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A beloved upstate New York classic! Tender chicken and rigatoni pasta tossed in a spicy, creamy tomato sauce with sweet bell peppers and hot cherry peppers. Pure comfort food with a kick.
For 4 servings
Cook the pasta. Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then the rigatoni. Cook according to package directions until al dente, typically 10-12 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
Sear the chicken. While the pasta cooks, pat the chicken pieces dry with a paper towel and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook without moving for 3-4 minutes, until a golden-brown crust forms. Flip and cook for another 2-3 minutes until cooked through. Remove the chicken from the skillet and set aside on a plate.
Sauté the aromatics. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the chopped onion and cook for 4-5 minutes, until softened. Add the sliced bell peppers and cook for 5-6 minutes, until they begin to soften. Stir in the minced garlic and optional red pepper flakes, and cook for 1 minute more until fragrant.
Build the sauce. Pour in the dry sherry to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and reduce for about 1 minute. Stir in the crushed tomatoes, sliced hot cherry peppers, cherry pepper brine, dried oregano, remaining 1 tsp salt, and remaining 1/4 tsp black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, to let the flavors meld.
Finish the dish. Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly until the sauce is smooth and uniformly pink. Do not let it boil. Return the cooked chicken and any accumulated juices to the skillet. Add the drained pasta and toss gently to coat everything in the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Stir in half of the grated Pecorino Romano cheese.
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A beloved upstate New York classic! Tender chicken and rigatoni pasta tossed in a spicy, creamy tomato sauce with sweet bell peppers and hot cherry peppers. Pure comfort food with a kick.
This italian_american recipe takes 50 minutes to prepare and yields 4 servings. At 1048.03 calories per serving with 49.18g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Serve. Divide the Chicken Riggies among four bowls. Garnish with the remaining Pecorino Romano cheese and fresh parsley. Serve immediately.
Substitute half or all of the chicken with an equal amount of crumbled hot or sweet Italian sausage for a different flavor profile.
Omit the chicken and use 1 lb of sliced mushrooms (like cremini or portobello) and a can of chickpeas, added with the bell peppers.
Replace the heavy cream with half-and-half or evaporated milk for a lower-fat sauce. The texture will be slightly less rich.
If you don't have rigatoni, other tube-shaped pastas like penne, ziti, or paccheri work well as they capture the sauce effectively.
The chicken provides high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases and improved skin health.
The carbohydrates from the rigatoni pasta are a primary source of energy for the body, fueling your brain, muscles, and daily activities.
A typical serving of this Chicken Riggies recipe contains approximately 850-950 calories. The exact number can vary based on the specific brands of ingredients used, especially the heavy cream, cheese, and chicken.
Chicken Riggies is a rich and indulgent comfort food, high in calories, fat, and sodium due to the cream, cheese, and butter. While it provides protein from chicken and some vitamins from the vegetables, it's best enjoyed in moderation as part of a balanced diet.
'Riggies' is the affectionate, colloquial term for rigatoni pasta, which is central to this dish. The name 'Chicken Riggies' originated in the Utica-Rome area of upstate New York.
Absolutely. To reduce the heat, use fewer hot cherry peppers and less of their brine. You can also substitute them with milder sweet cherry peppers or roasted red peppers for a similar texture without the spice.
While it's best served fresh, you can make it ahead. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or chicken broth to loosen the sauce, as cream sauces can thicken and separate upon reheating.
If you don't have dry sherry, you can substitute it with dry white wine (like Pinot Grigio), chicken broth, or even a splash of the reserved pasta water to deglaze the pan.