This healthy chicken penne alla vodka is creamy, dreamy, and made with Greek yogurt instead of heavy cream for a lighter twist. The pasta is coated in a rich, velvety tomato sauce, with juicy chicken that makes every bite irresistible! A high-protein dinner.
Growing up, penne alla vodka was my go-to at restaurants. The creamy, flavorful sauce is hard to beat, but most recipes are heavy with butter and cream. Here’s a healthier, protein-packed version that tastes just like the real thing!
This recipe is creamy, high-protein, gluten-free, and made with Greek yogurt instead of heavy cream. Served with juicy seared chicken, it’s the perfect balanced meal that’s quick, easy, and guilt-free. You can mix the chicken into the sauce or serve it on top for a complete dish. It’s the best healthy chicken penne alla vodka!
It’s inspired by my viral chicken parmesan stuffed sweet potatoes - I love making traditional dishes a little lighter without compromising the taste and cozy feeling!
Why you'll love this healthy recipe:
- High Protein: Packed with over 30 grams of protein.
- Creamy & Guilt-Free: Made with Greek yogurt instead of heavy cream.
- Quick & Easy: Simple steps for beginner cooks.
- Perfect Balance: All the flavors of classic penne alla vodka, lightened up.
- Gluten-Free: Easily made with gluten-free pasta.
Ingredients
This healthy chicken penne alla vodka is easy to make and calls for simple ingredients. Each ingredient was carefully chosen to create a flavorful, balanced dish while keeping it light and healthy. Here is a list:
- Chicken Breasts
- Olive Oil
- Seasonings: You'll need dried oregano, garlic powder, salt, and pepper to season the chicken and the sauce.
- Onion: Adds depth and flavor to the sauce; I used white onion.
- Garlic: Use fresh garlic cloves for the best flavor. It really enhances the savory profile.
- Tomato Paste: Provides a rich, concentrated tomato flavor and helps thicken the penne alla vodka sauce.
- Vodka: Adds complexity and depth to the sauce; don't worry, the alcohol burns off.
- Canned Tomatoes: Forms the base of the tomato sauce. You can use whole peeled or crushed tomatoes.
- Greek Yogurt: Adds creaminess without excessive calories and replaces the traditional heavy cream. You can use 0%, 2%, or 5% plain Greek yogurt.
- Milk: Further enhances creaminess and texture. I like whole or 2%, but low-fat or skim milk works too.
- Parmesan Cheese: This is my favorite ingredient and adds the best rich, cheesy, and traditional flavor to this healthy penne alla vodka sauce.
- Pasta: You can use gluten-free, chickpea, whole wheat, or regular penne pasta.
Instructions
Homemade chicken penne alla vodka is so easy to make. It's lightened up with Greek yogurt and made without butter or heavy cream. Here are step-by-step instructions:
Cook the Chicken: Heat olive oil in a large pan over medium-high heat. Season chicken breasts with salt, pepper, oregano, and garlic powder. Cook the chicken for about 5 minutes on each side until done. Set aside to rest.
Cook the Onion: Reduce heat to medium and add chopped onion to the same pan. Cook for 3-5 minutes until soft and browned. Then, add minced garlic and cook for 30 seconds.
Make the Base: Stir in tomato paste and cook until it’s well-coated and jammy. Add 2 tablespoons of vodka to deglaze the pan and scrape up any browned bits. Stir in the rest of the vodka and cook for 1-2 minutes to burn off the alcohol.
Add Tomatoes: Stir in canned tomatoes and break them up with a spoon. Simmer the sauce for 15-20 minutes, or up to 30 minutes, until it thickens and the vodka smell fades.
Cook the Pasta: Boil salted water and cook the penne according to the package directions. Drain and set aside.
Transfer to Blender: Transfer 2-3 cups of the sauce to a blender (or use an immersion blender) with Greek yogurt and milk.
Blend: Blend until smooth and silky.
Combine & Serve: Serve with sliced chicken on top or mix it into the pasta and sauce. Top with extra Parmesan cheese if desired.
Substituions & Variations
- Make it Gluten-Free - Use your favorite gluten-free pasta.
- Vodka - The vodka burns off during cooking and adds a tangy flavor. If you prefer, omit it and use vegetable broth or white wine.
- Chicken - If you prefer darker meat or have chicken thighs on hand, you can use boneless, skinless chicken thighs instead of chicken breast.
- Greek Yogurt - Swap Greek yogurt with sour cream or cashew cream for a dairy-free version.
- Milk - Swap whole or 2% milk with almond milk or oat milk for a dairy-free option.
- Add Veggies - Toss in sautéed mushrooms, spinach, frozen peas, or roasted bell peppers to add more veggies to the dish.
- Cheese Options - Instead of Parmesan, use Pecorino Romano or Asiago for a slightly different cheese flavor.
Top tips
- Simmer the Sauce: Let the sauce simmer for at least 15-20 minutes to enhance the flavor and burn off the alcohol.
- Prevent Curdling: To prevent curdling, blend the yogurt and milk with a small batch of slightly cooled sauce before adding it to the pan.
- Sear the Chicken Well: To get a crispy, flavorful crust on the chicken, make sure the pan is hot enough before adding it, but not too hot to avoid burning.
- Blend the Sauce for Creaminess: For a silky, smooth texture, blend part of the sauce with the yogurt and milk before adding it back to the pan.
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Cutting board + sharp kitchen knife
- Small dish or bowl
- Blender
- Microwave-Safe Bowl
- Measuring Cups
Serving suggestions
Penne alla vodka is a rich and creamy dish that pairs wonderfully with various sides. Here are some great options to serve alongside your chicken penne alla vodka:
- Garlic Bread: There's nothing better than toast, buttery garlic bread for dipping.
