Ingredients
1 lb rigatoni pasta, cooked and cooled
28 oz tomatoes, (1 can), diced or crushed
12 oz chicken breasts, boneless and skinless, chopped into bite-size pieces
8 oz asparagus stalks , trimmed and sliced
3 oz white onions, minced
½ cup vodka
½ cup chicken broth
⅓ cup heavy cream
¼ cup parmesan cheese, shredded or powdered, plus more to garnish
¼ cup basil leaves, torn, divided
garlic cloves, minced
5 tbsp olive oil, divided
1 tsp garlic powder
1 tsp onion powder
tsp dried oregano
½ tsp dried basil
¼ tsp chili flakes
salt and ground black pepper, to taste
Preparation
Heat up roughly 1 tablespoon of oil in a skillet over medium heat. Add the asparagus and saute for roughly 3 minutes until tender. Drain off any excess oil and set it aside.
Using the same skillet, heat up roughly 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 your remaining oil in either a deep skillet or medium-sized Dutch oven over medium heat. Add the onions and garlic then saute until translucent.
Deglaze with vodka and reduce briefly.
Add the canned tomatoes, chicken broth, garlic and onion powders, oregano, basil, 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 asparagus then stir to combine.
Simmer briefly for roughly 5 to 7 minutes to cook the chicken through.
Add the pasta, half of the basil leaves, and parmesan cheese. Stir to combine, then adjust seasoning with salt and pepper. You may need to adjust its consistency with pasta water.
Garnish your pasta with the remaining basil and parmesan cheese then serve immediately!
