Chicken Riggies
Creamy, spicy, and packed with tender chicken and peppers, Chicken Riggies is Upstate New York comfort food. This version keeps it simple and weeknight friendly, with a rich tomato cream sauce that clings to every bite of rigatoni.
Servings: 6
Calories: 630kcal
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
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.
Video
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
Serving: 1serving | Calories: 630kcal | Carbohydrates: 66g | Protein: 30g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 122mg | Sodium: 326mg | Potassium: 676mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1573IU | Vitamin C: 50mg | Calcium: 183mg | Iron: 3mg
