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.
Spicy Chicken Rigatoni
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About this Recipe
Craving a pasta dish that packs a flavorful punch with tender chicken and a rich, creamy sauce? This Spicy Chicken Rigatoni delivers on both heat and hearty satisfaction, perfect for a weeknight dinner that feels like a special occasion.
The magic here lies in the harmonious blend of two classic sauces: Alfredo and marinara. This combination creates a luxurious, velvety pink sauce that beautifully coats every piece of rigatoni, while the bold kick from crushed red pepper flakes and garlic provides an exciting contrast to the creamy base.
Prepare for a truly indulgent experience. You'll encounter tender chunks of chicken nestled among perfectly cooked rigatoni, all enveloped in a rich, spicy, and deeply savory sauce. The creamy texture from the Alfredo, butter, cream cheese, and heavy cream is perfectly balanced by the bright tang of the marinara and the warmth of garlic and crushed red pepper. A hint of fresh Parmesan and bright green peas add both visual appeal and subtle freshness to this comforting dish.
To adjust the spice level, simply reduce or increase the crushed red pepper flakes to your preference. While this recipe features chicken, you could easily substitute it with cooked Italian sausage or leave it out for a rich vegetarian pasta. If fresh Parmesan isn't on hand, a good quality pre-grated Parmesan will still work beautifully.
This Spicy Chicken Rigatoni is ideal for a cozy family dinner or a relaxed gathering with friends. Serve it warm, garnished with extra freshly shaved Parmesan cheese, alongside a crisp green salad or some garlic bread to complete the meal.