You are here: Home » Recipes » Vodka Chicken Penne Vodka Chicken Penne Yield 4 servings PrintEmail Ingredients For the chicken:3 tablespoons fresh basil, chopped3 tablespoons fresh Italian parsley, chopped1/2 cup Parmigiano Reggiano cheese, grated1/2 cup Asiago cheese, grated1 -- egg, lightly beaten1/2 teaspoon black pepper, freshly ground4 -- boneless, skinless chicken breasts halves8 slices pancetta2 teaspoons olive oilFor the pasta:2 tablespoons olive oil3 ounces pancetta, chopped1/3 cup shallots, minced2 -- garlic cloves, minced1/4 teaspoon red pepper flakes1/2 cup vodka1 cup tomato sauce1/2 cup heavy cream16 ounces penne rigate1/3 cup Parmigiano Reggiano cheese, grated1/3 cup Asiago cheese, grated2 tablespoons fresh basil, chopped1 tablespoon fresh Italian parsley, chopped Instructions To make the chicken, preheat oven to 400 degrees. In a small bowl combine basil, parsley, Parmigiano Reggiano cheese, Asiago cheese, egg, and black pepper. Mix thoroughly. Rinse chicken breasts and dry with paper towel. Make a lengthwise incision into each breast, without cutting it completely in half. Open each breast like a book. Spoon equal amounts of cheese mixture onto each chicken breast. Spread evenly over the chicken breasts. Fold each chicken breast in half so that both cheese-coated surfaces come together. Then fold once more from top to bottom. Wrap each folded chicken breast in 2 slices of pancetta. Tie each chicken breast with kitchen twine to secure. Heat olive oil in a heavy-bottomed skillet over a medium-high heat. Sear pancetta-wrapped chicken breasts on all sides until browned. Transfer chicken to a baking pan, then bake for 20-25 minutes until juices run clear, or until the internal temperature registers 160 degrees. Rest for several minutes before slicing. To make the pasta, heat the olive oil in a heavy-bottomed large skillet over a medium heat. Add the pancetta and saute until just cooked, but not yet crisp. Add shallots, garlic, and red pepper flakes to the pancetta and cook for about another 5 minutes, until pancetta crisps. Add vodka and simmer until liquid is reduced by half, about 2-3 minutes. Add tomato sauce and stir to blend flavors. Slowly add heavy cream and gently mix into sauce. Simmer for about 5 minutes. Bring a large pot of water to a boil. Add penne and cook until al dente. Drain. Add penne to the sauce and mix to coat the pasta evenly. In a small bowl, toss together the Parmigiano Reggiano and Asiago cheeses. Stir basil and half of the cheese mixture into the penne. To assemble, remove kitchen twine and slice chicken breasts into 1/2 inch slices. Transfer pasta to a large platter. Arrange chicken breast slices on top of the pasta. Sprinkle with the remaining cheese and parsley. Serves 4.