Chicken, Italian, Main Dish, Pasta, Restaurant Recipes

Bucca Di Beppo Spicy Chicken Rigatoni Recipe

Spicy+Chicken+Rigatoni[1]
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After my husband and I were first married, we probably went out to eat 3 times a week.  So bad, I know!  We were both working full-time and he was going to school so it was a lot easier to go out.  Now with a toddler and another baby coming real soon, we don’t get out nearly as much.  I love finding recipes that taste similar to those you would find in a restaurant, because heaven knows I love to eat out, and this dish is one of them.  I’ve heard this recipe tastes so much like the Spicy Chicken Rigatoni you would find at Bucca Di Beppo!  It was a little spicy for the toddler but my husband and I were big fans!

Bucca Di Beppo Spicy Chicken Rigatoni Recipe:
Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
1 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
1/2 teaspoon coarse black pepper
1/4 teaspoon salt
3-4 tablespoons olive oil
2 cups Alfredo sauce (I just used a jar of store bought sauce)
2 cups marinara sauce (I just used a jar of store bought sauce)
1/2 cup cooked peas
1 lb (16 oz) rigatoni noodles, cooked al dente
2 tablespoons butter
Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake for garnish.
Directions:

In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
Add in marinara sauce and stir. Add in Alfredo sauce. Let the sauces simmer for about 10 minutes.
To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

(Recipe from Center Cut Cook)

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Comments

  1. says

    Yum! A lot of times when a dish calls for peas, I actually stir them in last minute when they are still frozen. The peas warm up, but are still firm, flavorful balls that kind of “pop” in your mouth. This dish sounds DE-LISH, I’m pinning it now!

  2. says

    Made this exact recipe from someone else last night. It was GREAT! Have it for left overs today :) Very easy to make and definitely has a kick to it.

  3. says

    Store-bought alfredo is wretched – real dairy rancidifies too quickly for a jar, so you’re essentially putting non-dairy creamer on your pasta. If you can make a roux, the homemade version takes only a few minutes and is much better – and significantly less expensive.

    • sue says

      I agree, store brought alfredo is pretty awful. However, follow this recipe and you’ve got a definite winner. Great flavor, (use the good stuff).
      As for real dairy turning rancid in a jar, it has a long shelf life in a plastic container, so I tend to believe it has a long shelf life in a jar. And just an FYI; making an alfredo sauce is a bit more involved than just making a roux.

    • Pat Cody says

      Joseph, if you choose to make your meals completely from scratch, have at it. Find a recipe website that caters to your preferences. And don’t make snarky comments to the rest of us. Not all of us have the time or desire to take the time to cook everything from scratch and we enjoy the recipes that cater to us. I think this recipe sounds delicious. Can’t wait to try it.

  4. Kai Schuler says

    So happy I came across this recipe, it was simple, easy and delicious!! Only thing I did different was use a little less red pepper flakes than what recipe called for and my husband loved it!

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