Golden seared chicken breast gets sliced into thick strips and piled over pasta twisted through a rich, blush-colored sauce built from softened onion, garlic, and red pepper flakes cooked down with tomato paste until deeply concentrated. A splash of vodka deglazes the pan before crushed tomatoes and full-fat coconut milk simmer everything into a velvety, clinging sauce that coats every twist. A last toss with a little reserved starchy water pulls it all together into that glossy, restaurant-style finish, and torn basil on top adds a fresh, herby lift. It's a cozy, one-skillet dinner with real depth of flavor, and it holds up beautifully as a gluten free option when you build it around your usual pasta swap. Weeknight-easy but special enough for guests, this is the kind of vodka pasta you'll want in regular rotation.
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Bring a large pot of water to a boil over high heat. Add 1 tsp kosher salt.
Pat the chicken breasts dry and season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the thickest part registers 165°F (74°C) on an instant-read thermometer. Transfer to a cutting board and let rest while you make the sauce.
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