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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.