Spicy Vodka Chicken Pasta (Print Version)

Creamy pasta enriched with chicken and smoky chili spices for a bold Italian-American taste.

# What You’ll Need:

→ Chicken

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

→ Pasta

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

→ Sauce

07 - 2 tbsp unsalted butter
08 - 1 small yellow onion, finely chopped
09 - 3 cloves garlic, minced
10 - 2 tbsp tomato paste
11 - 1 tsp chili crisp, plus additional for serving
12 - ½ tsp 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 tsp 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 and cook pasta until al dente according to package instructions. Reserve ½ cup pasta water, then drain pasta.
02 - Season chicken 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 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 tomato paste darkens slightly.
05 - Pour in vodka, scraping browned bits from the pan. Let simmer for 1 to 2 minutes to cook off alcohol.
06 - Lower heat to low. Stir in heavy cream and smoked paprika if using. Simmer gently for 2 to 3 minutes until sauce is smooth and slightly thickened.
07 - Return cooked chicken to the sauce, then add grated Parmesan. Season with salt and black pepper to taste.
08 - Add drained pasta to the sauce, tossing to coat evenly. Add reserved pasta water gradually as needed to achieve a silky consistency.
09 - Plate immediately, garnishing with extra Parmesan, chili crisp, and fresh basil leaves.

# Additional Tips::

01 -
  • The chili crisp and smoked paprika create a depth that feels fancy but tastes surprisingly effortless to achieve.
  • Tender, properly seared chicken turns this into a complete meal that satisfies without feeling heavy.
  • Forty minutes from start to finish means you can pull off dinner party energy on a random Tuesday.
02 -
  • Don't skip searing the chicken on high heat—that golden crust is what makes it taste restaurant-quality, not rubbery.
  • Reserve your pasta water before draining; it's the secret to achieving a silky sauce that clings to each piece rather than sitting at the bottom of the plate.
  • Taste constantly as you go, especially with the spice level—chili crisp varies wildly by brand, so adjust to your heat preference before serving.
03 -
  • Keep the heat moderate when the cream is in the pan—high heat can cause it to separate and look grainy instead of silky and luxurious.
  • Pair this with a crisp Pinot Grigio that has enough acidity to cut through the richness, or stick with sparkling water with a squeeze of lemon for balance.
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