Spicy Vodka Chicken Pasta (Print Version)

Creamy pasta tossed with tender chicken, tomato, and smoky chili crisp for a flavorful main dish.

# Components:

→ 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 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then 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 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 onion and sauté until translucent, approximately 3 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste, chili crisp, and crushed red pepper flakes. Cook, stirring, for 2 minutes until the tomato paste darkens slightly.
05 - Pour in vodka, scraping the bottom of the skillet to release browned bits. 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. Stir in Parmesan cheese and season with salt and black pepper to taste.
08 - Add drained pasta to the sauce, tossing to coat. Add reserved pasta water gradually as needed to achieve a silky sauce consistency.
09 - Serve immediately, topped with extra Parmesan, chili crisp, and fresh basil leaves.

# Expert Advice:

01 -
  • It delivers restaurant-level flavor in under an hour, perfect for when youre too tired to go out but still want something exciting.
  • The chili crisp adds a smoky, crunchy kick that makes every bite feel layered and interesting.
  • Its endlessly adaptable, you can swap the chicken for mushrooms, dial the heat up or down, or use whatever pasta shape you have on hand.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce cling to the pasta and brings everything together.
  • Let the tomato paste cook long enough to darken, this step adds a depth of flavor that raw paste just cant match.
  • Add the cream on low heat, high heat can cause it to split and ruin the silky texture.
03 -
  • Use a large skillet so the pasta has room to toss without crowding, this helps the sauce coat evenly.
  • Grate your Parmesan fresh, the pre-shredded stuff contains anti-caking agents that prevent it from melting smoothly.
  • Taste the sauce before adding the pasta, adjust the seasoning then so you know its just right.
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