Bucca Di Beppo Spicy Chicken Rigatoni Recipes

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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.

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

BUCA DI BEPPO LITTLE HAT PASTA WITH SPICY CHICKEN



Buca Di Beppo Little Hat Pasta with Spicy Chicken image

Make and share this Buca Di Beppo Little Hat Pasta with Spicy Chicken recipe from Food.com.

Provided by Punky Julster

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

3/4 cup olive oil
2 tablespoons chopped garlic
2 teaspoons crushed red pepper flakes
2 boneless skinless chicken breasts, diced into 1 inch square pieces
2 cups broccoli florets, blanched
1 small zucchini, thinly sliced and blanched
1 teaspoon salt
1 lb orecchiette (little hat pasta)
1 medium tomatoes, chopped
1/4 cup grated pecorino romano cheese

Steps:

  • In a large sautepan, heat the olive oil over medium heat.
  • Add the garlic and crushed red pepper cooking until aromatic, about 30 seconds.
  • Add the chicken and saute until brown.
  • Add broccoli, zucchini and salt; cook until tender and brown, about five minutes.
  • Set aside.
  • In a large pot of boiling water cook the pasta until al dente.
  • Prior to draining the pasta, take 1/4 cup of the hot water and add it to the sauce along with the tomato.
  • Drain the pasta very well.
  • Place the pasta back into the pot with the sauce and the cheese.
  • Toss very well, until the sauce is completely incorporated.
  • Serve immediately.

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