It’s Tuesday night. You’re tired, hungry, and the last thing you want to do is spend hours in the kitchen. That’s where my easy chicken penne vodka recipe with jar sauce comes in. It’s quick, delicious, and foolproof—perfect for busy weeknights when time is tight but flavor can’t be compromised.
Here’s the secret: using a jar of store-bought vodka sauce cuts prep time in half. No need to chop tomatoes, simmer sauces, or measure spices. Just grab a quality jar from the store, toss in some cooked penne and tender chicken, and dinner is ready in under 30 minutes. I’ll also share tips on how to elevate the jarred sauce so it tastes homemade, tricks for getting juicy chicken every time, and answers to common questions like Does Bertolli vodka sauce actually have vodka in it?
Why Choose an Easy Chicken Penne Vodka Recipe?
If you’ve never tried a vodka sauce pasta dish, let me tell you—it’s life-changing. The creamy tomato base with a hint of vodka gives it a rich, velvety texture that pairs beautifully with penne and chicken. But why use jarred vodka sauce? Because convenience matters. A good-quality jar saves you time while still delivering restaurant-worthy flavor. Trust me, your family won’t know the difference.
This dish isn’t just for weeknight dinners either. It’s incredibly versatile. Double the recipe and pack leftovers for lunch the next day. Or serve it at a casual dinner party—your guests will think you spent hours slaving over the stove. Plus, it’s easy to adapt for different diets. Swap out regular pasta for gluten-free or use plant-based chicken if that’s your thing.
One question I hear often is Does Bertolli vodka sauce actually have vodka in it? The short answer is yes, but we’ll dive deeper into that later. For now, just know that the alcohol cooks off during preparation, leaving behind only its magic touch on the sauce’s flavor.
Ingredients You’ll Need
Let’s talk about what you’ll need to whip up this easy chicken penne vodka recipe with jar sauce. Here’s a simple list:
- Jarred vodka sauce: Look for a high-quality brand like Rao’s or Bertolli.
- Chicken breast: Boneless, skinless works best for quick cooking.
- Penne pasta: Cooked al dente for the perfect bite.
- Olive oil: For sautéing the chicken and garlic.
- Garlic: Fresh cloves add amazing aroma and flavor.
- Parmesan cheese: Grated fresh makes all the difference.
- Salt and pepper: Season generously to taste.
Feel free to customize based on your preferences. If you’re avoiding gluten, swap the penne for a gluten-free option like chickpea or rice pasta. Want more veggies? Toss in spinach, mushrooms, or sun-dried tomatoes. The beauty of this dish lies in its flexibility.
Now, here’s a pro tip: always taste your jarred sauce before adding it to the pan. Some brands are saltier than others, so adjust seasoning accordingly. And don’t forget to heat the sauce properly. Pour it into a skillet over medium heat and let it simmer gently. This step ensures the flavors meld together nicely.
Another common question is What does adding vodka to pasta sauce do? Vodka enhances the sweetness of tomatoes and balances the creaminess of the sauce. Don’t worry about the alcohol content—it cooks off completely as long as you simmer the sauce for a few minutes. We’ll cover exactly how long to cook off the vodka in penne vodka later in this guide.
With these basics covered, you’re well on your way to mastering this dish. Keep reading to learn step-by-step instructions, expert tips, and answers to all your burning questions about making the ultimate easy chicken penne vodka recipe with jar sauce.
Step-by-Step Instructions for Making the Dish
Alright, let’s dive into the fun part—actually making this easy chicken penne vodka recipe with jar sauce. By now, you’ve got your ingredients ready and you’re probably wondering how to pull it all together. Don’t worry; I’ve got you covered. Let’s break it down step by step so you can whip this up without breaking a sweat.
Preparing the Chicken
First things first: the chicken. You want it tender, juicy, and packed with flavor. Here’s what I do—I season both sides of the chicken breasts generously with salt, pepper, and a pinch of garlic powder. Simple, right? If you’re feeling fancy, toss in a sprinkle of Italian seasoning or red pepper flakes for a little kick. Trust me, it makes a difference.
Now, grab a skillet, drizzle in some olive oil, and heat it over medium-high heat. Funny enough, I used to overcrowd the pan when I was in a rush, but that just steams the chicken instead of giving it that golden-brown goodness. So, patience is key here. Cook the chicken for about 5-6 minutes per side, depending on thickness. Once it’s done, set it aside to rest while you tackle the pasta. Oh, and if you’re looking for another weeknight winner, check out my baked chicken bites recipe. They’re a total crowd-pleaser.
