Spicy Chicken Rigatoni
A creamy, spicy rigatoni with tender strips of chicken and peas finished with Parmesan.
Servings: 6 people
Ingredients
- 1.5 pound boneless skinless chicken breasts cut into thin strips
- 1 tablespoon garlic minced (about 3–4 cloves)
- 1 tablespoon crushed red pepper flakes plus more for garnish
- 1/2 teaspoon black pepper coarse or ground
- 1/4 teaspoon salt
- 3-4 tablespoons olive oil
- 2 cups heavy cream
- 2 cups marinara sauce
- 1/2 cup peas
- 1 pound rigatoni cooked al dente
- 2 tablespoons unsalted butter
- fresh grated Parmesan cheese for garnish
Instructions
- Bring a large pot of salted water to a boil and cook rigatoni until al dente according to package directions; drain and set aside.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- Add minced garlic, crushed red pepper flakes, and black pepper to the skillet and cook, stirring, until fragrant, about 2–3 minutes.
- Add the chicken strips and salt to the skillet and cook, stirring occasionally, until the chicken is cooked through, about 3–4 minutes.
- Pour the marinara sauce over the cooked chicken and stir to combine.
- Add the heavy cream to the skillet and stir, then bring the sauce to a gentle simmer; cook for about 10 minutes to thicken slightly.
- Stir in the butter and peas until the butter melts and the peas are heated through.
- Toss the drained rigatoni into the sauce until evenly coated.
- Serve topped with fresh grated Parmesan and an extra pinch of red pepper flakes, if desired.
Equipment
- Large Skillet
- pot (for pasta)
- Knife
- Cutting Board
- Measuring Spoons
Notes
- Use 3–4 tablespoons olive oil total, adding more if needed.
- Cook pasta to al dente so it holds up in the sauce.
- Adjust crushed red pepper to taste for spiciness.
- Frozen peas can be used—add directly to the sauce to thaw.