😋 Penne alla Vodka with Chicken: Creamy, Crispy, and Crazy Delicious

There are few comfort meals as universally loved as a bowl of creamy penne alla vodka. Add crispy chicken cutlets on top, and you’ve got a showstopper of a dinner that’ll impress guests and satisfy cravings any night of the week.

In this recipe, we're layering rich flavors: salty pancetta, aromatic shallots and garlic, a splash of vodka to deepen the tomato base, and the silkiness of heavy cream and Parmigiano Reggiano to tie it all together. On top? Crispy, golden-breaded chicken cutlets for that irresistible crunch with every bite.

Let’s walk through how to make this crave-worthy meal at home.

A plate of creamy penne alla vodka pasta topped with crispy breaded chicken cutlets, garnished with grated parmesan cheese and fresh herbs. The sauce is rich and pink, coating the pasta evenly, with golden brown chicken adding texture and color contrast.

💡 Why You’ll Love This Chicken Penne alla Vodka Recipe

✅ Creamy Vodka Sauce – A luxurious blend of tomato, cream, parmesan, and pancetta.

✅ Crispy Chicken Cutlets – Breaded and pan-fried to golden perfection.

✅ Restaurant-Quality at Home – Impress without stress.

✅ Perfect for Meal Prep – Reheats beautifully!

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🧰 Essential Kitchen Tools

• 🌀 Blender – For that ultra-smooth sauce

• 🌡️ Meat Thermometer – No guessing with chicken doneness

• 🧀 Microplane Grater – Fresh, fluffy parm every time

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🛒 Ingredients

🍅 For the Vodka Sauce:

• 4 oz diced pancetta*

• 2 Tbsp unsalted butter

• 3 shallots, finely diced*

• 3 Tbsp tomato paste

• 6–7 cloves garlic, minced

• 2 tsp dried oregano

• ½ tsp red pepper flakes

• ½ tsp Morton kosher salt*

• ⅓ cup vodka*

• 1 (28 oz) can Italian peeled whole tomatoes

• 1 cup heavy cream

• 3 oz (1 cup) finely grated Parmigiano Reggiano

• 1 lb penne pasta + 1 cup reserved pasta water

🍗 For the Chicken Cutlets:

• ¼ cup avocado or vegetable oil

• ⅓ cup Italian-style bread crumbs

• 1 oz (⅓ cup) finely grated Parmigiano Reggiano

• 1 tsp Morton kosher salt*

• 1 lb (2 large) chicken cutlets*

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👩‍🍳 Instructions:

1. Start the Sauce Base

In a large deep skillet, sauté the pancetta over medium-low heat until browned and crispy. Remove and set aside. Don’t drain the grease!

2. Sauté Aromatics

Increase heat to medium. Melt butter in the same skillet. Add diced shallots and sauté for 6–7 minutes until softened.

3. Build the Flavor

Add tomato paste, garlic, oregano, salt, and red pepper flakes. Stir and cook for 2–3 minutes until fragrant.

4. Deglaze

Pour in vodka and deglaze the pan, scraping up all the brown bits. Simmer for 1–2 minutes.

5. Add Tomatoes

Pour in the tomatoes. Simmer for 10 minutes, breaking them up with your spoon.

6. Finish the Sauce

Turn off the heat. Stir in heavy cream. Transfer to a blender and blend until smooth. Pour back into the skillet and keep warm on low heat.

7. Boil the Pasta

While the sauce simmers, boil salted water and cook pasta 1 minute less than the package suggests. Save 1 cup of pasta water.

8. Bread the Chicken

In a shallow dish, mix breadcrumbs, grated parm, and salt. Press each cutlet into the mixture until well coated.

9. Fry the Chicken

Heat oil in a large pan over medium-high heat. Fry each cutlet for 4 minutes per side until golden and internal temp hits 165°F. Rest on a paper towel-lined plate.

10. Finish the Pasta

Increase the sauce heat to medium. Add pasta, fried pancetta, and remaining grated parm. Toss until fully coated. Add pasta water to loosen the sauce if needed. Simmer 1–2 minutes, then remove from heat.

11. Slice & Serve

Slice the chicken cutlets and serve on top of the pasta. Garnish with extra parm.

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🔄 Notes & Substitutions:

• Pancetta: Sub with diced prosciutto or bacon.

• Shallots: Yellow onion works in a pinch.

• Vodka: No alcohol? Use chicken broth or water.

• Chicken Cutlets: Slice and pound chicken breasts if needed.

• Parmigiano Reggiano: Always use fresh and grate it with a microplane. Avoid pre-shredded.

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🧠 Pro Tips for Success:

• Salt that pasta water – 1 Tbsp kosher salt per pot.

• Don’t overcook pasta – It finishes cooking in the sauce.

• Use a meat thermometer – Ensures juicy chicken every time.

• Keep chicken warm – Pop in a 250°F oven while pasta finishes.

• Spinach lover? – Stir in a couple handfuls of fresh spinach just before finishing the sauce.

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🍽️ Final Thoughts

Penne alla vodka is always a good idea—but with the addition of golden, crispy chicken cutlets? It's next-level delicious. This dish brings the wow factor without the fuss and is perfect for date night, Sunday dinner, or when you're just craving something indulgent and homemade.

Ready to impress? Tie that apron, pour a glass of wine, and get cooking.

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📊 Nutrition Per Serving:

Calories: 636 | Protein: 29g | Fat: 32g | Carbs: 52g | Sodium: 919mg