If you're a fan of bold, flavorful dishes that bring a bit of heat, you're going to love this Spicy Chicken Vodka Pasta. This dish combines tender chicken, creamy vodka sauce, and the perfect amount of spice for a pasta that’s both rich and satisfying. With a base of rigatoni, this spicy vodka pasta offers a comforting, indulgent meal perfect for any day of the week. Inspired by the viral Gigi Hadid pasta, it’s sure to satisfy your pasta cravings.
Spicy vodka pasta has taken social media by storm, thanks to celebrities like Gigi Hadid sharing her love for it. Gigi Hadid's viral penne alla vodka pasta recipe brought this creamy, flavorful dish into the spotlight, making it a trending favorite on platforms like Instagram and TikTok and for good reason!
This dish is especially popular during the cooler months, as its rich, warming sauce with minimal ingredients makes it perfect for fall and winter comfort food cravings. The addition of the chicken and spice, like in this spicy chicken vodka pasta, is a game changer my opinion, making it a go-to for cozy, indulgent dinners with a kick. This will soon become one of your favorite dishes!
This was inspired by my Spicy Gochujang Sausage Pasta on this site. If you like a spicy pasta you will also love my Spicy Chorizo and Prawn Pasta or if you just want another tasty, creamy tomato sauce based recipe, and for a vegetarian version, you need to try my Roasted Tomato and Garlic Pasta with Burrata. If you want to switch up the protein and try something different, try my Creamy Garlic Parmesan Steak Pasta.
Jump to:
Ingredients
Rigatoni - The ridges on rigatoni are perfect for capturing the creamy vodka sauce, making each bite packed with flavor. I love using rigatoni because it has a great chew and texture that stands up well to hearty sauces.
Chicken Breasts - Diced chicken breasts provide a lean protein option that complements the rich sauce without overpowering it. The chicken absorbs the seasoning beautifully, giving every bite a well-rounded flavor.
Olive Oil - Extra virgin olive oil serves as the base for cooking the chicken, helping to distribute the seasonings and impart a subtle richness. I always reach for olive oil because of its health benefits and the depth of flavor it brings.
Paprika & Italian Seasoning - Paprika gives a warm, smoky undertone to the chicken, while Italian seasoning blends together herbs like oregano and thyme to bring a classic depth to the spicy vodka pasta. These spices work together to enhance the overall flavor of the dish.
Garlic Salt & Chili Flakes (red pepper flakes) - Garlic salt offers a quick and easy way to add both garlic flavor and saltiness, saving time while layering the flavors. Chili flakes give this dish its signature kick—add more or less depending on your heat preference.
Spicy Vodka Pasta Sauce Ingredients
Shallots - Shallots offer a more delicate sweetness compared to onions, helping to balance out the spice and acidity in the sauce.
Garlic - Garlic adds that essential aromatic base that takes the dish to the next level.
Vodka - The vodka is a key component of any vodka pasta. It helps emulsify the sauce, bringing together the tomato paste, cream, and chicken juices into a silky, cohesive sauce. It also brings out the deeper flavors in the tomato paste.
Tomato Paste (tomato purée) - Tomato paste offers concentrated umami flavor to the spicy vodka pasta, giving it a delicious tomato base.
Gochujang (or chili paste) - The best part! Gochujang adds a bold layer of heat and complexity to this spicy vodka pasta. I like to use gochujang because it brings a unique spicy sweetness that you won’t get from traditional chili paste. It’s the secret to taking this spicy vodka pasta to the next level.
Heavy Cream - The heavy cream (double cream in the UK) balances out the spiciness from the chili flakes and gochujang, making the sauce rich, smooth, and luxurious. It’s what gives the sauce that velvety texture that coats the pasta perfectly.
Basil - Fresh basil adds a pop of color and a refreshing herbal note, cutting through the richness of the sauce.
Parmesan cheese - Grated parmesan brings salty, nutty goodness to round out the dish. I always like to finish with a bit more basil and parmesan to elevate the final presentation.
See recipe card for quantities.
Instructions
- Step 1: Start by dicing the chicken breasts and adding them to a large non-stick skillet with olive oil over medium-high heat. Season the chicken with paprika, Italian seasoning, garlic salt, and half of the chili flakes. Stir-fry the chicken until it’s almost cooked through, about 5 minutes. Reduce to medium heat and add the diced shallots to the pan and sauté for an additional 3-4 minutes. Meanwhile, bring a large pot of salted water to a boil and add your rigatoni.
