If you’ve never heard of Chicken Riggies Recipe, you’re in for a treat, and if you have, you know that a truly great version is something you don’t forget.
This creamy, spicy, comforting pasta dish hails from Utica, New York, and it’s a beloved regional staple for good reason. Imagine tender chunks of chicken, sautéed peppers, a rich tomato-cream sauce with just the right kick, all tossed with perfectly cooked rigatoni. Yeah, it’s that good.
I first fell in love with chicken riggies on a chilly fall visit to Upstate NY, one bite and I knew I had to recreate the magic at home. After a lot of testing (and maybe a few extra workouts to make up for all that pasta), I’ve landed on what I truly believe is the ultimate chicken riggies recipe.
This version balances heat and creaminess, stays true to its roots, and comes together in under an hour. Whether you’re new to the dish or a lifelong fan searching for the perfect version, you’ll find what you’re looking for right here.
Stay with me as we break down:
- The history behind this iconic dish
- Exactly what makes chicken riggies so addictive
- Step-by-step instructions, pro tips, and easy variations
- And how to make it your own, spicy, mild, creamy, or lean!
Let’s bring a little taste of Utica to your kitchen.
Table of Contents
What Are Chicken Riggies?
If you’re scratching your head wondering “What on earth are chicken riggies?, don’t worry, you’re not alone. This bold and comforting pasta dish may not be as nationally famous as lasagna or fettuccine alfredo, but in Upstate New York, it’s basically legendary.
A Utica Original
Chicken Riggies, short for chicken rigatoni, originated in Utica, New York, a small city with a big Italian-American food culture. The dish was born in local Italian restaurants sometime in the 1980s, though no one can quite agree which chef came up with it first (kind of like the origin of the Buffalo wing, very New York, right?).
What makes chicken riggies special is the flavor profile:
- Tender chicken cooked until juicy and golden
- A spicy, tangy tomato sauce with hot cherry peppers (that’s the signature!)
- A swirl of heavy cream at the end gives the sauce its signature richness and silky texture.
- All tossed together with rigatoni pasta, perfect for catching that velvety sauce
The result? A pasta dish that’s creamy, spicy, savory, and just plain addictive.
Why “Riggies”?
The name comes straight from the type of pasta used, rigatoni. Those short, ridged tubes do a fantastic job holding onto the chunky sauce and bits of chicken. You could technically use penne or ziti… but if you want the full Utica experience? Stick with rigatoni.
This dish isn’t just dinner, it’s comfort food with character, rooted in a community that knows its way around Italian-American cooking. Whether you’re making it for the first time or reliving your childhood favorites, you’re about to discover why Chicken Riggies are a cult classic worth obsessing over.
Ingredients You’ll Need
One of the beautiful things about Chicken Riggies is that it’s made with simple, everyday ingredients, but when they come together, magic happens. Here’s what you’ll need to bring the authentic Utica flavor to your own kitchen.
For best results, aim for fresh, quality ingredients, especially when it comes to peppers and cheese.
🐔 Main Ingredients
- 1 lb rigatoni pasta
The star of the show. Those ridges are perfect for holding the sauce. - 1.5 lbs boneless, skinless chicken breast (or thighs)
Cut into bite-sized chunks. Thighs are juicier, but breasts work great, too. - 1 tablespoon olive oil
For searing the chicken and veggies, adds a rich base flavor.
🌶️ Peppers & Veggies (The Flavor Builders)
- 1 medium onion, diced
A sweet base note that complements the spice. - 2–3 cloves garlic, minced
Essential. Always. - 3–5 hot cherry peppers, sliced
These are key. You can find them jarred (usually in vinegar), they add heat, tang, and that unmistakable chicken riggies zing. - 1 bell pepper, diced (optional)
Adds sweetness and balances the heat. Red or yellow works best.
✅ Want it spicier? Add extra cherry peppers or a pinch of red pepper flakes.
🍅 Sauce Base
- 1 can (15 oz) crushed tomatoes
A chunky, flavorful foundation for the sauce. - ½ cup chicken broth
Helps thin the sauce and adds savory depth. - ¾ cup heavy cream
This turns your tomato sauce into a dreamy, velvety coating. - ½ cup grated Parmesan cheese
Adds richness, umami, and that “restaurant-level” finish.
🌿 Seasoning
- 1 teaspoon dried oregano
A nod to classic Italian flavor. - Salt & black pepper, to taste
Always adjust at the end, remember, Parmesan adds salt too.
