Spicy Vodka Chicken Pasta (Print View)

Creamy pasta with tender chicken, smoky chili crisp, and a touch of vodka for depth and spice.

# What You’ll 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 garnish)
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 garnish
16 - ½ teaspoon smoked paprika (optional)
17 - Salt and black pepper, to taste
18 - Fresh basil leaves, for garnish

# Method:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following 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 the chicken until golden and cooked through, about 4 to 5 minutes. Remove from skillet and keep warm.
03 - In the same skillet, melt butter over medium heat. Add the chopped onion and sauté until translucent, approximately 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, stirring, for 2 minutes until the tomato paste deepens in color.
05 - Pour in vodka, scraping up any browned bits from the skillet. Allow to simmer for 1 to 2 minutes to reduce and 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 the sauce is smooth and slightly thickened.
07 - Return cooked chicken to the skillet. Mix in Parmesan cheese and season with salt and black pepper to taste.
08 - Add drained pasta to the sauce, tossing to coat. Gradually add reserved pasta water as needed until the sauce reaches a silky consistency.
09 - Dish portions immediately. Garnish with extra Parmesan, chili crisp, and fresh basil leaves.

# Expert Advice:

01 -
  • The vodka dissolves into something almost mysterious, elevating ordinary cream sauce into something you can't quite put your finger on.
  • It comes together in under an hour, yet feels fancy enough to impress people who think you've been cooking all day.
  • Spice levels are totally yours to control—I've made it mild for my parents and fiery for friends who love heat.
02 -
  • Don't rush the tomato paste step—that caramelization in the butter is what makes this taste sophisticated instead of like a standard cream sauce.
  • Reserve your pasta water before draining; I learned the hard way that trying to salvage a too-thick sauce afterward feels like panic cooking.
  • Let cold cream hit low heat, not high heat; if you're not gentle, it can split and the whole thing becomes grainy.
03 -
  • Grate your Parmesan fresh and add it off-heat so it doesn't clump; this is the difference between creamy and grainy.
  • The chili crisp brand you choose matters—pick one you'd eat on avocado toast, because that's the quality your pasta deserves.
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