Spicy Vodka Chicken Pasta (Printable Version)

Tender chicken and smoky chili crisp blend in a creamy vodka pasta sauce bursting with flavor.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (12.3 oz), cut into bite-sized pieces
02 - ½ teaspoon kosher salt
03 - ¼ teaspoon ground 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 additional for serving
12 - ½ teaspoon crushed red pepper flakes
13 - ¼ cup vodka
14 - 1 cup heavy cream
15 - ½ cup freshly grated Parmesan cheese, plus extra for garnish
16 - ½ teaspoon smoked paprika (optional)
17 - Salt and black pepper, to taste
18 - Fresh basil leaves, for garnish

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Reserve ½ cup pasta water and drain the pasta.
02 - Season chicken pieces with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown and cooked through, about 4 to 5 minutes. Remove chicken and keep warm.
03 - In the same skillet, melt butter over medium heat. Add finely chopped onion and cook until translucent, approximately 3 minutes. Stir in minced garlic and sauté for 1 minute until fragrant.
04 - Add tomato paste, chili crisp, and crushed red pepper flakes to the skillet. Cook while stirring for 2 minutes until the tomato paste darkens slightly.
05 - Pour in vodka, scraping up any browned bits from the pan. Simmer for 1 to 2 minutes to reduce alcohol content.
06 - Lower heat to low. Stir in heavy cream and smoked paprika if using. Allow the sauce to simmer gently for 2 to 3 minutes until smooth and slightly thickened.
07 - Return cooked chicken to the skillet. Mix in grated Parmesan cheese and season with salt and black pepper to taste.
08 - Add drained pasta to the sauce, incorporating reserved pasta water gradually to achieve a silky texture. Toss until pasta is evenly coated.
09 - Plate immediately, garnishing with extra Parmesan, additional chili crisp, and fresh basil leaves.

# Expert Tips:

01 -
  • The chili crisp adds a smoky, garlicky heat that regular red pepper flakes just cant match.
  • Its fancy enough to impress but simple enough to make on a weeknight without losing your mind.
  • The vodka helps the tomato paste bloom into something deeper and more complex than youd expect.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Dont skip reserving the pasta water; its starchy and salty and helps the sauce stick instead of pooling at the bottom of the bowl.
  • If you add the cream over high heat it can break and turn grainy, so lower the flame first.
  • Taste the sauce before adding more salt; the Parmesan and chili crisp are already salty and you dont want to overdo it.
03 -
  • Use a good quality vodka; you dont need top shelf, but avoid anything that smells like nail polish remover.
  • If you want extra richness, stir in a tablespoon of mascarpone or cream cheese at the end.
  • Fresh basil added right before serving keeps its bright color and fragrance instead of wilting into the sauce.
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