Our whole family loves this grilled chicken vodka pasta. Juicy grilled chicken is tossed with penne coated in a silky vodka cream sauce, finished with shaved Parmesan and fresh basil. It’s a comforting, crowd-pleasing dinner that’s easy to prepare and tastes like a restaurant meal at home.
If you want a meal that everyone will ask for again, this is it.
Grilled chicken over penne smothered in a creamy vodka sauce is pure comfort food. The sauce is smooth and slightly sweet from the tomato paste, yet rich and silky thanks to heavy cream and Parmesan. Topped with shaved Parmesan and fresh basil, the flavors are bright, balanced and very satisfying.
This dish has become a favorite in our house because it feels special without being complicated. It’s familiar and nostalgic — the kind of pasta that brings everyone to the table with big appetites and smiles.
The vodka sauce is the real star. Using tomato paste builds a deep, concentrated flavor that cooks down to a slightly sweet, rich base. When combined with cream and Parmesan, it becomes luxuriously smooth and clings to each piece of pasta.
I wasn’t always a tomato-sauce person, but the vodka sauce converted me: the cream softens the acidity and gives a velvety texture that I prefer over chunkier red sauces. It’s the kind of sauce that hugs the noodles and lets the grilled chicken shine.
Grilling the chicken adds a smoky char that pairs perfectly with the creamy sauce. I season the chicken simply with salt, pepper, garlic powder and Italian seasoning before grilling. The seasoning complements the vodka sauce but feel free to use your own favorite spice blend — this recipe is very adaptable.
To finish, I top the pasta with shaved Parmesan and torn fresh basil leaves. Those final touches add texture and freshness: the thin slices of Parmesan melt slightly into the hot pasta, and the basil brightens each bite. Serve this with a big green salad and garlic bread for a complete, satisfying meal.
Here’s the full recipe, streamlined and easy to follow so you can recreate this at home.
Grilled Chicken Vodka Pasta
Grilled Chicken Vodka Pasta
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- kosher salt and pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 pound penne pasta
- 3 tablespoons unsalted butter
- 2 shallots, diced
- 6 garlic cloves, minced
- 1 cup tomato paste
- ¼ cup vodka
- 1 ¾ cups reserved pasta water
- ⅔ cup heavy cream
- ⅔ cup finely grated Parmesan cheese, plus more for serving
- ½ cup shaved Parmesan
- crushed red pepper, for topping (optional)
- fresh basil, for topping
Instructions
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Preheat a grill to high heat for at least 10 minutes (roughly 500–550°F). Pat chicken dry.
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Season chicken evenly with kosher salt, black pepper, Italian seasoning and garlic powder. Grill the chicken 5–6 minutes per side, or until an instant-read thermometer registers 165°F. Remove and let rest on a cutting board; do not slice until ready to toss with pasta.
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Bring a large pot of salted water to a boil and cook penne according to package directions. Reserve about 1 ¾ cups of the starchy pasta water before draining.
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In a saucepan over medium heat, melt the butter. Add the diced shallots and minced garlic with a pinch of salt and pepper; cook, stirring, until softened. Stir in the tomato paste and cook for about 5 minutes, allowing the paste to darken and develop flavor.
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Carefully pour in the vodka, scraping up any browned bits from the pan. Add ¾ cup reserved pasta water and stir. Pour in the heavy cream and add the grated Parmesan, stirring until the cheese melts and the sauce is smooth. Adjust seasoning with salt and pepper and thin with more pasta water if needed.
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Add the drained penne directly to the sauce and toss until evenly coated. Transfer pasta to a large serving bowl, slice the rested grilled chicken and arrange over the pasta. Top with shaved Parmesan, torn basil leaves and a pinch of crushed red pepper if desired. Serve immediately.
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We can never get enough of this one—it’s always a hit.