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Spicy Chicken Rigatoni

Kerry HicksKerry Hicks

This is a recipe from the menu at Buca Di Beppo. It is very spicy, but you can cut the crushed red pepper in half to cut down on the hot.


  • 1/4 cup oil
  • 1/2 Tbs crushed red pepper
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1 Tbs chopped garlic
  • 6 oz chicken, sliced
  • 3/4 cup. Marinara sauce
  • 1/2 cup Alfredo sauce
  • 2 tsp butter
  • 1/4 cup peas
  • 1 lb Rigatoni pasta, cooked according to package directions
  • additional 1/2 t crushed red pepper (for garnish)
Spicy Chicken Rigatoni photo


  • 1

    In a sauté pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add sliced chicken and sauté briefly to coat in spices and garlic.

  • 2

    Add Marinara Sauce first and then Alfredo Sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165°. Turn off flame, add butter and peas and incorporate into sauce.

  • 3

    Drop cooked pasta in boiling water for 3 seconds. Let drain for 15 seconds. Toss with the sauce. Place pasta and sauce in pasta bowl, reserving the majority of the chicken to be placed on top of the pasta. Using a rubber spatula, scrape any remaining sauce from the pan to the pasta. Garnish with crushed red pepper and serve.


Instead of buying alfredo and marinara sauce separately, Bertolli makes a Parm Rosa sauce you can use instead. Use 1 1/2 cups of it when the recipe tells you to add the marinara and alfredo sauces.



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  • Angie

    by , January 24, 2014

    This is a great dish. My husband loves it .

  • Erika

    by , September 12, 2013

    IT COMES OUT PERFECT!! I just Reduce the pepper. Lol Saves money since I can just make it at home ;)

  • Andrea

    by , February 21, 2013

    I came across this recipe from Pinterest and made it for dinner a few nights ago. It was so delicious! I followed the recipe to a "T" (except for leaving out the peas and butter), but I was a little too liberal with the red pepper flakes and it came out way spicy. Even still, it tasted so good and my husband and kids loved it. I just had the leftovers for breakfast this morning LOL. Thanks for the great recipe!

  • emily

    by , January 25, 2013

    Delicious! I added a few mods per other suggestions as well as my own: Instead of marinara and alfredo, I used vodka sauce and sun dried tomato alfredo. I also used a handful of baby spinach instead of peas, and spicy chicken sausage instead of regular chicken. My boyfriend LOVED it and was so impressed. It was easy to make too! SO SO GOOD!

  • Jodi

    by , December 3, 2012

    Love it! So delicious, I substituted sun dried tomato Alfredo sauce for the Alfredo sauce and added fresh baby spinach instead of the peas.. Added it after the chicken was cooked and before adding the sauces. This recipe will become a family staple.

  • Polly

    by , September 16, 2012

    this is probably a dimb question but does the type of oil matter? like can i use olive oil?

  • Kerry Hicks

    by , July 21, 2012

    There is a button that says "see full recipe" click that and it will show the directions. I don't know why it's doing that. When I make this, it seems to be 5-6 servings. More if its being used as a side. I have no idea what the nutrition info would be on this, but if you're on a diet, this would not be a good selection. Just sayin';)

  • Anna

    by , July 20, 2012

    how many people does this one serve?

  • Jessica

    by , July 12, 2012

    Does anyone know the nutritional facts for this recipe? It's one of my favorites, but I'm trying to count my calories.

  • Janel

    by , July 8, 2012

    I made this recipe today. It was pretty yummy! I doubled the red pepper, the chicken, and the peas! Delicious!

  • Emily

    by , May 24, 2012
    found full recipe on another website!

  • Emily

    by , May 24, 2012

    Was really looking forward to making this. Can't find the directions at all so I'm just gonna wing it with the ingredients given.

  • peggy

    by , May 24, 2012

    having same problem not seeing directions

  • Breann

    by , May 23, 2012

    I can't see the full recipe!! can someone please put the directions for cooking on here?! Thanks!!

  • John

    by , April 23, 2012

    I used half of the oil and half the garlic this time. Next time I'm just going to use a couple of tablespoons of butter instead. Also, I precooked my chicken.

  • Aditi

    by , April 1, 2012

    whats the serving size!

  • Allison

    by , March 12, 2012

    What is the serving size for this recipe?

  • Lisa

    by , March 6, 2012

    I am cooking it right now and it smells amazing!!! I can't wait to try it!!!

  • Ashley

    by , January 25, 2012

    So the chicken cooks in the garlic mixture, then continues cooking in the sauce

  • Kerry Hicks

    by , January 24, 2012

    Yes, raw sliced chicken goes into the garlic saute then the sauces goes in (don't remove the chicken). Continue step #2. Tonight instead, I pounded chicken flat, rolled it up with a slice of provolone, proscuitto and a basil leaf. Put it in a baking dish, dumped in a cup of cooking sherry, cooked at 400 deg for 20 min and served it ontop of this pasta recipe. The sherry reduced in the bottom of the baking dish and made an awsome sauce!

  • Ashley

    by , January 24, 2012

    do you need to cook the chicken before adding it to the garlic mixture?

  • Kerry Hicks

    by , January 23, 2012

    Lindsay, you doubled the red pepper?? I guess I'm just a big baby...I always cut it in half. Glad everyone is enjoying this recipe. It's one of my favorites!
    Haus, yes the amount of chicken is correct. I like to slice mine very thin, but you can add more of anything you like...just like Lindsay did!

  • Lindsay

    by , January 21, 2012

    Love!!!! I added more chicken, tripled the peas, and doubled the red pepper. It's amazing!!!!

  • Courtney

    by , January 21, 2012


  • Jillian

    by , January 18, 2012

    Great recipe! I replaced the chicken with asparagus to make it vegetarian. I also linked it on my blog!

  • Lali sanchez

    by , January 14, 2012

    YAMOOOOOOOOOOOOOOOO! Had to cooked 4 times in the same night! Is that good!

  • Amber

    by , January 6, 2012

    AWESOME!!! Even my 8yr old loved it... it is even leftover the next day!

  • Liz

    by , December 30, 2011

    I made it tonight it was AWESOME!!

  • Haus

    by , December 28, 2011

    Sounds delicious! Is the amount of chicken correct? Only 6 oz? Isn't that only about 1 chicken breast?

  • Leslie

    by , December 21, 2011

    Its sounds amazing...iam trying tonight!

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