creamy spicy vodka chicken rigatoni

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 12 oz rigatoni pasta
• 1 lb boneless skinless chicken breasts
• 1 1/4 tsp, divided kosher salt
• 3/4 tsp, divided black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 4 garlic cloves, minced
• 3 tbsp tomato paste
• 1/3 cup vodka
• 1/2 tsp crushed red pepper flakes
• 1 cup heavy cream
• 3/4 cup, plus more for serving grated Parmesan cheese
• 1/4 cup fresh basil, torn
• 1 cup reserved pasta water

Instructions

1. 1Bring a large pot of well-salted water to a rolling boil. Add the rigatoni and cook until just shy of al dente, about 1–2 minutes less than package directions (usually 10–11 minutes). Scoop out starchy pasta water, then drain the pasta and set aside.
2. 2While the water heats, pat the chicken dry and cut into ¾-inch bite-size pieces. Season evenly with salt and black pepper.
3. 3Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook undisturbed 3 minutes until golden on the bottom, then stir and cook another 3–4 minutes until cooked through (165°F). Transfer chicken to a clean plate.
4. 4Reduce heat to medium. Add the remaining olive oil and the butter. Once the butter melts and foams, add the diced onion and cook 4–5 minutes, stirring often, until soft and translucent.
5. 5Stir in the minced garlic and cook 30–45 seconds until fragrant. Add the tomato paste and red pepper flakes; cook 2 minutes, stirring constantly, until the paste darkens to a deep brick red and smells sweet.
6. 6Carefully pour in the vodka (it may steam). Scrape up any browned bits and simmer 2 minutes until the sharp alcohol smell mellows and the liquid reduces by half.
7. 7Lower heat to medium-low. Stir in the heavy cream and remaining salt and pepper. Simmer gently 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
8. 8Return the cooked chicken and any juices to the skillet. Add the drained rigatoni and reserved pasta water. Toss vigorously 1–2 minutes, adding more pasta water a splash at a time until the sauce clings glossy to every noodle.
9. 9Kill the heat. Stir in the Parmesan until melted and silky, then fold in most of the torn basil. Taste and adjust salt or chili flakes.
10. 10Divide into warm bowls, top with extra Parmesan and remaining basil, and serve immediately while the sauce is still creamy.