Spicy Chicken Rigatoni Buca di Beppo
A delicious Spicy Chicken Rigatoni Buca di Beppo recipe, just like Buca di Beppo's, with creamy Alfredo and marinara sauce, chicken, peas, and the perfect heat!
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
Notes
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.