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Sun-Dried Tomato Penne alla Vodka with Chicken


When you’re craving a comfort food classic with a twist but don’t want a big cleanup on your hands, my sun-dried tomato penne alla vodka with chicken is the one-pan-plan you can count on. Best of all? It’s done in 30 minutes! Don’t believe me? Try it for yourself with this simple, can’t-miss recipe. Follow the easy instructions below while you prepare your choice of pasta (I love a classic penne) separately.

Why We Love This Recipe

Penne alla Vodka is a classic dish and an Italian restaurant favorite, but most people think it’s too complicated to make at home. If you’re one of them, this recipe is going to blow your mind! What I love most about this recipe is how it elevates a simple comfort meal into a flavor explosion by adding the sweet acidity of sun-dried tomatoes and the heartiness of juicy chicken. It’s one of my favorites and I know it will be one of yours, too – so let’s get cooking!

Tools You’ll Need Before You Start

  • 1 Medium Pot (to prepare pasta)
  • 1 Large Saucepan
  • 1 Knife
  • 1 Slotted Spoon 

How to Cook Sun-Dried Tomato Penne alla Vodka with Chicken

Sun-Dried Tomato Penne alla Vodka with Chicken Starts with quality chicken. Better ingredients create better meals, so make this one with two moist, tender, hand-selected Omaha Steaks Chicken Breasts. And since all Omaha Steaks chicken is flash-frozen to preserve freshness, every bite is guaranteed perfection.

1. Prepare and Cook the Boneless Chicken Breast

Thaw chicken and then dice into 1-inch cubes, season with salt and black pepper, and toss until well incorporated. Next, you’ll want to add your olive oil to a pan on medium-high heat and cook the chicken until it’s browned on all sides – just be careful not to overcook it or you could be in for one dry dinner!

Finally, remove from pan with a slotted spoon.

2. Combine a Unique Array of Flavors Into the Chicken

Now all you have to do is sauté, reduce to 1/3 volume, and then add your crushed San Marzano tomatoes.

3. Put On the Finishing Touches and Combine with Your Pasta

Complete this savory flavor explosion by adding your oregano, basil, and some more salt and black pepper. Bring this to a boil and return your chicken to the pan with the heavy cream and simmer. Wait about 8 to 10 minutes and then toss with your cooked pasta until it’s well coated.

Top this amazing dish off with fresh, grated Parmesan cheese for a restaurant-level Italian meal, right in your own home. Mangia!

Sun-Dried Tomato Penne alla Vodka with Chicken


Sun-Dried Tomato Penne alla Vodka with Chicken

Penne alla Vodka is a classic dish and an Italian restaurant favorite
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: Tomato Penne with Vodka
Servings: 4 servings
Author: Chef David Rose


  • 2 Omaha Steaks Butcher’s Cut Boneless Chicken Breasts (cut into 1” cubes)
  • 28 oz. San Marzano tomatoes, hand crushed
  • 2 garlic cloves, thinly sliced
  • 1/2 yellow onion, medium, diced small
  • 3 basil leaves, hand torn
  • 6 oregano leaves, hand torn
  • 1/4 cup sun-dried tomatoes, finely minced
  • 8 oz. penne or a pasta of your choice, cooked al denté
  • 2 tablespoons tomato paste
  • 5 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt & pepper, to taste
  • 1 teaspoon kosher salt + 1/2 teaspoon of black pepper, to season chicken
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Crushed red pepper
  • 1/2 cup vodka
  • 3/4 cup heavy cream
  • grated parmesan cheese, to taste


  • Prepare pasta separately.
  • Season diced chicken with salt and pepper.
  • Add olive oil to saucepan on medium-high heat; add diced chicken and sauté until browned on all sides, about 2­–3 minutes, then remove chicken with slotted spoon.
  • Reduce heat to medium and add butter, onion, garlic, and a pinch of salt, black pepper, and crushed red pepper; sauté until caramelized and slightly nutty, about 1 minute.
  • Add tomato paste and minced sun-dried tomatoes and sauté until browned, about 1 minute; add vodka to pan and reduce by 1/3, about 30 seconds.
  • Add crushed San Marzano tomatoes, basil, oregano, heavy cream, 1/2 teaspoon salt, and1/2 teaspoon black pepper to pan and bring to a boil; return chicken to pan and simmer, about 8-10 minutes.
  • Toss cooked pasta in vodka sauce and topwith freshly grated Parmesan cheese; season to taste with salt and pepper.

Sun-Dried Tomato Penne alla Vodka with Chicken

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