Spicy Chicken Vodka Rigatoni

Spicy Chicken Vodka Rigatoni

Serves: 5 people
Prep Time: 10 minutes
Cooking Time: 40 minutes
Spicy Chicken Vodka Rigatoni


  • 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


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  1. 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.
  2. Heat up remaining oil over medium heat. Add the onions and garlic then saute until translucent.
  3. Deglaze with vodka and reduce briefly.
  4. Add the canned tomatoes, Hank Sauce The Linger, chicken broth, and chili flakes.
  5. Bring the sauce to a simmer and continue simmering for roughly 15 minutes or until it has reduced briefly and flavors intensify.
  6. Next, add the cream. Mix and let it simmer.
  7. Add the sauteed chicken and stir to combine. Simmer briefly for roughly 5 to 7 minutes to cook the chicken through.
  8. Add the rigatoni, parmesan cheese and reserved pasta water. Stir to combine, then adjust seasoning with salt and pepper.
  9. Top with burrata and serve immediately!