Spicy Chicken Rigatoni

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I just love going to a great restaurant.  But man it is so dang expensive!  Especially to take your family!  I LOVE when I find a recipe that tastes just like going to a restaurant.  This recipe said that it was just like Bucca di Beppo.  I have to say that it was fantastic!  The flavor of the sauce combined with alfredo and marinara was divine!  The family loved it.  This is definitely a keeper!

Rating: 5 stars Difficulty of Recipe: 2 stars
Things that I changed:  I highly recommend for smaller kids reserving the red pepper to sprinkle on your own.  I did that so it wasn’t too spicy for them, but the adults had a little kick!  
Things that I would do differently next time: Nothing
Will I make it again?  Yes
Recipe From: Center Cut Cook



2 boneless skinless chicken breasts cut into super thin strips
1 tablespoon garlic – minced (I used about 6-7 cloves)
1 tablespoon crushed red pepper flake
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
3-4 tablespoons olive oil
2 cups alfredo sauce 
2 cups marinara sauce
1/2 cup peas
1 lb rigatoni noodles cooked al dente
2 tablespoons butter
Sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish.

1. 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.
2. Add in marinara sauce and stir. Then add in alfredo sauce. Let the sauces simmer for about 10 minutes.
3. To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
4. Combine chicken/sauce mixture with cooked pasta. Garnish with fresh parmesan cheese, and a pinch or two of red pepper flake.


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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. I only had frozen chicken and didn’t want to go to the store, so I am trying this as a crockpot recipe! I’ll let you know how it works out!

    • So the verdict is…. We will definitely make this again. I didn’t give it to my two youngest (2.5 yr and 20 months) it was a little too spicy for me to want to serve it to them, but My husband, oldest 2 (9 and 8) and I loved it! I just used the frozen chicken breast, made the sauce and poured it over the chicken and cooked it on low for 8 hours. It was SO good!

    • I would have made mine in the crockpot but didn’t get to the store until the afternoon! And how did the sauce turn out in the crockpot?? And I didn’t add the red pepper to mine because it would have been too spicy for the little ones, I just sprinkled on top of the adults…. We LOVED it too! Thanks for letting me know on that! You ROCK!

  2. I made a similar dish with alfredo sauce and tomato sauce instead of the marinara and it was amazing. I’ll have to try adding peas next time!

  3. Alyssa,
    This looks delicious and contains two of my favorite ingredients pasta and chicken 🙂 Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.

  4. So happy to have found your blog ! planning to try this one soon too!

  5. I love this recipe and was going to ask if it could be modified for a crockpot but someone beat me to it!! Thanks ladies I will def be trying this out in my sc.

  6. Made this tonight and everyone loved it. I did delete the peas and butter. I put in 1 tsp of red pepper flakes in the chicken and was perfect amount of heat! Will be making again

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