Spiced Up Rigatoni's / Delish

Cassie *


A family favorite. This pasta is downright delicious. Not all that expensive to make, and leftovers heat up and taste wonderful..that is if you have anything left..these don't stand a chance in my pasta loving family.

If you don't like spicy..it would still be good without the red pepper flakes...we love this spicy though...

Hope you try and enjoy..my kids have great big smiles on their faces..they be loving them some pasta!

My photos

★★★★★ 4 votes
15 Min
Stove Top


1 lb
rigatoni pasta, cooked as directions on box suggest
6 ounce boneless skinless chicken breasts, sliced
1/4 - 1.2 c
1/2 Tbsp
red pepper flakes
1/4 tsp
1/4 tsp
1 Tbsp
garlic minced
1 - 15 oz
bertolli alfredo sauce, or your favorite
1 - 24 oz
marinara ( i use bertolli w/ burgundy wine )
1/2 - 1 c
frozen peas ( optional )
1 - 1 1/2 c
fresh spinach, chopped large or i tear mine with my fingers
1 Tbsp


1In a saute pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and saute just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and saute briefly to coat in spices and garlic.
2Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken is completely cooked.

Turn off flame, add butter, peas and spinach and incorporate into sauce.
3I pour the sauce over the hot drained pasta, mix well, then plate;laying pieces of tender chicken on top. I then sprinkle with Parmesan.

If you should have left over sauce..it is great with any pasta, and will freeze well. Enjoy!

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy
Hashtags: #spicy, #Rigatoni