Craving the perfect blend of comfort and heat? This homemade spicy chicken rigatoni captures all the magic of Buca di Beppo’s beloved dish right in your own kitchen.
This pasta is a symphony of flavors, with tender chicken strips, creamy sauce, and a kick of spice. The rigatoni holds onto every drop, making each bite a little piece of heaven.
Topped with fresh parsley and extra Parmesan, this dish is a feast for both the eyes and the tastebuds.
Skip going out and make this at home tonight!
Why You’ll Love This Spicy Chicken Rigatoni
Rich, Creamy Sauce: The combination of heavy cream, Parmesan cheese, and marinara sauce creates a luxurious and indulgent sauce.
Spicy Kick: Including crushed red pepper flakes and smoked paprika adds a delightful spicy kick. It enhances the dish’s complexity.
Restaurant-Inspired Experience: This recipe brings the essence of Buca di Beppo’s beloved recipe into your home kitchen.
Balanced Texture: The tender chicken strips and al dente rigatoni create a wonderful blend of textures.
Ingredients
- Boneless, Skinless Chicken Breasts: They cook quickly and absorb the flavors well.
- Rigatoni Pasta: It provides substantial texture and helps capture sauce in its hollow center.
- Frozen Peas: They add color and a subtle sweetness.
- Seasonings: A blend of aromatics and spices creates layers of flavor.
- Olive Oil: It’s used for sautéing chicken and preventing pasta from sticking.
- Butter: It adds rich, creamy flavor and helps create a smooth sauce base.
- Garlic: It adds an intense, pungent flavor when minced and sautéed.
- Heavy Cream: It provides richness and helps bind the sauce ingredients together.
- Marinara Sauce: It adds a tangy, slightly sweet flavor. Provides additional depth and color to the cream sauce.
- Parmesan Cheese: It melts smoothly into the sauce, adding complexity and a savory umami element.
How to Make Spicy Chicken Rigatoni
Follow these simple steps for a truly restaurant-worthy meal!
1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and toss with 2 tbsp olive oil to prevent sticking. Set aside.
2. Prepare the chicken. Season the chicken strips with garlic powder, paprika, salt, and black pepper. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Sauté the garlic. In the same skillet, melt 2 tbsp of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Make the sauce. Stir in the heavy cream, marinara sauce, grated Parmesan cheese, crushed red pepper flakes, and smoked paprika. Cook, stirring, for 4–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste. If you prefer a thinner sauce, add ½ cup of chicken broth.
5. Add the peas and chicken. Add the frozen peas to the sauce and stir for 2–3 minutes until they are heated through. Return the cooked chicken strips to the skillet and stir to coat in the sauce.
6. Combine with the pasta. Add the cooked rigatoni to the skillet, tossing everything together until the pasta is well-coated with the sauce and the peas are evenly distributed.
7. Serve. Divide the spicy chicken rigatoni among serving plates. Garnish with fresh parsley and extra Parmesan cheese. Serve and enjoy!
Tips for the Best Spicy Chicken Rigatoni
Here are some of my top tips for this recipe.
- Prep the chicken properly. Slice the chicken breast thinly for faster, more even cooking and better sauce coverage.
- Hang onto the brown bits. Don’t clean the pan after cooking the chicken. Those brown bits (fond) will enhance the sauce’s flavor significantly.
- Spice it up or down. Control the heat by adjusting the amount of crushed red pepper flakes. Start with less if you prefer milder spice, and add more to taste.
- Thicken it up. If the sauce is too thin, let it simmer longer to thicken, or add a bit more Parmesan cheese for creaminess.
- Toss in some veggies. Add vegetables like bell peppers, spinach, or mushrooms for extra nutrition and flavor variation.
- Pick your protein. Swap the chicken for other proteins like shrimp, ground turkey, or sausage for a different twist.
- Serve with a soaker. Pair the dish with garlic bread or dinner rolls to complement the flavors and soak up the sauce.
How to Store
If you have leftover pasta, keep it fresh with these tips.
To Store: Place the cooled pasta in an air-tight container and store in the refrigerator for up to 3-4 days. I don’t recommend freezing this recipe, as the sauce will break down.
To Reheat: Allow the pasta to thaw in the fridge if frozen, then warm it in the microwave or over medium heat on the stove. Add a splash (about 1/2 cup) of water or marinara sauce to restore moisture.
Spicy Chicken Rigatoni
4
servings15
minutes15
minutes894
kcalThis copycat recipe for Buca di Beppo’s spicy chicken rigatoni is just to die for! With tender pasta and a luscious, creamy sauce, it’s heaven on a plate.
Ingredients
- For the Chicken:
2 boneless, skinless chicken breasts, cut into thin strips
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp olive oil (for cooking)
- For the Sauce:
2 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
1/2 cup marinara sauce
1/2 cup grated Parmesan cheese
1 tsp crushed red pepper flakes (adjust to taste)
1/2 tsp smoked paprika
Salt and pepper to taste
1/2 cup chicken broth (optional, for thinning the sauce if needed)
- For the Pasta:
12 oz rigatoni pasta
2 tbsp olive oil (for tossing)
- Add-Ins:
1/2 cup frozen peas
- Optional Toppings:
Fresh parsley, chopped
Additional Parmesan cheese
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and toss with 2 tbsp olive oil to prevent sticking. Set aside.
- Season the chicken strips with garlic powder, paprika, salt, and black pepper. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt 2 tbsp of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the heavy cream, marinara sauce, grated Parmesan cheese, crushed red pepper flakes, and smoked paprika. Cook, stirring, for 4–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste. If you prefer a thinner sauce, add ½ cup of chicken broth.
- Add the frozen peas to the sauce and stir for 2–3 minutes until they are heated through. Return the cooked chicken strips to the skillet and stir to coat in the sauce.
- Add the cooked rigatoni to the skillet, tossing everything together until the pasta is well-coated with the sauce and the peas are evenly distributed.
- Divide the spicy chicken rigatoni among serving plates. Garnish with fresh parsley and extra Parmesan cheese. Serve and enjoy!
