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This Spicy Chicken Rigatoni is the perfect copycat recipe for a dish that you can get at Bucca Di Beppo.
It was a little spicy for the toddler but my husband and I were big fans.
Ingredients needed for Spicy Chicken Rigatoni:
- 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.
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How to make Spicy Chicken Rigatoni:
- 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 and stir. Let the sauces simmer for about 10 minutes.
- To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
- Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.
How could I make this Spicy Chicken recipe less spicy?
If you are looking to take the spicy level down, I recommend cutting back (or completely cutting out) the red pepper flakes completely.
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LOOKING FOR MORE PASTA RECIPES? HERE ARE A FEW OF OUR FAVORITE:
- Ravioli Casserole
- One Pan Sausage and Tortellini
- Easy Homemade Lasagna
- 20-Minute Tuscan Pasta
- Baked Broccoli Mac n’ Cheese
Copycat Bucca Di Beppo Spicy Chicken Rigatoni Recipe
This Copycat Bucca Di Beppo Spicy Chicken Rigatoni is so simple to throw together and tastes absolutely amazing. If you are looking for a quick and simple dinner recipe, this is a family favorite!
Serving servings
Ingredients
- 2 boneless, skinless chicken breasts, cut into thin strips
- 1 Tablespoon minced garlic
- 1 Tablespoon crushed red pepper flakes
- ½ teaspoon coarse black pepper
- ¼ teaspoon salt
- 3 Tablespoons olive oil
- 2 cups alfredo sauce, (I just used a jar of store bought)
- 2 cups marinara sauce, (I just used a jar of store bought)
- ½ cup cooked peas
- 16 ounces rigatoni noodles, cooked al dente
- 2 Tablespoons butter
- Parmesan cheese, for garnish
- pinch of red pepper flake, for garnish
Equipment
Instructions
- 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 and stir. Let the sauces simmer for about 10 minutes.
- To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
- Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.
Notes
- If you want to take the spicy level down, I recommend cutting back (or completely cutting out) the red pepper flakes completely.
Nutrition
Calories: 459 kcal · Carbohydrates: 51 g · Protein: 17 g · Fat: 20 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 66 mg · Sodium: 888 mg · Potassium: 504 mg · Fiber: 4 g · Sugar: 6 g · Vitamin A: 659 IU · Vitamin C: 5 mg · Calcium: 30 mg · Iron: 2 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.(Recipe from Center Cut Cook)
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!
I love pasta in almost any form, and this sounds DELICIOUS! I love that it has a little spicy kick to it. I’ll definitely have to try it out!
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.
I love Bucca di Beppo, and this looks absolutely delicious! We go out to eat way more often than we should right now, but this looks easy enough that I might actually try cooking it one night instead 🙂 I have a brand new link party going on right now and I’d be thrilled if you’d link this up so everyone can try it!
this is my husbands favorite – now I can make it at home
thanks for sharing:)
~heather
Ditto to Megan’s comment – I JUST made this last night!! It was a success because everyone liked it which is so rare around here. Thanks for sharing – your readers will love it!
I want this for dinner tonight. YUM!
This was fantastic!!
Made this for girls’ night in, everybody loved it! I did 3 cups marinara and 1 cup alfredo for more of a tomato taste. Great recipe!
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.
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.
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.
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!
Hi! I’d love to make this recipe.. How many does this serve?
This recipe serves 8.
You know me and my boyfriend love a great chicken rigatoni recipe. Can you guys check out our recipe and maybe get back to us about it? We want to make this recipe perfect!
Made this last night for my family and it was a hit! We loved it! I only fed 4 people and there was not much left over. They kept going back for more. It was simple and fast to make. I definitely will be making this again!
I made it last night, Mom, Dad and 2 year old son all loved it. Would add more chicken, and no butter, in future.
I made this for dinner. I used vodka sauce instead of Alfredo. I added some shredded Parmesan cheese to the sauce to make it a little more “Alfredo” my son LOVED it!!
I will be making it agin.
This is one of my husband’s favorite meals. I am going out of town and leaving him a few meals! Do you know if this would freeze well?
Hi Lindsey. I have only made this recipe fresh. However, if you have leftovers and want to freeze them, or even double the recipe and want to freeze it for another night, you definitely could.
Everything should freeze well, but you may need a little more sauce or cheese when you reheat it, because it will sink into the chicken and noodles a little more.
I made this with a jar of vodka sauce and it was fine. I also added a handful of fresh parm to the sauce to kind of mimic the Alfredo. My son loved it!!
I have made this version of spicy chicken rigatoni many many times! It is the best recipe out there, easy to make and EVERYONE always loves it. Thank you!!!