🧂 Optional (But Recommended) Add-Ins
- Red pepper flakes (if you love extra heat)
- Fresh parsley, chopped (for garnish and brightness)
How to Make Chicken Riggies (Step-by-Step)
This dish may look like it came from a restaurant kitchen, but you’ll be shocked at how simple it is to pull off. In about 45–50 minutes, you’ll have creamy, spicy, satisfying pasta on the table, with just the right amount of heat.
Let’s break it down.
🔥 Step 1: Cook the Rigatoni
Start by adding water to a big pot, toss in a good amount of salt, and heat it until it reaches a steady boil.Cook the rigatoni according to package instructions until just al dente (you want a little bite, it’ll finish cooking in the sauce).
Drain and set aside.
🍗 Step 2: Sauté the Chicken
In a large, deep skillet or sauté pan, heat 1 tablespoon olive oil over medium-high heat.
- Season the chicken with salt and pepper.
- Add the chicken to the hot pan and cook for 5–7 minutes, until lightly golden and fully cooked through.
- Remove and set aside.
🔥 Optional: Sear in batches to avoid steaming the chicken. Browning = flavor.
🧅 Step 3: Build the Flavor Base
In the same pan (no need to clean it!), add a little more olive oil if needed.
- Add diced onion and sauté for 3–4 minutes until translucent.
- Toss in the garlic and cook for 30 seconds (don’t let it burn).
- Add your sliced hot cherry peppers and bell pepper (if using).
Sauté everything for another 2–3 minutes until slightly softened.
🍒 Flavor Tip: The vinegar from jarred cherry peppers adds a nice zing. Feel free to add a splash of that liquid to the pan for extra punch.
🍅 Step 4: Make the Creamy Tomato Sauce
Now the fun part: let’s make that dreamy sauce.
- Pour in the crushed tomatoes and chicken broth.
- Stir well and let it simmer for about 8–10 minutes, until slightly thickened.
- Reduce the heat and gently mix in the heavy cream until fully combined.
- Add Parmesan cheese and oregano, and stir until smooth.
🔁 Step 5: Combine It All Together
Add the cooked chicken back into the sauce and stir to coat.
Then, add the cooked rigatoni and toss everything together until the pasta is fully coated in that beautiful, creamy, spicy sauce.
💦 Need to loosen it up? Add a splash of reserved pasta water.
Taste and adjust salt, pepper, or spice as needed.
🌿 Step 6: Serve and Garnish
Scoop onto plates or bowls, top with:
- Extra Parmesan
- A sprinkle of fresh parsley
- Maybe an extra cherry pepper for the spice lovers
⏱ Bonus: Can You Make Chicken Riggies Ahead?
Absolutely. The flavors deepen as it sits, making this a fantastic meal prep dish. Just store it in the fridge for up to 4 days and reheat gently on the stove with a splash of broth or cream.
Spice Levels & Creaminess: How to Get the Balance Just Right
One of the most iconic things about Chicken Riggies is the flavor balance. It’s not just a spicy pasta or a creamy dish, it’s both, in perfect harmony. But here’s the thing: not everyone wants their riggies with the same level of heat or richness.
Let’s break down how to customize your chicken riggies so they’re exactly how you like them, whether you’re team “fire in my mouth” or “keep it mellow.”
🌶️ Adjusting the Heat
The spice in chicken riggies comes from hot cherry peppers, which are usually pickled and packed in vinegar. They’re flavorful and punchy, but not over-the-top hot.
Here’s how to fine-tune the spice level:
- ✅ Mild: Use just 1–2 cherry peppers, and remove the seeds
- 🔥 Medium (Traditional): Use 3–5 peppers, thinly sliced
- 🌋 Hot: Use 6+ peppers, include some of the brine, or add a pinch of red pepper flakes
- 🌶️ Substitutes: Calabrian chilis, banana peppers (mild), or even a spoon of hot giardiniera if you like complex heat
🧀 Getting the Creaminess Right
Creamy sauces can be tricky, too much and it’s heavy, too little and it doesn’t coat the pasta. This recipe hits the sweet spot, but feel free to adjust to taste.
- ✅ Standard: Use ¾ cup heavy cream (rich, classic version)
- 💡 Lighter Option: Swap half the cream for whole milk or add a splash of pasta water to thin it out
- 🥥 Dairy-Free Version: Use full-fat coconut milk or unsweetened oat-based cream
- 🧀 Extra Creamy: Stir in a bit more Parmesan or a spoonful of mascarpone
Flavor Harmony: Cream vs. Heat
The beauty of this dish is how the spice cuts through the richness, and vice versa. The acid from the cherry peppers, the fat from the cream, and the umami from Parmesan all play together for a well-rounded bite.
