Spicy Chicken Rigatoni

Spicy Chicken Rigatoni

from insanelygoodrecipes.com
30 min

This copycat recipe for Buca di Beppo's spicy chicken rigatoni is just to die for! With tender pasta and a luscious, creamy sauce, it's heaven on a plate.

Ingredients

  • 2 boneless, skinless chicken breasts, cut into thin strips
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil (for cooking)
  • 2 tbsp butter
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup marinara sauce
  • 1/2 cup grated Parmesan cheese
  • 1 tsp crushed red pepper flakes (adjust to taste)
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 1/2 cup chicken broth (optional, for thinning the sauce if needed)
  • 12 oz rigatoni pasta
  • 2 tbsp olive oil (for tossing)
  • 1/2 cup frozen peas
  • Fresh parsley, chopped
  • Additional Parmesan cheese

Directions

  1. 1

    Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and toss with 2 tbsp olive oil to prevent sticking. Set aside.

  2. 2

    Season the chicken strips with garlic powder, paprika, salt, and black pepper. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

  3. 3

    In the same skillet, melt 2 tbsp of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

  4. 4

    Stir in the heavy cream, marinara sauce, grated Parmesan cheese, crushed red pepper flakes, and smoked paprika. Cook, stirring, for 4–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste. If you prefer a thinner sauce, add ½ cup of chicken broth.

  5. 5

    Add the frozen peas to the sauce and stir for 2–3 minutes until they are heated through. Return the cooked chicken strips to the skillet and stir to coat in the sauce.

  6. 6

    Add the cooked rigatoni to the skillet, tossing everything together until the pasta is well-coated with the sauce and the peas are evenly distributed.

  7. 7

    Divide the spicy chicken rigatoni among serving plates. Garnish with fresh parsley and extra Parmesan cheese. Serve and enjoy!