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