Spicy Vodka Chicken Pasta (Printable Version)

Creamy pasta with tender chicken and smoky chili crisp heat, blending bold and comforting flavors.

# What You'll Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (12 oz), cut into bite-sized pieces
02 - ½ tsp kosher salt
03 - ¼ tsp black pepper
04 - 1 tbsp olive oil

→ Pasta

05 - 12 oz rigatoni or penne pasta
06 - Salt, for pasta water

→ Sauce

07 - 2 tbsp unsalted butter
08 - 1 small yellow onion, finely chopped
09 - 3 cloves garlic, minced
10 - 2 tbsp tomato paste
11 - 1 tsp chili crisp, plus extra for serving
12 - ½ tsp 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 tsp 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 of 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, 4 to 5 minutes. Transfer to plate and keep warm.
03 - In the same skillet, melt butter over medium heat. Add onion and cook until translucent, about 3 minutes. Add garlic and cook 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 pan. Simmer for 1 to 2 minutes to evaporate alcohol.
06 - Reduce heat to low. Stir in heavy cream and smoked paprika, if using. Simmer gently for 2 to 3 minutes until smooth and slightly thickened.
07 - Return chicken to sauce. Stir in Parmesan cheese. Season with salt and black pepper to taste.
08 - Toss drained pasta into sauce, adding reserved pasta water as needed to achieve silky texture. Mix until evenly coated.
09 - Plate immediately. Garnish with extra Parmesan, chili crisp, and fresh basil leaves.

# Expert Advice:

01 -
  • The vodka mellows into the sauce, adding a subtle warmth that makes you forget it's even there.
  • Chili crisp gives you that Instagram-worthy moment without requiring obscure ingredients.
  • It comes together in less than an hour, but tastes like you spent your whole evening cooking.
02 -
  • Reserve your pasta water before you drain anything; starch is liquid gold for adjusting sauce consistency.
  • Never let the cream boil once it's added, or you'll end up with a broken, greasy sauce that looks sad in the bowl.
  • If your sauce seems too thick, add pasta water one tablespoon at a time—it's easier to thicken than to thin.
03 -
  • Toast your pasta water salt in the bottom of the pot for a few seconds before adding water; it dissolves faster and seasons more evenly.
  • If you make this for company, prepare everything up through the vodka step an hour before they arrive—then the last five minutes become a quick, impressive finish.
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