One Pan Rosemary Chicken with Penne and Vodka Sauce - this recipe is made all in one pan with whole wheat penne, broth, and a jar of DeLallo Creamy Vodka Sauce!
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One Pan Rosemary Chicken with Penne and Vodka Sauce

Delicious Italian dinners don't have to be relegated to Sundays, and sauce doesn't have to be an all-day affair. This recipe is yummy and easy!
Prep Time10 mins
Cook Time25 mins
refrigerate30 mins
Total Time35 mins
Course: Main Course
Cuisine: Italian
Keyword: chicken and pasta recipe, easy chicken meal, one pan rosemary chicken, penne and vodka sauce
Servings: 4 servings
Calories: 472kcal
Author: Andie Mitchell

Ingredients

Rosemary Chicken

  • 1 ¼ pounds chicken breast tenderloins
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove minced
  • Pinch red pepper flakes
  • 2 tablespoons chopped fresh rosemary

Penne and Vodka Sauce

  • 1 teaspoon extra virgin olive oil
  • 1 ½ cups up to 2 cups low sodium chicken broth, adjust as the pasta cooks
  • 8 ounces whole wheat penne
  • 2 cups Delallo Pomodoro Fresco Creamy Vodka Sauce
  • 1 jar DeLallo Seasoned Semi-Dried Cherry Tomatoes drained
  • 2 garlic cloves thinly sliced
  • 1 shallot thinly sliced
  • ½ cup fresh basil roughly chopped
  • Grated Parmesan cheese

Instructions

  • In a small bowl, whisk the lemon juice, oil, garlic, red pepper flakes, and rosemary. Pour the marinade into a large resealable plastic bag and add the chicken. Press the air from the bag, seal, and turn it a few times to coat the chicken in the marinade. Refrigerate for 30 minutes and up to 8 hours.
  • In a dutch oven or a wide, deep skillet, heat 1 teaspoon of olive oil over medium-high heat. Remove the chicken breast tenderloins from the bag, discarding the marinade, and add them to the pan. Cook, turning to brown on all sides, until no longer pink and cooked through, about 10 minutes. Transfer the chicken to a plate.
  • Add 1 ½ cups of the broth to the pan, followed by the penne, vodka sauce, cherry tomatoes, garlic, and shallot. Bring to a boil. Cook, reducing the heat if necessary to keep the pan at a simmer, and stir frequently, taking care to incorporate the sauce that begins to form around the edges of the pan (it will thicken the quickest), until the penne has absorbed most of the liquid and become tender. *If you notice that the pan is becoming dry at any time or that the penne needs more moisture, add more broth ¼ cup at a time, stirring after each addition.
  • Once the penne is tender and a thick sauce is coating each noodle, turn off the heat, return the chicken to the pan, and gently toss. Stir in the basil. Serve with grated Parmesan cheese.

Notes

Nutrition

Calories: 472kcal | Carbohydrates: 16g | Protein: 41.1g | Fat: 26g | Saturated Fat: 7.3g | Fiber: 3.8g | Sugar: 11.5g