Save I discovered this recipe during one of those late-night cooking binges when I was scrolling through food videos and stumbled on something that caught my eye—creamy, spicy, utterly captivating. The Hadid-inspired vodka pasta was everywhere, but I wanted to make it my own by adding chicken and ramping up the heat with chili crisp. The first time I made it, my kitchen filled with this intoxicating aroma of caramelized tomato paste and garlic, and I knew I'd found something special. Now it's the dish I turn to when I want to impress people without spending hours at the stove.
I remember making this for friends on a Thursday night when someone mentioned being craving something bold but comforting. One friend took a bite and literally closed her eyes—not because it was hot, but because the flavors were so balanced and creamy. She asked for the recipe three times that evening, which tells you something about how this dish lands with people.
Ingredients
- Boneless, skinless chicken breasts (350 g): Cutting them into bite-sized pieces means they cook evenly and soak up the sauce beautifully—no waiting for thick chunks to cook through.
- Rigatoni or penne pasta (350 g): These shapes have ridges and openings that trap the creamy sauce like little pockets, making every forkful rich.
- Unsalted butter (2 tbsp): The foundation of the sauce—it builds flavor and helps emulsify everything into that silky texture.
- Yellow onion (1 small): Finely chopped so it melts into the sauce rather than staying as visible pieces.
- Garlic (3 cloves): Minced fine so it distributes evenly and doesn't overpower—you want depth, not a garlic punch.
- Tomato paste (2 tbsp): This is your flavor bomb; cooking it for a minute or two before adding liquid deepens everything significantly.
- Chili crisp (1 tsp plus more for serving): The secret weapon that gives this dish its personality—smoky, spicy, and way more interesting than plain red pepper flakes.
- Crushed red pepper flakes (½ tsp): Adjustable to your heat tolerance; they provide that classic spicy kick underneath the more complex chili crisp flavor.
- Vodka (60 ml): Sounds fancy but it's really just a bridge ingredient that dissolves into nothing, leaving only sophistication behind.
- Heavy cream (250 ml): The luxurious base that brings everything together into a cohesive, velvety sauce.
- Parmesan cheese (50 g): Freshly grated, not the pre-shredded stuff—it melts smoother and tastes infinitely better.
- Smoked paprika (½ tsp): Optional but worthwhile; it adds a subtle smoky note that makes people ask what your secret ingredient is.
- Fresh basil: A final green note that brightens all that richness and makes the dish feel complete.
Instructions
- Get your pasta going:
- Bring a large pot of salted water to a rolling boil—it should taste like the sea. Pasta cooks while you build the sauce, so timing works perfectly if you start this first.
- Sear the chicken:
- Season those pieces generously with salt and pepper, then sear them in hot olive oil until the edges are golden and the centers are cooked through, about 4–5 minutes. Don't crowd the pan or they'll steam instead of sear.
- Build the aromatics:
- In the same skillet, melt butter and sauté your finely chopped onion until it turns translucent and soft, then add garlic and let it bloom for just a minute until your whole kitchen smells incredible.
- Deepen the tomato paste:
- Stir in the tomato paste with the chili crisp and red pepper flakes, and cook this mixture for about 2 minutes while stirring constantly—you'll see it darken slightly, which means the flavors are concentrating and intensifying.
- Toast with vodka:
- Pour in the vodka and scrape the pan with your spoon to lift all those browned, flavorful bits stuck to the bottom. Let it simmer for 1–2 minutes so the alcohol cooks off and leaves only complexity behind.
- Create the silky sauce:
- Turn the heat to low, pour in the heavy cream, and add smoked paprika if you're using it. Stir gently and let it simmer for 2–3 minutes until it's smooth and slightly thickened, watching that it never comes to a boil.
- Bring it all together:
- Add the cooked chicken back into the sauce, stir in the Parmesan cheese, and taste as you go—adjust salt and pepper until it sings.
- marry the pasta:
- Drain your pasta, toss it into the sauce, and add reserved pasta water a splash at a time until you get that silky, clingy consistency where the pasta is generously coated but not swimming.
- Serve with celebration:
- Divide among bowls and top with extra Parmesan, a drizzle of chili crisp, and fresh basil leaves scattered across the top.
Save There was this moment when I made this for my partner after a rough week, and I watched him take that first bite—the kind where your shoulders drop and you just exhale. That's when I realized this wasn't just a recipe I'd found online; it was something that made people feel cared for. Food like that stays with you.
The Heat Factor
This dish walks a beautiful line between creamy comfort and spicy excitement. The chili crisp isn't just heat; it's complexity—those crispy bits of chili and oil floating through the sauce add texture and depth that red pepper flakes alone could never achieve. If you're heat-sensitive, you can dial back both the chili crisp and the red pepper flakes, and the sauce will still taste sophisticated and delicious. If you love spice like I do, don't be shy with either one.
Timing and Technique
The genius of this recipe is that it moves quickly once you start, which means multitasking is your friend. Get your pasta water boiling before you do anything else, then sear the chicken while the pasta cooks, and by the time those two elements are done, your sauce is practically ready to come together. The whole process feels orchestrated rather than rushed, and that's when cooking feels most satisfying.
Making It Your Own
I've made this dozens of different ways depending on what's in my fridge and what mood I'm in. Some nights I'll skip the chicken and use sautéed mushrooms for something earthier, or roasted cauliflower for a lighter touch. The sauce is forgiving enough that it welcomes these changes without losing its character.
- A splash more cream if you prefer it ultra-silky, or a bit less if you like the sauce to cling more assertively.
- Fresh thyme or oregano work beautifully if you have them, stirred in at the end for a Mediterranean twist.
- A squeeze of lemon juice at the very end brightens everything and cuts through the richness in the best way.
Save This is the kind of dish that reminds you why cooking matters—it's not just about feeding yourself, it's about those moments when something homemade makes the world feel a little softer. I hope you make it soon.
Recipe Help & Answers
- → Can I use different pasta types?
Yes, rigatoni, penne, or fusilli all work well due to their shape holding the sauce nicely.
- → How can I adjust the spice level?
Modify the amount of chili crisp and crushed red pepper flakes to suit your preferred heat intensity.
- → Is there a vegetarian alternative?
Replace chicken with sautéed mushrooms or roasted cauliflower to keep it meat-free while retaining rich flavors.
- → What is the purpose of vodka in the sauce?
Vodka helps enhance the tomato flavors and creates a silky texture without adding strong alcohol taste.
- → How to achieve a smooth sauce consistency?
Reserve pasta water and add it gradually when tossing pasta with the sauce to create a silky, cohesive finish.