1/2 Tbsp Crushed Red Pepper, use less if you don't like a lot of spice
1/4 Tsp Salt
1/4 Tsp Black Pepper
1 Tbsp Garlic, minced
1 lb Boneless Skinless Chicken, cut into 1-inch pieces
1 Cup Marinara Sauce
3/4 Cup Alfredo Sauce
2 Tbsp Butter
1 lb Rigatoni Pasta
Parmesan Cheese, for topping
Parsley, chopped, for garnish
Directions:
In a large skillet or deep pot, heat oil over medium heat. Add the crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil.
Add the sliced chicken and stir to coat, then cook to internal temperature of 165°.
Add the marinara sauce and the alfredo sauce and stir to combine. Bring to a simmer. Cook until the sauce thickens slightly.
Add the butter and incorporate into sauce.
While chicken is cooking, bring a pot of water to a boil and cook the pasta according to package instructions. Drain and set aside until the sauce is ready.
Add the cooked noodles to the skillet or pot with the chicken and sauce. Stir to coat the noodles.
Garnish with parmesan cheese and parsley. Serve warm.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
1/2 Tbsp Crushed Red Pepper, use less if you don't like a lot of spice
1/4 Tsp Salt
1/4 Tsp Black Pepper
1 Tbsp Garlic, minced
1 lb Boneless Skinless Chicken, cut into 1-inch pieces
1 Cup Marinara Sauce
3/4 Cup Alfredo Sauce
2 Tbsp Butter
1 lb Rigatoni Pasta
Parmesan Cheese, for topping
Parsley, chopped, for garnish
Directions:
In a large skillet or deep pot, heat oil over medium heat. Add the crushed red pepper, salt, black pepper and garlic and sauté just long enough for garlic to caramelize and red pepper to release flavor into the oil.
Add the sliced chicken and stir to coat, then cook to internal temperature of 165°.
Add the marinara sauce and the alfredo sauce and stir to combine. Bring to a simmer. Cook until the sauce thickens slightly.
Add the butter and incorporate into sauce.
While chicken is cooking, bring a pot of water to a boil and cook the pasta according to package instructions. Drain and set aside until the sauce is ready.
Add the cooked noodles to the skillet or pot with the chicken and sauce. Stir to coat the noodles.
Garnish with parmesan cheese and parsley. Serve warm.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
order online
weekly specials
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.