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

 

 

Ingredients:
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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