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This Spicy Chicken Rigatoni recipe is a delicious copycat version from the restaurant Buca di Beppo! It features spicy chicken, tons of garlic, a combo of alfredo and marinara sauce, and a handful of peas. Spicy Chicken Rigatoni is a restaurant quality meal and one of my favorite pasta dishes of all time!
If I had to make a list of my top 3 favorite pasta dishes (from restaurants) of all time, the Spicy Chicken Rigatoni from Buca Di Beppo would definitely be on there! It’s always been one of my favorites, so I decided I would try making my own version at home. This spicy rigatoni recipe is incredible! The spiciness, and tender chicken along with the combination of the tomato sauce and the alfredo sauce will leave you craving for more! Let’s cook this incredible rigatoni recipe together.
Spicy Chicken Rigatoni Ingredients
To create this incredible dish at home, you’ll need the following ingredients. The full written recipe including ingredient amounts is found below in the recipe card:
- chicken breasts – cut into thin strips
- garlic – fresh minced garlic is best in this recipe!
- red pepper flakes – 1 full tablespoon – it may sound like a lot but this is what makes it spicy
- black pepper and salt
- olive oil
- alfredo sauce – homemade or your favorite store bought variety
- marinara sauce – homemade or your favorite store bought spaghetti sauce
- rigatoni noodles- cooked to al dente
- butter
- fresh parmesan
I have two personal favorite homemade alfredo sauces that I recommend for this recipe along with a homemade spaghetti sauce recipe. You can always save time and simply things by buying store bought sauces, but here are my recommendations for this recipe:
The simple creamy alfredo sauce takes 5 minutes to make from start to finish.
How to make Spicy Chicken Rigatoni
Making spicy chicken rigatoni is quick and easy.
- Cook the rigatoni – you want to cook it to al dente according to package directions. Don’t forget to salt your pasta water. Drain and set aside.
- Heat a skillet over medium-high heat – sauté garlic, red pepper flake and coarse black pepper
- Cook the chicken – to the skillet add thinly sliced strips of chicken breast and season to taste with salt. Chicken is done when cooked to 165 degrees Fahrenheit.
- Add marinara and alfredo sauces – give this a good stir, then simmer
- Add peas and butter – add both peas and butter to the pan and heat for just a few minutes longer, until peas are warmed through.
- Combine the sauce with the rigatoni noodles – give it a good toss then serve with fresh parmesan cheese and a pinch or two of red pepper flake!
Variations and tips:
- Make it extra spicy – try adding jalapeños or serrano peppers to make it a little extra spicy!
- Make it without spice – if spicy isn’t your thing, this is still an incredible recipe without the heat. Eliminate the red pepper flakes and you’re left with a delicious creamy chicken rigatoni recipe!
- Add shrimp – instead of chicken, try it with shrimp! Spicy Shrimp Rigatoni has a good ring to it, doesn’t it?
Serving Suggestions
My favorite way to serve Spicy Chicken rigatoni is with lots of freshly grated parmesan cheese on top! To go with it, I recommend:
- Perfect Cheesy Garlic Bread (my personal favorite!)
- Side salad with my Homemade Ranch Dressing
Should there be leftovers, it’s best to store them in an airtight container.
- Allow the chicken rigatoni to cool to room temperature, then place the pasta in an airtight container or a resealable plastic bag.
- Store leftovers in the refrigerator for 3-5 days
Perfect Cheesy Garlic Bread
While there is something so fun and nostalgic for me when I go to a Buca di Beppo restaurant, there’s also something so fun and rewarding when I can make a delicious meal like this Spicy Chicken Rigatoni at home. It is a restaurant quality meal that will impress your family and friends time after time. While I love Buca rigatoni, I love this recipe just as much!
If you make this recipe, please leave a comment or tag me on social media and let me know what you think. I love to hear from you! Enjoy!
Spicy Chicken Rigatoni {Like Buca Di Beppo}
Ingredients
- 1 lb rigatoni noodles cooked al dente according to package directions
- 3-4 tbsp olive oil
- 1 tbsp garlic minced
- 1 tbsp crushed red pepper flakes
- 1/2 tsp coarse black pepper
- 2 boneless skinless chicken breasts cut into thin strips (about 1 pound of chicken)
- ½ tsp salt more or less to taste
- 2 cups alfredo sauce see recipe here
- 2 cups marinara sauce
- ½ cup frozen peas
- 2 tbsp butter
- sprinkle of fresh parmesan and a pinch of red pepper flakes for garnish
Instructions
- Cook rigatoni according to package directions. Don't forget to salt the pasta water. Drain and set aside.
- In a large skillet on medium-high heat, heat two tablespoons of olive oil. Sauté garlic, red pepper flake, and coarse black pepper for 2-3 minutes.
- Add in the strips of chicken breast and ½ teaspoon salt and cook until the chicken has reached an internal temperature of 165 degrees Fahrenheit.
- Add in marinara sauce and stir. Then add in alfredo sauce. Let the sauces simmer for about 10 minutes.
- Stir in two tablespoons of butter and ½ cup peas. Stir until the butter melts and the peas are heated through.
- Combine the chicken and sauce with the cooked rigatoni. Stir to combine.
- Garnish with fresh parmesan cheese and a pinch or two of red pepper flake.
Recipe adapted from Kare11
