Spicy Vodka Chicken Pasta (Printable)

Creamy pasta with tender chicken and smoky chili crisp for a bold, flavorful Italian-American dish.

# What You Need:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 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
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 It:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente following package instructions. Reserve ½ cup of the pasta water and drain the pasta.
02 - Season chicken pieces with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden brown 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 the chopped onion and sauté until translucent, about 3 minutes. Add minced garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste, chili crisp, and crushed red pepper flakes. Cook for 2 minutes, stirring frequently, until the tomato paste deepens in color.
05 - Pour in vodka, scraping up any browned bits from the pan. Simmer for 1 to 2 minutes to evaporate the alcohol.
06 - Lower the 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 the cooked chicken to the skillet and mix in the Parmesan cheese. Adjust seasoning with salt and black pepper to taste.
08 - Toss the drained pasta into the sauce, adding reserved pasta water gradually to achieve a silky consistency. Stir until pasta is fully coated.
09 - Plate immediately and garnish with additional Parmesan, chili crisp, and fresh basil leaves.

# Expert Tips:

01 -
  • It delivers bold restaurant flavor without needing a dozen specialty ingredients or advanced techniques.
  • The chili crisp adds a layer of smoky heat that makes every bite more interesting than standard vodka sauce.
  • Chicken makes it filling enough for dinner without feeling too heavy or one note.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Do not walk away after adding the vodka or it will reduce too fast and leave a harsh taste instead of mellowing out.
  • Pasta water is not optional, the starch in it is what makes the sauce silky instead of greasy.
  • Grate your own Parmesan because pre shredded cheese has coatings that keep it from melting smoothly.
03 -
  • Reserve more pasta water than you think you need because it is easier to add than to fix a dry sauce.
  • Let the tomato paste cook until it smells sweet and jammy, that is when you know the raw edge is gone.
  • Finish with a small drizzle of good olive oil right before serving for extra richness and shine.
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