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spicy chicken rigatoni

(2 ratings)
Recipe by
Karen Blackmon
Gallatin, TN

This is a great recipe ~ again from Talk of the Town here in Nashville. This was a restaurant recipe from ? here. The original for a single serving. I will post both. If you love pasta, your gonna love this one.

(2 ratings)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Pan Fry

Ingredients For spicy chicken rigatoni

  • 1/4 c
    olive oil
  • 1 Tbsp
    red pepper, crushed
  • 1/2 tsp
  • 1/2 tsp
    black pepper
  • 1 Tbsp
    garlic, chopped
  • 2
    chicken breast halves, skinless and boneless. sliced into strips.
  • 1 jar
    marinara sauce
  • 1 jar
    alfredo sauce
  • 1 Tbsp
  • 1 can
  • 1 lb
    rigatoni pasta, uncooked

How To Make spicy chicken rigatoni

  • 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.

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