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bucca di beppo spicy chicken rigatoni

a recipe by
Linda Tennant
Rancho Cucamonga, CA

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!

prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For bucca di beppo spicy chicken rigatoni

  • 2
    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

How To Make bucca di beppo spicy chicken rigatoni

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Combine chicken/sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

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