Chicken Riggies
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Chicken Riggies – creamy, saucy, and loaded with tender chicken and peppers in the dreamiest tomato cream sauce.
I Got Hooked on Chicken Riggies
Years ago, a friend from Upstate New York introduced me to Chicken Riggies, and I’ve been making it ever since. I’d never even heard of it before, but one bite in and I got it. It’s creamy, a little spicy, packed with chicken and peppers, and just cozy in that way only Northeastern comfort food can be.
And you know what? It stuck. It’s one of those recipes I go back to over and over when I want something hearty, flavorful, and guaranteed to please everyone at the table. Especially when I’m not in the mood for “light.”
So if this is your first time hearing about Chicken Riggies, trust me, you’re about to become a fan.
Why You’ll Love Chicken Riggies
- Creamy, spicy, and ridiculously comforting. That tomato cream sauce with a little heat? Yeah, it’s the kind of thing you keep “taste-testing.”
- Totally weeknight-friendly. Comes together in under an hour, but tastes like it simmered all day.
- One pan for the sauce, one pot for the pasta. Minimal cleanup = maximum win.
- Customizable heat. Make it mild for the spice shy or crank up the red pepper flakes for a proper kick.
- Leftovers that reheat like a dream. If you’re lucky enough to have any.
Before You Start: Tips & Ingredient Notes
- Rigatoni is the classic here. The ridges grab all that creamy, spicy sauce like a dream. Penne works in a pinch, but skip long pasta, it just doesn’t do the dish justice.
- Thighs or breasts? Totally your call. I love thighs for their flavor and juiciness, but if you’ve got chicken breasts to use up, they’ll work just fine. Just make sure to cut them into bite-sized chunks so they cook fast and evenly.
- Don’t skip the sear. Browning the chicken adds a ton of flavor, and it only takes a few extra minutes. Cook in batches so you don’t crowd the pan.
- That wine? It’s not just for show. It lifts all the browned bits off the bottom of the pan and adds depth to the sauce. No wine? No problem, use a splash more broth, but don’t skip the deglaze.
- Red pepper flakes give Chicken Riggies its signature kick. Start small, then taste and adjust. It should be gently spicy. Unless that’s your thing. Then go wild.
- Save that pasta water. Just half a cup before draining is all you need. If your sauce tightens up after adding the cheese and cream, a splash will bring it right back to silky and perfect.
- Cream and Parmesan make the sauce. No swaps here. You need both for that luscious texture that coats the pasta like it means it.
How To Serve
This is a full meal on its own, but if you’re looking to round it out or make it stretch for company, here’s what I’d pair it with:
Easy Garlic Bread
Easy Tossed Salad
Skillet Green Beans
Mini Caprese Salad Bites
Frequently Asked Questions
Can I make it without cream?
You can, but it won’t be Chicken Riggies. If you’re avoiding dairy, try a splash of unsweetened cashew cream or full fat coconut milk, but know it’ll change the flavor. Or skip the cream and make it more of a spicy tomato-based rigatoni. Still good, just different.
How spicy can I make it without ruining it?
If you really want heat, double the red pepper flakes or add a spoonful of Calabrian chili paste or hot cherry peppers. Just taste as you go, the cream balances the heat, but there’s a fine line between bold and regret.
Can I add mushrooms?
Absolutely. Sauté them with the peppers and onions. They’ll soak up the flavor and bulk up the sauce if you want a meat-and-veggie version.
What’s the best wine to use in the sauce?
Any dry white works, Pinot Grigio, Sauvignon Blanc, or even a Chardonnay (just not oaky). If it’s drinkable, it’s cookable. And no, boxed wine is not a crime here.
I accidentally thickened the sauce too much, can I fix it?
Yes! This is where that reserved pasta water earns its keep. Add a splash at a time until the sauce loosens up. If you forgot to save any, a bit of broth or even warm water works in a pinch.
Can I turn this into a baked pasta?
Yes, and it’s amazing. Just mix it all together, top with mozzarella and a little extra Parmesan, then bake at 375°F for 20 minutes until bubbly and golden on top.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days. The sauce will thicken a bit, but the flavor just gets better.
- Freezer: You can freeze it, but the cream sauce might separate slightly when reheated. For best results, freeze just the sauce without the pasta, then boil fresh rigatoni when you’re ready to serve.
- To Reheat: Add a splash of cream, milk, or pasta water and reheat gently on the stovetop over low heat. Stir often to bring the sauce back together. Microwave works too, cover it and heat in short bursts, stirring in between.
Try These Delicious Chicken Pasta Recipes Next
- Tomato Spinach Chicken Pasta
- Cajun Chicken Pasta
- Creamy Tomato Chicken Pasta
- Creamy Jerk Chicken Pasta
- Greek Chicken Pasta
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Chicken Riggies
Video
Ingredients
For the Pasta & Chicken:
- 1 pound rigatoni (or your favorite tube-shaped pasta)
- 1 pound boneless skinless chicken thighs (or breasts, cut into bite-sized pieces)
- salt and pepper (to taste)
- ½ teaspoon smoked paprika (optional, for a subtle smoky flavor)
For the Sauce:
- 2 tablespoons olive oil
- 1 medium yellow onion (thinly sliced)
- 1 medium red bell pepper (seeded and thinly sliced)
- 1 medium green bell pepper (seeded and thinly sliced)
- 3 cloves garlic (minced)
- ½ teaspoon red pepper flakes (adjust to your heat preference)
- ½ cup dry white wine (optional; if omitted, add an extra ¼ cup chicken broth)
- 14.5 ounces diced tomatoes (1 can)
- ½ cup chicken broth (low sodium)
- 1 cup heavy cream
- ½ cup Parmesan cheese (grated )
- fresh basil (or parsley, for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente according to the package directions. Reserve about ½ cup of pasta water, then drain the pasta and set aside.
- Season the chicken pieces with salt, pepper, and smoked paprika. In a large, deep skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken in a single layer (work in batches if necessary) and cook until the chicken is nicely browned on all sides—about 4–5 minutes per batch. Transfer the chicken to a plate and set aside.
- In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil. Toss in the sliced onion and both bell peppers. Sauté for about 5 minutes until they begin to soften. Then add the minced garlic and red pepper flakes, cooking for another 30 seconds until fragrant.
- If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine reduce slightly (about 1 minute). Stir in the diced tomatoes and chicken broth, and bring the mixture to a simmer.
- Return the browned chicken (with any juices on the plate) to the skillet. Let everything simmer together for about 5–7 minutes, allowing the chicken to finish cooking and the flavors to meld.
- Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Allow the sauce to heat through and thicken slightly—this should take about 3–4 minutes. If the sauce seems a bit thick, add a splash of the reserved pasta water to loosen it up. Taste and adjust the seasoning with more salt and pepper if needed.
- Add the drained rigatoni to the sauce, gently tossing to coat every piece of pasta with that luscious, spicy cream sauce. Sprinkle freshly chopped basil or parsley over the top for a burst of color and freshness.
Notes
- Use thighs or breasts, whatever you’ve got. Just make sure they’re cut into small pieces so they cook quickly and stay juicy.
- Rigatoni > everything else. It holds the sauce like a champ. Penne will do in a pinch, but long noodles don’t belong here.
- Don’t skip the sear. Golden chicken = flavor. Cook in batches so it actually browns, not steams.
- Wine adds depth. No need for the fancy stuff, just use something dry you’d actually drink.
- This sauce thickens as it sits. A splash of water, broth or cream brings it right back to perfect when reheating.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
