The pot lid rattles and you know dinner is almost ready. That sound always gets me, like a little drumroll from the kitchen. You catch a whiff of that creamy tomato aroma, and dang, it's making your stomach rumble already.
Cooking Chicken Penne alla VodkaTraci in your pressure cooker works real good 'cause it locks in all those flavors quick and smooth. You remember that first time you tried this saucy pasta dish? Yeah, it's kinda like that but faster and less fuss.
Tonight, you feel like a pro even if you're just starting out. The noodles get tender just right while the chicken stays juicy in that rich vodka sauce. You're moments away from a saucy, cheesy plate that's gonna hit the spot like no other.
Why Your Cooker Beats Every Other Pot
- It builds up pressure fast so you don't gotta wait around forever. Check out our Slow Cooker Garlic Butter Beef Bites & Potatoes Recipe for more pressure cooker hacks.
- The float valve lets you know when you're good to go and when it's still cooking.
- You can do a quick release to jump straight into serving mode if you're super hungry.
- Natural release lets your meal keep cooking gentle-like after the heat's off, locking in flavors.
- The broth depth is just right for tender pasta without making it mushy.
- Slow release adds a bit more cooking time but saves you from overcooked food.
- And cleanup's a breeze 'cause everything cooks in one pot, no extra pans needed.
Everything You Need Lined Up
- 8 ounces Penne Pasta Noodles, or whatever pasta you like.
- ½ teaspoon Sea Salt, gotta season that pasta water well.
- 2 Boneless Skinless Chicken Breasts - about a pound will do ya.
- Pinch Salt and Pepper ready for those chicken breasts.
- 1 tablespoon Olive Oil or any oil you prefer for cooking.
- 1 medium Onion, diced nice and small.
- 3 cloves Garlic, minced so it spreads that flavor around.
- ¼ cup Vodka - yeah, it adds a nice tang, but use what you got.
- 1 (28 ounce can) Crushed Tomatoes for that rich sauce base.
- ½ cup Heavy Cream to make things creamy and dreamy.
- ¼ cup Fresh Oregano or dried if that's what you have on hand.
- ¼ teaspoon Crushed Red Pepper if you wanna add a tiny kick.
- ¼ cup Parmesan Cheese plus extra for topping, because why not?
- Salt and Pepper to taste - gotta get it just right for you.
Make sure everything's ready to go before you start. It's always easier when your mise en place is on point. For extra tips on ingredient prep and recipe ideas, check our Vegan Sticky Sesame Chickpeas recipe.
The Full Pressure Cooker Journey
Step one, bring a big pot of water to a boil and salt it like the sea.
Add in your penne and cook it till al dente. You want just the right bite, not mushy. Drain it and set it aside.
Season your chicken breasts with salt and pepper, get ready for some yum.
In a skillet over medium-high heat, pour in that olive oil. Toss in the chicken and cook it about 5 to 6 minutes per side till it's fully cooked. Set that aside to rest.
Next, in the same skillet, toss in your diced onions and cook them till soft and sweet, 'bout 5 minutes.
Add your garlic and stir for another minute. The smell right now, dang, pure heaven.
Pour in your vodka and let it cook off for 2 to 3 minutes. Use a spoon to scrape up any of those nice browned bits-it all adds flavor.
Stir in crushed tomatoes and bring that sauce to a slow simmer. Let it go for about 10 minutes to thicken up just right.
Now, stir in the heavy cream and cook a few minutes more till creamy and luscious.
Slice your chicken into strips and add it back to the sauce. Toss in your cooked pasta too. Mix it all gently to warm through evenly.
Serve it hot with a little chopped parsley or a sprinkle of parmesan if you like. Oh man, you're gonna love this.
Easy Tweaks That Make Life Simple
- If you're short on time, skip the pasta pre-cook by adding uncooked noodles right to the sauce with a bit extra broth depth and pressure cooking together.
- Use pre-cooked rotisserie chicken to save cooking the breasts yourself.
