Spicy Vodka Chicken Pasta (Printable)

Creamy pasta with tender chicken and smoky chili crisp delivers bold, satisfying flavors and spicy heat.

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

# Directions:

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 with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden and cooked through, about 4–5 minutes. Transfer to a 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 1–2 minutes to cook off the alcohol.
06 - Reduce heat to low. Stir in heavy cream and smoked paprika if using. Simmer gently for 2–3 minutes until sauce is smooth and slightly thickened.
07 - Return cooked chicken to the sauce, then mix in Parmesan cheese. Season with salt and black pepper to taste.
08 - Add drained pasta to the sauce, incorporating reserved pasta water as needed to achieve a silky texture. Toss until pasta is fully coated. Serve immediately topped with extra Parmesan, chili crisp, and fresh basil.

# Expert Advice:

01 -
  • The sauce clings to every ridge of pasta like it was designed for it, rich and smoky with just enough heat to make you reach for another bite.
  • It feels fancy but comes together in under an hour, perfect for nights when you want something impressive without the stress.
  • The chili crisp adds a depth you dont get from plain red pepper flakes, a little crunchy, a little oily, completely addictive.
02 -
  • Reserve the pasta water before you drain, I forgot once and had to thin the sauce with plain water which made it taste flat and sad.
  • Do not let the garlic burn when you add it, burnt garlic is bitter and will ruin the whole sauce no matter what you do after.
  • Taste the sauce before adding salt, the Parmesan and chili crisp already bring plenty of saltiness.
03 -
  • Buy a good chili crisp with visible chili flakes and garlic bits, the cheap stuff is just oil and does not bring the same depth.
  • Grate your own Parmesan from a block, the pre-shredded kind has anti-caking agents that make the sauce grainy instead of smooth.
  • If the sauce looks too thick, add pasta water one tablespoon at a time while tossing, it loosens everything without diluting the flavor.
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