Ingredients:

• 1 box rigatoni pasta

• 2 chicken breasts, sliced

• 1 - 12oz can tomato paste

• 16 oz heavy whipping cream

• ½ onion, diced

• 5 garlic cloves, minced

• 7–8 cherry tomatoes, halved

• 1 handful of spinach, roughly chopped

• 1 lemon (juice only)

• 1 tbsp butter

• Olive oil (for cooking)

• 1 cup reserved pasta water

• Parmesan cheese

• Seasonings: basil, red pepper flakes, salt, and black pepper

• Optional garnish: parsley + extra Parmesan

🔥 Directions

1. Prep the ingredients

• Halve cherry tomatoes, roughly chop spinach, mince garlic, and dice half an onion.

• Slice chicken breasts and season with salt, pepper, basil, and red pepper flakes.

2. Cook the pasta

• Boil rigatoni in heavily salted water until al dente.

• Reserve 1 cup of pasta water before draining.

3. Cook the chicken

• In a large skillet, heat a drizzle of olive oil.

• Grill the chicken slices until golden and cooked through.

• Set aside to rest, then dice into bite-size pieces.

4. Make the sauce

• In the same pan, add butter and a little more oil.

• Sauté onion and garlic until translucent.

• Add cherry tomatoes and cook until softened.

• Stir in tomato paste and mix well.

• Slowly pour in heavy cream and stir until smooth.

• Add spinach, Parmesan cheese, red pepper flakes, basil, black pepper, and a splash of reserved pasta water.

• Squeeze in the juice of one lemon it gives that signature “vodka sauce” brightness without the vodka!

5. Combine everything

• Add the cooked pasta and diced chicken into the sauce.

• Toss until everything is coated and creamy.

• Adjust consistency with more pasta water if needed.

6. Serve and enjoy

• Garnish with parsley and extra Parmesan.

• Serve with garlic toast ENJOY #foodtok #creamypasta #rigatonipasta #creamyvodkanovodakarigatoni #pastanight