Spicy Chicken Rigatoni Recipe 385 Recipes

SPICY CHICKEN RIGATONI

Steps:

• In a sauté pan, heat oil over medium heat.
• Add crushed pepper, salt, black pepper and garlic; sauté just long enough to caramelize and red pepper to release flavor into the oil.
• Add sliced chicken and sauté briefly to coat in spices and garlic.
• Add Marinara Sauce first, then Alfredo Sauce and bring to a simmer. Cook until sauce thickens and chicken is cooked through.
• Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined.
• Sprinkle with crushed red pepper for garnish.
• Serve with a fresh sliced Italian Loaf.
• **Note: I highly recommend using homemade Marinara & Alfredo Sauces.

CHICKEN RIGATONI RECIPE

Steps:

• Cook the noodles according to package directions. Drain and keep warm.
• Heat the olive oil in a large sauté pan set over medium heat. Season the chicken with salt and pepper and cook through, about 3-4 minutes per side. Add the garlic and cook for another minute.
• Add the cream cheese and stir until melted.
• Add the peas, marinara sauce, and Parmesan cheese and simmer until the cheese is melted and smooth. Add the heavy cream and stir. Bring the sauce back to a low simmer, then remove from the stove.
• Stir in the rigatoni.
• Top with basil and shredded Parmesan cheese, if desired.

COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE

Steps:

• 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.

SPICY CHICKEN RIGATONI

Steps:

• 1. 1 lb. Rigatoni pasta, cooked according to package directions In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.
• 2. Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.
• 3. Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top.