Description
This Spicy Vodka Chicken Pasta is a creamy, flavorful dish featuring tender chicken pieces cooked to golden perfection and tossed in a rich vodka-infused tomato cream sauce. Balanced with a kick of chili crisp and crushed red pepper flakes, and finished with Parmesan cheese and fresh basil, this pasta is a delightful meal perfect for a weeknight dinner or entertaining guests.
Ingredients
Scale
Chicken
- 2 boneless, skinless chicken breasts (12 oz), cut into bite-sized pieces
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
Pasta
- 12 oz rigatoni or penne pasta
- Salt, for pasta water
Sauce
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon chili crisp, plus more for serving
- ½ teaspoon crushed red pepper flakes, adjust to taste
- ¼ cup vodka
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese, plus extra for serving
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the rigatoni or penne pasta until al dente, following package instructions. Reserve ½ cup of the pasta water, then drain the pasta and set aside.
- Sear Chicken: Season the bite-sized chicken pieces with kosher salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 4 to 5 minutes. Remove the chicken from the skillet and keep warm on a plate.
- Sauté Aromatics: In the same skillet, melt the unsalted butter over medium heat. Add the finely chopped yellow onion and sauté until translucent, about 3 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Develop Sauce Base: Stir in the tomato paste, chili crisp, and crushed red pepper flakes. Cook while stirring continuously for 2 minutes until the tomato paste darkens slightly, enhancing its flavor.
- Add Vodka: Pour in the vodka, scraping any browned bits from the bottom of the pan. Let the mixture simmer for 1 to 2 minutes to allow the alcohol to cook off and the flavors to meld.
- Incorporate Cream and Spices: Lower the heat to low. Stir in the heavy cream and smoked paprika if using. Gently simmer the sauce for 2 to 3 minutes until it becomes smooth and slightly thickened.
- Combine Chicken and Cheese: Return the cooked chicken pieces to the sauce. Stir in the freshly grated Parmesan cheese. Season the sauce with additional salt and black pepper to taste.
- Toss Pasta in Sauce: Add the drained pasta to the skillet with the sauce. Use the reserved pasta water as needed to loosen the sauce to a silky consistency. Toss everything together until the pasta is fully coated with the creamy sauce.
- Serve: Serve the Spicy Vodka Chicken Pasta immediately, garnished with extra Parmesan cheese, additional chili crisp for heat, and fresh basil leaves for a fragrant finish.
Notes
- Adjust crushed red pepper flakes and chili crisp according to your preferred spice level.
- Smoked paprika is optional but adds a lovely depth of flavor to the sauce.
- Reserve pasta water is critical to ensure the sauce achieves the perfect creamy texture.
- This dish pairs well with a side of garlic bread or a fresh green salad.
- Use rigatoni or penne as their ridges hold the sauce better, but any pasta shape will work.
