How to Make Delicious Chicken Riggies at Home

Rustic Elegance: Chicken Riggies is a beloved Italian-American dish that hails from the Utica, New York region, offering a delectable combination of tender chicken, rigatoni pasta, and a spicy, creamy tomato sauce. This dish is renowned for its rich flavors and comforting essence, blending the heartiness of pasta with the zest of hot peppers and the creaminess of a tomato-based sauce. Perfect for family dinners, gatherings with friends, or any occasion that calls for a satisfying and robust meal, Chicken Riggies is a culinary delight that promises to warm the heart and tantalize the taste buds.

Why You’ll Love Chicken Riggies:

• Hearty and Flavorful: A sumptuous blend of pasta, chicken, and sauce that’s both filling and bursting with taste.
• Spicy Kick: The inclusion of hot peppers or pepper flakes adds a delightful heat that can be adjusted to your liking.
• Comfort Food Classic: Known for its homey and indulgent nature, this dish is a staple in comfort cuisine.
• Versatile: Easily adaptable to suit different dietary needs and taste preferences, making it a universal crowd-pleaser.

Ingredients Notes For Chicken Riggies:

• Chicken: Boneless, skinless chicken breasts or thighs, cut into bite-sized pieces, form the protein base.
• Rigatoni Pasta: This large, ridged pasta is ideal for holding onto the rich sauce.
• Tomatoes: A mix of crushed tomatoes and tomato paste creates a thick, flavorful sauce.
• Peppers: Bell peppers and hot cherry peppers (or pepperoncini) add sweetness and heat.
• Cream: Heavy cream or half-and-half gives the sauce its luxurious, silky texture.
• Cheese: Freshly grated Parmesan cheese adds a nutty, savory finish to the dish.
• Seasonings: Garlic, onions, herbs, and spices enhance the overall depth of flavor.

Recipe Steps:

1. Prepare the Pasta: Cook rigatoni according to package instructions until al dente, then drain and set aside.
2. Cook the Chicken: Season and sauté chicken pieces in a large pan until golden brown and cooked through.
3. Make the Sauce: In the same pan, cook onions, garlic, and peppers, then add the tomatoes and simmer. Stir in the cream to create a rich sauce.
4. Combine: Toss the cooked pasta and chicken with the sauce, heating through to blend the flavors.
5. Serve: Garnish with grated Parmesan cheese and fresh herbs before serving hot.

Storage Options:

• Refrigerate: Keep leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a saucepan over medium heat, adding a splash of water or cream to keep the sauce moist.

How to Make Delicious Chicken Riggies at Home

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Ingredients

 

• ▢ 1 pound rigatoni pasta
• ▢ 2 boneless skinless chicken breasts, cut into bite-sized pieces
• ▢ Salt and pepper to taste
• ▢ 2 tablespoons olive oil
• ▢ 1 small onion chopped
• ▢ 2-3 cloves garlic minced
• ▢ 1 bell pepper chopped (red or green)
• ▢ 2-3 hot cherry peppers chopped (adjust to your spice preference)
• ▢ 1 can 28 ounces crushed tomatoes
• ▢ 1 cup heavy cream
• ▢ 1/2 cup grated Parmesan cheese
• ▢ Fresh basil or parsley chopped, for garnish

Instructions

Cook the Pasta:

• Cook the rigatoni according to package instructions until al dente. Drain and set aside.

Prepare the Chicken:

• Season the chicken pieces with salt and pepper.
• In a large skillet over medium-high heat, heat the olive oil and cook the chicken until browned and cooked through. Remove from the skillet and set aside.

Sauté the Vegetables:

• In the same skillet, add a bit more oil if needed, and sauté the onion, garlic, bell pepper, and hot cherry peppers until soft and fragrant.

Make the Sauce:

• Add the crushed tomatoes to the skillet and bring to a simmer. Let cook for about 10 minutes to blend the flavors.
• Stir in the heavy cream and Parmesan cheese, and simmer for another 5 minutes until the sauce thickens slightly.

Combine:

• Return the cooked chicken to the skillet with the sauce and stir to combine.
• Add the cooked rigatoni to the sauce, tossing to coat the pasta evenly.

Serve:

• Serve the Chicken Riggies hot, garnished with chopped fresh basil or parsley.