Bucca Di Beppo Spicy Chicken Rigatoni Recipe

spicy chicken rigatoni
After my husband and I were first married, we probably went out to eat 3 times a week.  So bad, I know!  We were both working full-time and he was going to school so it was a lot easier to go out.  Now with a toddler and another baby coming real soon, we don’t get out nearly as much.  I love finding recipes that taste similar to those you would find in a restaurant, because heaven knows I love to eat out, and this dish is one of them.  I’ve heard this recipe tastes so much like the Spicy Chicken Rigatoni you would find at Bucca Di Beppo!  It was a little spicy for the toddler but my husband and I were big fans!

Serves: 6-8

Bucca Di Beppo Spicy Chicken Rigatoni Recipe

With marinara + alfredo, plus grilled chicken and peas, I've heard this recipe tastes so much like the Spicy Chicken Rigatoni you would find at Bucca Di Beppo!

10 minPrep Time

20 minCook Time

30 minTotal Time

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  • 2 boneless skinless chicken breasts, cut into thin strips
  • 1 tablespoon minced garlic
  • 1 tablespoon crushed red pepper flakes
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon salt
  • 3-4 tablespoons olive oil
  • 2 cups Alfredo sauce (I just used a jar of store bought sauce)
  • 2 cups marinara sauce (I just used a jar of store bought sauce)
  • 1/2 cup cooked peas
  • 1 lb (16 oz) rigatoni noodles, cooked al dente
  • 2 tablespoons butter
  • Sprinkle of fresh Parmesan cheese and a pinch of red pepper flake for garnish.


  1. In a large skillet on medium-high heat, heat two tablespoons olive oil. Saute garlic, red pepper flakes, and coarse black pepper for 2-3 minutes.
  2. Add in thin strips of chicken breast, 1/4 teaspoon salt, and cook until chicken is cooked through. This should only take a few minutes because the chicken is cut thin.
  3. Add in marinara sauce and stir. Add in Alfredo sauce and stir. Let the sauces simmer for about 10 minutes.
  4. To the sauce, add two tablespoons butter and 1/2 cup peas. Stir until the butter melts.
  5. Combine the sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese, and a pinch or two of red pepper flake.

(Recipe from Center Cut Cook)
 Equipment needed for this recipe:

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19 Responses to “Bucca Di Beppo Spicy Chicken Rigatoni Recipe”

  1. Jessi W
    I love Bucca di Beppo, and this looks absolutely delicious! We go out to eat way more often than we should right now, but this looks easy enough that I might actually try cooking it one night instead :-) I have a brand new link party going on right now and I'd be thrilled if you'd link this up so everyone can try it!
    • I agree, store brought alfredo is pretty awful. However, follow this recipe and you've got a definite winner. Great flavor, (use the good stuff). As for real dairy turning rancid in a jar, it has a long shelf life in a plastic container, so I tend to believe it has a long shelf life in a jar. And just an FYI; making an alfredo sauce is a bit more involved than just making a roux.
    • Pat Cody
      Joseph, if you choose to make your meals completely from scratch, have at it. Find a recipe website that caters to your preferences. And don't make snarky comments to the rest of us. Not all of us have the time or desire to take the time to cook everything from scratch and we enjoy the recipes that cater to us. I think this recipe sounds delicious. Can't wait to try it.
  2. Kary Jo
    Made this last night for my family and it was a hit! We loved it! I only fed 4 people and there was not much left over. They kept going back for more. It was simple and fast to make. I definitely will be making this again!

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