Spicy Chicken Rigatoni

By vealam

Ingredients

• Alfredo Sauce:
• 1/2 cup butter (1 stick)
• 1- 8oz package cream cheese softened and cut into cubes (it will melt quicker)
• 1 cup half and half
• 1/3 cup parmesan cheese, grated (use fresh, it melts better)
• 3 cloves of minced garlic or 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried parsley
• 2 boneless skinless chicken breasts cut into super thin strips
• 1 tablespoon garlic – minced (I used about 6-7 cloves)
• 1 tablespoon crushed red pepper flake
• 1/2 teaspoon coarse black pepper
• 1/4 teaspoon salt
• 3-4 tablespoons olive oil
• 2 cups alfredo sauce
• 2 cups marinara sauce
• 1/2 cup peas
• 1 lb rigatoni noodles cooked al dente
• 2 tablespoons butter
• Sprinkle of fresh parmesan cheese and a pinch of red pepper flake for garnish.

Preparation

Step 1

Alfredo Sauce:
In a sauce pan melt butter over medium heat. Add in softened cream cheese cubes and stir until cream cheese has melted. Slowly poor in 1 cup half and half and whisk vigorously for a few minutes. Add in parmesan cheese and stir until it is incorporated. Then stir in garlic, black pepper and dried parsley. Stir for a few minutes, then let the sauce simmer on low for a few minutes to thicken up.


In a large skillet on medium-high heat, heat two tablespoons olive oil. Sauté garlic, red pepper flake, and coarse black pepper for 2-3 minutes. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until 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. Then add in alfredo sauce. Let the sauces simmer for about 10 minutes.
To the sauce/chicken, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
Combine chicken/sauce mixture with cooked pasta. Garnish with fresh parmesan cheese, and a pinch or two of red pepper flake.