Spicy Vodka Chicken Pasta (Printable Copy)

Tender chicken in a creamy tomato and vodka sauce with a smoky, spicy kick.

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

# How to Make:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. 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 a plate and keep warm.
03 - Melt butter in the same skillet over medium heat. Add onion and cook until translucent, approximately 3 minutes. Add garlic and sauté for 1 minute until fragrant.
04 - Stir in 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. Add heavy cream and smoked paprika, if using. Simmer gently for 2 to 3 minutes until sauce thickens and smooths.
07 - Return chicken to the skillet. Stir in Parmesan cheese and season with salt and black pepper to taste.
08 - Add drained pasta to the sauce, tossing to coat. Incorporate reserved pasta water gradually as needed to attain a silky texture.
09 - Plate immediately, topping with extra Parmesan, chili crisp, and fresh basil leaves.

# Expert Advice:

01 -
  • It brings restaurant level flavor to your weeknight table without needing a long ingredient list or fancy technique.
  • The chili crisp adds a smoky, complex heat that makes every bite more interesting than the last.
  • It comes together in under an hour, which means you can have it on the table even after a long day.
  • The creamy tomato vodka sauce clings to every piece of pasta and chicken in the most satisfying way.
02 -
  • Reserve that pasta water before you drain, because once it's gone you can't get it back and the sauce won't come together the same way.
  • Don't skip cooking the tomato paste until it darkens, that's where the deep, sweet flavor comes from and it makes a huge difference.
  • Add the cream on low heat and don't let it boil hard, or it can break and turn grainy instead of silky.
  • Taste the sauce before you add the pasta so you can adjust the salt, pepper, and heat while it's still easy to fix.
03 -
  • Use freshly grated Parmesan instead of the pre shredded stuff, it melts smoother and tastes infinitely better.
  • If your sauce feels too thick, add pasta water one tablespoon at a time instead of dumping it in, you can always add more but you can't take it back.
  • Let the chicken rest on the plate while you make the sauce, it stays juicier that way and won't overcook when you add it back in.
  • Taste the chili crisp before you add it, some brands are much spicier than others and you can always add more at the table.
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