Spicy Chicken Rigatoni
The flavor of the sauce combined with alfredo and marinara was divine! The family loved it. This is definitely a keeper!
Servings: 6 people
Ingredients
- 2 boneless skinless chicken breasts, cut into thin strips, about 1.5 pounds
- 1 tablespoon minced garlic, about 3-4 cloves
- 1 tablespoon crushed red pepper flake, more for garnish
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 3-4 tablespoons olive oil
- 2 cups heavy cream
- 2 cups marinara sauce
- ½ cup peas
- 1 pound rigatoni noodles, cooked al dente
- 2 tablespoons unsalted butter
- fresh grated parmesan cheese, for garnish
Instructions
- In a large skillet heat two tablespoons of olive oil over medium-high heat. Add the garlic, red pepper flake, and coarse black pepper to the pan and cook for 2-3 minutes.
- Add in thin strips of chicken breast, and salt, and cook until chicken is fully cooked, 3-4 minutes.
- First pour the marinara sauce over the chicken and stir, then add in heavy cream and stir to combine. Let the sauce simmer for about 10 minutes.
- Add in the butter and peas and stir until the butter melts.
- Mix the cooked pasta into the sauce and garnish with fresh parmesan cheese and a pinch or two of red pepper flakes before serving.
Video
Nutrition
Calories: 604kcal | Carbohydrates: 67g | Protein: 23g | Fat: 27g | Saturated Fat: 11g | Cholesterol: 88mg | Sodium: 1185mg | Potassium: 634mg | Fiber: 5g | Sugar: 8g | Vitamin A: 969IU | Vitamin C: 11mg | Calcium: 38mg | Iron: 2mg
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