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!