Easy Chicken Penne Vodka Recipe With Jar Sauce: Weeknight Creamy Dream in One Pot

This one-pot dish transforms a simple jar sauce into a creamy, restaurant-worthy meal. The chicken cooks directly in the sauce, infusing every bite with rich flavor.

With minimal prep and easy cleanup, it’s the ultimate weeknight solution. The pasta soaks up the velvety vodka sauce while the chicken stays perfectly tender.

Ingredients for Easy Chicken Penne Vodka Recipe with Jar Sauce

Minimal prep, maximum flavor with this one-pot wonder featuring jarred sauce and tender chicken.

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The jarred vodka sauce is the foundation here, so opt for a high-quality brand like Newman’s Own or Rao’s. The chicken should be cut uniformly to ensure even cooking—Costco’s pre-cut chicken breasts work well if you’re short on time. Penne rigate (the ridged kind) holds onto the creamy sauce better than smooth pasta, and Barilla or De Cecco are reliable choices for texture.

No heavy cream? Whole milk with a tablespoon of melted butter can substitute in a pinch, though the sauce won’t be as rich. Swap dried herbs for fresh at one-third the amount—fresh basil or oregano would add a bright touch. If you prefer a smoother sauce, blend it briefly with an immersion blender before adding the pasta. Low-fat chicken broth can replace regular, but the dish will be slightly less velvety.

This dish reheats beautifully—store leftovers in an airtight container for up to 4 days in the fridge. Freeze for 2 months if needed, though the pasta may soften slightly. The sauce thickens as it cools, so add a splash of broth or milk when reheating to restore the creamy texture.

Step-by-Step Instructions for Chicken Penne Vodka

This one-pot method delivers a velvety sauce and perfectly cooked pasta with minimal effort.

Step 1: Sauté Aromatics and Season Chicken

Heat the 2 tbsp unsalted butter in a large pot over medium heat. Add the finely diced yellow onion and cook for 3-4 minutes until translucent and soft. Stir in the minced garlic cloves for 30 seconds until fragrant—don’t let it brown.

Add the 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces. Season with 1 tsp kosher salt, 0.5 tsp freshly ground black pepper, 1 tsp dried basil, and 1 tsp dried oregano. Cook for 6-8 minutes until the chicken is no longer pink and lightly browned.

Step 2: Build the Creamy Sauce Base

Pour in the 24 oz jarred vodka sauce and 0.5 cup chicken broth, stirring to combine with the chicken and aromatics. Bring to a gentle simmer over medium-low heat. This step infuses the sauce with the chicken’s savory juices.

Once simmering, stir in the 1 cup heavy cream and 0.25 tsp red pepper flakes. Let the mixture cook for 3-4 minutes until it thickens slightly and develops a rich, creamy consistency. The sauce should coat the back of a spoon without running off too quickly.

Step 3: Cook Pasta Directly in the Sauce

Add the 12 oz penne pasta directly to the pot, pressing it down to submerge in the sauce. Add enough water to just cover the pasta—about 1.5 cups—if needed. Stir well to distribute the pasta evenly.

Cook over medium heat for 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed. The pasta should be tender with a slight bite, and the sauce should cling beautifully to each piece.

Step 4: Finish with Parmesan and Rest

Remove the pot from heat and stir in the 0.5 cup parmesan cheese until melted and fully incorporated. The sauce will become glossy and ultra-creamy. Let the dish rest for 2-3 minutes to allow the flavors to meld and the sauce to thicken further.

Taste and adjust seasoning if needed—sometimes a pinch more kosher salt or freshly ground black pepper can elevate the flavors. Serve immediately while hot, as the pasta will continue to absorb the sauce as it sits.

Storing and Reheating easy chicken penne vodka recipe with jar sauce

Refrigerator Storage

Let this dish cool for no more than 2 hours before transferring to airtight containers. I use glass Pyrex with snap-on lids. Store at 40°F or below for up to 4 days. The flavors deepen overnight as the herbs meld. ❄️

Freezer Storage

This freezes well for up to 2 months without significant quality loss. I recommend quart-size freezer bags for efficient stacking. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

My preferred method: pour into a heavy-bottomed pot, add ¼ cup chicken broth to prevent sticking, and heat over medium-low heat for 8-10 minutes. Stir occasionally—this maintains the best texture. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F. Add a splash of broth if dry.

Sauce Consistency Tip

The sauce thickens as it cools. When reheating, add 1-2 tbsp milk or broth to restore that velvety texture. I always taste and adjust seasoning after reheating—sometimes a pinch of kosher salt or black pepper brings it back to life.

Frequently Asked Questions