- Once the pasta is boiling, add minced garlic to the skillet with the chicken and shallots, frying for another minute. Pour in the vodka, letting it sizzle for a moment before adding the tomato paste and gochujang. Stir until the sauce becomes fragrant and slightly thickened.
- Step 3: Reduce the heat to a simmer and stir in the heavy cream, letting the sauce cook gently as the pasta finishes boiling. Simmer until the sauce has reduced slightly and become velvety smooth. Just before draining the pasta, stir in the grated parmesan, the remaining chili flakes, and the torn basil leaves along with a little salt and black pepper to your taste. Reserve a small cup of pasta water to loosen the sauce if necessary.
- Step 4: Drain the al dente rigatoni and add it directly to the creamy sauce, stirring well until each piece is coated in the spicy vodka sauce. If the sauce is too thick, add a splash of reserved pasta water to achieve your desired consistency.
5. Step 5: Top the spicy chicken vodka pasta with extra parmesan and chilli flakes for a final burst of flavor and heat. Enjoy this delicious pasta alla vodka recipe with a side salad or a side of garlic bread.
Hint: If you want a deeper tomato flavor, let the tomato paste cook down in the pan for a minute or two before adding the cream. This brings out its natural sweetness.
Substitutions
Rigatoni - Substitute with Penne pasta or Farfalle. These shapes also hold the glossy sauce well, but rigatoni remains my top choice for its perfect ridges. Any long or short pasta can be used with this dish and it will still be delicious, so feel free to use your favorite. Whole wheat pastas will work here too!
Chicken Breasts - Swap with chicken thighs or turkey breast. Thighs offer more juiciness, while turkey gives a leaner option.
Olive Oil - Instead of olive oil, I like to use a tablespoon butter but you can also use avocado oil or coconut oil. Avocado oil has a high smoke point, but I prefer olive oil for its flavor and heart-health benefits.
Paprika - Try smoked paprika or cayenne pepper. Smoked paprika adds a deeper, earthy flavor, while cayenne will bring more heat.
Italian Seasoning - Use dried oregano and thyme in place of Italian seasoning. These herbs replicate the blend well and can be found in most kitchens.
Garlic Salt - Use fresh garlic and sea salt. I love this substitution because it adds more depth and freshness to the dish.
Chili Flakes - Replace with fresh chopped chili or sriracha. Both options will still deliver that heat, but fresh chili offers a more intense punch.
Spicy Vodka Pasta Sauce Substitutions
Shallots - Substitute shallots with red onion, a yellow medium onion or leeks. Red onions are slightly sharper, while leeks bring a more subtle sweetness.
Garlic Cloves - Use garlic powder or roasted garlic in place of fresh garlic. Garlic powder works in a pinch, but roasted garlic gives a mellow, caramelized flavor I really enjoy.
Vodka - Substitute with white wine or chicken broth. White wine adds acidity, but if you prefer no alcohol, chicken broth is a great option.
Tomato Paste (tomato purée) - You can swap with marinara sauce or crushed tomatoes. Marinara sauce adds more herbs, while crushed tomatoes provide a chunkier texture.
Gochujang - Use harissa or sriracha in place of gochujang. Harissa brings a smokier flavor, while sriracha gives a more straightforward spice. I personally love the complexity gochujang brings.
Heavy Cream - Substitute with coconut milk, cows milk or Greek yogurt. Coconut milk gives a subtle sweetness, while Greek yogurt lightens the dish and adds a tang. Cow's milk will work as well although the sauce will be a little less thick and creamy.
Basil - Try parsley or spinach. While basil adds a fresh, bright note, parsley or spinach can work well and still provide some greenery.
Parmesan cheese - Replace parmesan cheese with pecorino or nutritional yeast. Pecorino offers a saltier bite, while nutritional yeast is a great dairy-free alternative with a cheesy flavor.
Variations
Vegetarian - Replace chicken with sautéed mushrooms, fresh tomatoes or zucchini for a meat-free version. If vegan substitute the cream for coconut milk for a delicious vegan tomato cream sauce.
Seafood Twist - Swap chicken for shrimp or scallops to add a luxurious touch to this pasta dish.
