Bruschetta Rigatoni alla Vodka

This one-pan Bruschetta Rigatoni alla Vodka combines veggies, ground chicken, a creamy vodka sauce, and rigatoni. A restaurant quality meal on a budget! The post Bruschetta Rigatoni alla Vodka appeared first on Budget Bytes.

Jun 8, 2025 - 15:32

If you love bruschetta and vodka sauce, you NEED to make this Bruschetta Rigatoni alla Vodka recipe. It’s a comforting, restaurant-quality dinner recipe that feels both fancy and unfussy. Creamy tomato vodka sauce swirls together with fresh tomatoes, ground chicken, garbanzo beans, spinach, and tender rigatoni to make a budget-friendly meal that comes together in one pan. I made mine using ingredients straight from my Hungryroot box (the tomato-basil-garlic ground chicken is unreal), and it’s perfect for busy weeknights or stocking the fridge for easy lunches all week long.

Overhead view of a bowl of Bruschetta Rigatoni all Vodka. — *This post is in partnership with Hungryroot. As always, thank you for supporting the brands we love.*

Easy Recipe for Bruschetta Rigatoni alla Vodka

I love a good pasta and vodka sauce recipe, so as soon as I saw this one from Hungryroot, I knew I had to give it a go (and give it a Budget Bytes twist, of course). To keep things easy, I turned it into a one-pot meal by cooking the pasta right in the sauce with a bit of added water. I also leaned on shelf-stable, pantry-friendly ingredients like garbanzo beans from my Hungryroot box, which helped stretch this dish further while keeping costs down.

But what I like most about my Hungryroot subscription is how it actually makes it super easy to cook wholesome meals without the stress. They send full-sized groceries (plus snacks and breakfast options), and the more I add to my order, the more I save (how many grocery stores can say the same?!) It all started with a quick quiz, and then Hungryroot suggested personalized recommendations based on me and my family. Over time, it’s learned more about what I like and what I actually use, so I waste less, save more, and have way fewer “what’s for dinner?” moments. Yay!

PS: If you want to give Hungryroot a try, we have a great discount for you! Click this link to get 40% off your first box PLUS a free gift. Thanks Hungryroot!

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Bruschetta Rigatoni alla Vodka

This one-pan Bruschetta Rigatoni alla Vodka combines veggies, ground chicken, a creamy vodka sauce, and rigatoni. A restaurant quality meal on a budget!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 30

Total Time 40

Servings servings (2 cups per serving)

Calories 488kcal

Author Melissa Nolan

Equipment

Medium Sauté Pan

Ingredients

1 Tbsp vegetable oil
16 oz ground tomato, basil, and garlic chicken
2 beefsteak tomatoes, chopped
1 onion, small dice
2 ½ cups vodka sauce
16 oz uncooked rigatoni pasta
1.5-2 cups water
10 oz fresh spinach
13.4 oz organic garbanzo beans, drained and rinsed
¼ tsp salt
¼ tsp freshly cracked black pepper
¼ tsp red pepper flakes

Instructions

Gather and prepare all ingredients.
Heat the oil in a medium sauté pan over medium heat. Add the ground chicken, break it into small pieces, and sauté for 4-5 minutes, until cooked. Then, remove the chicken from the pan and set aside.
Add the diced tomatoes and onion and cook for 5 minutes, gently scraping the bottom of the pan.
Add the vodka sauce, uncooked pasta, and 1.5 cups of water to the pan. Bring to a simmer and cover. Simmer for 10 minutes, stirring periodically.
Add the chicken, spinach, garbanzo beans, salt, pepper, and red pepper flakes. Continue to cook for 8-10 minutes while covered, stirring occasionally, until the pasta is done. If the pasta is not fully cooked, add the last ½ cup of water and continue cooking until the pasta is done.

See how we calculate recipe costs here.

Video

Nutrition

how to make Bruschetta Rigatoni alla Vodka step-by-step photos

The ingredients to make Bruschetta Rigatoni all Vodka.

Gather all of your ingredients.

Cook the ground chicken: Set a medium sauté pan over medium heat. Add 1 Tbsp vegetable oil, and once heated, add 16 oz ground tomato, basil, and garlic chicken to the pan. Break it into small pieces and sauté in the hot oil for 4-5 minutes until cooked through. Remove the chicken from the pan and set it aside for now.

Diced onion and diced tomatoes in a pot.

Sauté the veggies: Add 2 diced beefsteak tomatoes and 1 diced onion to the same pan you cooked the chicken in. Cook for 5 minutes while gently scraping the bottom of the pan to pick up any stuck-on-ground chicken (which will add even more flavor!).

Vodka sauce and dried pasta added to sauteed onions and tomatoes in a pot.

Add the pasta and sauce: Once you’ve sauteed the tomatoes and onion for 1 minute, add 2.5 cups vodka sauce, 16 oz uncooked rigatoni pasta, and 1.5 cups of water. Bring the pot to a simmer and cover with a lid. Let the pasta and sauce simmer for 10 minutes, stirring periodically.

Browned ground chicken, chickpeas, and spinach added to sauteed veggies and vodka sauce in a pot.

Add the remaining ingredients: Now, return the cooked ground chicken to the skillet along with 10 oz fresh spinach, 13.4 oz organic garbanzo beans, ¼ tsp salt, ¼ tsp freshly cracked black pepper, and ¼ tsp red pepper flakes. Cook while covered for a further 8-10 minutes until the pasta is done. Be sure to stir the pasta occasionally. If you find that your pasta isn’t fully cooked at this point, add the last ½ cup of water and keep cooking until the pasta is finished.

Finished chicken Bruschetta Rigatoni all Vodka in a pot.

Serve: Plate up your homemade bruschetta rigatoni alla vodka, and enjoy!

Overhead view of a pot of Bruschetta Chicken Rigatoni.

I’m 100% ordering these ingredients again in my next Hungryroot box…this pasta is too good NOT to!