Creamy Vodka Chicken & Penne

  • Prep20 min.
  • Total35 min.
  • serv 6

It takes only 35 minutes to make this luscious pasta skillet dish, featuring sautéed chicken, mushrooms, peas and penne tossed in a creamy vodka sauce. Give it a try…you’ll be glad you did!

POSTED IN: Dinner, Popular, Quick & Easy, Tomato Sauce


  • 1 1/4

    pound skinless, boneless chicken breast halves, cut crosswise into 1/2-inch slices

  • 1

    teaspoon kosher salt

  • 1/4

    teaspoon ground black pepper

  • 2

    tablespoon canola oil

  • 8

    ounce (1 package) sliced mushrooms

  • 2

    clove garlic, minced

  • 1

    jar (24 ounces) Prego® Creamy Vodka Italian SauceSauce

  • 1

    cup frozen peas, thawed

  • 8

    ounce (1/2 of a 16-ounce package) penne pasta, cooked and drained


    • 1

      Season the chicken with half the salt and black pepper.

    • 2

      Heat the oil in a 12-inch skillet over medium-high heat.  Add the chicken and cook for 5 minutes, stirring occasionally.  Add the mushrooms and cook for 3 minutes or until tender, stirring occasionally.  Add the garlic and cook and stir for 30 seconds. Season with the remaining salt and black pepper.

    • 3

      Reduce the heat to medium-low.  Stir in the sauce.  Cover and cook for 5 minutes or until the mixture is hot and bubbling.  Remove the skillet from the heat.  Stir in the peas.  Add the penne and toss to coat.

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