Penne Smoky Vodka Sauce with Roasted Chicken

• 12 oz penne pasta
• 2 cups roasted chicken, diced
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1/2 cup vodka
• 1 (28 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh basil for garnish

Steps

1. 1 Cook penne according to package instructions; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add onion and garlic; sauté until softened.
4. 4 Pour in vodka and let simmer until reduced by half.
5. 5 Add crushed tomatoes, smoked paprika, and red pepper flakes; cook for 10 minutes.
6. 6 Stir in heavy cream and Parmesan cheese until sauce is smooth and bubbly.
7. 7 Add roasted chicken and cooked penne to the sauce; toss to combine.
8. 8 Season with salt and pepper to taste.
9. 9 Serve hot, garnished with fresh basil.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add sautéed spinach for extra greens.
• Substitute shrimp for chicken for a seafood twist.

Substitutions

• Use dry white wine instead of vodka.
• Substitute half-and-half for heavy cream for a lighter option.

Pairings

• A glass of Pinot Noir complements the smoky flavors.
• Garlic bread on the side is always a hit.

Nutrition

Tips

• For a richer sauce, add a splash of cream at the beginning with the vodka.
• Roast your own chicken for maximum flavor, or use store-bought rotisserie chicken for convenience.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to loosen the sauce.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring in additional cream if needed.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Serve with warm, crusty bread.

FAQ