Spicy Chicken Rigatoni {Like Buca Di Beppo}
Spicy chicken, tons of garlic, a combo of alfredo and marinara sauce, and a handful of peas make up this Spicy Chicken Rigatoni, one of my favorite pasta dishes of all time from the restaurant Buca Di Beppo.
Servings: 4
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.