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Homemade Spicy Chicken Rigatoni photo

Spicy Chicken Rigatoni

A creamy, spicy rigatoni with tender chicken, peas, and marinara for a quick weeknight dinner.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Equipment

  • Large Skillet
  • Pot for pasta
  • Wooden Spoon or Spatula
  • Knife
  • Cutting Board

Ingredients
  

  • 1.5 pounds 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
  • 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 pot of salted water to a boil and cook the rigatoni until al dente according to package instructions; drain and set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  • Add the minced garlic, crushed red pepper flakes, and black pepper to the skillet and cook, stirring, for 2–3 minutes until fragrant.
  • Add the thinly sliced chicken and the salt; cook, stirring occasionally, until the chicken is cooked through, about 3–4 minutes.
  • Pour the marinara sauce over the chicken and stir to combine, then add the heavy cream and stir until smooth.
  • Bring the sauce to a simmer and cook for about 10 minutes to thicken slightly.
  • Add the butter and peas to the sauce and stir until the butter melts and peas are heated through.
  • Toss the cooked rigatoni into the sauce until evenly coated.
  • Serve topped with freshly grated Parmesan and an extra pinch of crushed red pepper flakes if desired.

Notes

  • Adjust red pepper flakes to taste for spice level.
  • Use freshly grated Parmesan for best flavor.
  • Cook pasta until just al dente to avoid overcooking in the sauce.