This healthy penne alla vodka with chicken delivers all the creamy, saucy, restaurant-quality flavor of the classic Italian dish — without the heavy cream. A rich homemade vodka sauce made with crushed tomatoes, two kinds of cheese, and tender chicken breast makes this a high-protein weeknight dinner ready in about 35 minutes.
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Healthy Penne alla Vodka with Chicken
If you've ever ordered penne alla vodka at a restaurant and thought "I wish I could make this at home but lighter," this is your recipe. This healthy penne alla vodka with chicken is genuinely one of my favorite dinners to make — it feels indulgent and special but it's actually a really balanced, high protein weeknight meal that comes together in about 35 minutes start to finish.
The secret to getting that signature creamy vodka sauce without heavy cream is a combination of crushed tomatoes, Parmesan, and mozzarella — the cheese melts into the sauce and creates this beautifully silky, rich texture that tastes like something you'd get at a restaurant but is actually made with clean, wholesome ingredients right in your own kitchen. The vodka is what really makes this sauce special — it draws out the flavor compounds in the tomatoes that neither water nor fat alone can access, creating that distinctive depth that makes vodka sauce taste like nothing else. For more easy pasta nights, check out my Spicy Fusilli Pasta and my Healthy One Pot Pasta!
Why You’ll Love This Recipe
- No heavy cream needed. The cheese does all the work of making this sauce silky and rich without the added saturated fat.
- High protein. Between the chicken breast and the cheese, each serving packs a serious protein punch.
- Restaurant quality at home. This tastes like something you'd pay $25 for — but you're making it in your own kitchen in 35 minutes.
- One pan sauce. Everything comes together in the same skillet — minimal cleanup.
- Great for meal prep. Reheats beautifully with a splash of pasta water or broth to loosen the sauce.
Ingredients Needed To Make This Vodka Penne
Here’s a little bit about everything that goes into this salad with corn and avocado:
- Penne pasta: The classic shape for this dish — the tubes catch and hold the sauce in every bite. Chickpea penne or lentil penne are great swaps for extra protein and a gluten free option.
- Chicken breast: Sliced thin and cooked directly in the skillet before making the sauce. Season generously with salt, pepper, and Italian seasoning for the best flavor.
- Crushed tomatoes: A 28-ounce can forms the base of the vodka sauce. San Marzano crushed tomatoes are worth the extra dollar if you can find them.
- Vodka: About ¼ cup is all you need — it cooks off completely and leaves behind a depth of flavor that makes this sauce iconic. If cooking for kids, swap for an equal amount of chicken broth with a squeeze of lemon.
- Yellow onion + garlic: The aromatic base of the sauce — finely diced so they melt into the sauce completely.
- Parmesan cheese: Freshly grated Parmesan melts into the sauce and adds a nutty, salty depth. Pre-grated from a bag doesn't melt as smoothly — worth grating your own here.
- Mozzarella cheese: The second cheese that makes this sauce extra creamy and stretchy.
How to make healthy penne alla vodka with chicken
- Step 1: Cook the chicken.
While the pasta cooks, season the thinly sliced chicken breast with salt, pepper, and Italian seasoning. Heat avocado oil in a large skillet over medium-high heat. Cook the chicken for 3–4 minutes per side until golden and cooked through. Set aside and slice or chop into bite-sized pieces.
- Step 2: Add the cheese and finish.
Reduce heat to low. Stir in the Parmesan and mozzarella until fully melted and the sauce is smooth and silky. Add a splash of reserved pasta water to reach your desired consistency.
- Step 3: Combine and serve.
Add the drained pasta and cooked chicken to the sauce. Toss everything together until well coated.
- Step 4: Serve immediately topped with extra Parmesan and fresh basil if desired.
Erin's Expert Recipe Tips
Reserve that pasta water. The starchy pasta water is key to loosening the sauce and helping it cling to every piece of penne — don't forget to scoop some out before draining.
Don't skip the vodka simmer. Give the vodka a full 2–3 minutes to cook off before adding the tomatoes. The alcohol needs to evaporate for the best flavor and texture.
Grate your own Parmesan. Pre-grated cheese has anti-caking additives that prevent it from melting smoothly. A block of Parmesan and a box grater makes a big difference here.
Slice the chicken thin. Thin slices cook faster and more evenly, and they distribute better through the pasta.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat with a splash of broth or pasta water to bring the sauce back to life.
Frequently Asked Questions
Below are some common questions about this healthy penne alla vodka with chicken. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
Yes! Substitute ¼ cup of chicken broth plus a squeeze of fresh lemon juice. You'll lose a little of the signature depth but the sauce will still be delicious.
Absolutely — blend ½ cup of cottage cheese until completely smooth and stir it into the sauce in place of the mozzarella. It creates an incredibly creamy texture and adds a significant protein boost.
Penne is classic because the tubes trap the sauce inside, but rigatoni, ziti, or paccheri all work beautifully. The key is using a shape with ridges or hollows that the sauce can cling to.
Yes — simply swap regular penne for your favorite gluten free pasta. Chickpea or lentil penne work especially well here and add extra protein.
Yes! Store in individual airtight containers for up to 4 days. When reheating, add a splash of water or broth and reheat gently on the stovetop or in the microwave.
if you liked this recipe, try these!
