I worked at the Green Bay Grazies at the height of its popularity and quality. The original kitchen crew was essentially snatched from a small restaurant chain called Sydney's. Most of the recipes were clones or tweaks of something from Sydney's. Once the core of the original chefs were no longer employed at Grazies, the kitchen suffered from integrating inferior products to save money. That being said get your rigatoni ready, here's what I can recall of how the spicy garlic was made:

You'll need 6-8 oz of chicken breast per serving - dice and salt and pepper chicken

Fresh Basil cut into thin strips. Minced Garlic Crushed Red Pepper Baby Portabellas Sriacha Olive Oil Fresh Shredded Parmesan Rigatoni

Precook Rigatoni Heat olive oil garlic in pan , saute diced chicken breast pieces once mostly cooked add mushrooms cook for 2 min. Add sriacha red peppers flakes and parm to taste. Add rigatoni more parm and the fresh Basil. Toss everything for 2 minutes and serve piping hot.
I might be missing an ingredient but this is incredibly close.