oil then lay the chicken breasts out in a single layer. Spray the tops of the chicken breasts. Broil then for 3-4 minutes on the first side, then flip and cook for an additional 3-4 minutes until the internal temperature has reached 165 degrees. Remove the pan from the oven and wrap the foil around the chicken breasts to keep them warm.
Heat the 1 tbsp olive oil in a large pot or dutch oven over medium high heat.
Add in the onions and garlic and saute for 3-4 minutes until fragrant and beginning to soften.
Add in the vodka and use a wooden spoon to scrape any browned bits off the bottom of the pot.
Pour in the crushed tomatoes, tomato sauce, chicken broth, salt, and Italian seasoning. Bring to a boil, then reduce the heat and let the sauce simmer for 10 minutes.
Turn off the heat, and add in the Nutpods (or half & half) and the parmesan cheese and stir to combine. Dice up the chicken and add it into the pot along with the cooked pasta. Stir everything to combine.
Season with salt and pepper to taste. Serve topped with fresh parsley and more parmesan cheese, if desired.

Notes

Nutrition facts: Serving size is ⅙ of the total recipe.

Pasta: Feel free to use regular penne if you don't need to be gluten free, or any other type of pasta.

Storage: Store leftover chicken and penne vodka in an airtight container in the refrigerator for up to 4 days.

Dairy Free: To make this dairy free, stir in ¼ cup of nutritional yeast in place of the parmesan cheese and use Original Nutpods instead of half & half.

Gluten Free vodka: If you have celiac or a gluten intolerance, make sure to use a gluten free vodka brand like Tito's.

Nutrition