Find more easy, restaurant-worthy pasta dinners right here on ELW:
If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!
Healthy Penne alla Vodka
Ingredients
Method
- Cook pasta according to directions, drain, and set aside.
- In a large pan or dutch oven, heat 2 tablespoon avocado oil over medium-high heat.
- Add onions and cook for 2 minutes. Then add chopped chicken. Let cook four minutes, stirring occasionally.
- Add garlic and cook for one more minute.
- Add in tomatoes, vodka, and seasonings. Stir and let simmer over medium for 5 minutes.
- Stir in cream cheese, parmesan cheese, and mozzarella cheese and use a whisk to break it up. Let simmer another five minutes.
- Stir in pasta until completely coated. Enjoy!
Nutrition
Notes
- Don't add oil to your pasta water to prevent sticking. It doesn't work! Instead, use a large enough pot — about 4 quarts of water for 1 pound of pasta — and stir the pasta immediately when you add it, then occasionally while it cooks.
- Warm the cream cheese before adding it to the sauce. Pop it in the microwave for a bit so it melts smoothly into the sauce without clumping. This step makes the sauce beautifully creamy!
- This pasta tastes even better the next day. As it sits in the fridge, all the flavors soak into the noodles. It stores well for up to 5 days, making it a fantastic meal prep option.
Tried this recipe?
Let us know how it was!Recipe by Erin Morrissey and Photos by The Mindful Hapa
Kristen says
Looks & sounds amazing!!! Planning on making it this week! Is there anything I could use in place of the vodka?
Erin says
Hi Kristen, thanks and yes, more chicken broth!
Robyn says
Tried this recipe tonight and loved it! Thanks for sharing!
Erin says
Hi Robyn, so happy you loved it!!
Courtney says
Love love love this recipe!! My husband and I try to find healthier ways to enjoy the dishes we love and WOW this was a success!! 2 weeks ago, we made one batch and gladly ate it all week (we did sub the chicken for Italian sausage and added mushrooms). We were sad it went as fast as it did, so we’re already making it again! This is easily a new staple in our household!!
Erin says
Hi Courtney, so glad you both enjoyed it and made it your own!! 🙂
Meg says
This recipe was amazing!! I’m making it tonight again for the second time and I was just wondering how many cups one serving is. Thank you:)
Erin says
Hi Meg, so happy you love it and yes, 1 cup is 1 serving! 🙂
Erin H says
What a winner! My entire family including picky teenagers (and hubby!) LOVED this easy to make version of a classic! Love to make my family healthier dinners like this. Everyone had seconds which in this house is the biggest compliment!
Erin says
Hi Erin, so happy everyone loved it!! 🙂
Grace Patterson says
Hello! Quick question, I am dairy free and I was wondering if you could use yogurt instead of the cream cheese in this recipe?
Lyss says
We made this tonight & it was a complete hit!!! ♥️
Erin says
Hi Lyss, so happy you loved it!! 🙂
Jenny says
Easy to make and definitely a keeper for quick and yummy meals!
Erin says
Hi Jenny, so happy you loved it!! 🙂
Meghan says
I did a variation of this recipe while keeping most of it the same because I was missing some of the ingredients (mozz cheese, chicken) but it still turned out amazing! I've had pastas with cream cheese in the past that taste too much like the cream cheese but the small amount of Neufchatel cheese in this recipe makes it perfectly creamy while adding amazing flavor. I'll be adding this recipe to my list of recipes for pasta night!
Erin says
Hi Meghan, so happy you loved it and great idea!!
Mitzi Willard says
Do you have the nutritional information ?
Erin says
Hi Mitzi, yes, it is at the bottom of the recipe.
Kerry says
Delicious! I used boneless chicken thighs as I didn’t have chicken breasts on hand! It’s a keeper Erin!!
Erin says
Hi Kerry, so glad you enjoyed it! 🙂
Avery says
This recipe is so good! It’s packed with flavor and is easy to make!
Erin says
Hi Avery, so happy you loved it! 🙂
Lily says
Not pink enough. Too bitter
Erin says
Hi Lily, I'm sorry that you did not like the recipe! I've heard tons of good things about this one, bummed it didn't work out for you.
Kellyn says
So yummy and an easy weeknight meal! It tastes even better after you let it sit for a little while and let the sauce thicken up!
Erin says
Hi Kellyn, so happy you loved it! 🙂
Lauren says
Could you freeze the sauce
Erin says
Hi Lauren, yep! Just store in an airtight container.
Erin Baldwin says
Okay this one is SOOO good. Tastes just like what you would order at a restaurant, you would never know it’s a healthier/lightened up version! I made for my boyfriend for dinner one night and he loved it too. Also reheats well and makes for great leftovers!
Erin says
Hi Erin, so glad you both loved it!! 🙂
Cathy says
Made this last night. My family loves it! I added some frozen peas as well. Delish.
Cannot wait to try more of your recipes.
Thank you.
Erin says
Hi Cathy, so happy you all enjoyed it!! 🙂
Linda says
I finally made this !! SO GOOD!!!
Erin says
Hi Linda, so glad you loved it!! 🙂