Spicy Vodka Chicken Pasta (Print)

Creamy pasta with tender chicken and smoky chili crisp in a rich, flavorful sauce.

# Ingredients:

→ 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 boiling 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

# Instructions:

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, approximately 4 to 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. Stir in garlic and cook for 1 minute until fragrant.
04 - Add 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. 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 the sauce thickens slightly and becomes smooth.
07 - Return cooked chicken to the sauce, then stir in Parmesan. Season with salt and black pepper to taste.
08 - Add drained pasta to the skillet. Toss with sauce, adding reserved pasta water as needed to achieve a silky consistency. Ensure pasta is fully coated.
09 - Plate immediately. Top with extra Parmesan, chili crisp, and fresh basil leaves.

# Pro Tips:

01 -
  • It tastes like restaurant-quality food but takes less time than ordering delivery.
  • The chili crisp adds a sophisticated heat that builds gradually instead of burning your mouth.
  • You probably have most of the ingredients already, and the technique feels like a kitchen secret once you understand it.
02 -
  • Reserve pasta water before you drain—this starchy liquid is what transforms a thick sauce into something silky and helps it cling to the pasta.
  • Don't skip the step of letting tomato paste darken slightly; that's when raw tomato flavor transforms into something complex and deep.
  • Heavy cream is forgiving, but if you add it to a boiling sauce it can separate—keep the heat moderate and you'll be fine.
03 -
  • Pat your chicken completely dry before searing—wet chicken steams instead of browning, and those golden bits are where the flavor lives.
  • Freshly grate your Parmesan just before cooking so it melts into silky richness instead of clumping up the way pre-grated does.
Back