Chicken Riggies are a beloved pasta dish from the Utica, New York area. It features rigatoni pasta, or “riggies,” with chicken and peppers in a distinctive spicy tomato cream sauce. This recipe brings together savory, creamy, and zesty flavors in one satisfying bowl.
This dish is a great choice for a weeknight dinner because the sauce comes together in the time it takes to boil the pasta. Everything is combined in one pot at the end, making it a straightforward meal that’s ready in about 45 minutes.
Why is Chicken Riggies a Must-Try?
Rich One-Pot Sauce: The chicken, vegetables, and sauce are all cooked in a single large pot, which makes for an easier cleanup.
Customizable Heat: You can easily control the spiciness of the dish by adjusting the amount of hot cherry peppers to suit your taste.
Creamy and Smooth: Adding the cream with the other liquids and maintaining a gentle simmer helps create a rich sauce that resists separating.
Ingredients for Chicken Riggies
• Hot Cherry Peppers: These are key for the signature heat. Find them jarred in the pickle or Italian foods aisle. Use the amount that suits your preference for spice.
• Chicken: Boneless, skinless chicken breasts or thighs both work well. Cut them into uniform bite-sized pieces for quick and even cooking.
• Rigatoni: The ridges on this pasta are great for holding onto the creamy sauce. Penne or ziti are good substitutes if you don’t have rigatoni.
• Heavy Cream: This gives the sauce its rich body and texture. Using a lighter alternative like half-and-half may result in a thinner sauce.
Exact quantities are in the recipe card below.
How to Make Chicken Riggies
Step 1: Cook Pasta and Brown Chicken
First, get your pasta cooking in a pot of salted boiling water. While that’s going, melt butter in a large Dutch oven and brown the chicken pieces. They don’t need to be fully cooked yet, just browned on the outside.
Step 2: Sauté the Vegetables
Add the mushrooms, onions, and bell peppers to the pot with the chicken. Sauté them for several minutes until they become soft and tender. This step builds a flavorful base for the sauce.
Step 3: Build and Simmer the Sauce
Stir in the hot peppers and spices, then pour in the chicken broth, tomato sauce, and heavy cream. Bring the sauce to a simmer, then cover and cook on low for about 15 minutes. This allows the flavors to meld and the chicken to finish cooking.
Step 4: Thicken and Finish
Add the black olives. Whisk cornstarch and cold water together, then stir the mixture into the sauce to thicken it. Finally, add the drained, cooked pasta to the pot and stir to coat everything in the creamy sauce before serving.
What to Serve with Chicken Riggies
Serve this hearty pasta with a simple green salad or some crusty bread to soak up any extra sauce.
Expert Tips for Chicken Riggies
Food Safety: Ensure chicken is cooked to a safe internal temperature of 165°F (74°C). Use a meat thermometer for accuracy.
Adjusting Spice: The heat in this dish comes from the hot cherry peppers. Start with a smaller amount and add more if you prefer a spicier sauce.
Sauce Thickness: If your sauce is thinner than you’d like, let it stand for a few minutes off the heat; it will continue to thicken as it cools slightly.
Pasta Tip: Avoid overcooking the pasta in the first step, as it will absorb more sauce and continue to soften when combined with the hot sauce.
How to Store and Freeze Chicken Riggies
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce if needed. Freezing is not recommended as the cream sauce may separate upon thawing.
Chicken Riggies Recipe FAQs
Can I make chicken riggies less spicy?
Yes, absolutely. To reduce the heat, use fewer chopped hot cherry peppers or omit them entirely. You can use a sweet red pepper instead for color without the spice.
Can I use other vegetables in this recipe?
Certainly. While green peppers and mushrooms are classic, you could also add vegetables like chopped zucchini or different colored bell peppers. Add them along with the onions.
Can I prepare this dish ahead of time?
Yes, you can make the sauce up to 2 days in advance and store it in the refrigerator. When you are ready to serve, gently reheat the sauce on the stovetop and toss it with freshly cooked pasta.
Chicken Riggies
Ingredients
- 1 lb rigatoni pasta 454g
- 3 tbsp unsalted butter 43g
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch pieces, 680g
- 8 oz cremini mushrooms sliced, 227g
- 1 medium yellow onion chopped
- 1 green bell pepper chopped
- 2-4 tbsp chopped jarred hot cherry peppers plus more to taste
- 1 tsp paprika
- Salt and black pepper to taste
- 1.5 cups chicken broth 360ml
- 3/4 cup tomato sauce 180g
- 3/4 cup heavy cream 180ml
- 1/2 cup sliced black olives 75g
- 1 tbsp cornstarch
- 2 tbsp cold water
- Grated Parmesan cheese for serving
Instructions
- Cook the rigatoni in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- While the pasta cooks, melt the butter in a large pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer and cook for 3-4 minutes, until lightly browned. It does not need to be cooked through at this stage.
- Add the sliced mushrooms, chopped onion, and green bell pepper to the pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened.
- Stir in the chopped hot cherry peppers, paprika, a pinch of salt, and a few grinds of black pepper.
- Pour in the chicken broth, tomato sauce, and heavy cream. Stir everything together and bring the mixture to a simmer. Reduce the heat to low, cover, and let it gently simmer for 15 minutes, stirring occasionally. The chicken should be cooked through to an internal temperature of 165°F (74°C).
- Stir in the sliced black olives.
- In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the simmering sauce while stirring constantly. Continue to cook and stir for 1-2 minutes until the sauce has thickened.
- Add the cooked rigatoni to the pot with the sauce. Stir gently to coat all the pasta. Serve immediately, topped with grated Parmesan cheese.
Notes
