# Components:
→ Chicken
01 - 2 boneless, skinless chicken breasts (12.3 oz), cut into bite-sized pieces
02 - ½ tsp kosher salt
03 - ¼ tsp black pepper
04 - 1 tbsp olive oil
→ Pasta
05 - 12 oz rigatoni or penne pasta
06 - Salt for pasta water
→ Sauce
07 - 2 tbsp unsalted butter
08 - 1 small yellow onion, finely chopped
09 - 3 cloves garlic, minced
10 - 2 tbsp tomato paste
11 - 1 tsp chili crisp, plus more for serving
12 - ½ tsp crushed red pepper flakes (adjust to taste)
13 - ¼ cup vodka
14 - 1 cup heavy cream
15 - ½ cup freshly grated Parmesan cheese, plus extra for serving
16 - ½ tsp smoked paprika (optional)
17 - Salt and black pepper, to taste
18 - Fresh basil leaves, for garnish
# Method:
01 - Bring a large pot of salted water to a boil; cook pasta until al dente following package instructions. Reserve ½ cup pasta water, then drain.
02 - Season chicken with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden and cooked through, about 4 to 5 minutes. Transfer to a plate and keep warm.
03 - In the same skillet, melt butter over medium heat. Add chopped onion and sauté until translucent, about 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 the tomato paste darkens slightly.
05 - Pour in vodka, scraping up any browned bits from the pan. Simmer for 1 to 2 minutes to evaporate alcohol.
06 - Reduce heat to low. Stir in heavy cream and smoked paprika if using. Simmer gently for 2 to 3 minutes until sauce is smooth and slightly thickened.
07 - Return cooked chicken to the sauce. Mix in Parmesan cheese and season with salt and black pepper to taste.
08 - Add drained pasta to the sauce, incorporating reserved pasta water as needed to achieve a silky consistency. Toss until pasta is thoroughly coated.
09 - Serve immediately topped with extra Parmesan, chili crisp, and fresh basil leaves.
