Spicy Chicken Rigatoni Recipe 385

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SPICY CHICKEN RIGATONI



Spicy Chicken Rigatoni image

Super yummy dish that is quick and easy to make! This is a huge hit in our house. It has the perfect amount of spice. Note that before you begin, the recipe calls for cooked pasta. This recipe goes really quick once you start making it, so don't start the pasta and the recipe at the same time...or you'll end up overcooking the sauce! Take a look at my picture to see just how yummy it is! Bon Appétit!!

Provided by SarahKaye

Categories     One Dish Meal

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 tablespoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon garlic, chopped
6 ounces chicken, sauted & sliced
3/4 cup marinara sauce
1/2 cup alfredo sauce
1/4 cup peas
16 ounces rigatoni pasta, cooked

Steps:

  • In a sauté pan, heat oil over medium heat.
  • Add crushed pepper, salt, black pepper and garlic; sauté just long enough to caramelize and red pepper to release flavor into the oil.
  • Add sliced chicken and sauté briefly to coat in spices and garlic.
  • Add Marinara Sauce first, then Alfredo Sauce and bring to a simmer. Cook until sauce thickens and chicken is cooked through.
  • Turn off heat; add peas and incorporate into sauce. Toss pasta and sauce until well combined.
  • Sprinkle with crushed red pepper for garnish.
  • Serve with a fresh sliced Italian Loaf.
  • **Note: I highly recommend using homemade Marinara & Alfredo Sauces.

GARLIC CHICKEN RIGATONI



Garlic Chicken Rigatoni image

My family loves the scampi-inspired combination of garlic and olive oil in this delicious pasta. I love that it's guilt-free! -Judy Crawford, Deming, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 17

8 ounces uncooked rigatoni or large tube pasta
1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic salt
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1-1/2 cups sliced fresh mushrooms
3 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 tablespoons minced fresh parsley
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese

Steps:

  • Cook rigatoni according to package directions. In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes., Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through., Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

Nutrition Facts : Calories 398 calories, Fat 11g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 290mg sodium, Carbohydrate 50g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

SPICY CHICKEN RIGATONI (CHICKEN RIGGIES)



Spicy Chicken Rigatoni (Chicken Riggies) image

A popular dish in upstate New York, where my boyfriend is from. It's a spicy chicken and tomato-based sauce ladled over fat rigatoni pasta. Not for the meek who are afraid of heat!

Provided by Stellar

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h

Yield 6

Number Of Ingredients 11

1 (16 ounce) box rigatoni pasta
3 tablespoons butter
2 tablespoons olive oil
5 cloves garlic, minced, or more to taste
1 large shallot, chopped
3 boneless chicken thighs, cut into small pieces, or more to taste
5 fresh cherry peppers, thinly sliced, or more to taste
1 (16 ounce) can tomato sauce
¼ cup dry sherry
½ cup whole milk
1 small bunch fresh basil leaves, torn

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
  • Heat butter and oil together in a large skillet over medium-high heat. Add garlic and shallot to the skillet; cook and stir until fragrant and shallots are translucent, 2 to 3 minutes. Add chicken; cook and stir until it is no longer pink and the internal temperature reads at least 165 degrees F (74 degrees C), about 5 minutes.
  • Mix cherry peppers into chicken mixture; cook until soft, 5 to 7 minutes. Stir in tomato sauce; mix thoroughly. Lower heat to medium and simmer, 7 to 10 minutes.
  • Pour sherry into tomato sauce mixture; simmer, stirring occasionally, about 10 minutes. Pour in milk and simmer, about 5 minutes.
  • Remove from heat and mix in torn basil leaves. Spoon tomato sauce over pasta to serve.

Nutrition Facts : Calories 505 calories, Carbohydrate 67.9 g, Cholesterol 51.6 mg, Fat 16.7 g, Fiber 4.5 g, Protein 22.8 g, SaturatedFat 6.1 g, Sodium 542.5 mg, Sugar 8.8 g

COPYCAT BUCCA DI BEPPO SPICY CHICKEN RIGATONI RECIPE



Copycat Bucca Di Beppo Spicy Chicken Rigatoni Recipe image

This Copycat Bucca Di Beppo Spicy Chicken Rigatoni is so simple to throw together and tastes absolutely amazing. If you are looking for a quick and simple dinner recipe, this is a family favorite!

Provided by Contributor

Categories     Main Course

Time 30m

Number Of Ingredients 13

2 boneless, skinless chicken breasts (cut into thin strips)
1 Tablespoon minced garlic
1 Tablespoon crushed red pepper flakes
½ teaspoon coarse black pepper
¼ teaspoon salt
3 Tablespoons olive oil
2 cups alfredo sauce ((I just used a jar of store bought))
2 cups marinara sauce ((I just used a jar of store bought))
½ cup cooked peas
16 ounces rigatoni noodles (cooked al dente)
2 Tablespoons butter
sprinkle of fresh parmesan (for garnish)
pinch of red pepper flake (for garnish)

Steps:

  • In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
  • Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
  • Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
  • To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
  • Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

Nutrition Facts : Calories 459 kcal, Carbohydrate 51 g, Protein 17 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 66 mg, Sodium 888 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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