Experience the rich, comforting flavors of this creamy spicy vodka pasta with chicken that brings together tender slices of seasoned chicken and a luscious tomato vodka sauce with a spicy twist. This dish combines the smoothness of heavy cream with the bold flavor of Calabrian peppers, creating a harmonious balance of heat and creaminess that enchants every bite.
Perfect for a cozy dinner, this pasta is elevated by mezzi rigatoni, which holds the sauce beautifully, making each forkful a flavorful experience. The smoky paprika seasoning on the chicken adds depth, while fresh basil and Parmesan finish it off with freshness and umami.
- Creamy vodka sauce with a spicy kick makes for an irresistible flavor combination.
- Simple preparation with thinly sliced chicken ensures quick, even cooking and perfect texture.
- Using mezzi rigatoni allows the sauce to cling beautifully to every piece of pasta.
- Adjustable spice level with Calabrian peppers to fit your heat preference.
Ingredients
- Chicken breasts (thinly sliced): About 2 pounds of chicken cutlet-style, perfect for quick cooking and absorbing seasonings evenly.
- Olive oil: Used both for seasoning the chicken and sautéing, adding fruity richness and aiding in browning.
- Garlic powder: Adds a gentle garlic flavor to the chicken without overpowering it, providing savory depth.
- Fine salt: Essential for seasoning the chicken and balancing flavors throughout the dish.
- Smoked paprika: Imparts a subtle smoky, slightly sweet warmth to the chicken for complexity.
- Italian seasoning: A blend of herbs that enhances the Mediterranean profile of the dish for layered flavor.
- Black pepper: Adds a mild heat and aromatic touch to the chicken seasoning.
- Mezzi rigatoni pasta: 1 pound of this ridged tubular pasta, ideal for holding rich sauces in every bite.
- Butter (unsalted): Used in cooking the sauce to create a smooth, luscious texture and rich flavor.
- Shallot: A minced shallot softens and sweetens the sauce base when sautéed with garlic.
- Garlic cloves: Minced for fragrant depth, creating a savory backbone in the sauce.
- Tomato paste: Concentrated tomato flavor that thickens and intensifies the sauce richness.
- Passata: About 24.5 ounces of finely pureed tomatoes, providing a fresh, velvety tomato base.
- Chopped Calabrian peppers: Spicy chili peppers that deliver an authentic Italian heat, adjustable to taste.
- Vodka: Adds a subtle sharpness that enhances the tomato flavors and balances richness.
- Sugar: A small amount to balance acidity in the tomato sauce for rounded flavor.
- Heavy cream: One cup adds the signature creaminess and smooth texture to the vodka sauce.
- Parmesan cheese: Half to one cup grated for savory umami depth and a creamy finish.
- Fresh basil: Used as a garnish to provide a bright aromatic contrast and freshness.
Instructions
- Season the Chicken
In a medium bowl, toss the thinly sliced chicken breasts with olive oil and seasonings including garlic powder, salt, smoked paprika, Italian seasoning, and black pepper. Coating the chicken evenly ensures that every bite is flavorful and well-seasoned.
- Cook the Chicken
Heat a large skillet with olive oil over medium-high heat and sear the chicken slices for about 3-4 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F. Cooking the chicken properly seals in juices and develops a savory crust that enhances texture.
- Prepare the Pasta
Cook the mezzi rigatoni in boiling salted water according to package instructions until al dente. Reserve approximately 1/4 cup of pasta water before draining. This starchy water will help loosen and unify the sauce later.
- Start the Sauce Base
In the same pan, add olive oil and unsalted butter over medium heat. Sauté the minced shallot and garlic for 2-3 minutes until fragrant and softened, being careful not to burn the garlic which can add bitterness. This builds a flavorful aromatic foundation.
- Add Tomato Products and Vodka
Stir in tomato paste until fully mixed, then add the passata, chopped Calabrian peppers, and vodka. Simmer the sauce for about 5 minutes, allowing the alcohol to cook off and the flavors to meld into a rich, vibrant base.
- Season the Sauce
Add salt, sugar, and Italian seasoning to balance acidity and enhance the herbaceous notes. Taste and adjust seasoning as needed. This step ensures the sauce has a perfect harmony of tangy, sweet, and savory flavors.
- Incorporate Heavy Cream
Stir in the heavy cream gently and simmer until the sauce thickens slightly, creating a silky texture. Optionally, use an immersion blender to blend the sauce for an even smoother consistency that coats the pasta beautifully.
- Combine Pasta and Sauce
Add the drained pasta to the sauce along with reserved pasta water, butter, and grated Parmesan. Stir until everything is creamy and well combined, allowing the cheese to melt perfectly into the sauce for a luscious finish.
