Spicy Chicken Rigatoni

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Spicy chicken rigatoni is a tasty pasta dish that’s fun to make at home. It has tender chicken, spicy sauce, and chewy rigatoni noodles. This recipe is easy to follow and takes only 30 minutes to make from start to finish.

The sauce is creamy and rich with heavy cream, marinara, and Parmesan cheese. Red pepper flakes give it a nice kick. Frozen peas add color and a pop of freshness. Anyone can make this yummy meal for their family or friends.

Exact Ingredients List

This spicy chicken rigatoni recipe calls for simple ingredients you can find at most grocery stores. The dish is split into five main components: chicken, sauce, pasta, add-ins, and optional toppings.

For The Chicken

To make the chicken, you’ll need:

• 2 boneless, skinless chicken breasts, cut into thin strips
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil for cooking

Cut the chicken into strips about 1/2 inch wide. Mix the spices in a small bowl. Sprinkle the spice mix over the chicken and toss to coat evenly. The olive oil helps the chicken cook without sticking to the pan.

For The Sauce

The creamy, spicy sauce is made with:

• 2 tablespoons butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/2 cup chicken broth (optional)

Mince the garlic finely. Grate the Parmesan cheese fresh if possible. The chicken broth is there to thin the sauce if needed. Start with less red pepper flakes and add more to taste.

For The Pasta

The pasta part is simple:

• 12 ounces rigatoni pasta
• 2 tablespoons olive oil for tossing

Rigatoni is the classic choice, but penne or ziti work too. The olive oil keeps the cooked pasta from sticking together. Cook the pasta in salted water until it’s al dente – still firm when you bite it.

Add-Ins

There’s just one add-in for this recipe:

• 1/2 cup frozen peas

The peas add color and a pop of sweetness. They cook quickly in the hot sauce. You can swap them for other veggies like bell peppers or spinach if you prefer.

Optional Toppings

To finish the dish, you can add:

• Fresh parsley, chopped
• Extra Parmesan cheese

Sprinkle these on top just before serving. The parsley adds a fresh taste and pretty green color. Extra cheese makes the dish even more rich and tasty. You could also add a sprinkle of red pepper flakes for extra heat.

Instructions

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and toss with 2 tbsp olive oil to prevent sticking. Set aside.
2. Season the chicken strips with garlic powder, paprika, salt, and black pepper. Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes, stirring occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, melt 2 tbsp of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Stir in the heavy cream, marinara sauce, grated Parmesan cheese, crushed red pepper flakes, and smoked paprika. Cook, stirring, for 4–5 minutes until the sauce thickens slightly. Season with salt and pepper to taste. If you prefer a thinner sauce, add ½ cup of chicken broth.
5. Add the frozen peas to the sauce and stir for 2–3 minutes until they are heated through. Return the cooked chicken strips to the skillet and stir to coat in the sauce.
6. Add the cooked rigatoni to the skillet, tossing everything together until the pasta is well-coated with the sauce and the peas are evenly distributed.
7. Divide the spicy chicken rigatoni among serving plates. Garnish with fresh parsley and extra Parmesan cheese. Serve and enjoy!

Possible Substitutes List & Recipe Variations

This spicy chicken rigatoni recipe is flexible and easy to customize. Here are some tasty substitutes and variations to try:

Pasta options:

• Penne
• Ziti
• Fusilli
• Gluten-free pasta

Protein swaps:

• Shrimp
• Italian sausage
• Tofu (for vegetarian)

Veggie add-ins:

• Roasted red peppers
• Spinach
• Mushrooms
• Sun-dried tomatoes

Sauce tweaks:

• Use half-and-half instead of heavy cream for a lighter option
• Try vodka sauce instead of marinara
• Add a splash of white wine for extra flavor

Spice it up:

• Use Calabrian chili peppers instead of red pepper flakes
• Add a pinch of cayenne for more heat

For a healthier twist, try using whole wheat pasta and adding extra veggies. Vegetarians can skip the chicken and double up on the vegetables.

To make it extra cheesy, mix in some mozzarella along with the Parmesan. For a fun presentation, bake the finished dish in a casserole topped with breadcrumbs for a crispy crust.

Tips, Tricks & Storing

For extra flavor, try marinating the chicken strips in olive oil, garlic, and herbs for 30 minutes before cooking. This will make the meat more tender and tasty.

To save time, cook the pasta while preparing the chicken and sauce. Just remember to keep an eye on it so it doesn’t overcook.

If you like your sauce thicker, let it simmer for a few extra minutes. For a thinner sauce, add a splash of pasta water instead of chicken broth.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, add a little milk or cream to the pasta and warm it gently on the stove or in the microwave.

For a veggie boost, try adding some sautéed mushrooms or spinach to the dish. These mix well with the creamy sauce and add extra nutrients.

To make this dish ahead of time, cook the pasta and chicken separately. Store them in the fridge, then make the sauce fresh when you’re ready to serve.

Remember, the heat level can be adjusted by changing the amount of red pepper flakes. Start with less and add more to taste if you’re unsure about the spice level.