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Spicy Chicken Rigatoni


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Rate this recipe 3.8/5 (49 Votes)


  • 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 (see recipe here)
  • 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.
  • Recipe:


Preparation time 5mins
Cooking time 27mins
Adapted from


Step 1

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


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