Penne with Grilled Chicken and Vodka Sauce

This restaurant favorite is usually made with bucket-loads of heavy cream and butter. We opted to use a little olive oil and half-and-half (lighter than cream), which still gives you a wonderful, creamy texture.


Resistant Starch: 1g



Makes: 6 servings (Serving Size: 2/3 cup pasta, 1/2 cup sauce, and 2 ounces chicken)
Total time: 40 Minutes

Recipe Time

Prep: 10 Minutes
Cook: 30 Minutes
Total: 40 Minutes

Nutritional Information

Calories 360
Fat 6.3 g
Satfat 1.8 g
Monofat 2.8 g
Polyfat 1 g
Cholesterol 52 mg
Protein 25 g
Carbohydrate 39 g
Sugars 7 g
Fiber 4 g
Sodium 206 mg


1 tablespoon olive oil
1 small onion, finely diced (1 cup)
2 minced garlic cloves
1 (26-ounce) low-sodium can diced tomatoes in juice
1 (8-ounce) can no-salt-added tomato sauce
1/2 cup vodka
1/4 teaspoon crushed red pepper
1/4 cup half-and-half
1/4 teaspoon freshly ground pepper
4 cups cooked whole wheat penne pasta
3 (4-ounce) grilled boneless, skinless chicken breasts
2 tablespoons chopped fresh basil


1. Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft and translucent, 6-7 minutes. Add garlic and cook 1 minute.

2. Add tomatoes with juice, tomato sauce, vodka, and crushed red pepper, then bring to a boil.

3. Reduce heat and cook, stirring occasionally, until sauce reduces slightly,  about 10 minutes.

4. Add half-and-half, and cook until sauce reduces, 5 minutes. Stir in salt and pepper.

5. Place 2/3 cup pasta in a bowl and top with 1/2 cup vodka sauce.

6. Arrange 2 ounces grilled chicken on top of pasta and garnish with chopped basil.