Chicken Riggies
A beloved Central New York comfort dish featuring tender chicken and rigatoni pasta tossed in a creamy, spicy tomato sauce with bell peppers and onions. This hearty, one-skillet meal delivers a perfect balance of heat from cherry peppers and richness from heavy cream.
For 4 servings
- boil · ~11 min
Cook the rigatoni.
Bring a large pot of salted water to a rolling boil. Cook the rigatoni until just al dente, about 1 minute less than the package instructions. Reserve 1 cup of the pasta water, then drain and set aside.
- fry · ~7 min
Sear the chicken.
1.Season the chicken cubes with half the salt and the black pepper.2.Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.3.Add chicken in a single layer and sear until golden on all sides, about 5 minutes.4.Transfer chicken to a plate and set aside.TIPDon't crowd the pan — cook in two batches if needed to get a proper sear. - saute · ~6 min
Sauté the vegetables.
1.Add the remaining 1 tablespoon olive oil to the same skillet.2.Add the chopped onion and bell pepper, cook until softened, about 5 minutes.3.Add the minced garlic and cook until fragrant, about 30 seconds. - saute · ~12 min
Build the spicy tomato sauce.
1.Stir in the chopped cherry peppers and red chili powder.2.Add the diced tomatoes and tomato paste, stirring to combine.3.Pour in the water and bring the mixture to a gentle simmer.4.Cook until the tomatoes break down and the sauce thickens slightly, about 10 minutes.TIPSimmer slowly — rushing this step leaves the sauce thin and acidic. - simmer · ~10 min
Finish the dish.
1.Return the seared chicken and any accumulated juices to the skillet.2.Stir in the heavy cream and the remaining salt.3.Simmer gently until the chicken is cooked through, about 8 minutes.4.Add the cooked rigatoni and toss everything together. Add splashes of the reserved pasta water if the sauce needs thinning. - serve
Garnish and serve immediately.
1.Divide the Chicken Riggies among four warmed bowls.2.Garnish generously with grated parmesan cheese and chopped fresh basil.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Reserve pasta water before draining — its starch helps the sauce cling to each rigatoni.
- 2Sear chicken in batches to ensure golden browning, not steaming.
- 3Adjust heat by seeding fewer or more cherry peppers; leave some seeds for extra fire.
- 4Simmer the sauce slowly to let the cherry pepper flavor meld without becoming bitter.
- 5Add the cream off the heat or on lowest flame to prevent curdling.
- 6Cool leftovers completely before refrigerating; reheat gently with a splash of milk or water.
- 7For make-ahead, undercook pasta slightly and finish reheating in the sauce.
Adapt it for your goals.
Low-dairy
Replace heavy cream with cashew cream (soaked cashews blended with water) and use nutritional yeast instead of parmesan for a creamy sauce with less dairy.
vegetarianVegetarian
Swap chicken for firm tofu or chickpeas; sear as directed and proceed with the same sauce for a plant-based version of this Utica classic.
extra heatExtra-heat
Add a finely chopped jalapeño or a pinch of cayenne along with the cherry peppers for those who crave an intense spicy kick.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides high-quality protein with relatively low saturated fat, supporting muscle maintenance and satiety.
Vitamin C from Bell Peppers
Red bell peppers and fresh tomatoes contribute a significant amount of immune-supporting vitamin C per serving.
Capsaicin Boost
Cherry peppers contain capsaicin, a compound associated with metabolism support and natural pain relief.
Frequently asked questions
Yes, boneless skinless thighs work beautifully — they stay juicier and add extra richness to the sauce.
