The Ultimate Chicken Riggies Recipe
Bring the bold and comforting flavors of Upstate New York to your table with this authentic Chicken Riggies recipe. Made with rigatoni, tender chicken, hot cherry peppers, and a rich tomato-cream sauce, this dish is creamy, spicy, and full of flavor. Perfect for weeknight dinners or casual entertaining, it's a Utica favorite you’ll want to make again and again.
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.