Want to go gourmet? Finish the sauce with:
- A squeeze of lemon juice to brighten
- A swirl of butter for silky texture
- A pinch of sugar to balance acidity (only if needed)
Pro Tips for the Best Chicken Riggies Recipe Ever
Whether it’s your first time making Chicken Riggies or your fiftieth, a few expert tricks can take your dish from “pretty good” to “holy rigatoni, that’s incredible.”
These tips come from testing, restaurant pros, and old-school home cooks in Upstate NY, and they’ll help you get every detail right.
🔥 1. Brown the Chicken for Maximum Flavor
Don’t rush this part! Searing the chicken until it’s golden adds rich, caramelized flavor that gets layered into the sauce.
💡 If your pan looks browned or sticky after the chicken, good! That’s flavor. Deglaze it with a splash of broth or even white wine.
🧄 2. Use Fresh Garlic, Not Jarred
Garlic is essential in this dish, and using fresh cloves makes a huge difference. Jarred garlic can taste dull or metallic once cooked.
💦 3. Reserve Pasta Water (It’s Liquid Gold)
That starchy water helps bind the sauce and gives you control over consistency. Add a splash while tossing the pasta to make everything clingy and glossy.
🧀 4. Grate Your Own Parmesan
Pre-shredded cheese doesn’t melt the same and often includes anti-caking agents. Freshly grated Parmesan = smoother, silkier sauce with better flavor.
🍷 5. Deglaze with a Splash of Vodka or White Wine
Want a little restaurant-level flair? After sautéing the peppers and onions, deglaze the pan with vodka or white wine before adding tomatoes. It lifts all the flavor bits stuck to the bottom of the pan, and adds depth to the sauce.
🍸 Don’t worry, the alcohol cooks off, leaving just the flavor.
⏱ 6. Finish Pasta in the Sauce
Once your rigatoni is cooked, don’t just dump it on top, toss it directly into the pan with the sauce and let it simmer together for 1–2 minutes. This helps the pasta absorb flavor and gives the dish that “tossed by a pro chef” feel.
🥶 7. Yes, You Can Make It Ahead
Chicken Riggies taste even better the next day. Store in an airtight container and reheat gently with a splash of cream, broth, or pasta water to bring the sauce back to life.
👨🍳 Bonus Tip: Taste. Adjust. Taste Again.
The sauce is where all the personality lives. Don’t be afraid to:
- Add another cherry pepper
- Toss in more cheese
- Squeeze in a little acidity or heat
Great cooking is about listening to your taste buds, and making it yours.
Variations to Try
One of the best things about Chicken Riggies is how flexible they are. Whether you’re looking to cut the heat, skip the cream, go vegetarian, or just switch things up, this dish is easy to adapt, without losing its bold, comforting soul.
🧡 Easy Weeknight Chicken Riggies
Short on time?
- Use pre-cooked or rotisserie chicken
- Skip the fresh peppers and go straight for jarred hot cherry peppers
- Use jarred marinara sauce as a base and stir in cream + cheese
⏱ Dinner in under 30 minutes without sacrificing flavor.
🌱 Vegetarian Riggies (Meat-Free & Satisfying)
Just because there’s no chicken doesn’t mean there’s no flavor.
- Swap chicken for sautéed mushrooms, zucchini, or eggplant
- Use vegetable broth instead of chicken broth
- Crank up the cherry peppers and finish with extra Parmesan
🧠 Great for Meatless Mondays or pasta-loving vegetarians.
🧄 Cream-Free “Red Sauce” Riggies
Want to skip the dairy but keep that tangy, spicy flavor?
- Omit the cream
- Add a splash of pasta water for body
- Use a touch of olive oil or dairy-free butter for silkiness
- Add an extra spoon of tomato paste for deeper tomato flavor
🍅 This version is lighter but still packed with bold Utica-style heat.
🍤 Shrimp or Sausage Riggies
Chicken’s great, but these riffs bring a whole new vibe:
- Shrimp Riggies:
Sauté shrimp with garlic and add at the end so they don’t overcook - Sausage Riggies:
Use sweet or spicy Italian sausage, crumbled and browned before building your sauce
🔥 Sausage pairs especially well with the cherry pepper heat and creamy sauce.
🧊 Meal Prep or Leftover Riggies
Riggies are phenomenal the next day, maybe even better.
- Store in airtight containers for 3–4 days
- Warm it up on the stovetop with a little cream or broth to refresh the sauce.
- Freeze in portions (leave the pasta slightly undercooked if freezing)
FAQ
What kind of peppers are in chicken riggies?
Traditionally, hot cherry peppers are the go-to for chicken riggies. They’re tangy, spicy, and usually pickled in vinegar, which adds a bold kick to the creamy tomato sauce. You can find them in jars near the pickles or Italian foods at most grocery stores.
