Spicy Chicken Vodka Rigatoni
Spicy Chicken Vodka Rigatoni
Serves:
5 people
Prep Time:
10 minutes
Cooking Time:
40 minutes
Ingredients
- lb rigatoni pasta, cooked and cooled
- 4 tablespoons olive oil, divided
- 12 oz chicken breasts, boneless and skinless, chopped into bite-size pieces
- ½ white onion, minced
- 1 tablespoon garlic, minced
- ½ cup vodka
- 1 28 oz can tomato puree
- 2 tablespoons Hank Sauce The Linger
- ¼ cup chicken broth
- ¼ teaspoon chili flakes
- ½ cup heavy cream
- ¼ cup parmesan cheese, grated, plus more for garnish
- ½ cup reserved pasta water
- Salt and ground black pepper, to taste
- Creamy burrata, for topping
Instructions
- In a large skillet, heat 2 tablespoons of oil over medium heat. Add the chicken and saute for roughly 5 minutes until it's briefly caramelized. Drain off any excess oil and set it aside.
- Heat up remaining oil over medium heat. Add the onions and garlic then saute until translucent.
- Deglaze with vodka and reduce briefly.
- Add the canned tomatoes, Hank Sauce The Linger, chicken broth, and chili flakes.
- Bring the sauce to a simmer and continue simmering for roughly 15 minutes or until it has reduced briefly and flavors intensify.
- Next, add the cream. Mix and let it simmer.
- Add the sauteed chicken and stir to combine. Simmer briefly for roughly 5 to 7 minutes to cook the chicken through.
- Add the rigatoni, parmesan cheese and reserved pasta water. Stir to combine, then adjust seasoning with salt and pepper.
- Top with burrata and serve immediately!