Chicken riggies is a specialty dish from Utica, New York. Rigatoni (riggies) pasta is paired with chicken and spicy peppers in a creamy red and white sauce. Some other popular additions are mushrooms and black olives.
Preparation Time
25 mins
Cooking Time
25 mins
Total Time
50 mins
Calories
614 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil over high heat. Add rigatoni pasta and cook until tender yet firm to the bite, 8 to 10 minutes. Drain and keep warm.
Step 2
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until lightly browned on all sides and no longer pink in the center, about 7 minutes. Remove chicken from the skillet and keep warm.
Step 3
Stir onion, Cubanelle peppers, and garlic into the skillet. Cook and stir until onion softens, about 4 minutes. Add crushed tomatoes, roasted red peppers, and hot cherry peppers; bring to a simmer. Stir in cooked chicken and heavy cream; simmer for 2 to 3 minutes.
Step 4
Stir in pasta, then garnish with Parmesan cheese.
Ingredients
½ cup heavy cream
½ cup grated Parmesan cheese
3 cloves garlic, minced
salt and ground black pepper to taste
1 onion, diced
1 (28 ounce) can crushed tomatoes
1 (16 ounce) package rigatoni pasta
3 tablespoons extra-virgin olive oil
1 ½ pounds skinless, boneless chicken breast, cut in bite-sized pieces