Spicy Sausage: Substitute chicken with spicy Italian sausage for extra depth and heartiness.
See this spicy sausage version (minus the vodka) on my website!
Equipment
Large Skillet - I use the Always pan titanium pro from Our Place.
Sharp knife
Wooden spoon
Storage
To store, place leftover spicy chicken vodka pasta in an airtight container and refrigerate for up to 3 days. For reheating, add a splash of milk, cream, or reserved pasta water to the pasta to prevent drying out. Microwave in 1 minute intervals for three minutes, stirring between each to evenly warm. Alternatively, reheat on the stove over medium-low heat, stirring occasionally until heated through. If frozen, the pasta can last up to 2 months, thaw in the fridge before reheating.
Top Tips and tricks
Reserve Pasta Water: Always save a cup of cooking water before draining. The starchy water helps loosen the sauce and ensures it clings perfectly to the pasta. Add it gradually until you achieve your desired sauce consistency.
Don’t Overcook the Chicken: Sauté chicken until just cooked through. Overcooking can make it dry. If you need to simmer it longer in the sauce, consider removing it briefly, then adding it back near the end.
Balance the Spice: If your sauce is too spicy, add more heavy cream or parmesan to tone it down. A small amount of sugar can also help balance heat without compromising the flavor of the spicy vodka pasta recipe. This is one of those simple recipes that you can adjust exactly to your liking!
FAQ
To make spicy vodka sauce less spicy, reduce or omit chili flakes and gochujang, and add extra cream or tomato sauce to balance the heat.
Vodka in pasta sauce enhances flavor by helping the tomato and cream emulsify, creating a smoother, richer sauce without overpowering the dish.
Kids can eat vodka pasta since most alcohol evaporates during cooking, leaving only the flavor behind.
Related
Looking for other recipes like this? Try these:
Recipe
Spicy Chicken Vodka Pasta
Equipment
- Large non-stick Skillet
- Cutting board
- Sharp knife
- wooden spoon
Ingredients
- 350 g rigatoni 12oz
- 400 g chicken breasts 14oz
- 1 tablespoon olive oil
- 1 tablespoon paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic salt
- 1 teaspoon chilli flakes
- Salt and pepper to taste
- 2 shallots
- 2 garlic cloves
- 50 ml vodka
- 1 tablespoon tomato paste
- 1 tablespoon gochujang or chilli paste adjust to your spice liking
- ½ cup heavy cream 120ml double cream
- ¼ cup torn basil 10g
- ⅓ cup parmesan 40g
Instructions
- Start by dicing the chicken breasts and adding them to a large non-stick skillet with olive oil over medium-high heat. Season the chicken with paprika, Italian seasoning, garlic salt, and half of the chili flakes. Stir-fry the chicken until it’s almost cooked through, about 5 minutes.400 g chicken breasts, 1 tablespoon olive oil, 1 tablespoon Italian seasoning, 1 teaspoon garlic salt, 1 teaspoon chilli flakes, Salt and pepper, 1 tablespoon paprika
- While the chicken cooks, add the diced shallots to the pan and sauté for an additional 3-4 minutes. Meanwhile, bring a large pot of salted water to a boil and add your rigatoni.2 shallots, 350 g rigatoni
- Once the pasta is boiling, add minced garlic to the skillet with the chicken and shallots, frying for another minute.2 garlic cloves
- Pour in the vodka, letting it sizzle for a moment before adding the tomato paste and gochujang. Stir until the sauce becomes fragrant and slightly thickened.50 ml vodka, 1 tablespoon tomato paste, 1 tablespoon gochujang or chilli paste
- Reduce the heat to a simmer and stir in the heavy cream, letting the sauce cook gently as the pasta finishes boiling. Simmer until the sauce has reduced slightly and become velvety smooth.½ cup heavy cream
- Just before draining the pasta, stir in the grated parmesan, the remaining chili flakes, and the torn basil leaves. Reserve a small cup of pasta water to loosen the sauce if necessary.⅓ cup parmesan, ¼ cup torn basil
- Drain the rigatoni and add it directly to the sauce, stirring well until each piece is coated in the spicy vodka sauce. If the sauce is too thick, add a splash of reserved pasta water to achieve your desired consistency.
- Serve the spicy chicken vodka pasta with extra parmesan and chili flakes for a final burst of flavor and heat.
