Buca Di Beppo'S Spicy Chicken Rigatoni

1. 1

   In a saute pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic and saute just long enough for garlic to caramelize and red pepper to release flavor into the oil.

2. 2

   Add sliced chicken and saute briefly to coat in spices and garlic. Add marinara sauce first and then Alfredo sauce and bring to a simmer. Cook until sauce thickens slightly and chicken has reached an internal temperature of 165 degrees. Turn off heat and add butter and peas and incorporate into sauce.

3. 3

   Drop pasta in boiling water for 30 seconds. Let drain for 15 seconds. Toss with the sauce.

4. 4

   Place pasta and sauce in pasta bowl reserving the majority of the chicken to be placed on top of the pasta. Scrape any remaining sauce from the pan to the pasta.

5. 5

   Garnish with crushed red pepper and serve.

6. 6

   Chef's note: Add marinara to the pan before Alfredo sauce so the cream sauce won't separate. Barilla Pasta makes a Mezzi Rigatoni shape.

* Per serving · 4 servings · Values may vary.