Spicy Chicken Rigatoni Recipe
My decade-perfected Spicy Chicken Rigatoni recipe tastes exactly like the Buca di Beppo original. Get the secret to their famous creamy, spicy rose sauce!
Equipment
- Large, High-Sided Skillet or Dutch Oven (12-inch)
- Large Pot (for pasta)
- Colander
- Whisk
- Measuring Cups and Spoons
Ingredients
For the Chicken & Pasta
- 1 lb boneless skinless chicken breast cut into 1-inch cubes
- 1 lb Rigatoni pasta
- 2 tbsp. Olive oil
For the Seasoning Blend
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
For the Spicy Rose Sauce
- 1 tbsp. butter
- 4-6 cloves garlic minced
- 1 tsp crushed red pepper flakes or more, to your taste
- 1 24- oz jar high-quality marinara sauce
- 1 cup heavy cream at room temperature
- 1/2 cup chicken broth
- 1/2 cup frozen sweet peas
- 1/2 cup grated Parmesan cheese plus more for serving
- Fresh parsley chopped, for garnish
Instructions
- Cook the Pasta: Bring a large pot of heavily salted water to a rolling boil. Add the rigatoni and cook according to package directions, until al dente. Before draining, reserve about one cup of the starchy pasta water, then drain the rigatoni.
- Season and Sear the Chicken: While water is boiling, pat chicken dry and toss in a bowl with the seasoning blend (salt, pepper, garlic powder, paprika). Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook for 2-3 minutes per side, until golden-brown but not fully cooked. Transfer chicken to a plate.
- Bloom the Aromatics: Reduce heat to medium, add butter to the skillet. Add crushed red pepper flakes and sizzle for 30 seconds. Add minced garlic and sauté for another 30-60 seconds until fragrant, being careful not to burn.
- Build the Rose Sauce: Pour in the chicken broth to deglaze, scraping up any browned bits. Let it simmer for a minute. Stir in the marinara sauce, bring to a lively simmer, and cook for 5 minutes to meld the flavors.
- Add the Cream & Cheese: Turn heat to low. Slowly pour in the room-temperature heavy cream, stirring constantly until the sauce turns a rosé color. Add the grated Parmesan cheese in small handfuls, stirring until each addition is fully melted before adding the next.
- Bring It All Home: Add the seared chicken and any juices from the plate back into the sauce. Stir in the frozen peas. Simmer gently for 2-3 minutes for the chicken to finish cooking and the peas to warm through. Taste and adjust seasoning if needed.
- Combine and Serve: Add the drained rigatoni to the skillet. Toss everything together until the pasta is coated. If the sauce is too thick, stir in a splash of reserved pasta water. Serve immediately, garnished with extra Parmesan and fresh parsley.
Notes
- Expert Tip for Juicy Chicken: Don't cook the chicken all the way through when searing. It will finish cooking in the sauce, ensuring it stays tender and juicy.
- Tip for a Creamy Sauce: Always use room-temperature heavy cream and lower the heat before adding it to prevent curdling. Add Parmesan slowly and stir until melted to avoid an oily sauce.
- Control the Spice: 'Blooming' the red pepper flakes in the hot oil brings out their flavor, not just their raw heat. Start with 1/2 tsp for mild and adjust to your preference.
- Tip for a Creamy Sauce: Always use room-temperature heavy cream and lower the heat before adding it to prevent curdling. Add Parmesan slowly and stir until melted to avoid an oily sauce.
- Control the Spice: 'Blooming' the red pepper flakes in the hot oil brings out their flavor, not just their raw heat. Start with 1/2 tsp for mild and adjust to your preference.