Spicy Vodka Chicken Pasta (Printable)

Creamy pasta with tender chicken and smoky chili crisp for a bold, comforting flavor.

# Ingredient List:

→ Chicken

01 - 2 boneless, skinless chicken breasts (12 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

# Steps:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following 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 - In the same skillet, melt butter over medium heat. Add chopped onion and sauté until translucent, approximately 3 minutes. Stir in minced garlic and cook for one minute until fragrant.
04 - Add tomato paste, chili crisp, and crushed red pepper flakes to the skillet. Stir constantly and cook for 2 minutes until the tomato paste darkens slightly.
05 - Pour in vodka, scraping up any browned bits from the pan. Simmer for 1 to 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 to 3 minutes until the sauce is smooth and slightly thickened.
07 - Return cooked chicken to the skillet and mix in Parmesan cheese. Season with additional salt and black pepper to taste.
08 - Toss the drained pasta into the sauce, adding reserved pasta water as needed to achieve a silky, smooth texture. Stir until pasta is evenly coated.
09 - Plate immediately and garnish with extra Parmesan, chili crisp, and fresh basil leaves.

# Expert Advice:

01 -
  • The vodka creates a depth that cream alone never could—it's the secret ingredient that makes people ask for the recipe.
  • It comes together faster than takeout, and your kitchen smells incredible the entire time.
  • You can dial the heat up or down depending on who's eating, but the flavor stays bold either way.
02 -
  • Don't skip reserving pasta water—that starchy liquid is what transforms a thick sauce into a silky one that clings to the pasta.
  • The vodka has to actually simmer for a minute or two; rushing this step means you taste alcohol instead of depth.
  • Chili crisp varies wildly between brands, so taste as you go and adjust your heat level before serving, not after.
03 -
  • Mise en place is your friend here—chop everything before you start cooking, because once the pan is hot, things happen fast.
  • The alcohol doesn't completely cook off if you're concerned about that; if you need it alcohol-free, skip the vodka and add a splash of lemon juice or white wine vinegar for acidity instead.
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