How To Make Spicy Chicken Vodka Pasta

Ingredients

• 1.5 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
• 2 tablespoons Olive Oil (divided: for chicken and sauce)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 0.5 teaspoon Ground Black Pepper
• 1 teaspoon Creole Seasoning
• 1 teaspoon Italian Seasoning
• 1 Red Chili Pepper (seeded and finely diced; adjust heat to taste)
• 1 cup Diced Fresh Tomatoes (about 8 oz, roughly one medium tomato)
• 3 ounces Tomato Paste (about 85 g, roughly 2 Tbsp)
• 2 cloves Garlic (minced)
• 0.5 cup Vodka (about 120 ml; will cook off)
• 0.5 cup Heavy Whipping Cream (about 120 ml)
• 12 ounces Pasta (penne or rigatoni) (uncooked weight)
• 0.25 cup Fresh Basil Leaves (chopped)
• 1 tablespoon Salt (for pasta water)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8‑9 minutes. Do not drain; reserve the cooking water.

   Time: PT9M

   Temperature: medium-high

2. Prep and Season Chicken

   While the pasta cooks, dice the chicken thighs into bite‑size pieces. Drizzle with 1 tablespoon olive oil and toss with onion powder, garlic powder, paprika, black pepper, Creole seasoning, and Italian seasoning.

   Time: PT3M

3. Sear Chicken

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium‑high heat. Add the seasoned chicken in a single layer and cook 3‑4 minutes per side until golden and just cooked through. Remove chicken to a plate.

   Time: PT7M

   Temperature: medium-high

4. Sauté Aromatics

   In the same skillet, add a splash of olive oil if needed. Add the diced chili pepper and tomatoes; sauté 2‑3 minutes until softened.

   Time: PT3M

   Temperature: medium

5. Fry Tomato Paste

   Add the tomato paste to the skillet and fry, stirring constantly, for about 2 minutes until it darkens slightly and loses its raw flavor.

   Time: PT2M

   Temperature: medium

6. Add Garlic

   Stir in the minced garlic and cook 30 seconds until fragrant; do not let it brown.

   Time: PT1M

   Temperature: medium

7. Deglaze with Vodka

   Pour in the vodka, stirring to loosen any browned bits. Let it simmer for about 1 minute to evaporate the alcohol.

   Time: PT1M

   Temperature: medium

8. Create Creamy Sauce

   Stir in the heavy whipping cream and let the sauce simmer gently for 2 minutes, achieving a pink‑red hue.

   Time: PT2M

   Temperature: low

9. Combine Pasta and Sauce

   Add the uncooked pasta directly from the pot into the skillet, along with ¼ cup of reserved pasta water. Toss to coat evenly; add more water if the sauce looks too thick.

   Time: PT3M

   Temperature: low

10. Finish with Chicken and Basil

    Return the seared chicken to the skillet, sprinkle any additional seasoning if desired, and fold in the chopped fresh basil. Heat through for 1 minute.

    Time: PT1M

    Temperature: low

11. Serve

    Plate the pasta, garnish with extra basil or grated Parmesan if you like, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

60 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Thighs: Chicken breast, Turkey thigh meat
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Onion Powder: finely minced fresh onion
• Instead of Garlic Powder: 2 cloves fresh garlic, minced
• Instead of Paprika: smoked paprika
• Instead of Ground Black Pepper: white pepper
• Instead of Creole Seasoning: Cajun seasoning
• Instead of Italian Seasoning: dried oregano and basil mix
• Instead of Red Chili Pepper: crushed red pepper flakes
• Instead of Diced Fresh Tomatoes: canned diced tomatoes, drained
• Instead of Tomato Paste: sun‑dried tomato puree
• Instead of Garlic: 1 tsp garlic powder
• Instead of Vodka: white wine
• Instead of Heavy Whipping Cream: half‑and‑half, full‑fat coconut milk for dairy‑free
• Instead of Pasta (penne or rigatoni): fusilli, farfalle
• Instead of Fresh Basil Leaves: fresh parsley
• Instead of Salt: sea salt

Equipment Needed

• Large Pot
• Large Skillet
• Cutting Board
• Chef's Knife
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Colander (optional)

Critical Steps — Do Not Skip

• Do not overcook the chicken; it finishes cooking in the sauce.
• Fry the tomato paste until it darkens to eliminate raw flavor.
• Add garlic only until fragrant to avoid bitterness.
• Deglaze with vodka and allow alcohol to evaporate fully.
• Use reserved pasta water to achieve a silky sauce consistency.

Chef Tips from the Video

• Use a good quality vodka for a cleaner flavor.
• Finish the dish with a drizzle of extra‑virgin olive oil for brightness.
• If you like extra heat, add a pinch of crushed red pepper flakes with the chili.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove, adding a splash of milk or water if sauce thickens.

Freezer: Not recommended due to the cream; if needed, freeze without cream and add fresh cream when reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice and season the chicken up to 2 hours ahead; keep refrigerated.
• Prepare the tomato‑cream sauce base without the pasta; reheat and add cooked pasta when ready.
• Fresh basil can be stored in a damp paper towel in the fridge for a day.

Frequently Asked Questions