Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, seasoned with
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 8 oz penne pasta (uncooked)
- 28 oz can San Marzano crushed tomatoes
- 1 shallot, finely chopped
- 4–5 garlic cloves, minced
- ¼ cup vodka
- ¾ cup heavy cream
- ¼ cup freshly grated Parmigiano-Reggiano
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Pinch red pepper flakes
- 8 basil leaves, torn
Instructions
- Boil water with salt and cook penne until a minute under al dente, reserve pasta water, then drain.
- In a skillet, heat olive oil and cook chicken for 4 minutes per side until cooked through, then set aside.
- Sauté shallot in the same skillet until translucent, then add garlic and red pepper flakes.
- Stir in tomato paste and cook until red, then add vodka and reduce by half.
- Add crushed tomatoes, oregano, and basil, simmer for 10 minutes.
- Slice chicken and mix with heavy cream, penne, and chicken into the sauce, cook for an additional minute.
- Plate the dish with fresh basil for garnish and serve hot.
Notes
Cook chicken to an internal temperature of 165°F for safety.
Reserve pasta water to adjust the sauce consistency if needed.
Including vodka elevates the sauce’s flavor; do not skip it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 600
- Sugar: 6
- Sodium: 700
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 4
- Protein: 25
- Cholesterol: 100