Copycat Bucca Di Beppo Spicy Chicken Rigatoni

30 min8 servings

Creamy and spicy pasta with sautéed chicken, marinara and Alfredo sauce finished with butter and peas.

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prepCook rigatoni al dente; drain and set aside.
2 boneless, skinless chicken breasts, cut into thin strips		Add chicken, cook through, 3–5 min	Stir in marinara & Alfredo, simmer 10 min	Stir in butter & peas until melted	Toss with pasta, garnish & serve
1 tablespoon minced garlic	Sauté garlic & spices, 2–3 min
1 tablespoon crushed red pepper flakes
½ teaspoon coarse black pepper
¼ teaspoon salt
3 tablespoons olive oil
480 ml marinara sauce
480 ml alfredo sauce
2 tablespoons butter
120 ml cooked peas
450 g rigatoni noodles, cooked al dente
Parmesan cheese (for garnish)
pinch of red pepper flakes (for garnish)

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