Bucca Di Beppo Spicy Chicken Rigatoni Recipe

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Bucca Di Beppo Spicy Chicken Rigatoni

Linda Tennant


This is a quick and fairly easy dish. It is not my recipe. I found it off the six sisters stuff website. I love Bucca Di Beppo's restaurant, but rarely have a chance to go there. Now WE can cook our own dish!

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15 Min


15 Min


Stove Top


boneless, skinless chicken breasts, cut into strips
1 Tbsp
minced garlic
1 Tbsp
crushed red pepper flakes
1/2 tsp
coarse black pepper
1/4 tsp
3-4 Tbsp
olive oil
2 c
alfredo sauce ( can use a jar of store bought)
2 c
marinara sauce ( can use jar of storebought)
1/2 c
cooked peas
1 lb
(16 oz ) rigatoni noodles, cooked al dente
2 Tbsp
sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish

Directions Step-By-Step

In a large skillet on medium-high heat, heat 2 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. Note: (You may want to cook the noodles while sauce is cooking.) To the sauce/chicken, add 2 tablespoons butter and 1/2 cup of 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.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: Italian
Other Tag: Quick & Easy