Spicy Chicken Rigatoni is hands-down one of our favorite pasta dishes of all time. We first tried it at Buca di Beppo, and we’ve been hooked ever since. Their portions are massive and family-style, which made us think—why not recreate this dish at home, RV-style?
And let me tell you, it’s become our go-to pasta night meal. It’s easier than spaghetti, comes together in about 30 minutes, and the flavor is off the charts.
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What is Spicy Chicken Rigatoni?
At its core, this dish is thinly sliced chicken sautéed with garlic, red pepper flakes, and black pepper—tossed in a combo of marinara and Alfredo sauce. Throw in some peas for that pop of green and a bite of sweetness, then mix it all into rigatoni pasta. The sauce soaks into those tubes, and the peas love to hide inside (which honestly might be my favorite part!).
It’s creamy, spicy, savory, and just downright addictive.
Homemade or Canned Sauce?
If you’ve got time and space, by all means make your own marinara and Alfredo sauces. But we live full-time in our RV, so we keep things simple: store-bought jarred sauces all the way—and the taste is still incredible.
This version is adapted from a recipe we found online and tweaked over time to suit our taste and lifestyle.
Ingredients
Here’s what you’ll need:
- 3–4 boneless, skinless chicken breasts, cut into super thin strips
- 1 tbsp garlic, minced (I use 6–7 fresh cloves—load it up!)
- ¾ tbsp crushed red pepper flakes (1 tbsp was a bit too spicy for us)
- ½ tsp coarse black pepper
- ¼ tsp salt
- 3–4 tbsp olive oil
- 1 jar Alfredo sauce
- 1 jar Marinara sauce
- 1 bag frozen peas (yep, the whole bag—why just ½ cup?)
- 1 lb rigatoni noodles, cooked al dente
- 2 tbsp butter
- Fresh parmesan cheese and a pinch of red pepper flakes for garnish
How to Make Spicy Chicken Rigatoni
This meal feeds about 6 people and takes around 30 minutes start to finish.
- Sauté the garlic and spices:
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil. Add the minced garlic, crushed red pepper flakes, and black pepper. Sauté for 2–3 minutes until fragrant.
- Cook the chicken:
Add the thinly sliced chicken and salt to the skillet. Cook until the chicken reaches 160°F (should only take a few minutes since it’s sliced thin).
- Add the sauces:
Stir in the marinara sauce first, then the Alfredo. Let everything simmer together for about 10 minutes. This is when the magic happens.
- Toss in the peas and butter:
Add the butter and the entire bag of frozen peas. Stir until the butter is melted and everything is combined.
- Boil the pasta:
While the sauce simmers, cook your rigatoni pasta according to package directions until al dente (about 11–13 minutes). Drain.
- Combine & serve:
Add the cooked pasta to your sauce. Stir everything together until evenly coated. Garnish with grated Parmesan and an extra sprinkle of red pepper flakes.
Pro Tips
Pea lovers unite: I love how the peas sneak inside the rigatoni tubes. It’s like little flavor bombs in every bite.
Need it spicier? Bump the red pepper flakes back up to a full tablespoon—or serve with extra on the side for heat-lovers.
Storage: Leftovers store great in the fridge for 2–3 days and reheat like a dream.
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.
Spicy Chicken Rigatoni
Ingredients
Method
- In a large skillet on medium-high heat, heat two tablespoons olive oil. Sauté garlic, red pepper flake, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 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 butter and 1/2 cup peas. Stir until the butter melts.
- Cook Rigatoni Pasta 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.
Final Thoughts
Whether you’re parked lakeside in your RV or looking for an easy weeknight meal at home, this Spicy Chicken Rigatoni brings restaurant-quality flavor with minimal effort. It’s creamy, spicy, hearty, and packed with comfort. We hope you enjoy it as much as we do.
Have you tried this recipe? Do you have a favorite version of this recipe, or a twist you’d recommend?
We’re always up for trying something new and tasty in our RV kitchen!
Thanks so much for stopping by and sharing a little kitchen time with us.
If you have any questions, tips, or comments, drop them below—we’d love to hear from you!
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