Spicy Chicken Rigatoni
Ingredients
- 2 boneless skinless chicken breasts, cut into chunks
- 2 tablespoon minced garlic
- 1 tablespoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 cups Alfredo sauce (see recipe below or use store-bought)
- 2 cups Barilla® marinara sauce
- 1/2 cup butter
- 1- 8oz package cream cheese softened and cut into cubes
- 1 cup heavy cream
- ⅓ cup fresh Parmesan cheese, grated
- 3 cloves of minced garlic
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley
- 1/2 cup peas
- 1 lb Barilla® rigatoni pasta, cooked al dente, drained
- 2 tablespoons butter
- Freshly shaved Parmesan cheese, for garnish
Directions
- 1
In a large skillet on medium-high heat, heat the olive oil. Sauté garlic and red pepper flakes for 2 minutes being cautious not to let garlic burn.
- 2
Add in your chunks of chicken breast, black pepper and salt, and cook until chicken until no longer pink.
- 3
Add in marinara sauce and stir; add in Alfredo sauce. Let the sauces simmer together for about 8-10 minutes.
- 4
To the sauce and chicken mixture, add two tablespoons butter and ½ cup peas. Stir for a minute or two until the butter melts.
- 5
Combine the chicken and sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flakes. People can add more to their individual servings, if desired. Enjoy!
- 6
In a sauce pan over medium heat, melt butter, being careful not to let it burn.
- 7
Add in softened cream cheese cubes and stir until cream cheese has melted.
- 8
Slowly poor in 1 cup heavy cream and whisk vigorously for a few minutes to prevent from clumping.
- 9
Add in Parmesan cheese and stir until it is well incorporated.
- 10
Stir in garlic, black pepper and dried parsley.
- 11
Keep stirring for a few minutes, then let the sauce simmer on low for a 2-3 minutes to thicken up a bit.