Cooking the Pasta
While the chicken’s resting, let’s get that penne going. Bring a large pot of salted water to a boil—don’t skip the salt; it seasons the pasta from the inside out. Add the penne and cook it until it’s al dente. That usually takes around 8-10 minutes, but always check the package instructions. Al dente pasta has that perfect bite, which holds up beautifully when tossed with the creamy vodka sauce.
Here’s a pro tip: before draining the pasta, reserve about half a cup of the starchy pasta water. Why? It’s liquid gold. The starch helps bind the sauce to the pasta, making every bite silkier. By the way, people often ask, “How long to cook off vodka in penne vodka?” We’ll cover that in detail later, but for now, just know that simmering the sauce for 3-4 minutes will do the trick.
Heating the Vodka Sauce
Okay, onto the star of the show: the vodka sauce. Grab that jar you picked out earlier (I’m partial to Rao’s, but Bertolli works great too) and pour it into a skillet over medium-low heat. Here’s the thing—you don’t want to rush this step. Low and slow is the way to go. Heating the sauce gently prevents it from burning and allows the flavors to meld together nicely.
Wondering how to heat vodka sauce from a jar without ruining it? Keep stirring occasionally and give it a taste test. Sometimes jarred sauces need a little love—a dash of olive oil, a sprinkle of red pepper flakes, or even a splash of the reserved pasta water can take it to the next level. And hey, if you’re craving something lighter, my no-cream chicken pasta recipe might be right up your alley.
Combining Everything Together
Once the sauce is heated through, it’s time to bring everything together. Slice that cooked chicken into bite-sized pieces—it’s easier to eat and looks fancier, too—and toss it into the skillet with the sauce. Stir it around to coat the chicken evenly. Then, add the drained penne to the mix. Give it a good toss, ensuring every piece of pasta is smothered in that rich, creamy sauce.
If the sauce feels a bit thick, don’t panic. That’s where the reserved pasta water comes in handy. Add a tablespoon at a time until you reach your desired consistency. Seriously, it’s like magic. Finish it off with a generous sprinkle of grated Parmesan cheese. Freshly grated always tastes better than the pre-shredded stuff, but hey, no judgment here.
For an extra touch of freshness, tear up some basil leaves and scatter them over the top. Basil adds a pop of color and a hint of brightness that balances the richness of the dish. Honestly, this final step feels like putting a bow on a gift—you know it’s already awesome, but the finishing touches make it special.
Oh, and here’s a random thought: if you’re hosting a game night, this dish pairs perfectly with my crockpot buffalo chicken dip. Your friends will think you’ve been cooking all day, but we both know it’s all about smart shortcuts.
Adjusting for Personal Taste
One of the best things about this easy chicken penne vodka recipe with jar sauce is how customizable it is. Love veggies? Throw in some sautéed mushrooms or spinach. Need a protein boost? Shrimp would be amazing here. Or, if you’re feeding a crowd, double the recipe and serve it alongside my crockpot chicken legs for a hearty meal.
By the way, if you’re worried about the alcohol content from the vodka, don’t be. As long as you let the sauce simmer for a few minutes, the alcohol cooks off completely. What’s left is just a subtle depth of flavor that enhances the tomatoes and cream. Pretty cool, huh?
And there you have it—a restaurant-quality dish made in under 30 minutes. Whether you’re serving it for a quick weeknight dinner or impressing guests, this recipe is sure to become a staple in your rotation. Now go ahead, plate it up, and enjoy every bite!
What Does Adding Vodka to Pasta Sauce Do?
You might be wondering, what’s the deal with vodka in pasta sauce? I used to think it was just a fancy chef trick—something to make me feel like I was dining at an Italian bistro. But here’s the thing: vodka actually works its magic on tomato-based sauces by balancing acidity and adding depth. Tomatoes have natural sugars, but they can also taste sharp or tangy. Vodka steps in to mellow out that acidity while enhancing the sweetness without making it cloying. It’s kind of like when you add a squeeze of lemon to balance out rich dishes—it’s subtle, but it makes all the difference.
