Prep time: 20 mins | Cook time: 25 mins | Total time: 45 mins | Serves: 4
A perfect spicy Italian meal in a rich, creamy Alfredo and marinara sauce with loads of chicken and peas. My go-to comfort food with all the amazing flavours bursting in your mouth.
Ingredients
2 boneless skinless chicken breasts, cut into chunks
2 tablespoon minced garlic
1 tablespoon crushed red pepper flakes
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 tablespoons olive oil
2 cups Alfredo sauce (see recipe below or use store-bought)
2 cups Barilla® marinara sauce
Alfredo Sauce:
½ cup butter
1- 8oz package cream cheese softened and cut into cubes
1 cup heavy cream
⅓ cup fresh Parmesan cheese, grated
3 cloves of minced garlic
½ teaspoon black pepper
½ teaspoon dried parsley
½ cup peas
1 lb Barilla® rigatoni pasta, cooked al dente, drained
2 tablespoons butter
Freshly shaved Parmesan cheese, for garnish
How to make Spicy Chicken Rigatoni
Step 1: Heat olive oil in a large skillet over medium-high heat. Once the oil is heated, saute the garlic and red pepper flakes for about 2 minutes. Note to not burn the garlic.
Step 2: Stir in the chunks of chicken breast, black pepper, and salt. Cook until the chicken is no longer pink.
Step 3: Stir in the marinara sauce and add in the alfredo sauce. Simmer for about 8 to 10 minutes.
Step 4: Add 2 tbsp butter and a half cup of peas into the sauce and chicken mixture. Stir for a minute or two until the butter has melted.
Step 5: Add and combine the chicken and sauce mixture with the cooked pasta. Then, garnish with fresh parmesan cheese and 1 to 2 pinches of red pepper flakes before serving. Enjoy!
To make the Alfredo Sauce:
Step 6: Melt the butter in a saucepan over medium heat.
Step 7: Once the butter has melted, add in the softened cream cheese cubes and stir until melted.
Step 8: Gradually pour in a cup of heavy cream. Quickly whisk for several minutes to avoid clumping.
Step 9: Stir in the parmesan cheese until well combined.
Step 10: Add in the garlic, black pepper, and dried parsley. Stir well.
Step 11: Continue to stir for several minutes. Then, allow the sauce to simmer for about 2 to 3 minutes on low until the sauce has almost thickened.
Ingredients
- 2 boneless skinless chicken breasts, cut into chunks
- 2 tablespoon minced garlic
- 1 tablespoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 2 cups Alfredo sauce (see recipe below or use store-bought)
- 2 cups Barilla® marinara sauce
- Alfredo Sauce:
- ½ cup butter
- 1- 8oz package cream cheese softened and cut into cubes
- 1 cup heavy cream
- ⅓ cup fresh Parmesan cheese, grated
- 3 cloves of minced garlic
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- ½ cup peas
- 1 lb Barilla® rigatoni pasta, cooked al dente, drained
- 2 tablespoons butter
- Freshly shaved Parmesan cheese, for garnish
Instructions
Step 1: Heat olive oil in a large skillet over medium-high heat. Once the oil is heated, saute the garlic and red pepper flakes for about 2 minutes. Note to not burn the garlic.
Step 2: Stir in the chunks of chicken breast, black pepper, and salt. Cook until the chicken is no longer pink.
Step 3: Stir in the marinara sauce and add in the alfredo sauce. Simmer for about 8 to 10 minutes.
Step 4: Add 2 tbsp butter and a half cup of peas into the sauce and chicken mixture. Stir for a minute or two until the butter has melted.
Step 5: Add and combine the chicken and sauce mixture with the cooked pasta. Then, garnish with fresh parmesan cheese and 1 to 2 pinches of red pepper flakes before serving. Enjoy!
To make the Alfredo Sauce:
Step 6: Melt the butter in a saucepan over medium heat.
Step 7: Once the butter has melted, add in the softened cream cheese cubes and stir until melted.
Step 8: Gradually pour in a cup of heavy cream. Quickly whisk for several minutes to avoid clumping.
Step 9: Stir in the parmesan cheese until well combined.
Step 10: Add in the garlic, black pepper, and dried parsley. Stir well.
Step 11: Continue to stir for several minutes. Then, allow the sauce to simmer for about 2 to 3 minutes on low until the sauce has almost thickened.
