Spicy Chicken Rigatoni Buca di Beppo
Buca di Beppo is a popular Italian-American restaurant chain known for its family-style dining and eclectic, vintage Italian decor. The name “Buca di Beppo” roughly translates to “Joe’s Basement” in Italian, and the restaurant aims to create a warm and welcoming atmosphere reminiscent of a traditional Italian home.
The star of the show here is the pasta – rigatoni, those large, ridged tubes designed to hold onto every drop of sauce. They’re cooked until perfectly al dente, ready to soak up the decadent sauces.
The chicken, sliced into thin strips and sautéed with garlic and red pepper flakes, introduces a delightful protein-packed component. The peas offer a pop of color and a touch of sweetness, and everything is crowned with a final flourish of fresh Parmesan cheese and red pepper flakes.
Why you’ll like it
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Family-Friendly Comfort Food: This restaurant’s menu is aimed at families who love Italian-American comfort food.
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Rich and Creamy: The combination of Alfredo and marinara sauces creates a creamy salsa rosa-style sauce. The rigatoni’s ridges and hollows capture every bit of sauce, making it a match made in heaven.
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Customizable Heat: If you love the heat, this recipe is perfect for testing your spice levels, balanced by the dish’s creaminess.
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Leftovers Reimagined: Enjoy the leftovers by reheating in the oven! They’re just as delicious the next day, and you can even freeze portions for future meals.
Cooking Tips
- Don’t overcook the rigatoni; aim for al dente if you want Italian pasta.
- Precook the chicken until it reaches an internal temperature of 160 degrees Fahrenheit for safe consumption.
- Reheat leftovers in the oven to maintain that crispy, cheesy top.
What You Need
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Rigatoni pasta: 1 lb (454g) is perfect for 6 people. Substitute with penne rigate (not penne lisce) for better sauce absorption. My family prefers fettuccine for this recipe since Alfredo sauce is the base, making it an ideal choice.
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Alfredo sauce: Buy ready-made or make it quickly with unsalted butter, heavy cream (or half and half), Parmesan cheese, salt, and pepper. I skip garlic but always add a pinch of nutmeg. This makes 2 cups of sauce, but you can halve it to 1 cup if needed.
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Chicken breasts: Use 2 chicken breasts or replace them with 1 lb (450g) or 4-6 boneless, skinless thighs.
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Red pepper flakes: Add for heat, or use crushed seedless chili. I often replace red pepper with Gochujang for a Korean twist.
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Marinara sauce: Use store-bought, avoiding rustic tomato sauce that may alter the taste. If unavailable, use simple tomato puree with a bit of sugar, salt, and pepper.
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Peas: Both canned and frozen peas work well. Ensure they don’t remain hard or become too mushy when cooking.
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Parmesan cheese: Grana Padano, Pecorino, or goat cheese are good alternatives.
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Bacon bits (optional): Add 1/4 cup of crispy bacon bits or chopped Italian sausage to enhance the creamy flavors.
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Veggies: Replace or add peas with broccoli. Experiment with other greens like spinach and broccoli rabe.
Health Info
- Calories: 1132.27
- Sugar: 12.25
- Sodium: 1431.14
- Fat: 71.9
- Carbohydrates: 74.67
- Protein: 46.48
More Creamy Pasta Recipes:
Buca Di Beppo Spicy Chicken Rigatoni Recipe
Description
Ingredients
For the pasta
- 1 lb (455g) rigatoni pasta
For 2 cups Alfredo sauce
- 1/2 cup (1 stick) unsalted butter
- 2 cups heavy cream
- 2 cups Parmesan cheese grated
- 2 cloves garlic minced (optional)
- salt and freshly ground black pepper to taste
- Pinch of ground nutmeg optional
For the sauce
- 2 boneless skinless chicken breasts (or 4-5 boneless skinless chicken thighs) cut into thin strips
- 1 garlic clove crushed
- 1 tbsp red pepper flake crushed
- 1/2 tsp coarse black pepper
- salt to taste
- 2 tbsp olive oil
- 2 cups alfredo sauce
- 2 cups marinara sauce store-bought
- 1/2 cup peas
- 1/4 cup fresh parmesan cheese
- 1 pinch of red pepper flake for garnish.
Instructions
For the pasta
- Cook the rigatoni according to package directions.
- Take the pasta out a little bit sooner than it says on the package since will continue to cook them with the sauce.
- Drain the pasta and set aside.
For the Alfredo Sauce
- Melt the butter in a medium saucepan over medium heat,
- Add the garlic (optional) to the melted butter and sauté for about a minute until fragrant. Be careful not to let it brown.
- Pour in the heavy cream and stir well. Let the mixture come to a gentle simmer. Reduce the heat to low, and let it simmer for about 5 minutes, allowing it to thicken slightly
- Whisk in the grated Parmesan cheese until the sauce is smooth and all the cheese has melted. Continue to simmer for another 2-3 minutes, or until the sauce has thickened to your desired consistency. Be sure to stir constantly to prevent the cheese from sticking to the bottom of the pan.
- Season the Alfredo sauce with salt, freshly ground black pepper, and a pinch of ground nutmeg (optional).
- Taste and adjust the seasonings to your preference.
- Remove the sauce from the heat once it has reached desired consistency.
For the sauce
- Heat two tablespoons olive oil in a large skillet on medium-high heat.
- Sauté garlic, red pepper flake, and black pepper for 2-3 minutes
- Add in thin strips of chicken breast, and salt, and cook until the chicken is done at a temperature of 160 degrees. This should only take a few minutes because the chicken is cut thin
- Add in marinara sauce and stir.
- Continue by adding alfredo sauce and simmer for about 10 minutes.
- Add the peas and stir.
- Combine the sauce mixture with the cooked pasta.
- Garnish with fresh parmesan cheese and a pinch or two of red pepper flake
Recipe Notes:
- Cooking the pasta – Cook the rigatoni al dente for authentic Italian pasta.
- Cooking the chicken – Precook chicken to an internal temperature of 160°F.
- Reheating leftovers – Reheat leftovers in the oven to keep the crispy, cheesy top.
- Serving
- Sides – Serve with a side salad dressed in balsamic vinaigrette. Pair with warm, crusty garlic bread or breadsticks.
- Wine pairing – Enjoy with a red wine like Tuscan Sangiovese, Primitivo, or Zinfandel Rosé.
- Dessert – Finish with a light dessert like fruit sorbet or tiramisu. Buon appetito!
- Pasta: 1 lb (454g) rigatoni for 6 people. Substitute with penne rigate or fettuccine.
- Alfredo Sauce: Buy ready-made or make with unsalted butter, heavy cream (or half and half), Parmesan cheese, salt, and pepper. Add a pinch of nutmeg.
- Chicken: 2 chicken breasts or 1 lb (450g) boneless, skinless thighs.
- Red Pepper Flakes: Add for heat or use Gochujang.
- Marinara Sauce: Use store-bought or simple tomato puree with sugar, salt, and pepper.
- Peas: Both canned and frozen peas work well.
- Cheese: Parmesan, Grana Padano, Pecorino, or goat cheese.
- Bacon Bits (optional): 1/4 cup crispy bacon bits or chopped Italian sausage.
- Veggies: Replace or add peas with broccoli, spinach, or broccoli rabe.
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I tried the recipe, but I think it needs much more time to prepare! It definitely took me much more than 30 minutes. However, all the family loved this pasta. And it’s much cheaper than eating from the restaurant.
I will be very happy to recheck the Prep and Cook time for this recipe. I will change the prep time accordingly.