Ingredient List
- 1 lb skinless boneless chicken breast
- 8 oz dry penne pasta
- 28 oz can crushed tomatoes
- 1/2 cup heavy whipping cream
- 1/4 cup vodka
- 1/4 cup fresh oregano leaves
- 1/4 cup shredded parmesan cheese
- 1 medium yellow onion, diced
- 3 cloves minced fresh garlic
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt for pasta water
- 1/4 tsp crushed red pepper flakes
- 1 pinch salt for chicken
- 1 pinch black pepper for chicken
- salt to taste
- black pepper to taste
- grated parmesan for serving
| Preparation Time | 15-20 minutes |
| Cooking Time | 25-35 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Step-by-Step Instructions
- Cook penne pasta in salted water according to package instructions. Reserve ½ cup cooking liquid, drain pasta, and rinse with cool water.
- Flatten chicken breast to ½-inch thickness and season with salt and pepper. Cook in olive oil over medium-high heat for 3-4 minutes per side. Transfer to cutting board and cover.
- In the same skillet, add oil if needed. Sauté onion and garlic until tender and browned. Deglaze with vodka, scraping up browned bits.
- Add crushed tomatoes, heavy cream, oregano, and crushed red pepper. Bring to boil, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally.
- Add cooked pasta to sauce, stirring to heat through. Add reserved pasta water if needed. Stir in parmesan cheese until melted.
- Slice rested chicken into ½-inch pieces, add to pasta mixture, and stir to coat with sauce. Season with salt and pepper to taste.
- Serve warm, garnished with fresh oregano or parsley. Store cooled leftovers in airtight container for up to 5 days.