By the way, this isn’t just culinary mumbo-jumbo. I noticed it firsthand when I made a batch of penne vodka once without the vodka (don’t ask why—I was just experimenting). The sauce tasted fine, sure, but it lacked that extra layer of complexity. When I added vodka back in, the flavor popped. It’s like turning up the bass on your favorite song—you didn’t realize how flat it sounded until you heard it with the full range.
Tips for Perfecting Your Penne Vodka
Now, let’s talk about taking your easy chicken penne vodka recipe with jar sauce to the next level. First off, spice levels are totally customizable. If you’re like me and love a little heat, toss in some red pepper flakes when heating the sauce. A pinch goes a long way, trust me. On the flip side, if you’re cooking for kids or someone who prefers mild flavors, skip the spice altogether. The beauty of this dish is how forgiving it is.
Here’s a pro tip I swear by: don’t overcook the pasta. Al dente is key. Overcooked pasta gets mushy, and no one wants that. Plus, remember that reserved pasta water we talked about earlier? Use it sparingly to loosen the sauce as needed. Funny enough, I once forgot to reserve the water and ended up scrambling to fix the consistency—it wasn’t pretty. Lesson learned.
Veggies are another great way to switch things up. Sautéed mushrooms, spinach, or even caramelized onions pair beautifully with the creamy sauce. Want to go protein-heavy? Shrimp or pancetta would be amazing additions. Honestly, this dish is like a blank canvas—you can paint it however you want. Just don’t forget to finish with freshly grated Parmesan. It ties everything together like a warm hug.
And hey, if you’re looking for more ways to simplify weeknight dinners, check out my collection of simple recipes. They’re perfect for busy nights when you need something fast and satisfying.
Frequently Asked Questions (FAQs)
Let’s clear up some lingering questions you might have about this easy chicken penne vodka recipe with jar sauce.
- Does Bertolli vodka sauce actually have vodka in it? Yes, it does. Most brands, including Bertolli, include a small amount of vodka to enhance the flavor. However, the alcohol cooks off during preparation, so you’re left with just the depth it adds to the sauce. Some brands use less alcohol than others, which is why taste can vary slightly between jars.
- How long to cook off vodka in penne vodka? To reduce the alcohol content, simmer the sauce for at least 3-4 minutes after adding it to the pan. By then, most of the alcohol will have evaporated, leaving behind only the flavor-enhancing qualities of the vodka.
- What does adding vodka to pasta sauce do? Vodka balances the acidity of tomatoes while enhancing their natural sweetness. It also creates a smoother texture by helping the cream and tomato blend seamlessly. Even though it seems like a small addition, it makes a noticeable difference in the final dish.
- How to heat vodka sauce from a jar? Pour the sauce into a skillet over medium-low heat. Stir occasionally to prevent sticking, and let it simmer gently for a few minutes. This process melds the flavors together and ensures the sauce is heated evenly before tossing it with the pasta.
- Can I freeze leftovers of this dish? Absolutely! Store the cooled pasta and sauce in an airtight container for up to three months. Reheat portions in the microwave or on the stovetop with a splash of milk or cream to revive the sauce’s creaminess.
- Is this dish kid-friendly? Yes, it’s mild enough for kids, especially if you skip the red pepper flakes. You can also serve it with a side of garlic bread or a salad to round out the meal.
- Can I substitute the chicken? Definitely. Shrimp, turkey, or even plant-based proteins like tofu work well. Just adjust the cooking time accordingly to avoid overcooking.
- What type of pasta works best? While penne is traditional, any short-cut pasta like rigatoni, farfalle, or fusilli will work. Just make sure to cook it al dente for the best texture.
- Why should I use fresh Parmesan? Freshly grated Parmesan melts better and has a richer flavor compared to pre-shredded varieties, which often contain anti-caking agents that affect texture.
- Can I make this dish dairy-free? Sure! Swap the cream-based vodka sauce for a dairy-free alternative, and use nutritional yeast instead of Parmesan for a cheesy flavor.
Conclusion
At the end of the day, this easy chicken penne vodka recipe with jar sauce is all about simplicity meeting sophistication. You don’t need fancy ingredients or hours of prep to create something truly delicious. Whether you’re feeding your family or impressing friends, this dish delivers every time. So give it a shot—it might just become your new go-to recipe.
Oh, and one last thought: cooking doesn’t have to be complicated to be rewarding. Sometimes the best meals come from keeping it simple and letting quality ingredients shine. Now go ahead, grab that jar of sauce, and get cooking!