Spicy Chicken Vodka Pasta
This Spicy Chicken Vodka Pasta 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.
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.
Notes
Always save a cup of pasta 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.
Nutrition
Calories: 658kcalCarbohydrates: 57.5gProtein: 37.5gFat: 27.5g
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