Spicy Vodka Chicken Pasta (Printable)

Creamy pasta with tender chicken and smoky chili crisp for a bold, flavorful meal.

# 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 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 extra 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 according to package instructions. Reserve ½ cup pasta water, then drain.
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 plate and keep warm.
03 - In the same skillet, melt butter over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste, chili crisp, and crushed red pepper flakes. Cook, stirring, for 2 minutes until tomato paste darkens slightly.
05 - Pour in vodka, scraping browned bits from the pan. Simmer for 1 to 2 minutes to cook off alcohol.
06 - Reduce 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 sauce and stir in Parmesan cheese. Season with salt and black pepper to taste.
08 - Add drained pasta to skillet, tossing with sauce. Gradually add reserved pasta water as needed to create a silky texture. Mix until pasta is fully coated.
09 - Plate pasta and top with extra Parmesan, additional chili crisp, and fresh basil leaves. Serve immediately.

# Expert Advice:

01 -
  • The vodka actually mellows out in the heat, leaving behind a subtle warmth that makes the cream sauce taste like it's been simmering for hours.
  • You get tender chicken, silky pasta, and a sauce so luxurious it tastes like you went to culinary school, but it takes less than 45 minutes.
  • The chili crisp adds this smoky, complex heat that keeps you reaching for just one more bite.
02 -
  • Tomato paste needs a minute or two in the heat before you add liquid, or it'll taste raw and flat—give it those two minutes and watch it caramelize slightly.
  • Don't skip the pasta water; those starchy tablespoons are what make the sauce cling to the pasta instead of pooling at the bottom of the bowl.
  • Taste constantly while seasoning because the Parmesan adds saltiness—it's easier to add than to remove.
03 -
  • Reserve your pasta water before draining—this starchy liquid is liquid gold for achieving that perfect, creamy consistency without needing more cream.
  • If your sauce breaks or looks separated, don't panic; just turn the heat to low and whisk in a splash of pasta water to bring it back together.
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