- Swap in frozen diced onions and garlic to cut down on chopping.
- Try cream cheese instead of heavy cream for a tangier texture.
- Add baby spinach or kale near the end for a quick green boost without extra pots.
The Flavor Experience Waiting for You
You catch that creamy tomato vodka sauce swirling around your noodles like a rich hug. It's tangy and smooth with a little hint of heat creeping in from crushed red pepper.
Juicy chicken strips soak up every bit of that sauce, so each bite's tender and full of flavor. When you toss in that parmesan, it's a salty, nutty punch that just finishes things perfectly.
The oregano adds a fresh, herby note, cutting through the richness so it doesn't feel too heavy. You feel all cozy and satisfied but not weighed down, y'know what I mean?
Your Leftover Strategy Guide
First off, cool your leftovers an hour max before putting them in airtight containers.
Store your Chicken Penne alla VodkaTraci in the fridge for up to 3 days - it'll save nicely and taste good warmed up.
You can freeze leftovers too, in freezer-safe bags or containers. Just remember to thaw it overnight in the fridge before reheating.
When reheating, use your stovetop on low heat to gently warm things up. Add a splash of broth or cream if it feels dry.
If you want fresh flavor, sprinkle a little extra parmesan or fresh herbs after reheating. It makes leftovers feel new again.
Your Most Asked Questions Answered
Q1: Can I use other types of pasta? Absolutely, you can swap penne for rigatoni, fusilli or whatever you like. Just keep an eye on cooking times as they might vary.
Q2: How do I know when to do quick release versus natural release? Quick release is perfect when you wanna stop cooking immediately and keep the pasta from getting mushy. Natural release is great for letting flavors settle and for tender chicken.
Q3: What's the best vodka to use here? Any plain vodka does the job. No need for fancy stuff. It's more about the cooking off of the alcohol than the vodka brand itself.
Q4: Can I make this vegetarian? You sure can! Just swap chicken with mushrooms or tofu and maybe add more veggies. The sauce stays just as good.
Q5: Should I brown the chicken before pressure cooking? Browning adds flavor and texture but if you're in a rush, you can skip it and just cook all together. Just adjust cook times accordingly.
Q6: How important is the broth depth? Broth depth helps cook the pasta perfectly without drying out or making it mushy. It's what keeps your dinner tasting like it came from a restaurant.
Chicken Penne alla VodkaTraci Pressure Cooker Recipe
Equipment
- 1 Skillet 3-quart or 12-inch
Ingredients
Main Ingredients
- 8 oz Penne Pasta Noodles or whatever pasta you like
- ½ teaspoon Sea Salt season pasta water well
- 2 Boneless Skinless Chicken Breasts about 1 pound
- pinch Salt and Pepper for seasoning chicken
- 1 tablespoon Olive Oil or any cooking oil
- 1 Onion medium, diced
- 3 cloves Garlic minced
- ¼ cup Vodka any kind
- 28 oz Crushed Tomatoes one can
- ½ cup Heavy Cream
- ¼ cup Fresh Oregano or 1 teaspoon dried oregano
- ¼ teaspoon Crushed Red Pepper for a tiny kick
- ¼ cup Parmesan Cheese plus extra for topping
- to taste Salt and Pepper
Instructions
Instructions
- Bring a big pot of water to a boil and salt it like the sea.
- Add in penne and cook till al dente. Drain and set aside.
- Season chicken breasts with salt and pepper.
- In a skillet over medium-high heat, add olive oil and cook chicken 5–6 minutes per side until done. Set aside.
- In the same skillet, cook diced onions for about 5 minutes until soft.
- Add garlic and sauté for another minute.
- Pour in vodka and cook for 2–3 minutes, scraping up browned bits.
- Stir in crushed tomatoes, bring to simmer and cook 10 minutes.
- Add heavy cream and let cook a few more minutes until creamy.
- Slice chicken and add to sauce with cooked pasta. Stir to combine and warm through. Serve with extra cheese if desired.