Are chicken riggies spicy?
They can be, but they don’t have to be blow-your-head-off spicy. The heat level depends on how many cherry peppers you use, and whether you keep the seeds in. Want it mild? Use fewer peppers and remove the seeds. Craving heat? Add extra and toss in a pinch of red pepper flakes.
Can I make chicken riggies ahead of time?
Absolutely! In fact, many people think chicken riggies taste even better the next day. The flavors deepen overnight. Just store leftovers in an airtight container and reheat gently on the stove with a splash of cream, broth, or pasta water to revive the sauce.
What kind of chicken works best?
Boneless, skinless chicken breasts are most common, but thighs are juicier and hold up great in the sauce. You can even use rotisserie chicken if you’re short on time, just stir it in at the end to warm through.
What goes well with chicken riggies?
It’s a full meal on its own, but if you want sides:
Garlic bread (for soaking up extra sauce)
A crisp Caesar salad or simple greens
A glass of Chianti or Pinot Noir to cut the richness
The Ultimate Chicken Riggies Recipe
Equipment
- 1 Large pot For boiling pasta
- 1 Large skillet or sauté pan For cooking sauce and chicken
- 1 Wooden spoon For stirring the sauce
- 1 Colander For draining pasta
- 1 Chef’s knife For chopping veggies and chicken
- 1 Cutting board Prep work
Ingredients
- 1 lb Rigatoni Cooked al dente
- 1.5 lbs Boneless chicken breast Or thighs cut into bite-sized chunks
- 1 tbsp Olive oil For sautéing
- 1 Onion Medium diced
- 3 cloves Garlic Minced
- 3 –5 Hot cherry peppers Sliced adjust for spice level
- 1 Bell pepper Optional diced
- 1 can Crushed tomatoes 15 oz
- 0.5 cup Chicken broth
- 0.75 cup Heavy cream
- 0.5 cup Parmesan cheese Freshly grated
- 1 tsp Dried oregano
- to taste Salt & pepper
- Optional pinch Red pepper flakes For extra heat
- Optional tbsp Fresh parsley For garnish
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Sauté chicken: Heat olive oil in a large skillet over medium-high. Season chicken with salt and pepper. Cook until browned and cooked through. Remove and set aside.
- Sauté vegetables: In the same pan, add onion and sauté until translucent. Add garlic, cherry peppers, and bell pepper (if using). Cook for 2–3 minutes.
- Make sauce: Add crushed tomatoes and chicken broth. Simmer for 8–10 minutes. Reduce heat and stir in cream, Parmesan, and oregano. Mix well.
- Combine: Return chicken to the pan. Add cooked pasta and toss to coat. Use pasta water to loosen sauce if needed. Adjust seasoning to taste.
- Serve: Garnish with parsley and extra Parmesan. Serve hot with garlic bread or salad.
Notes
- For a vegetarian version, substitute chicken with sautéed mushrooms or zucchini and use vegetable broth.
- Chicken Riggies store well, refrigerate up to 4 days or freeze in portions.
- Add vodka or white wine after sautéing veggies to deglaze the pan for deeper flavor.
Final Thoughts: Bring a Taste of Utica Home
Whether you’re a homesick Upstate New Yorker, a pasta lover on the hunt for something bold and comforting, or just someone who stumbled across this dish and thought “Hmm, chicken riggies?”, you’ve now got everything you need to make the ultimate version right in your own kitchen.
This recipe blends:
- The heat of hot cherry peppers
- The richness of cream and Parmesan
- And the cozy comfort of rigatoni pasta and tender chicken
All in a dish that feels like a hug with a little kick.
I hope this recipe becomes one of your go-to favorites, the kind of thing you make on a chilly evening, for a family get-together, or just when you want to impress someone with something they’ve probably never had before.
🍽️ More Recipes You’ll Love
Looking for more comforting, bold-flavored dishes like Chicken Riggies? Here are a few of our reader favorites that bring the same cozy, satisfying energy to the table:
- 👉 Garlic Parmesan Chicken Pasta – Ultra-creamy, cheesy, and packed with flavor. A quick one-pot dinner win.
- 👉 Blackened Chicken Alfredo – Creamy Alfredo meets smoky spice. A fiery twist on a classic pasta.
- 👉 Buffalo Chicken Mac and Cheese – The ultimate comfort food mashup, spicy, cheesy, and totally addictive.
- 👉 Marry Me Chicken Pasta – Romantic, creamy, and foolproof. One bite and you’ll see why it’s gone viral.
- 👉 Leftover Rotisserie Chicken Recipes – Quick, delicious ways to stretch leftover chicken into totally new meals.
