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Spicy voda pasta with chicken on white plate with fork.
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Spicy Vodka Pasta with Chicken

This Spicy Vodka Pasta with Chicken is creamy, comforting, and packed with flavor. It’s everything you love about classic vodka sauce, but with a spicy kick! 
Course Main Course
Cuisine Italian
Keyword spicy vodka pasta with chicken
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -6 servings
Calories 797kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

For the chicken:

  • ~2 lb. chicken breasts thinly sliced (cutlet-style)
  • 2 tbsp. olive oil
  • 1 Tbsp. garlic powder
  • 1 tsp. fine salt
  • 1 tsp. smoked paprika
  • 1 tsp. Italian seasoning
  • 1/4 tsp. black pepper
  • For cooking: olive oil

For the pasta:

  • 1 lb Mezzi rigatoni pasta
  • 1-2 Tbsp. olive oil
  • 2 Tbsp. butter unsalted
  • 1 shallot minced
  • 3-4 cloves garlic minced
  • 1/4 cup tomato paste
  • 24.5 oz passata
  • 2 Tbsp. chopped Calabrian peppers adjust to spice preference, using less if needed
  • 2 Tbsp. vodka
  • 1 tsp. salt adjust to taste
  • 1-2 tsp sugar to balance acidity
  • 1 tsp. Italian seasoning
  • 1 cup heavy cream
  • 1/4 cup reserved pasta water
  • 3 Tbsp. butter unsalted (for finishing)
  • 1/2-1 cup grated Parmesan plus more for garnish
  • Garnish: basil and more Parmesan
US Customary - Metric

Instructions

  • Season the chicken: In a bowl, toss thinly sliced chicken with oil and seasonings. Toss to coat. Add more seasonings as desired, I usually never measure and just eyeball it until it looks nice and coated!
    ~2 lb. chicken breasts, 2 tbsp. olive oil, 1 Tbsp. garlic powder, 1 tsp. fine salt, 1 tsp. smoked paprika, 1 tsp. Italian seasoning, 1/4 tsp. black pepper
    Side-by-side image of adding the chicken to bowl with seasonings then mixing until chicken is evenly coated.
  • Cook the chicken: Add the oil to a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes on each side or until golden and cooked through (165°F internal temperature). Set aside on a plate.
    For cooking: olive oil
    Side-by-side image of adding the seasoned chicken to large skillet with olive oil then cooking for 3-4 minutes on each side.
  • Pasta: Cook the pasta (penne or rigatoni recommended) in boiling salted water. Reserve ~¼ cup pasta water before draining.
    1 lb Mezzi rigatoni pasta
  • Make the spicy vodka sauce: To the same pan, add the olive oil and butter over medium heat. Add the shallots and garlic and sauté until soft and fragrant, 2-3 minutes. Careful not to let the garlic burn,.
    1-2 Tbsp. olive oil, 2 Tbsp. butter, 1 shallot, 3-4 cloves garlic
    Side-by-side image of adding the shallot and garlic to olive oil in large skillet then cooking until fragrant.
  • Add tomato products: Add the tomato paste and stir until mixed. Then add the passata, Calabrian chili peppers, and vodka.
    1/4 cup tomato paste, 24.5 oz passata, 2 Tbsp. chopped Calabrian peppers, 2 Tbsp. vodka
    Side-by-side image of adding the passata sauce to the skillet then adding the chili paste and tomato paste.
  • Cook: Cook down for ~5 minutes. When you run a spoon through the sauce in the pan, it should leave an empty spot in the middle for a few seconds.
    Side-by-side image of letting the tomato sauce simmer then scraping with wooden spoon to see if it's ready to add the rest of the ingredients.
  • Season: Add the salt, sugar, and Italian seasoning. Stir, taste, and adjust as desired.
    1 tsp. salt, 1-2 tsp sugar, 1 tsp. Italian seasoning
    Adding the seasonings to tomato sauce in large skillet and mixing together with wood spoon.
  • Add cream: Stir in the heavy cream, and simmer until the sauce has thickened slightly.
    1 cup heavy cream
    Side-by-side image of adding heavy cream to tomato sauce then stirring together with a wooden spoon.
  • Immersion blender: Optional to blend the sauce in this step to get it perfectly smooth and creamy.
  • Finish the sauce: Add the drained pasta to the sauce. Add the pasta water, butter, and parmesan cheese. Stir until combined and creamy.
    1/4 cup reserved pasta water, 3 Tbsp. butter, 1/2-1 cup grated Parmesan
    Side-by-side image of adding pasta, parmesan cheese and butter to vodka sauce then stirring together with wooden spoon.
  • Plate: Slice chicken and plate on top of pasta or serve on the side. Garnish with fresh basil, more Parmesan, a drizzle of olive oil, or cracked pepper. ENJOY!!
    Garnish: basil and more Parmesan
    Spicy vodka pasta in skillet with grilled chicken.

Notes

  • Store: Store leftovers in an airtight container in the fridge for up to 3–4 days.
  • Reheat: Reheat in the microwave or in a skillet over medium-low heat. Add a splash of water or cream to help loosen the sauce and stir occasionally until warmed through.
  • Freeze: Let pasta cool completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 2 months.

Nutrition

Serving: 1serving | Calories: 797kcal | Carbohydrates: 78g | Protein: 39g