Decadent and Comforting Chicken Riggies Recipe: A Must-Try Classic Dish!

If you’ve been searching for a hearty, flavor-packed dinner, look no further. This Chicken Riggies recipe combines tender chicken, perfectly cooked pasta, and a creamy, spicy tomato-based sauce that hits all the right notes. Hailing from Central New York, this iconic dish is the ultimate comfort food for pasta lovers.

Summary

Chicken Riggies is a rich and satisfying pasta dish featuring rigatoni, chicken, peppers, and a creamy tomato sauce. Perfectly seasoned with just the right amount of heat, this recipe is an easy crowd-pleaser, ideal for family dinners or entertaining guests.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Calories: Approximately 580 per serving

Course: Main Course

Cuisine: American-Italian

Equipment Needed:

• Large skillet or sauté pan
• Medium saucepan
• Large pot for boiling pasta
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients:

For the Pasta and Chicken:

• 1 pound rigatoni pasta
• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the Sauce:

• 2 tablespoons butter
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 cup mixed bell peppers (red, yellow, and green), sliced
• 1-2 hot cherry peppers, finely chopped (adjust for spice level)
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1 cup marinara sauce
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika (optional)

For Garnish:

• Fresh parsley, chopped
• Extra grated Parmesan cheese

Instructions:

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Add rigatoni and cook according to package instructions until al dente.
3. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Step 2: Sear the Chicken

1. Season the chicken pieces with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook until golden on all sides, about 5-7 minutes. Remove from the skillet and set aside.

Step 3: Sauté the Vegetables

1. In the same skillet, melt the butter over medium heat.
2. Add the onions and cook until softened, about 3 minutes.
3. Stir in the garlic, bell peppers, and hot cherry peppers. Sauté for another 3-4 minutes, until the peppers are tender.

Step 4: Build the Sauce

1. Sprinkle in crushed red pepper flakes for extra heat (if using).
2. Stir in the marinara sauce, chicken broth, and heavy cream. Mix well to combine.
3. Add the dried oregano, basil, and smoked paprika for extra depth of flavor.
4. Let the sauce simmer for 5 minutes, stirring occasionally.

Step 5: Combine Chicken and Sauce

1. Return the cooked chicken to the skillet and stir to coat in the sauce.
2. Simmer for another 5 minutes, allowing the chicken to soak up the flavors.

Step 6: Toss the Pasta

1. Add the cooked rigatoni to the skillet. Toss to combine, ensuring the pasta is fully coated in the creamy sauce.
2. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.

Step 7: Finish with Cheese

1. Stir in the grated Parmesan cheese, mixing until it melts into the sauce.
2. Taste and adjust seasoning with additional salt or pepper, if needed.

Step 8: Garnish and Serve

1. Transfer the Chicken Riggies to a serving dish.
2. Garnish with fresh parsley and extra Parmesan cheese. Serve hot and enjoy!

Recipe Notes:

• Customize the Heat: For a milder version, reduce or omit the hot cherry peppers and crushed red pepper flakes. For more heat, add extra cherry peppers or a pinch of cayenne.
• Pasta Alternatives: While rigatoni is traditional, penne or ziti can be used as substitutes.
• Make Ahead: The sauce can be prepared a day in advance and reheated before tossing with the pasta.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or broth if the sauce thickens.

Conclusion

This Chicken Riggies recipe brings together creamy, spicy, and savory flavors for a truly unforgettable dish. Whether you’re new to this Central New York classic or a longtime fan, this recipe is sure to delight your taste buds. Serve it for a cozy family dinner or impress guests with this hearty, flavorful meal.

For more delicious pasta recipes, check out this collection of irresistible pasta dishes. Your next favorite recipe awaits!

Decadent and Comforting Chicken Riggies Recipe: A Must-Try Classic Dish!

Chicken Riggies is a rich and satisfying pasta dish featuring rigatoni, chicken, peppers, and a creamy tomato sauce. Perfectly seasoned with just the right amount of heat, this recipe is an easy crowd-pleaser, ideal for family dinners or entertaining guests.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American, Italian

Servings 6

Calories 580 kcal

Equipment

• Large skillet or sauté pan
• Medium saucepan
• Large pot for boiling pasta
• Cutting board
• Sharp knife
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

  

• For the Pasta and Chicken:
• 1 pound rigatoni pasta
• 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• For the Sauce:
• 2 tablespoons butter
• 1 medium onion finely chopped
• 3 cloves garlic minced
• 1 cup mixed bell peppers red, yellow, and green, sliced
• 1-2 hot cherry peppers finely chopped (adjust for spice level)
• 1/2 teaspoon crushed red pepper flakes optional
• 1 cup marinara sauce
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon smoked paprika optional
• For Garnish:
• Fresh parsley chopped
• Extra grated Parmesan cheese

Instructions

 

• Step 1: Cook the Pasta
• Bring a large pot of salted water to a boil.
• Add rigatoni and cook according to package instructions until al dente.
• Reserve 1 cup of pasta water, then drain the pasta and set aside.
• Step 2: Sear the Chicken
• Season the chicken pieces with salt and black pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Add the chicken and cook until golden on all sides, about 5-7 minutes. Remove from the skillet and set aside.
• Step 3: Sauté the Vegetables
• In the same skillet, melt the butter over medium heat.
• Add the onions and cook until softened, about 3 minutes.
• Stir in the garlic, bell peppers, and hot cherry peppers. Sauté for another 3-4 minutes, until the peppers are tender.
• Step 4: Build the Sauce
• Sprinkle in crushed red pepper flakes for extra heat (if using).
• Stir in the marinara sauce, chicken broth, and heavy cream. Mix well to combine.
• Add the dried oregano, basil, and smoked paprika for extra depth of flavor.
• Let the sauce simmer for 5 minutes, stirring occasionally.
• Step 5: Combine Chicken and Sauce
• Return the cooked chicken to the skillet and stir to coat in the sauce.
• Simmer for another 5 minutes, allowing the chicken to soak up the flavors.
• Step 6: Toss the Pasta
• Add the cooked rigatoni to the skillet. Toss to combine, ensuring the pasta is fully coated in the creamy sauce.
• If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
• Step 7: Finish with Cheese
• Stir in the grated Parmesan cheese, mixing until it melts into the sauce.
• Taste and adjust seasoning with additional salt or pepper, if needed.
• Step 8: Garnish and Serve
• Transfer the Chicken Riggies to a serving dish.
• Garnish with fresh parsley and extra Parmesan cheese. Serve hot and enjoy!
• Recipe Notes:
• Customize the Heat: For a milder version, reduce or omit the hot cherry peppers and crushed red pepper flakes. For more heat, add extra cherry peppers or a pinch of cayenne.
• Pasta Alternatives: While rigatoni is traditional, penne or ziti can be used as substitutes.
• Make Ahead: The sauce can be prepared a day in advance and reheated before tossing with the pasta.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or broth if the sauce thickens.

Notes

Customize the Heat: For a milder version, reduce or omit the hot cherry peppers and crushed red pepper flakes. For more heat, add extra cherry peppers or a pinch of cayenne.
Pasta Alternatives: While rigatoni is traditional, penne or ziti can be used as substitutes.
Make Ahead: The sauce can be prepared a day in advance and reheated before tossing with the pasta.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of cream or broth if the sauce thickens.