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Spicy Chicken Rigatoni
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4.75 from 12 votes

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.
Prep Time5 minutes
Cook Time22 minutes
Course: Main Course, pasta
Keyword: pasta


  • 2 boneless skinless chicken breasts cut into thin strips
  • 1 tbsp garlic minced
  • 1 tbsp crushed red pepper flakes
  • 1/2 tsp coarse black pepper
  • 1/4 tsp salt
  • 3-4 tbsp olive oil
  • 2 cups alfredo sauce see recipe here
  • 2 cups marinara sauce
  • 1/2 cup peas
  • 1 lb rigatoni noodles cooked al dente
  • 2 tbsp butter
  • sprinkle of fresh parmesan and a pinch of red pepper flakes for garnish


  • 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 1/4 teaspoon salt and cook until the chicken is done at a temperature of 160 degrees Fahrenheit. This should only take a few minutes because the chicken is cut thin.
  • Add in marinara sauce and stir. Then add in alfredo sauce. Let the sauces simmer for about 10 minutes.
  • To the sauce and chicken mixutre, add two tablespoons of butter and 1/2 cup peas. Stir until the butter melts.
  • Combine the chicken/sauce mixture with cooked pasta. Garnish with fresh parmesan cheese and a pinch or two of red pepper flake.