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spicy chicken rigatoni buca di beppo

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
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Prep Time 10 minutes
Cook Time 20 minutes
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.