Our whole family adores this grilled chicken vodka pasta! Juicy grilled chicken is tossed with penne coated in a super-silky vodka sauce, finished with shaved Parmesan and fresh basil. It’s comfort food that feels special and always pleases a crowd.
If you need a dinner that will win everyone over, this is it.
Grilled chicken served over penne blanketed in a velvety vodka sauce is an easy, satisfying weeknight meal. Topped with plenty of shaved Parmesan and torn fresh basil, it’s nostalgic, comforting, and tastes like something from a favorite Italian restaurant—without being complicated.
This has become a top meal in our house because it hits all the cravings: creamy sauce, tender pasta, and flavorful grilled chicken.
The vodka sauce is the star here. Using tomato paste builds a deep, slightly sweet base, then the cream and Parmesan create that silky texture that clings to every noodle.
I wasn’t always a fan of red sauce growing up, but this kind of sauce changed my mind—especially the vodka version. It’s smooth and luxurious, the kind of sauce that feels like a warm blanket over pasta.
The grilled chicken is simple but essential. I season it with kosher salt, black pepper, garlic powder, and Italian seasoning before grilling. The smoky char from the grill pairs perfectly with the creamy sauce and makes the whole dish feel elevated.
Before plating, finish the dish with shaved Parmesan and fresh basil. The shaved cheese adds a delightful texture and richness, and scattered basil leaves brighten the dish with fresh herbal notes.
This recipe looks and tastes like a special meal, even though it’s straightforward to prepare. Serve it with a crisp green salad and garlic bread for a classic, crowd-pleasing dinner.
Is this something your family would love? We can never get enough of it!
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 topping
- ½ cup shaved Parmesan cheese
- crushed red pepper, for topping
- fresh basil, for topping
Instructions
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Preheat the grill to high for at least 10 minutes (around 500–550°F). This gives the chicken a nice sear.
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Season the chicken all over with kosher salt, black pepper, Italian seasoning, and garlic powder. Grill the chicken 5–6 minutes per side, or until the internal temperature reaches 165°F. Remove and let rest; wait to slice until you’re ready to toss with the pasta.
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Bring a large pot of salted water to a boil and cook the 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 big pinch of salt and pepper. Cook, stirring often, until the shallots soften. Stir in the tomato paste and cook for about 5 minutes until the color deepens—this builds flavor.
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Pour in the vodka, scraping any browned bits from the pan. Stir in ¾ cup of the reserved pasta water, then add the heavy cream and grated Parmesan. Stir until the cheese melts and the sauce is smooth. Adjust seasoning with salt and pepper and add more pasta water if you prefer a thinner sauce.
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Add the cooked penne directly to the sauce and toss to coat. Transfer to a large serving bowl, slice the grilled chicken, and arrange on top. Finish with shaved Parmesan, torn fresh basil, and a sprinkle of crushed red pepper if desired. Serve immediately.
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Thrills me.