Spicy Chicken Rigatoni Buca di Beppo

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.

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Why you’ll like it

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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

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.

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

1. Cook the rigatoni according to package directions.
2. Take the pasta out a little bit sooner than it says on the package since will continue to cook them with the sauce.
3. Drain the pasta and set aside.

For the Alfredo Sauce

1. Melt the butter in a medium saucepan over medium heat,
2. Add the garlic (optional) to the melted butter and sauté for about a minute until fragrant. Be careful not to let it brown.
3. 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.
4. 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.
5. Season the Alfredo sauce with salt, freshly ground black pepper, and a pinch of ground nutmeg (optional).
6. Taste and adjust the seasonings to your preference.
7. Remove the sauce from the heat once it has reached desired consistency.

For the sauce

1. Heat two tablespoons olive oil in a large skillet on medium-high heat.
2. Sauté garlic, red pepper flake, and black pepper for 2-3 minutes.
3. 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.
4. Add in marinara sauce and stir.
5. Continue by adding alfredo sauce and simmer for about 10 minutes.
6. Add the peas and stir.
7. Combine the sauce mixture with the cooked pasta.
8. 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!

Spicy Chicken Rigatoni Buca di Beppo

Caroline Sciberras

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.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Dinner

Cuisine Italian

Servings 6

Calories 1132.27 kcal

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.