Description
A creamy and spicy chicken rigatoni pasta dish featuring tender strips of chicken cooked in a fragrant mix of garlic, crushed red pepper flakes, and black pepper, simmered in a luscious combination of marinara sauce and heavy cream, finished with peas and butter, and topped with fresh parmesan cheese for a deliciously satisfying meal.
Ingredients
Chicken and Seasonings
- 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 flakes (plus more for garnish)
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 3-4 tablespoons olive oil
Sauce and Pasta
- 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
Instructions
- Prepare the skillet and seasonings: 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. Sauté for 2-3 minutes until fragrant.
- Cook the chicken: Add the thin strips of chicken breast to the skillet along with the salt. Cook the chicken for 3-4 minutes, stirring occasionally, until fully cooked through and no longer pink.
- Add the sauce components: Pour the marinara sauce over the cooked chicken and stir well to combine. Then add the heavy cream and mix thoroughly. Allow the sauce to simmer gently for about 10 minutes, letting the flavors meld.
- Incorporate peas and butter: Add the butter and peas into the sauce and stir until the butter melts and peas are heated through.
- Combine pasta and finish: Mix the cooked rigatoni noodles into the sauce, ensuring they are fully coated. Garnish with freshly grated parmesan cheese and a pinch or two of crushed red pepper flakes before serving.
Notes
- Use fresh garlic for the best aroma and flavor.
- Adjust the amount of crushed red pepper flakes to control the spice level.
- Cook pasta al dente to prevent it from becoming mushy when combined with the sauce.
- For a lighter version, consider using half-and-half instead of heavy cream.
- Peas add a nice pop of color and sweetness; fresh or frozen peas both work well.
