Spicy Vodka Pasta with Chicken — Calabrian Chili, Cream, and a Splash of Vodka

Ingredients

• Chicken

  • ~2 lb Chicken breasts Thinly sliced cutlet-style so they cook fast and stay juicy.
  • 2 tbsp Olive oil For tossing — plus more for the pan.
  • 1 tbsp Garlic powder
  • 1 tsp Fine salt
  • 1 tsp Smoked paprika
  • 1 tsp Italian seasoning
  • ¼ tsp Black pepper

• Pasta & aromatics

  • 1 lb Mezzi rigatoni Penne or regular rigatoni work too — anything ridged that holds sauce.
  • 1–2 tbsp Olive oil
  • 2 tbsp Unsalted butter
  • 1 Shallot Minced.
  • 3–4 cloves Garlic Minced.

• Spicy vodka sauce

  • ¼ cup Tomato paste
  • 24.5 oz Passata Strained tomato purée — one standard bottle.
  • 2 tbsp Calabrian peppers Chopped. Start with less if you're heat-shy — see notes.
  • 2 tbsp Vodka
  • 1 tsp Salt Adjust to taste.
  • 1–2 tsp Sugar To balance the acidity of the tomatoes.
  • 1 tsp Italian seasoning
  • 1 cup Heavy cream

• Finish & garnish

  • ¼ cup Reserved pasta water Scoop it out before you drain — don't forget.
  • 3 tbsp Unsalted butter For finishing — gives the sauce its gloss.
  • ½–1 cup Grated Parmesan Plus more for the table.
  • to taste Fresh basil & Parmesan For garnish, plus a drizzle of olive oil or cracked pepper.

Method

1. Set water on, season the chicken

   T+0:00

   Put a large pot of water on high to boil and salt it well. In a bowl, toss the thinly sliced chicken with the 2 tbsp olive oil, garlic powder, fine salt, smoked paprika, Italian seasoning, and black pepper until every piece is evenly coated. Don't overthink the amounts — eyeball extra seasoning until it looks well covered.

2. Sear the chicken

   T+0:08

   Heat a film of olive oil in a large skillet over medium-high. Add the chicken in a single layer (work in batches if it's crowded) and cook 3–4 minutes per side, until golden and cooked through to 165°F internal. Move to a plate and set aside — it'll rest while you build the sauce.

3. Boil the pasta

   T+0:15

   Cook the mezzi rigatoni in the boiling salted water to al dente — usually a minute under the box time, since it'll finish in the sauce. Reserve ~¼ cup of the pasta water before you drain. Set the drained pasta aside.

4. Sweat the shallot and garlic

   T+0:18

   In the same skillet (don't wipe it — those browned bits are flavor), add the 1–2 tbsp olive oil and 2 tbsp butter over medium heat. Add the minced shallot and garlic and sauté 2–3 minutes until soft and fragrant. Keep it moving — burnt garlic turns the whole sauce bitter.

5. Build the tomato base

   T+0:22

   Stir in the tomato paste and cook it for a minute until it darkens and smells sweet. Add the passata, chopped Calabrian peppers, and the vodka. Stir to combine.

6. Cook it down

   T+0:25

   Simmer ~5 minutes to cook off the raw alcohol and tighten the sauce. It's ready when a spoon dragged through the pan leaves a clear track that holds for a couple of seconds before the sauce closes back over it.

7. Season the sauce

   T+0:30

   Add the 1 tsp salt, 1–2 tsp sugar, and 1 tsp Italian seasoning. Stir, taste, and adjust — the sugar should round off the tomato acidity without making it sweet.

8. Add the cream

   T+0:32

   Stir in the 1 cup heavy cream and bring it to a gentle simmer. Let it cook until slightly thickened and the color turns a uniform blush-orange.

9. Blend smooth (optional)

   T+0:35

   For a perfectly silky sauce, hit it with an immersion blender right in the pan until smooth. Skip this if you like a little texture from the shallot and chilis.

10. Marry the pasta

    T+0:37

    Add the drained pasta to the sauce along with the ¼ cup pasta water, the 3 tbsp finishing butter, and the Parmesan. Toss over low heat until the sauce is glossy, creamy, and coats every piece. Add a splash more pasta water if it tightens up too much.

11. Plate & garnish

    T+0:42

    Slice the rested chicken and lay it over the pasta, or serve it on the side. Finish with fresh basil, more Parmesan, a drizzle of olive oil, or cracked pepper. Serve hot.

Notes & swaps