Spicy Chicken Riggies
Author: Ashley
Recipe type: Dinner
Cuisine: Italian
Serves: 4
- 2 boneless skinless chicken breasts, cut into chunks
- 2 tablespoon minced garlic
- 1 sweet red pepper/red bell pepper, chopped
- 1 green bell pepper, chopped
- 1-2 tablespoon crushed red pepper flakes
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 2 tablespoons olive oil
- 2 cups Alfredo sauce (see ingredients & recipe below)
- 2 cups tomato sauce
- Alfredo Sauce:
- ½ cup butter
- 1- 8oz package cream cheese softened, cup up
- 1 cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- 3 cloves of minced garlic
- ½ teaspoon black pepper
- ½ teaspoon dried parsley
- 1 lb rigatoni pasta, cooked al dente, drained
- 2 tablespoons butter
- In a large skillet on medium-high heat, heat the olive oil.
- Sauté garlic, red & green pepper, and red pepper flakes for about 2 minutes being careful not to let garlic burn.
- Add in chicken breast chunks, pepper and salt, and cook until chicken until no longer pink.
- Add in tomato sauce and stir; add in the Alfredo sauce. Let the sauces simmer together for about 8-10 minutes.
- To the sauce and chicken mixture, add two tablespoons butter. Stir for 1-2 minutes until butter is fully melted.
- Toss the chicken and sauce mixture with cooked pasta. Garnish with fresh Parmesan cheese (optional), and extra red pepper flakes if desired.
- In a saucepan over medium heat, melt butter, being careful not to let it burn.
- Add in softened cream cheese cubes and stir until cream cheese has melted.
- Slowly poor in 1 cup heavy cream and whisk vigorously for a few minutes to prevent from clumping.
- Add in Parmesan cheese and stir until it is well incorporated.
- Stir in garlic, black pepper and dried parsley.
- Keep stirring for a few minutes, then let the sauce simmer on low heat for a 2-3 minutes until thickened.
Recipe by Wishes and Dishes at https://wishesndishes.com/spicy-chicken-riggies/
3.5.3229