Spicy Vodka Chicken Pasta (Printable)

Creamy pasta with tender chicken, chili crisp heat, and a smooth vodka tomato sauce.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (12 oz), cut into bite-sized pieces
02 - ½ teaspoon kosher salt
03 - ¼ teaspoon black pepper
04 - 1 tablespoon olive oil

→ Pasta

05 - 12 oz rigatoni or penne pasta
06 - Salt, for pasta water

→ Sauce

07 - 2 tablespoons unsalted butter
08 - 1 small yellow onion, finely chopped
09 - 3 cloves garlic, minced
10 - 2 tablespoons tomato paste
11 - 1 teaspoon chili crisp, plus extra for serving
12 - ½ teaspoon crushed red pepper flakes, adjust to taste
13 - ¼ cup vodka
14 - 1 cup heavy cream
15 - ½ cup freshly grated Parmesan cheese, plus extra for serving
16 - ½ teaspoon smoked paprika (optional)
17 - Salt and black pepper, to taste
18 - Fresh basil leaves, for garnish

# Method:

01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve ½ cup of pasta water, then drain pasta.
02 - Season chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 4 to 5 minutes. Remove from skillet and keep warm.
03 - Reduce heat to medium and melt butter in the same skillet. Add chopped onion and cook until translucent, about 3 minutes. Stir in garlic and cook for an additional minute until fragrant.
04 - Add tomato paste, chili crisp, and crushed red pepper flakes. Cook while stirring for 2 minutes until the tomato paste darkens slightly.
05 - Pour in vodka, scraping any browned bits from the pan. Simmer for 1 to 2 minutes to cook off alcohol.
06 - Lower heat and stir in heavy cream and smoked paprika if using. Simmer gently for 2 to 3 minutes until the sauce thickens slightly and is smooth.
07 - Return cooked chicken to the sauce and stir in Parmesan cheese. Season with salt and black pepper to taste.
08 - Add drained pasta to the sauce, tossing to coat evenly. Incorporate reserved pasta water gradually to achieve a silky consistency as needed.
09 - Divide pasta among plates and garnish with extra Parmesan, chili crisp, and fresh basil leaves. Serve immediately.

# Expert Advice:

01 -
  • The chili crisp adds a smoky depth that makes the creamy sauce feel sophisticated without requiring any fancy technique.
  • It comes together faster than you'd think, making it perfect for weeknight dinners when you want something that tastes like effort.
  • Tender chicken and silky pasta absorb all that spiced, buttery goodness in every single bite.
02 -
  • Don't skip searing the chicken—the golden crust locks in flavor and prevents it from drying out in the creamy sauce.
  • Reserve your pasta water before draining; this starch is your secret weapon for achieving a silky sauce that clings to every strand.
  • Taste constantly as you cook. Cream and Parmesan are salty, so go easy on seasoning until the very end.
03 -
  • Make sure your skillet is large enough that the pasta has room to dance with the sauce without crowding. A cramped pan means uneven coating.
  • If your cream looks like it's breaking or separating, lower the heat immediately and stir gently. Cream is forgiving if you catch it in time.
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