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Creamy Tomato Vodka Penne Bake

This Creamy Tomato Vodka Penne Bake is rich, comforting, and loaded with cheesy, savory goodness—perfect for cozy dinners any night of the week!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 12 ounces penne pasta
  • 2 tablespoons olive oil for sautéing
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup heavy cream
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 pound cooked chicken diced
  • fresh basil for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions, usually around 10 minutes. Drain the pasta and set it aside.
  • Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
  • Pour in the crushed tomatoes and stir to combine. Add the Italian seasoning, salt, and pepper. Lower the heat and let the sauce simmer gently for 10 minutes to develop flavor.
  • Slowly stir in the heavy cream, mixing until the sauce turns a lovely creamy pink. Fold in the diced cooked chicken, heating through for 3-4 minutes.
  • Add the drained penne to the skillet with the sauce. Toss everything together until the pasta is evenly coated.
  • Preheat your oven to 375°F (190°C). Transfer half of the pasta mixture to the baking dish. Sprinkle half of the Parmesan and mozzarella cheeses over the layer. Add the remaining pasta on top, then finish with the rest of the cheeses.
  • Place the baking dish in the oven and bake for 20-25 minutes, or until the cheese is bubbly and golden brown.
  • Remove from the oven and let it rest for a few minutes. Garnish with fresh basil leaves before serving.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Baking dish (9x13 inch)
  • Wooden Spoon or Spatula
  • Measuring cups and spoons
  • Grater

Notes

  • Use fresh Parmesan cheese for better flavor and melt quality.
  • Simmer the sauce long enough to reduce and thicken for deeper flavor.
  • Don’t overcook pasta before baking to maintain perfect texture.
  • For a golden crust, broil for 2-3 minutes at the end, watching carefully.
  • Store leftovers in an airtight container refrigerated up to 3-4 days or freeze unbaked for longer storage.