Side Pannel
Perfect Spicy Chicken Rigatoni
Perfect Spicy Chicken Rigatoni
- Recipe Submitted by maryjosh on 11/18/2016
Ingredients List
- 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
Directions
In a large skillet on medium-high heat, heat the olive oil. Sauté garlic and red pepper flakes and for 2 minutes being cautions not to let garlic burn.
Add in your chunks of chicken breast, black pepper and salt, and cook until chicken until no longer pink.
Add in marinara sauce and stir; add in Alfredo sauce. Let the sauces simmer together for about 8-10 minutes.
To the sauce and chicken mixture, add two tablespoons butter and ½ cup peas. Stir for a minute or two until the butter melts.
Combine the chicken and sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flakes. People can add more to their individual servings, if desired. Enjoy!
To make the Alfredo Sauce:
In a sauce pan over medium heat, melt butter, being careful not to let it burn.
Add in softened cream cheese cubes and stir until cream cheese has melted.
Slowly poor in 1 cup heavy cream and whisk vigorously for a few minutes to prevent from clumping.
Add in Parmesan cheese and stir until it is well incorporated.
Stir in garlic, black pepper and dried parsley.
Keep stirring for a few minutes, then let the sauce simmer on low for a 2-3 minutes to thicken up a bit.
Add in your chunks of chicken breast, black pepper and salt, and cook until chicken until no longer pink.
Add in marinara sauce and stir; add in Alfredo sauce. Let the sauces simmer together for about 8-10 minutes.
To the sauce and chicken mixture, add two tablespoons butter and ½ cup peas. Stir for a minute or two until the butter melts.
Combine the chicken and sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flakes. People can add more to their individual servings, if desired. Enjoy!
To make the Alfredo Sauce:
In a sauce pan over medium heat, melt butter, being careful not to let it burn.
Add in softened cream cheese cubes and stir until cream cheese has melted.
Slowly poor in 1 cup heavy cream and whisk vigorously for a few minutes to prevent from clumping.
Add in Parmesan cheese and stir until it is well incorporated.
Stir in garlic, black pepper and dried parsley.
Keep stirring for a few minutes, then let the sauce simmer on low for a 2-3 minutes to thicken up a bit.
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