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


Yield: Makes: 6 servings (Serving Size: 2/3 cup pasta, 1/2 cup sauce, and 2 ounces chicken)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:
Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 360
  • Fat: 6.3g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1g
  • Cholesterol: 52mg
  • Protein: 25g
  • Carbohydrate: 39g
  • Sugars: 7g
  • Fiber: 4g
  • Sodium: 206mg


  • 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. 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. 2. Add tomatoes with juice, tomato sauce, vodka, and crushed red pepper, then bring to a boil.
  3. 3. Reduce heat and cook, stirring occasionally, until sauce reduces slightly,  about 10 minutes.
  4. 4. Add half-and-half, and cook until sauce reduces, 5 minutes. Stir in salt and pepper.
  5. 5. Place 2/3 cup pasta in a bowl and top with 1/2 cup vodka sauce.
  6. 6. Arrange 2 ounces grilled chicken on top of pasta and garnish with chopped basil.
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