Name: Creamy Chicken Vodka Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tbsp vegetable oil; 16 oz ground chicken; 2 beefsteak tomatoes (chopped); 1 small onion (diced); 2 ½ cups vodka sauce; 16 oz uncooked rigatoni pasta; 1.5-2 cups water; 10 oz fresh spinach; 13.4 oz garbanzo beans (drained and rinsed); ¼ tsp salt

The secret to a truly satisfying vodka rigatoni that comes together effortlessly is embracing the one-pan method, allowing the pasta to cook directly in the sauce. This Bruschetta Rigatoni alla Vodka recipe simplifies dinner without sacrificing flavor, integrating fresh bruschetta elements for a bright twist. This vodka rigatoni stands out by combining the richness of a classic vodka sauce with the freshness of diced tomatoes and spinach, all complemented by seasoned ground chicken. It’s ideal for busy weeknights when you want a homemade meal that feels special without the fuss. I remember the first time I tried a one-pan pasta, I was skeptical the pasta would cook evenly, but with periodic stirring, it absorbed all the delicious flavors beautifully.

⏱ Time: 30 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

Creamy Chicken Vodka Rigatoni

Vodka rigatoni: cook this creamy, satisfying one-pan pasta with bruschetta-style chicken and fresh vegetables. Perfect for a quick weeknight meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 580 kcal

Ingredients

1 tbsp vegetable oil
16 oz ground chicken
2 beefsteak tomatoes (chopped)
1 small onion (diced)
2 ½ cups vodka sauce
16 oz uncooked rigatoni pasta
1.5-2 cups water
10 oz fresh spinach
13.4 oz garbanzo beans (drained and rinsed)
¼ tsp salt

Instructions

Gather and prepare all ingredients, ensuring vegetables are chopped and measured.
Heat 1 Tbsp vegetable oil in a medium sauté pan over medium heat. Add 16 oz ground chicken, break it into small pieces, and sauté for 4-5 minutes until fully cooked. Remove chicken from the pan and set aside.
In the same pan, add the 2 chopped beefsteak tomatoes and 1 diced onion. Cook for 5 minutes, gently scraping the bottom of the pan to release any browned bits.
Stir in 2 ½ cups vodka sauce, 16 oz uncooked rigatoni pasta, and 1.5 cups of water to the pan. Bring the mixture to a simmer, then cover and cook for 10 minutes, stirring periodically to prevent sticking.
Return the cooked ground chicken to the pan. Add 10 oz fresh spinach, 13.4 oz drained and rinsed garbanzo beans, and ¼ tsp salt. Continue to simmer for 2-3 minutes, or until the spinach has wilted and the pasta is tender. If the sauce becomes too thick, add the remaining 1/2 cup of water.
Serve immediately and enjoy your creamy chicken vodka rigatoni!

Notes

– Don’t overcook the chicken in the initial sauté; it will continue to cook with the sauce.
– For perfectly al dente pasta, check for tenderness around the 8-minute mark and adjust simmering time as needed.
– To ensure food safety, the ground chicken should reach an internal temperature of 165°F (74°C).
– Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or in the microwave.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword vodka rigatoni

Pro tips

Don’t overcook the chicken in the initial sauté; it will continue to cook with the sauce.
For perfectly al dente pasta, check for tenderness around the 8-minute mark and adjust simmering time as needed.
To ensure food safety, the ground chicken should reach an internal temperature of 165°F (74°C).
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or in the microwave.

This Bruschetta Rigatoni alla Vodka offers a delightful blend of fresh and creamy, proving that quick meals can still be incredibly flavorful. Try this recipe for a hassle-free dinner that truly satisfies! Enjoy your dish!