Chicken Penne Alla Vodka

Cooking tutorial

Ingredients

• 1 lb penne pasta
• 1 whole chicken (about 3 to 4 lbs), cut into pieces
• 2 tbsp seasoned salt
• 1 tbsp black pepper
• 1 tbsp garlic powder
• 4 tbsp butter
• 1 large onion, diced
• 6 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 cup heavy cream
• ½ cup vodka
• 2 tbsp tomato paste
• 1 tbsp sugar
• ½ cup grated Parmesan cheese
• ¼ cup fresh basil, chopped (or 1 tbsp dried)
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. 1

   Season your chicken pieces real good with the seasoned salt, black pepper, and garlic powder on both sides. Let it sit while you get your other stuff ready.

2. 2

   Heat up 2 tbsp of butter and the olive oil in a big heavy skillet over medium-high heat. Working in batches so you don't crowd the pan, brown that chicken on all sides until it's golden—about 5 to 6 minutes per side. Set the chicken aside on a plate.

3. 3

   In the same skillet, melt the other 2 tbsp of butter and add your diced onion. Cook it down for about 3 to 4 minutes until it's soft and starting to turn clear.

4. 4

   Add your minced garlic and cook for another minute, just until you can smell it good.

5. 5

   Stir in that tomato paste and let it cook for 2 minutes so it gets a little darker and deeper tasting.

6. 6

   Pour in your vodka careful-like and let it bubble away for about 2 minutes—this cooks off the harsh alcohol taste and leaves the flavor.

7. 7

   Add your crushed tomatoes and that sugar, stir it all together real good. Put the chicken back in the skillet, nestling it down into the sauce. Turn the heat down to medium-low, cover it, and let it simmer for about 20 to 25 minutes until that chicken is cooked through and tender.

8. 8

   While that chicken is cooking, get a big pot of salted water boiling and cook your penne according to the box directions until it's al dente—tender but still got a little bite to it. Drain it good but don't rinse it.

9. 9

   When the chicken is done, stir in your heavy cream real slow so it doesn't break. Let it all come together for about 2 minutes.

10. 10

    Taste it and add salt and pepper if you need to. Pour your hot pasta into that skillet with the chicken and sauce, toss it all together real nice. Top it with that Parmesan cheese and fresh basil if you got it.

Pro Tips

• ★Don't skip browning that chicken first—it gives the whole dish a deeper, richer flavor that makes folks come back for seconds.
• ★If your sauce looks too thin at the end, let it simmer a few more minutes without the lid to thicken it up. Cream sauces do better a little thick than too thin.