Chicken Riggies
Tender chicken and rigatoni are tossed in a spicy, creamy tomato sauce with bell peppers and mushrooms.
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
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.