Spicy Vodka Chicken Pasta (Printable version)

Creamy pasta with tender chicken and smoky chili crisp adds bold spice and depth.

# Ingredient list:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approximately 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 more for serving
12 - ½ teaspoon crushed red pepper flakes, adjust to taste
13 - ¼ cup vodka (2 fl oz)
14 - 1 cup heavy cream (8 fl oz)
15 - ½ cup freshly grated Parmesan cheese (about 50 g), plus extra for serving
16 - ½ teaspoon smoked paprika (optional)
17 - Salt and black pepper, to taste
18 - Fresh basil leaves, for garnish

# Step-by-step guide:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain the pasta.
02 - Season chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden and cooked through, about 4 to 5 minutes. Transfer to a plate and keep warm.
03 - In the same skillet, melt butter over medium heat. Add chopped onion and cook until translucent, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste, chili crisp, and crushed red pepper flakes. Cook, stirring frequently, for 2 minutes until the tomato paste deepens in color.
05 - Pour in vodka while scraping the skillet to loosen browned bits. Let it simmer for 1 to 2 minutes to cook off the alcohol.
06 - Reduce heat to low. Stir in heavy cream and smoked paprika, if using. Gently simmer for 2 to 3 minutes until the sauce thickens and becomes smooth.
07 - Return the cooked chicken to the sauce. Stir in Parmesan cheese and season with salt and black pepper to taste.
08 - Add drained pasta to the sauce, incorporating reserved pasta water as needed to create a silky texture. Toss until pasta is thoroughly coated.
09 - Plate immediately and garnish with additional Parmesan cheese, chili crisp, and fresh basil leaves.

# Expert tips:

01 -
  • It brings together creamy, spicy, and savory in a way that feels exciting but not overwhelming.
  • The chili crisp adds a smoky depth you dont usually get in vodka sauce.
  • Its rich enough to feel special but simple enough to make on a weeknight.
  • Leftovers taste even better the next day when the flavors have had time to settle.
02 -
  • Dont skip reserving the pasta water because it has the starch you need to bring the sauce together without making it greasy.
  • Let the tomato paste cook long enough to lose its raw taste or the whole sauce will taste flat and one-dimensional.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly instead of clumping into grainy bits.
03 -
  • Pat the chicken dry with paper towels before seasoning so it sears instead of steams, giving you that golden crust.
  • Use freshly grated Parmesan instead of the pre-shredded kind because it melts smoother and tastes sharper.
  • Taste the sauce before you toss in the pasta so you can adjust the salt, heat, and creaminess while its still easy to fix.
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