Step 1

Follow package instructions to cook PENNE PASTA with SALT added to the water.

Step 2

Drain pasta, reserving 1/2 cup cooking liquid. Briefly rinse the pasta with cool water to stop it cooking, and set aside.

Step 3

Flatten CHICKEN BREAST to 1/2" thickness with a flat-sided meat tenderizer. Season with SALT and PEPPER.

Step 4

Heat OLIVE OIL in skillet over med-high heat. Add CHICKEN BREAST and sauté about 3-4 minutes each side until chicken is cooked through.

Step 5

Transfer chicken to a cutting board, cover, and rest.

Step 6

Continue heating skillet on med-high heat and add a splash of OLIVE OIL, if needed.

Step 7

Add ONION and GARLIC. Sauté until the onion is tender and slightly browned.

Step 8

Add VODKA and scrape the pan to release any browned bits to deglaze.

Step 9

Stir in CRUSHED TOMATOES, HEAVY CREAM, OREGANO, and CRUSHED RED PEPPER.

Step 10

Bring everything to a gentle boil. Then reduce heat to med-low and simmer about 10 minutes to thicken sauce, stirring as needed. This also cooks off the alcohol.

Step 11

Add COOKED PENNE to vodka sauce and allow to heat through, stirring as needed. Add splashes of the reserved pasta water as needed to adjust sauce consistency.

Step 12

Add PARMESAN CHEESE to the sauce, continue heating to incorporate, stirring as needed.

Step 13

Slice the cooked chicken into 1/2” thick pieces and add to the vodka sauce along with the COOKED CHICKEN BREAST.

Step 14

Stir everything together. Add SALT and PEPPER to taste.

Step 15

Serve warm garnished with chopped fresh OREGANO or parsley.

Step 16

To store, allow chicken pasta to cool completely and refrigerate in an airtight container up to 5 days.