Spicy Chicken Rigatoni
This quick and easy Spicy Chicken Rigatoni combines tender pasta, savory chicken, and a spicy blend of sauces for a meal that's both flavorful and satisfying. Perfect for busy weeknights!
Equipment
- Large Skillet
- pot for boiling pasta
Ingredients
- 1 lb rigatoni pasta cooked al dente as per package instructions
- 3-4 tbsp extra virgin olive oil
- 1 tbsp minced garlic
- 1 tbsp crushed red pepper flakes
- 1/2 tsp ground black pepper
- 2 boneless, skinless chicken breasts sliced into thin strips, about 1 pound
- 1/2 tsp salt adjust to taste
- 2 cups marinara sauce
- 2 cups creamy alfredo sauce
- 1/2 cup frozen peas
- 2 tbsp butter
For Garnish:
- to taste fresh parmesan cheese sprinkled for garnish
- to taste red pepper flakes for garnish
Instructions
- Start by cooking the rigatoni according to the package directions with a touch of salt in the water. After cooking, drain and set aside.
For Chicken and Sauce:
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sauté garlic, crushed red pepper flakes, and black pepper for 2-3 minutes until they release their aroma.
- Add the sliced chicken along with ½ teaspoon of salt. Cook until the chicken is cooked through and has reached a safe internal temperature.
- Pour in the marinara sauce followed by the creamy alfredo. Allow the mixture to simmer for around 10 minutes, stirring occasionally.
- Stir in the butter and frozen peas, mixing until the butter is melted and the peas are heated through.
- Carefully add the cooked rigatoni to the skillet. Gently mix everything together to ensure the pasta is well coated with the sauce.
- To serve, garnish with fresh parmesan cheese and a sprinkle of red pepper flakes for extra kick. Delight in your tasty meal!