Buca di Beppo Spicy Chicken Rigatoni was my inspiration. Since I can’t do spicy, I used the recipe to change it up and create this instead.
In a medium pot, cook pasta according to package directions.
Meanwhile, in a large sauté pan, heat oil over medium heat. Add salt, pepper and garlic. Sauté for about 3 minutes, long enough to caramelize the garlic, but don’t let it burn. Add diced chicken and let it sauté for about 2 minutes and then flip the pieces over. They will not be done, but will cook longer in the sauce.
Add the marinara sauce then the alfredo sauce. Heat through until the sauce slightly thickens and the chicken has cooked thoroughly. Turn off the heat, add the butter and peas and mix into the sauce.
Once pasta is done, drain it. Toss the pasta into the chicken mixture, and coat it with the sauce.
I topped it with a little dried basil to serve.
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Note: If you double this, like I did, this will need more sauce and chicken to balance out the portion of pasta. That being said, this had a wonderful, rich flavor and was VERY easy to make. My 18-month old daughter even ate handfuls of it, and she’s very picky. I will definitely make this again. Thanks for sharing!
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
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Audrey on 10.25.2012
I like this dish…but once I added a little crush red pepper, I love this dish!
RJ on 7.8.2012
Thank you!