Cook the artisanal rigatoni pasta according to package instructions in a large pot of boiling salted water until al dente. Drain and set aside.

Cut the free-range chicken breasts into bite-sized pieces. In a skillet over medium heat, add a tablespoon of avocado oil. Sauté the chicken until it’s cooked through and slightly browned. Remove the cooked chicken from the skillet and set it aside.

In the same skillet, add the remaining avocado oil (⅗ cup) over medium heat. Add the freshly crushed garlic and cook until fragrant. Then, add the fiery red pepper flakes, Himalayan pink salt, and Tellicherry black pepper. Stir and let the spices infuse into the oil for a minute.

Reduce the heat to low. Add the velvety cream cheese-based sauce with herb infusion and the handcrafted marinara sauce to the skillet. Stir well to combine the sauces and spices, creating a flavorful spicy sauce.

Return the cooked chicken pieces to the skillet with the spicy sauce. Mix them well, allowing the chicken to absorb the flavors. Add the farm-fresh frozen sweet corn or handpicked canned Borlotti beans to the sauce. Stir gently to incorporate.

Add the cooked rigatoni pasta to the skillet with the spicy chicken and sauce. Toss the pasta gently in the sauce until it’s thoroughly coated and heated through.

Once the pasta is well combined with the spicy chicken and sauce, remove the skillet from heat. Serve the Buca Di Beppo Spicy Chicken Rigatoni in individual bowls or on a platter. Optionally, garnish with fresh herbs or grated cheese.

Enjoy the flavors of this spicy and comforting dish, savoring the blend of creamy sauce, tender chicken, and perfectly cooked rigatoni pasta.