# Ingredient List:
→ Chicken
01 - 2 boneless, skinless chicken breasts (12 oz), cut into bite-sized pieces
02 - ½ teaspoon kosher salt
03 - ¼ teaspoon black pepper
04 - 1 tablespoon olive oil
→ Pasta
05 - 12 oz rigatoni or penne pasta
06 - Salt, for pasta water
→ Sauce
07 - 2 tablespoons unsalted butter
08 - 1 small yellow onion, finely chopped
09 - 3 cloves garlic, minced
10 - 2 tablespoons tomato paste
11 - 1 teaspoon chili crisp, plus extra for serving
12 - ½ teaspoon crushed red pepper flakes
13 - ¼ cup vodka
14 - 1 cup heavy cream
15 - ½ cup freshly grated Parmesan cheese, plus extra for serving
16 - ½ teaspoon smoked paprika (optional)
17 - Salt and black pepper, to taste
18 - Fresh basil leaves, for garnish
# Recipe Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta until al dente following package directions. Reserve ½ cup pasta water and drain the pasta.
02 - Season chicken with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden and cooked through, about 4 to 5 minutes. Remove and keep warm.
03 - In the same skillet, melt butter over medium heat. Add onion and sauté until translucent, approximately 3 minutes. Add garlic and cook for 1 minute until fragrant.
04 - Stir in tomato paste, chili crisp, and red pepper flakes. Cook while stirring for 2 minutes until tomato paste darkens slightly.
05 - Pour vodka into the pan, scraping any browned bits from the bottom. Simmer for 1 to 2 minutes to reduce alcohol.
06 - Lower heat to low. Stir in heavy cream and optional smoked paprika. Simmer gently for 2 to 3 minutes until the sauce smooths and thickens slightly.
07 - Return cooked chicken to the sauce. Stir in Parmesan cheese and adjust seasoning with salt and black pepper.
08 - Toss drained pasta into the sauce, adding reserved pasta water gradually to achieve a silky texture. Mix until well coated.
09 - Plate immediately. Garnish with extra Parmesan, chili crisp, and fresh basil leaves.