- Serve with Chicken and Garnish
Slice the cooked chicken and place it atop the pasta or serve on the side. Garnish generously with fresh basil leaves, extra Parmesan, a drizzle of olive oil, and cracked black pepper for added aroma and flavor contrast.
- Adjust Calabrian pepper quantity to match your preferred spice level for a perfect balance.
- Reserve pasta water is key to achieving the ideal sauce consistency, don’t skip it.
- Ensure chicken slices are of even thickness so they cook uniformly and stay tender.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat, adding a splash of water or cream to loosen the sauce. This preserves texture and keeps the flavors fresh.
Serving Suggestions
This pasta pairs wonderfully with a simple green salad and crusty garlic bread to soak up the creamy vodka sauce. A glass of chilled white wine or sparkling water with lemon complements the spicy, creamy flavors perfectly.
- Use thinly sliced chicken breasts for quick and even cooking with maximum tenderness.
- Simmer the sauce long enough to mellow the acidity and develop deep flavors, but avoid over-reducing to keep creaminess.
- An immersion blender smooths the sauce, giving it a restaurant-quality creamy texture.
- Don’t forget to season the pasta water liberally to enhance the pasta’s flavor base.
FAQs
- Can I use a different type of pasta?
Yes, penne or any tube-shaped pasta works well because they capture the sauce, but mezzi rigatoni offers an ideal texture and sauce hugging surface.
- Is it necessary to add vodka?
Vodka helps to release and highlight certain flavor compounds in tomatoes, giving the sauce a unique depth. It’s optional but recommended for authentic taste.
- How spicy is this dish?
The heat comes from Calabrian peppers, which can be adjusted according to preference or omitted for milder taste.
- Can I make this dish vegetarian?
You can omit the chicken and add roasted vegetables like mushrooms or bell peppers for a vegetarian version.
- Can I prepare this in advance?
Yes, you can prepare the sauce and chicken separately and combine just before serving for convenient meal prep.
- How do I store leftovers properly?
Keep leftovers in a sealed container in the fridge for 3-4 days or freeze for up to 2 months after fully cooling.
- What can I substitute for Calabrian peppers?
If unavailable, use a mix of crushed red pepper flakes or chopped mild chili peppers, adjusting quantity for heat tolerance.
Creamy Spicy Vodka Pasta Chicken
Equipment
- 1 large skillet
- 1 large pot for boiling pasta
- 1 mixing bowl for seasoning chicken
Ingredients
- 2 pounds chicken breasts thinly sliced (cutlet-style)
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon fine salt
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1 pound Mezzi rigatoni pasta
- 1-2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot minced
- 3-4 cloves garlic minced
- 1/4 cup tomato paste
- 24.5 ounces passata
- 2 tablespoons chopped Calabrian peppers
- 2 tablespoons vodka
- 1 teaspoon salt
- 1-2 teaspoons sugar
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1/4 cup reserved pasta water
- 3 tablespoons unsalted butter
- 1/2 to 1 cup grated Parmesan cheese
- Fresh basil and extra Parmesan for garnish
Instructions
- Toss the thinly sliced chicken breasts in a bowl with olive oil, garlic powder, salt, smoked paprika, Italian seasoning, and black pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes on each side until golden and cooked through (165°F internal temperature). Remove and set aside.
- Cook rigatoni pasta in boiling salted water until al dente. Reserve 1/4 cup pasta water before draining the pasta.
- In the same skillet, heat olive oil and 2 tablespoons butter over medium heat. Sauté shallot and garlic until soft and fragrant, about 2-3 minutes.
- Add tomato paste and stir to combine, then pour in the passata, chopped Calabrian peppers, and vodka. Simmer for about 5 minutes until slightly reduced.
- Season the sauce with salt, sugar, and Italian seasoning. Taste and adjust seasoning as needed.
- Stir in heavy cream and simmer until the sauce thickens slightly. Optionally, use an immersion blender to blend the sauce smooth.
- Add the drained pasta to the sauce along with reserved pasta water, 3 tablespoons butter, and grated Parmesan cheese. Stir until combined and creamy.
- Slice the cooked chicken and serve it on top of or alongside the pasta. Garnish with fresh basil leaves and extra Parmesan cheese.
Notes
- Store leftovers in an airtight container refrigerated up to 3-4 days.
- Reheat gently with a splash of water or cream to loosen sauce.
- Freeze cooled pasta in freezer-safe containers for up to 2 months.
- Adjust Calabrian pepper amount for preferred spice level.
- Use rigatoni or penne for best sauce adherence.
