If you love bold flavors, creamy sauces, and hearty pasta, this Spicy Chicken Rigatoni will become a weeknight favorite. Tender strips of chicken mingle with a rich, paprika-kissed cream-marinara sauce, bright green peas for a pop of color, and plenty of freshly grated cheese. It’s comfort food with a confident kick—easy enough for a busy evening, but special enough to serve to guests.

Why you’ll love this recipe

This Spicy Chicken Rigatoni hits all the right notes: a simple ingredient list, a one-skillet sauce for minimal cleanup, and flavor layers that build quickly. The crushed red pepper flakes bring warmth without overpowering the dish, and the marinara balances the cream for a tangy, silky finish. Rigatoni’s ridges and cavities cradle the sauce so every bite is saucy and satisfying.

Ingredients

2 boneless skinless chicken breasts, cut into thin strips, about 1.5 pounds
1 tablespoon minced garlic, about 3-4 cloves
1 tablespoon crushed red pepper flake, more for garnish
½ teaspoon black pepper
¼ teaspoon salt
3-4 tablespoons olive oil
2 cups heavy cream
2 cups marinara sauce
½ cup peas
1 pound rigatoni noodles, cooked al dente
2 tablespoons unsalted butter
Fresh grated parmesan cheese, for garnish

Equipment

Large pot for boiling pasta
Large skillet or sauté pan
Wooden spoon or spatula
Tongs
Measuring cups and spoons

Prep work

Begin by bringing a large pot of salted water to a boil for the rigatoni. While the water heats, cut the chicken breasts into thin strips so they cook quickly and evenly. Mince the garlic cloves, measure out the crushed red pepper flakes, black pepper, and salt, and set aside the olive oil, heavy cream, marinara, peas, butter, and parmesan. Having everything prepped saves time and keeps the cooking flow smooth.

Step-by-step directions

Cook the rigatoni: Add the rigatoni to the boiling, well-salted water and cook according to package instructions until al dente. Reserve about ½ cup of the pasta cooking water before draining the rigatoni, then drain and set the pasta aside.
Heat the skillet and oil: Place a large skillet over medium-high heat. Add 3 to 4 tablespoons of olive oil and allow it to warm until it shimmers but does not smoke.
Sear the chicken: Add the thinly sliced chicken strips to the hot oil in a single layer, working in batches if needed to avoid overcrowding. Season the chicken with ¼ teaspoon salt and ½ teaspoon black pepper as it goes in. Sear the strips for 3 to 4 minutes per side, or until they are golden and cooked through. Remove the cooked chicken to a plate and set aside.
Sauté the garlic and spices: Reduce the heat to medium. Add the minced garlic and 1 tablespoon crushed red pepper flakes to the same skillet. Sauté for about 30 seconds to 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic burn.
Build the sauce: Pour 2 cups of marinara sauce into the skillet with the garlic and red pepper. Stir to combine, scraping up any browned bits from the bottom of the pan. Let the marinara simmer gently for 2 to 3 minutes.
Add the cream: Stir in 2 cups of heavy cream, whisking or stirring until the mixture is smooth and slightly thickened. Allow the sauce to simmer for 3 to 4 minutes so the flavors meld and the sauce develops body.
Add butter and peas: Stir in 2 tablespoons of unsalted butter until melted and fully incorporated. Add ½ cup of peas and cook for another 1 to 2 minutes, just until the peas are warmed through.
Return the chicken: Slide the cooked chicken strips back into the skillet, nestling them into the sauce so they heat through and absorb flavor. Simmer for another 2 minutes to meld the chicken with the sauce.
Combine with pasta: Add the drained rigatoni to the skillet and toss gently to coat every piece with the sauce. If the sauce feels too thick, add a splash of the reserved pasta cooking water—start with 2 tablespoons and add more as needed—to loosen it to your preferred consistency.
Finish and serve: Taste and adjust seasoning with extra salt and black pepper if needed. Divide the Spicy Chicken Rigatoni among plates or bowls, garnish with additional crushed red pepper flakes for heat and a generous grating of fresh parmesan cheese. Serve immediately while hot.

Tips for success

Cook the chicken in batches if necessary. Overcrowding the pan will steam the meat instead of giving it a nice sear.
Reserve pasta water before draining. The starchy water helps the sauce cling to the rigatoni and can thin a sauce that becomes too thick as it sits.
Adjust the heat. If you prefer milder spice, reduce the crushed red pepper to ½ tablespoon; for more heat, sprinkle extra flakes at the table.
Use a quality marinara. A flavorful store-bought marinara or your favorite homemade sauce will directly affect the final taste—look for one with bright tomato notes and balanced acidity.
Freshly grated parmesan melts and blends better than pre-grated, giving a creamier finish and superior flavor.

Make-ahead and leftovers

You can prepare the sauce and cook the pasta ahead of time, then store both separately in airtight containers in the refrigerator for up to 3 days. Reheat the sauce gently on the stovetop, stirring in a splash of cream or reserved pasta water if it has thickened. Toss in the warmed pasta and heat just until everything is coated and hot. Leftovers also reheat well in the oven at 350°F (175°C) covered, until warmed through.

Variations and swaps

Vegetable boost: Add sautéed bell peppers or mushrooms when you add the garlic for extra texture and flavor.
Cheesy bake: Transfer the finished pasta to a baking dish, top with extra parmesan and bake at 400°F (200°C) until bubbly and golden for a gratinated version.
Lightened up: For a lighter sauce, substitute half-and-half or a mixture of milk and a tablespoon of flour for some of the heavy cream, but expect a less luxurious mouthfeel.
Protein swap: Thinly sliced turkey breast or tofu strips can be used in place of the chicken if you prefer.

Serving suggestions

Serve this Spicy Chicken Rigatoni with a crisp green salad and a bright vinaigrette to balance the creaminess. A side of garlicky sautéed greens—like spinach or kale—also works beautifully. For bread, choose a crusty baguette or warm garlic bread to soak up every last bit of sauce.

Notes on ingredients

This recipe uses straightforward pantry staples: olive oil for searing, minced garlic for aromatic depth, and crushed red pepper flakes to deliver the signature spicy note. The heavy cream and butter create a creamy mouthfeel that the marinara brightens with tomato tang. Peas add a sweet, fresh contrast and a pleasant pop of color.

Final thoughts

Whether you’re feeding a family, entertaining friends, or craving a comforting solo dinner, this Spicy Chicken Rigatoni is an unbeatable choice. It’s got the comfort of a creamy pasta, the warmth of red pepper flakes, and the simplicity that makes weeknight cooking feel effortless. Follow the clear step-by-step directions, and you’ll have a crowd-pleasing, flavorful meal on the table in no time.

Enjoy your Spicy Chicken Rigatoni with a final sprinkle of crushed red pepper and a generous dusting of freshly grated parmesan. Buon appetito!