Spicy Chicken Rigatoni

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Spicy Chicken Rigatoni is one of our favorite pasta dishes of all time. We first had it at the restaurant Bucca Di Beppo. Their meals are family-portioned so making this at home works perfectly! It is so easy to make, we’ll often make this instead of spaghetti.

What is Spicy Chicken Rigatoni?

Essentially what it is, is spicy chicken mixed into pasta with a tasty alfredo and marinara sauce, throw in some peas so you have your vegetables covered too. The combination of flavors in this dish is what makes it. All the different spices and sauces mixed into this make it one for the books.

Homemade or canned ingredients?

You can definitely make this meal as homemade as you like with homemade marinara or alfredo sauces, but with us being in an RV we find it easier just to use canned/jar ingredients and the taste is still awesome! Below is the list of ingredients from the recipe we found and includes the changes we make to it.

• 2 boneless skinless chicken breasts cut into super thin strips (We use 3-4)
• 1 tablespoon garlic – minced I used about 6-7 cloves
• 1 tablespoon crushed red pepper flake (1 tablespoon seemed to be too spicy for us so we use ¾ tablespoon.)
• ½ teaspoon coarse black pepper
• ¼ teaspoon salt
• 3-4 tablespoons olive oil
• 2 cups Alfredo Sauce (You can make your own we prefer to use a whole jar of Alfredo Sauce due to space limitations of our RV.)
• 2 cups Marinara Sauce (You can make your own we prefer to use a whole jar of Marinara Sauce due to space limitations of our RV.)
• ½ cup peas (Why only ½ cup when you can use a whole bag of frozen peas?)
• 1 lb rigatoni noodles cooked al dente
• 2 tablespoons butter
• A sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish.

Steps to make

This recipe takes about 10 minutes to prepare, and 20 minutes to cook, leading to a total of 30 minutes till you are able to taste this Italian specialty. Making this will feed about 6 people. These steps will walk you through how to create this tasty cuisine.

• 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 thin strips of chicken breast, ¼ teaspoon salt, and cook until chicken is done at a temperature of 160 degrees. 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/chicken, add two tablespoons of butter and ½ cup or a whole bag of peas. Stir until the butter melts.

• Cook Rigatoni Pasta for 11-13 minutes until done Al Dente

• Combine chicken/sauce mixture with cooked pasta. Garnish with fresh parmesan cheese and a pinch or two of red pepper flake.

My favorite part of the meal is the peas getting stuck inside the rigatoni noodles! 🙂

Let us know below if you’ve made Spicy Chicken Rigatoni and how it turned out or what changes you’ve made to your recipe.

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