Spicy Vodka Chicken Pasta (Printable)

Bold creamy pasta featuring tender chicken and smoky chili crisp for a rich, spicy finish.

# 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 more 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

# Directions:

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 sauté 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 while stirring for 2 minutes until the tomato paste darkens slightly.
05 - Pour in vodka, scraping any browned bits from the pan. Let it simmer for 1 to 2 minutes to cook off the alcohol.
06 - Lower heat to low. Stir in heavy cream and smoked paprika if using. Simmer gently for 2 to 3 minutes until the sauce is smooth and slightly thickened.
07 - Return cooked chicken to the sauce, then stir in Parmesan cheese. Season with salt and black pepper to taste.
08 - Add the drained pasta to the sauce, incorporating reserved pasta water as needed to achieve a silky consistency. Toss until the pasta is fully coated.
09 - Serve immediately, garnished with extra Parmesan, additional chili crisp, and fresh basil leaves.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking when you actually spent less than an hour.
  • The chili crisp gives it a sophisticated heat that feels less aggressive than raw spice.
  • Somehow feels fancy enough for dinner guests but comfortable enough for a Tuesday night solo dinner.
  • The vodka transforms into something deeper than you'd expect, adding a subtle smokiness that keeps you guessing.
02 -
  • Don't use pre-shredded Parmesan—it has anti-caking agents that make your sauce taste gritty instead of smooth.
  • The vodka needs just a minute to cook off or it tastes sharp and chemical instead of adding mystery.
  • Reserve your pasta water before draining, and use it like a secret ingredient to control your sauce consistency instead of adding water.
  • Taste as you go with the chili crisp and red pepper—heat preference is personal, and it's easier to add than remove.
03 -
  • Buy whole Parmesan and grate it fresh—the difference between pre-shredded and fresh is the difference between a good dish and an incredible one.
  • Double the recipe without doubling the vodka; a little goes a long way and too much becomes all you taste.
  • Chili crisp on top is non-negotiable; it adds crunch and freshness that melted into the sauce never could.
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