Description
Chicken Riggies burst with creamy, spicy goodness straight from Utica, New York’s local kitchens. Pasta, tender chicken, and a zesty pepper sauce make this regional favorite a quick dinner that’ll have your family asking for seconds.
Ingredients
Scale
Pasta:
- 1 lb rigatoni
Proteins:
- 2 pounds chicken thighs boneless skinless
- 0.75 cup Pecorino Romano cheese grated
Sauce and Seasonings:
- 28 oz crushed tomatoes San Marzano crushed by hand or with immersion blender
- 1 cup heavy cream
- 1 cup dry red wine
- 1 cup bell peppers chopped
- 3 cherry peppers chopped (hot or sweet peppers seeds and stems removed)
- 3 tablespoons olive oil
- 4 tablespoons garlic finely chopped
- 1 tablespoon fresh basil finely chopped
- 1 tablespoon Italian parsley finely chopped
- 1 cup reserved pasta water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes optional
Instructions
- Fill a large pot with water and add 1 tablespoon salt. Heat to a rolling boil at 212°F. Drop 1 lb rigatoni and cook for 8-9 minutes until al dente.
- Pat 2 pounds chicken thighs dry with paper towels. Sprinkle ½ teaspoon salt and ¼ teaspoon black pepper over the meat.
- Heat 2 tablespoons olive oil in a large skillet at medium-high heat (375°F). Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Remove and slice into bite-sized pieces.
- In the same skillet, sauté 1 cup chopped bell peppers for 3-4 minutes until they soften and develop light brown edges.
- Add 2 tablespoons finely chopped garlic and 3 chopped cherry peppers. Stir for 30-45 seconds until garlic becomes fragrant.
- Pour 1 cup dry red wine into the skillet. Reduce heat to medium and simmer until liquid decreases by half, about 4-5 minutes.
- Add 28 oz crushed San Marzano tomatoes. Simmer uncovered for 5 minutes, stirring occasionally.
- Stir 1 cup heavy cream into the sauce. Reduce heat to low and simmer for 3-4 minutes until sauce thickens slightly.
- Drain pasta, reserving 1 cup pasta water. Add sliced chicken and cooked pasta to the sauce, stirring gently to coat.
- Sprinkle ¾ cup grated Pecorino Romano cheese into the mixture. If sauce seems thick, add reserved pasta water 2 tablespoons at a time.
- Garnish with 1 tablespoon chopped Italian parsley and 1 tablespoon fresh basil. Serve immediately with extra cheese on the side.
Notes
- Always use a high-quality chicken breast for tender, flavorful meat that absorbs the rich sauce perfectly.
- Drain pasta just before it reaches al dente, as it will continue cooking when mixed with the hot sauce, preventing mushiness.
- Cut chicken into uniform pieces to ensure even cooking and consistent texture throughout the dish.
- Let the sauce simmer slowly to develop deep, complex flavors and allow the cream to thicken naturally without scorching.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Italian-American
Nutrition
- Serving Size: 5 to 6
- Calories: 536 kcal
- Sugar: 6 g
- Sodium: 563 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 128 mg