- Salad: A fresh green salad with dressing like this cucumber carrot salad or strawberry goat cheese salad.
- Roasted Vegetables: A simple side of roasted veggies is a great healthy choice. We love these crispy balsamic maple Brussel sprouts and this crispy broccoli and cauliflower.
- Bruschetta: Try serving it with toasted bread topped with tomato and basil.
- Grilled Chicken or Shrimp: Protein additions to the meal. We use chicken in this recipe, but you can also use shrimp for a lower-calorie option.
- Breadsticks: Crunchy sticks for dipping. Make sure they are gluten-free if needed.
- Dessert (like tiramisu or gelato): A sweet treat to finish the meal. Try this healthy tiramisu!
Storage
Storing: Let any leftovers cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
Reheating on the stove: For the best texture, reheat on the stovetop. Use low to medium heat and add a splash of water or chicken broth to loosen the sauce if it’s too thick. Stir frequently until warmed through.
Reheating in the microwave: Cover the dish with a microwave-safe plate or cover to avoid splatters. Microwave on medium power, stirring every 30 seconds, until fully heated. This will help it heat evenly without drying out.
Frequently Asked Questions
You can use Greek yogurt! It’s a healthier alternative that still provides creaminess, just like heavy cream.
Yes! Rotisserie chicken is a great time-saver. Just heat it up and add it to the sauce for a quick meal.
You can use any regular vodka for the sauce. There's no need for a premium or flavored vodka—just a basic, unflavored vodka will work.
No, you cannot taste the vodka in penne alla vodka sauce. It enhances the overall flavor, but the alcohol burns off during cooking, so it's not noticeable in the final dish.
If the sauce begins to curdle, try using a blender to smooth it out. Alternatively, let the sauce cool slightly off the heat before slowly whisking in the yogurt and milk mixture. Make sure the heat is off when you add the yogurt mixture!
Yes, you can freeze the healthy vodka sauce. Store it in an airtight, freezer-safe container for up to 3 months. Just note that dairy-based ingredients may change in texture after being thawed.
If you loved this recipe, try these healthier pasta dishes next!
- Lemon Caper Pasta
- Chicken Broccoli Pasta Bake
- Chicken Pesto Lasagna
- Sweet Potato Gnocchi
- Healthy Chicken Bolognese
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy Penne Alla Vodka with Chicken
Ingredients
- 1 lb chicken breast, sliced in half to create thinner cutlets and lightly flattened (pounded) for even thickness
- ¼ - ½ teaspoon salt and pepper, of each
- 1 ½ teaspoon dried oregano
- ¾ teaspoon garlic powder
- 1 tablespoon olive oil
- ½ cup onion, finely chopped
- 2 large cloves garlic, minced
- 2 tablespoon tomato paste
- ⅓ cup vodka, unflavored (it cooks off, adds a sharp and tangy flavor)
- 28 oz can whole peeled or crushed tomatoes
- 4 - 5 leaves of fresh basil, to finish the sauce
- Salt, to taste
- ½ cup Greek yogurt, plain 0%, 2% or 5%
- ½ cup milk, whole milk & half and half are best but you can use low-fat milk
- ⅓ cup freshly grated parmesan, + more for serving
- 8 oz dried pasta, whole wheat, gluten-free, chickpea, or regular (spaghetti, fettuccine, fusilli, farfalle bowtie, rotini, or penne)
Instructions
- Heat the olive oil in a large saucepan over medium-high heat. (You can use the same pot for cooking the chicken and the sauce, or opt for two separate pans).
- Meanwhile, combine the salt, pepper, oregano, and garlic powder in a small dish. Then season the chicken breasts with this mixture and cook the chicken for about 5 minutes on each side or until it's cooked through. Remove the chicken and set it aside on a plate or cutting board to rest.
- Reduce the heat to medium and add the finely chopped onion to the pan where you cooked the chicken. There is no need to wipe anything clean; keep the oil and juices for flavor. Cook for 3-5 minutes until the onion is soft and beginning to brown. Add the minced garlic and cook for about 30 seconds, then stir in the tomato paste. Cook until everything is well coated, and the mixture becomes jammy.
- Carefully add a small splash of vodka (about 2 tablespoons) to deglaze the pan, especially if there are bits or pieces stuck to the bottom. Stir and scrape up any browned bits. Add the rest of the vodka and stir for 1 - 2 minutes until most of the vodka has evaporated out. This allows the alcohol to burn off!
- Then, add the tomatoes and break some of the tomatoes up using a wooden spoon. Cook the sauce for 15-20 minutes, or up to 30 minutes, until the vodka smell dissipates and the sauce simmers and thickens.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until it is al dente. Drain the cooked pasta and rinse it under water so it doesn’t stick together and set it aside.
- In a separate bowl, whisk the Greek yogurt and milk until no clumps remain. Microwave the mixture for 5-10 seconds until it's warm but not bubbling.
- When the tomato sauce is ready, turn off the heat and add the grated cheese.
- Carefully transfer 2 to 3 cups of the sauce into a blender (or use an immersion blender directly in the pot). Add the yogurt and milk mixture and blend until it is light ping and mixed - about 15 to 25 seconds. NOTE: you can do this for all the sauce if you want a thin sauce… I like some chunks, so I blended 3 cups.
- Transfer the blended sauce back to the pot on the stovetop. Carefully taste and adjust the seasonings to your liking. Add the cooked pasta to the sauce and mix until everything is combined.
- Serve the sauce over cooked pasta with the chicken or cut up the chicken into slices and stick it into the sauce + pasta. Sprinkle additional grated Parmesan cheese on top if desired.
Notes
Nutrition
I only recommend products I love and use myself. In full disclosure, I may receive a small compensation for purchasing a product I recommend. Thank you for supporting Healthful Blondie!
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