Prep Time: 10 mins Cook Time: 20 mins
Total: 30 mins Yields: 8

Get ready to delight your taste buds with a hearty and indulgent Italian classic – Rigatoni Buca di Beppo! This comforting dish combines perfectly cooked rigatoni with creamy Alfredo sauce, savory marinara, tender chicken, and a touch of spice. Topped with bubbling cheese, it’s a warm embrace on a plate. Whether you’re hosting a family dinner or simply craving some Italian comfort food, this recipe is your answer. Don’t let the long name intimidate you; it’s surprisingly easy to make and absolutely worth it. Let’s dive into this culinary adventure together!
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What is the Spicy Chicken Rigatoni of 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.
Rigatoni Buca di Beppo is a beloved Italian-American pasta dish that captures the essence of Italian home cooking. It’s a delightful melange of flavors and textures, featuring tender rigatoni pasta bathed in a luscious Alfredo sauce, spiced-up marinara sauce, and strips of succulent chicken. The result is a mouthwatering blend of creamy, cheesy, savory goodness, with a hint of heat from the red pepper flakes.
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 Alfredo sauce, a rich and velvety concoction, is made from butter, heavy cream, and Parmesan cheese. It brings a creamy, indulgent element to the dish, while the marinara sauce adds a bright, tangy contrast.
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 love it
- Family-Friendly Comfort: Chicken Rigatoni Buca di Beppo is the epitome of comforting, crowd-pleasing Italian-American cuisine. It’s a dish that’s sure to make everyone at the table smile.
- Rich and Creamy: The combination of Alfredo and marinara sauces creates a symphony of flavors. You get the richness of the Alfredo sauce balanced by the zesty marinara – a match made in culinary heaven. Additionally, the rigatoni pasta’s ridges and hollows capture every bit of sauce, ensuring a burst of flavor in every bite. The tender chicken and peas add a perfect contrast to the rich creamy sauce.
- Customizable Heat: You control the level of spiciness with the red pepper flakes, making it perfect for both those who crave heat and those who prefer things milder.
- Easy to Make: While it might sound complex, this dish is surprisingly easy to prepare and you can also use store-bought Alfredo sauce if you’re in a hurry. Follow the straightforward steps, and you’ll have a restaurant-quality meal in no time.
- Impressive Presentation: When you serve this dish, its bubbling, cheesy top, and vibrant colors make it look as good as it tastes, making it perfect for special occasions or casual family dinners.
- Leftovers Reimagined: Enjoy the leftovers! They’re just as delicious the next day, and you can even freeze portions for future meals.

Rigatoni Buca di Beppo recipe
Ingredients
For the Pasta:
- 1 lb rigatoni
For the Alfredo Sauce (2 cups):
- 1/2 cup (1 stick) unsalted butter
- 2 cups heavy cream
- 2 cups grated Parmesan cheese
- 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, cut into thin strips
- 1 garlic clove, crushed
- 1 tablespoon red pepper flakes, crushed
- 1/2 teaspoon coarse black pepper
- Salt, to taste
- 2 tablespoons olive oil
- 2 cups Alfredo sauce (prepared using the ingredients above)
- 2 cups marinara sauce (store-bought)
- 1/2 cup peas
- 1/4 cup fresh Parmesan cheese
- Pinch of red pepper flakes, 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.
Tips
- Don’t overcook the rigatoni; aim for al dente to ensure the perfect texture.
- Use freshly grated Parmesan for the best flavor and creaminess.
- Customize the spice level to your liking by adjusting the red pepper flakes.
- Precook the chicken until it reaches an internal temperature of 160 degrees Fahrenheit for safe consumption.
- For a vegetarian version, skip the chicken and add more veggies like bell peppers or mushrooms.
- Reheat leftovers in the oven to maintain that crispy, cheesy top.
- Experiment with different pasta shapes for a unique twist.
Variations
- Go meaty: Add crispy bacon bits or Italian sausage for a meat lover’s delight.
- Veggie-packed: Load up on your favorite vegetables like spinach, roasted red peppers, or sun-dried tomatoes.
- Seafood twist: Swap the chicken for shrimp or crab for a seafood extravaganza.
- Vegan option: Replace dairy with plant-based alternatives like cashew cream and vegan Parmesan.
How to serve the rigatoni Buca di Beppo?
- Serve your piping-hot Spicy Chicken Rigatoni Buca di Beppo with a simple side salad dressed in balsamic vinaigrette to balance the richness of the dish.
- Don’t forget warm, crusty garlic bread or breadsticks for sopping up that delicious sauce. And of course, a glass of your favorite red or white wine pairs wonderfully.
- Finish off your meal with a light dessert like fruit sorbet or tiramisu for the ultimate Italian feast experience.
- Buon appetito!
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Spicy Chicken Rigatoni Buca di Beppo
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
For the pasta
- 1 lb rigatoni
For 2 cups Alfredo sauce
- 1/2 cup (1 stick) unsalted butter
- 2 cups heavy cream
- 2 cups grated Parmesan cheese
- 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, cut into thin strips
- 1 garlic clove – crushed
- 1 tablespoon red pepper flake, crushed
- 1/2 teaspoon coarse black pepper
- salt, to taste
- 2 tablespoons olive oil
- 2 cups alfredo sauce
- 2 cups marinara sauce (store-bought)
- 1/2 cup peas
- 1/4 cup fresh parmesan cheese
- 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.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Frying, Boiling
- Cuisine: Italian